Premium Gold Gluten Free All Purpose Flour, 5 Pound, Gluten-Free, Non-GMO, Kosher, High In Fiber, Source of Omega-3, Plant-Based Protein, No Preservatives, No Additives, Ideal for Beverages, Baking & Topping, Baking Flour Substitute

I would give this GF flour ten stars if I could. I've tried many GF flours before, have mixed my own, and this one is hands-down the best of anything that even I could put together myself.Most premixed off-the-shelf GF flours have three problems: 1st, they are mostly rice flour which makes dry out and not stay fresh by the second day. 2nd, they never seem to have enough xanthan gum in them which makes it hold together as the gluten substitute, due to it being a very expensive ingredient. And 3rd, They don't have the right proportion between coarse flours (rice, millet, sorghum, buckwheat, quinoa, etc) and finer starches (potato starch, corn starch, tapioca starch, arrowroot starch, etc), but this one hits the mark.Although it does contain rice flour, it doesn't have so much that it dries it out by the second day. There is plenty of xanthan gum because it is very stick and holds together without requiring additional xanthan gum to be purchased. And there is a perfect blend of coarse flours to fine starches (Flours: Rice, flaxseed, quinoa, buckwheat, amaranth; and starches: tapioca and arrowroot,) Note that although they are all listed as flour ingredients on the package, it is my guestimation that the last to are actually finer starches.Perfect blend, perfect price, perfect taste, and perfect ease of use.Theoretically sorghum/ millet flour is the most like wheat flour, but it has a funny taste. Rice flour has a tendency to dry out real fast. Xanthan gum is a very expensive ingredient that is used as the substitute for the gluten that holds bread together, so most companies use too little or tell you to get your own and add it to whatever you are baking.This one has a great flavor, plenty of stickiness, and not so much rice flour that it dries it out.I was really surprised at this one. It's now my new number one GF all -purpose flour -- and the price is great too.I have made pancakes using this flour with my own recipe, although there is a recipe on the bag that is probably pretty good too -- they turned out great!Usually products like this have tested a few recipes and are posted on their website, which this one does too at premiumgoldflax.com worth checking out.Over the years I have made my own private blend of flours and starches, but it can be cumbersome and I can't always get the same ingredients so I thought I would give this one a try. I have also tried several off-the-shelf GF mixes too, and have never been satisfied with scones made from them that don't dry out right away. Although they have recipes on their website, they did not have a scone recipe so I made one up to try it out, and it turned out to be the easiest, best tasting GF scone I have ever had, so I thought I would share my recipe with you:PREMIUM GOLD GF ALL-PURPOSE FLOUR SCONES(Note that this recipe does not require an egg, so a VEGAN version can easily be done with two minor changes - Milk to cashew milk, and butter to imitation butter or crisco.)MIX:2 Cups Premium Gold GF All-purpose Flour3 tsp baking powder1 tsp salt1/2 Cup sugar1 tsp ground Cardamom (optional)CUT BUTTER OR SHORTENING INTO THE FLOUR WITH TWO KNIVES INTO GRANULAR-SIZE PIECES6 Tablespoons of softened butter or margarine (not hard, not melted, but soft enough to stir with a fork).MAKE A LARGE WELL IN THE CENTER OF THE DRY MIX AND POUR IN COLD MILK ALL AT ONCE, THEN STIR1 Cup whole milk (or cashew milk for vegan)- The mix should be very sticky, wetter than you might expect compared to non-GF recipes.STIR IN CURRENTS (OPTIONAL)2 Cups currentsSEPARATE INTO TWO PORTIONS, AND WRAP IN PLASTIC WRAP. PRESS INTO TWO ROUND PORTIONS ABOUT SEVEN INCHES IN DIAMETER, ABOUT ONE INCH THICKPLACE THE TWO ROUNDS INTO THE FREEZER FOR ABOUT FIVE MINUTES WHILE THE OVEN IS WARMING UP.CUT THE ROUNDS INTO SIX WEDGE PIE-SHAPES AND CAREFULLY PLACE EACH PIECE ONTO THE COOKIE SHEET. 12 pieces totalBAKE AT 375 DEGREES F FOR 18 TO 22 MINUTES UNTIL GOLDEN BROWN.(Note: For Vegan version, if you can't get cashew milk, which seems to be the creamiest of the non-dairy milks, then any non-dairy milk will work just fine as a substitute.)///OPTIONAL PRE-BAKE GLAZESTIR TOGETHER ONE EGG YOKE (OR two Tbsp of liquid LECITHIN FOR VEGETARIAN/ VEGAN) TOGETHER WITH TWO TABLESPOONS OF MILK OR ALMOND or other non-dairy MILKBRUSH ONTO THE TOP OF EACH SCONE AND SPRINKLE WITH SUGAR JUST BEFORE BAKINGENJOY!When a product is this good, I'm going to go the extra mile here to showcase it which should be evident by this posting.

Has a really nice flavor, and bakes well

We recently found out my son has a gluten allergy and I have had to halt my baking to learn this new way of life.With this flour I learned sifting makes a difference and that recipes may need more liquid ingredients. Also, the dough will have a sticky texture but can be worked with and does blend well.This is a high quality flour and I got this on sale. It made it worth trying and I would pay full price for it as well. I like it as much as king Arthur gluten free flours, Pillsbury gluten free flours, and think it has a more whole grain taste I personally enjoy.I included a pic of a gluten free donut recipe I put together from different pins on pinterest. I've also baked this same recipe dough in a muffin tin for no fuss biscuits and gravy. I would not use this flour as a thickener, corn starch on its own works for me.Again I am new to this type of baking. It has a dense weight to baked goods but it can be moist and give that fluffy texture bread-lovers dream of when adjusted to!

This is our 2nd favorite flour for gluten free yeast bread. We have tried MANY other brands. This mix - especially with a sprinkle of psyllium husk, it’s magic - will create a thirsty, stretchy dough strong enough to braid into challah or roll into cinnamon rolls. But without yeast to provide lift, it can create dense and doughy sweet loaf breads and cakes. I usually double the baking powder to help lift the batter, but it’s still sometimes not great. It’s got a nice nutty flavor that’s really lovely in cookies and pie crusts where the density is not a problem. Overall I would recommend it, as long as you’ve had some experience with gluten free baking and can tweak recipes a little to work with this flour.Pros:Nutty flavorWholesome, nutrient dense grain mixGreat challah and cookiesExcellent priceCons:Heavy flour that’s hard to lift without yeast

This flour works great as a whole grain flour. I have also adapted it to years bread recipes and pasta by adding some corn/tapioca starch.My only disappointment was the price increase since my previous purchase. It's not the deal it used to be, but still better than man alternatives.

This flour is high protein, and this makes it healthier than plain, GF flours that use thickeners and other substitutes. Of course the grains used have natural vitamins and minerals that regular GF flours don't have! I've learned to mix a little regular GF flour in when I bake, so the finished product isn't so dry and crumbly. For example, if the recipe calls for 2 cups of flour, I'll use 11/2 cups of this flour and 1/2 cup of regular GF flour.