RYZE Gluten Free Flour - Natural, No Fillers, 4lbs

I DID NOT get a free bag in return for a review. A friend told me about this and being gluten free for 7 yrs., I'd given up on cooking/eating some things, so I was somewhat skeptical to their claims.I first made some gingersnaps using my OLD fav recipe to see if it was truly cup for cup. Because I'm terribly sensitive to xanthan gum, which is in everything that is gluten free it seems and all recipes require it for rising qualities. I was most interested in this product's claims that it isn't needed!!!Today I decided to try the biscuit recipe on their website (with some changes, I can't ever leave anything alone), whichwas different from the recipe on the bag by 1/2 c. of flour!!I cannot believe how easy the dough was to handle. I'm not kidding, it was too good to be true. I'm a Southern girl and I've been known in the "old days" to make mean biscuits, so think I'm a practiced hand. Although, it has been a long time since making them and I'd long since given up the idea of EVER having a descent one again. These nearly made me cry. Too good- I may eat the whole tray!!! They are so pretty, too.So let me tell you what I did to "mess with the recipe a bit", first I ditched the sugar. With my menu I wanted a more substantial taste, so I added 1/8 tsp. cayenne and 3 Tbs. of grated hard Gouda cheese. I reduced the butter by 1 Tbs. (I was using cheese which is fatty). Since my old biscuits were always made with buttermilk, I substituted that and added 1/2 tsp. soda that one must when using buttermilk. They are over 1 1/2 inches high!!Fabulous.I can't wait to make something else now.

This arrived today, and as soon as I told my adult daughter (who is visiting me with her children) it had arrived she said are you going to bake cookies tonight? She was diagnosed with a wheat allergy about 2 years ago and it has been a challenge to find a flour product that will actually work. I've use all sorts of flours, including those where you have to mix several types of flours, then add gum and other things, as well as those that are supposed to be one to one replacement for wheat flour and NOTHING has been even close to satisfying. The texture is either grainy or dry; tasteless or nearly causing a gag reflex. I followed the recipe for chocolate chip cookies that was printed on the blue bag, except, I added my additional signature spices, pecans and oatmeal, to half the dough I added dried blueberries. The cookie dough tasted "normal" and formed cookies as wheat flour did. I baked them for 11 minutes in a convection oven and immediately moved the parchment paper to the cooling rack upon taking them from the oven. These cookies passed the taste test of my daughter and her 3 little ones (ages 20 months and 6 years). I will definitely continue to buy this flour, it is no less than amazing. Finally a wheat free substitute that actually tastes good. Thank you so much. It is so much better than anything I've tried ... and I'm considered to be a better than average baker.

I love this flour. I made my grandson a cake with it. I doubt you'd have known it was a top allergen friendly cake. I highly recommend this flour. Search for recipes using it. There are some on their site. That's where I found the cake I modified to his needs. This stuff is awesome - just remember to spoon it into the measuring cup when you measure it. It will compact too much if you just scoop it out with the measuring cup. You don't want to pack it in - and that's good because it stretches further that way.

I love these flours!! No one knows my quick breads and cakes are gluten free with this! (I use the other bag for all my biscuits and cookies with phenomenal results as wel) You do have to make sure you’re using the right blend and go by why the bag says it’s for. I always buy both bags together. My only complaint is that it’s SO identical unavailable! And only sold on Amazon. Boo.

One of the hardest things about having to go gluten free was how it affected my baking. I purchased both the blue and yellow bags of RYZE Gluten Free Flour, and so far, I've been mostly pleased with the results. I tried the biscuit recipe on the blue bag, and they are quite good. They come out soft and fluffy, and you don't need to toast the heck out of them to make them palatable, as is the case for most gluten free breads. I made lemon bars with the blue bag flour, and they were delicious! Not "delicious for gluten-free" but unconditionally, just as good as "regular" lemon bars. My whole family enjoyed them. I'm still looking for a good recipe to make pasta sheets so I can make a ravioli-like family recipe--I tried one recipe using the yellow bag flour, but the dough was very hard to work with, and I wasn't thrilled with the result, especially in the leftover lasagna. I'm looking forward to more baking experiments!

Makes great cookies. I love that it does not require xanthan gum. It worked great on christmas cookies like gingerbread men and chocolate chip and thumbprint cookies that I used old BH&G cookbook recipes. I also made some pumpkin empanadas but the dough did not rise very well. It rolls out nicely and they are soft but a bit chewy in texture. the biscuit recipe on the package tastes great, it did not rise like traditional biscuits either and the texture is also a bit more chewy than traditional wheat biscuits from what I remember. I have not tried adding any starch maybe that would make them a bit lighter in texture. I do like the cookies and they did not crumble. I would buy buy this again especially for the christmas cookies because the carb count on the label is lower than rice flour or rice flour mixes. I think it still needs some improvement for biscuits but its great for cookies.