Bob's Red Mill Organic Quinoa Flour -- 22 oz
Very good non-grain flour
Very good for grain-free, gluten free baking. Gives extra moisture, just don use too much, no more than 2 oz per 1 pound of flour mixture. It doesn't just keep bread fresh for much longer, it actually makes it taste better the day after.
An absolute must in GF bread baking.
May 26, 2015
Most Bitter of the Quinoa flours.
I just made my regular quinoa pumpkin bread with this Bob's Red Mill Quinoa Flour. After tasting this batch, I decided not to gift out pumpkin bread to family/friends. It tasted like the mill didn't bother to rinse properly before grinding their quinoa into flour.
In terms of taste. I much prefer the other brands of other quinoa flour to this one. I now have super nutritious and yucky tasting pumpkin bread all to myself -- Sigh. (I need a dog.)
However, you can't beat the price and nutrition from this particular brand of quinoa flour. I recommend cutting this by at least 50% with other types of gluten-free flour to tone down the soapy bitterness.
December 7, 2014
First: I like Bob's Red Mill products. Second, the price through Vitacost is very reasonable. I use quinoa flour for thickening. Not sure what happened this time, but it did not do the job for my turkey a la king. I'm still glad to have it, but will have to use again to see if it was the product, or just my luck. I will purchase again as long as the product price is reasonable.
June 20, 2014
This product is everything I hoped for.. and more
I've used the quinoa flour in both baked goods, and when making pizza dough.
February 21, 2014
Gluten free excellent for pancakes or baking
My family is happy with the quality of this product and I am happy with the value from Vita Cost. I have made pancakes, flat bread and pumpkin bread and all were delicious. I have never been disappointed with Bob's Red Mills products. Also, the extra care the shipping dept. gives to packaging all the products is a bonus to the consumer. I recommend this as an alternative gluten free product.
August 16, 2013