Extra White Gold Gluten Free AP Flour

of necessity i have been baking gluten free products regularly for over 15 years. i have tried every gluten free flour blend i can find. they all claim amazing results. none of them deliver anywhere close to this one. many can make a good cookie or cake. none of them can make a biscuit. i mean a real biscuit. one you roll, cut, and bake. this one...just did. it acted, looked, and tasted like a real biscuit. the only thing i wanted was more lift. having said that...i could cut them through the middle with enough product on either side. make your dough thick. i would say it was 95% like a gluten based biscuit in taste, texture, shape, quality. next i will try homemade bread. i am not expecting it to rise like i want it to but this....IS the best out there. by FAR. the picture shows before the bake. it looked essentially the same after the bake.

I have tried A LOT and I do mean A LOT of gluten free flours in the last two or three years, this one is seriously the best out there! I make pancakes or waffles for my husband and I every Saturday, I've tried all kinds of pancake mixes and regular gluten free flours to make homemade pancakes, and this one is the ONLY one that taste like non-GF pancakes! I also bought the KETO pizza and bread mix to try out, if it's anything like the GF flour mix, I will making homemade pizza crusts from now on!

I have tried a lot of gluten-free flour and never really found one I liked. Then I tried white gold. What a game changer for me. I make all kinds of things now. My husband even likes it and he doesn't have to be gluten-free.

I’m must say that I try so many flour but this one is the best It’s work with any recipe you have and the results is amazing I buying this flour all the time and use it for everything I bake

i have tried many gluten free flours and get so disappointed with each one until this one. i cant believe how much it acts and tastes like regular flour. i am very happy with this brand and will be buying it again. this review was collected as part of a promotion, and the opinions are my own.

Highly recommend gluten free flour! I have tried so many gluten free flour brands, this one is the best!!

Easy to use and very tasty! I highly recommend this flour to anyone who wants to eat healthily without settling on the taste.

This flour does taste good, but it does not make an equal sub for all purpose flour. Every time I bake cookies, they crumble when you pick them up.

I used this flour in two dishes, both of which failed. I used it in a cranberry orange quick bread, and the bread, even after baking almost 30 minutes longer than usual, did not rise and was glue-y in the middle, with a huge crater of wet dough. Tasted good, but it was inedible because of the texture. (Made the bread again w/another brand of gf flour, and it was a success.) I used it again to make white gravy. The taste and texture immediately after making the gravy were spot on, so I was happy with that. However, after the gravy sat in a warmed oven for less than 10 minutes, all the thickening left it, leaving me with gravy the consistency of milk. Still tasted good, but we needed a straw to eat it. In sum, the flour gets a thumbs up for taste (not granular/gritty, like so many gf flours) but thumbs down for at least two applications: quick bread and gravy. Having said that, I believe that the flour will have its uses in some kinds of baking--maybe cookies?

This product might work great for cookies, waffles or pancakes but not for a loaf of baked bread! I could have used a few more instructions on the packaging . I used my upright mixer to combine and added the precise amounts of ingredients. It was so sticky I had to add gf flour in order to shape it into a loaf onto the parchment. There was no instructions concerning using a loaf pan like the picture on the packaging. Turned out like a literal brick...horrible! I bought 2 packages so will try again when time allows... not too motivated to attempt again anytime soon. Personally, I've used other products..Bob's Red Mill and Pamela's mixes.. and had much better results. Any ideas or tips on how to get a good outcome would be appreciated?