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Title: The flavours just aren't right
Review: I have been baking wheat and gluten free since I was 18. After moving to the US and needing to find which GF flours over here were the best to use, I jumped on Bob's Red Mill because it was so much cheaper than the King Arthur Flour version. But now I know why. The garbanzo bean (chickpea) and fava bean flours create an after taste that is too overpowering. Try a bit of the flour yourself before cooking with it. It tastes off, even when it's a fresh bag. It is barely useable in flavored cakes - chocolate or banana for example bring the nasty after taste to a minimum but it's still there. For use in eclair pastry, scones or gnocchi? I can't do it.I should add that texturally it performs well and I want to like it, I really do. Add the right amount of xantham gum and your cake batter and even pastries will hold together well. The flavor just ruins it for me.
