Namaste Foods Organic Perfect Flour Blend, Gluten, 5 lb

Best non gluten free flour. Makes great baked items.

This is an amazing flower that makes a delicious, nicely, crumbled, crusty artisan bread! A real treat for those of us that have been gluten-free for years! Highly recommend!

Best non gmo gluten free organic flour we have ever used. Made pizzas with it at our music festival and everyone love it!! I have fooled many of my friends that it is gluten free - they do not believe it!! Great for all sorts of cooking! Great company!

Namaste GF flour has made a huge difference in my family. Several of us in the family need to be GF and it was difficult for this baking mama to give up her organic wheat flour. There were several difficulties in making a full switch from wheat flour to GF flour--price, taste, and the ingredients as I also needed to be potato and corn free. Namaste has solved all of these problems for me. The taste does take a little getting use to as has a stronger taste than wheat flour. The price is within budget for me, and not having potato and corn is wonderful beyond words as most GF flours have one or both of these. Though Namaste claims you can use this flour 1:1 like regular wheat flour, I have found that a 1:1 ratio leaves my baked goods dry and crumbly. For me a 2/3-3/4 cup Namaste flour to 1 Cup regular flour works well (depending on how much liquid the recipe calls for). I use this flour for baking cookies and brownies, pizza dough, pancakes and waffles, basically anything that calls for flour. I haven't made bread or tried sour dough with it yet, but probably will in the future as it has worked with everything else I've tried.

Mixed with GF bread flour, pumpkin seed flour, ground flax seed, this makes very nice bread using a machine bread plus extra baking in convection oven. Also used a small amount in almond biscuits.

Namaste is a very good gluten free flour blend. I enjoy using it.

I used this as a direct replacement for flour in a cake recipe. I'm not gluten intolerant but I have some friends that are (plus vegan). Didn't like the result although the taste was great. This chocolate cake called for water added as the last step to make it soupy and in the wheat flour recipe came out to die for but with this the result was much thicker. I'm sure that's because of the different ingredients in the flour. I think I need to modify cooking times or something like that. Just dabbling in the gluten free/vegan thing. I'm a carnivore that eats wonder bread usually. If I could only find a butter substitute that actually tastes like butter I might be more interested.

This is the only brand of gluten free flour that I’ve found that I don’t have reactions to. It is not gritty at all and it stays very moist. I’ve never had any problems with it