Steve's GF Bread Flour Blend by Authentic Foods

I love this Gluten-free because it's so easy to use and tastes great. Produces soft, fluffy cinnamon rolls that taste amazing. Didn't even have to use a rolling pin to shape, just floured hands , rolled tightly after putting filling in, rose great with yeast, doubled it's size and baked to perfection. Would highly recommend and will definitely purchase again. Worth the price I paid to enjoy a delicious dessert. Arrived on time with no issues

this gf flour is amazing. easy to work with, bakes nicely. The taste is very good. Give it a try.

I follow Fearless Dining on FB who does solely GF baking. This is the flour she recommends for her yeast breads and it lives up to it. Used as a replacement for reg flour in a family roll recipe and it worked incredible well when weighed out (as you should do with all gf subs for reg flour). Light fluffy rolls that raised well.

I was trying 3 types of gf flours (Steve’s), Caputo & King Arthur). I’ll never buy King Arthur again. I used Steve’s recipe for French bread which was not crisp crusted bread so disappointing but acceptable for sandwiches. Steves recipe for fluffy yeast rolls was super good, I ate half of them in a 24 hour period. Caputo flour makes very nice focaccia & Italian bread with some tweaks. I will purchase Steve’s flour again primarily for making rolls. BTW allow to rise full 3 hours. Yummmm

The past few years I have tried many a gluten free flour with the same results-difficult to work with, dense, weird off flavor, etc and etc. Making cinnamon rolls just wasn’t the same(hard to roll out/up, more like a biscuit/muffin consistency , very little rise). Of course gluten free would never be exactly the same as regular wheat flour. UNTIL I discovered Steve’s gluten free bread flour- wow what a difference! Sooooo close to regular wheat flour in taste and texture! Yes, it is pricey, but worth the splurge if making a very special recipe or for a special meal etc. Actually ,if you compare already made/store bought gluten free products with the cost of using this flour to make your own it is a lot more cost effective(and tastier) to buy this flour. Very impressed with this flour!

I used this flour for the recipes on their website. So far, I have made English Muffins and french baguettes. They are both EXCELLENT. I used to bake all our breads before being GF . Sadly, I have not been successful with other GF flours for breads. This flour is great for yeast recipes. Other GF flours have their role with non-yeast recipes. The taste will never be the same...but this is real close. The feel of the dough and the texture of the final product..close to the wheat-based recipes I used to cook. Yes...it's expensive compared to store GF flours...but, if you add up all the bread products that can be made and frozen with 3 lbs of flour, compared to the price of buying finished products...it is much more cost effective.

Cons: Did not work “like normal flour” in my bread machine. VERY limited recipes available for this specific blend. Expensive. Limited bag size options (either 3lb, which would only make about 2 loaves, with a bit left over, since their recipes use 4 cups/542g, or 25lb.). Taste and texture the same as most other GF (gluten free) white breads the day(s)after baking.Pros: Flavor and texture of bread (their Basic White Bread recipe) was good the day of baking.Authentic Foods website quote: "Steve’s GF Flour Blend is used just like normal flour for baking." No. No it's not.At least it wasn't for one of the basic bread recipes for my bread machine. I did an exact one-for-one replacement (by dry weight in grams, which is how I always measure flour for my bread machine recipes, not by cup) and it was a complete waste of ingredients.My Welbilt bread machine is about 28 years old, does not have a dedicated gluten-free cycle and makes a "vertical" loaf...so maybe that was the problem. After it failed so badly, I researched a bit more for making GF breads in a machine and it's possible that the 2 rise cycles and quick punch down right before baking was too much for the dough. Even if that's the case, it still negates their statement of working just like "normal" flour.Next, I made the Basic White Bread from the Authentic Foods website (NOT using the bread machine). I have a very limited knowledge of the tips and tricks for bread making, so maybe experienced bakers would know how to adjust recipes, identify problems before baking and be able to fix them. I had to trust in the very limited information on the Authentic Foods website’s “Basic White Bread” recipe for this specific blend. The loaf was pretty good the first few hours after baking, but the next day it had the taste and texture of every other GF bread I’ve eaten.Full disclosure: again, I’m not a baker. LOL I may have over-kneaded it while forming the loaf for the pan. (forgot there’s no gluten strands to form up. Haha) I Googled how to proof dough in a cold house (temps in my house never go above 70F if I can help it), so attempted to proof it in a warmed oven (about 90F) with a bowl of hot water on the bottom rack, dough in the middle, for the recommended time. It didn’t say to cover it, so I didn’t. It did rise, but only by half, not the triple it stated. It didn’t say to remove it or leave it in while pre-heating the oven for baking, so I took it out. I baked it for the recommended time. It might have been slightly underdone in the center, but it wasn’t doughy.In the hours after baking (after cooling for about an hour) I thought it had a decent enough flavor, considering the limited ingredients (no sugars, salt or butter). The texture was pretty good at that time too…not like “regular” bread, but better than most GF breads (which often seem gritty to me). The next day, to me, it had the taste and dense texture of most GF breads I’ve purchased/made. Not bad, just not as remarkable as I feel they convey on their website.Will I purchase it again? Yes, if only because I would like to see if it was my mistake(s) that ruined it. I can’t say that it is now my go-to flour mix though.

I really like this flour. I can finally make a gluten-free pie crust that doesn’t fall apart and actually tastes good!

Very disappointed that the item could not be returned. The label also had an ingredient listed that did not show on the item pictures which would of caused an allergic reaction. Do not recommend this seller in the future.