Great idea than you but their products don't state what are in them, so I can't confirm whether they are supplying exactly what I am already using!
245sam,
Jan 27, 9:10pm
True the on-line info' Bin Inn's website is not as detailed as you obviously need but have you actually checked in store? Alternatively have you tried your nearest Health Food store? We have GF friends and one of them is a very keen baker who does a lot of baking. She told me that she buys her flour (I think in bulk) from Oamaru. I'm not sure of the name of the source of her flour but I believe it is probably:
I use Bakels baking mix. Biscuits and cake turn out great. The plain flour however a disaster!
carter441,
Jan 27, 10:56pm
Are you referring to the Bakels Gluten Free Health Flour?
mica3,
Jan 27, 11:09pm
Bakels GLuten free health baking mix
fluffy_dice,
Jan 27, 11:15pm
I know you are after ready mixed wheat-free flour, but I find a rice and corn flour half and half mix to work perfectly. I like to go for brown rice flour as it has more nutrition than white. Also, cornstarch is a more refined form of corn flour with less of the nutrients. Sometimes I put LSA or LSC in just to add nutrition again. Hope you find what you are after :)
There is a wealth of knowledge from gluten-free bakers and cooks within the membership of your local Coeliac Society. If you look up your local and get a phone number, someone will network to give you good advice. You don't have to be a member.
k_ross,
Jan 28, 2:09am
I have used Edmonds Gluten Free flour with success. Also if you can find them, the Gluten Free Goodies Company does some flour mixes - I have used the lite biscuit and cake mix with success.
carter441,
Jan 28, 11:24am
Thank you for your thoughts people.
cgvl,
Jan 28, 1:57pm
I've used almond meal/flour in biscuits with success although I usually mix it with another gf flour. I read that it needs to be wheat free, can you use a mix of cornflour (not wheaten cornflour) almond and another. I have friends that are gf/wheat free and they have told me that baking often needs an extra egg or liquid as the gf flours tend to soak up liquid and make baking drier.
carter441,
Jan 28, 2:24pm
When I use the gluten free flour, even seems perfect except for the fact the dough is SUPER STICKY! There is no way I could roll it out and use cookie cutters. If I add more flour, it doesn't seem to change! *despair*
sarahb5,
Mar 21, 8:01pm
Try a mix of gluten free flour and gluten free cornflour - I use half and half Healtheries gluten free flour (tried rice flour but too gritty and a very "hard" flavour) and wheat/gluten free cornflour - makes a smooth, soft texture. I use this blend for cup cakes and no-one even knows they're gluten free
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