Average Reviews:
(More customer reviews)I am gluten intolerent, or what ever you want to call it. I get asthma from wheat flour, so I've spent the last 8 years searching for the perfect flour. I've been using this for years now, I love this stuff. I use it for cookies, cakes, crepes, pancakes, waffles*, madalines, yorkshire pudding, flouring meats for crispy frying, thickening soups and sauces, etc etc. The only thing that it hasn't worked for is bisquits. I think because this flour needs a binding agent, such as eggs or Xantham Gum. With just the butter the dough after baking falls apart. flakey and yummy, but a total mess!
It also tastes kind of bitter raw, but once it's baked or cooked it's exactly the same flavor and texture as wheat flour.
You can't go wrong with this alternative.
Go forth confidently and experiment with all your favorite recipes using this wonderful flour!
I love trying Martha Stewart's cookie recipes, this flour works perfectly for all I've tried.
*Some recipes may require a little extra leavening agent (baking soda or baking powder), such as waffles, madalines and pancakes.
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