My unbiased & detailed review of Trader Joe's All Purpose Gluten Free Flour - how it performed in my gluten free pizza crust recipe.
Hokay. I bought this stuff over the weekend and made my usual muffin recipe with it (only with raspberries. blackberries, and blueberries in rather than strawberries or blueberries alone, because that's what was in the freezer. Bananas were included as per usual), and LOL NO.
The review I've linked liked this flour better than I did. She made a pizza dough/pastry recipe with it and it refused to brown; she also thinks that it's King Arthur's all purpose flour blend. I made the same muffin recipe with actual King Arthur's, and those muffins were pretty damn good (not as good as the ones I made with Pamela's Baking and Pancake mix, which I have now subscribed to on Amazon, but damn tasty, would have been pleased to have spent $2.85 on it at Starbucks, pretty damn good). The Trader Joe's blend muffins? NO.
No, these muffins were just a smidge up the scale from the leaden, gummy, rocklike muffins that, as a newly-diagnosed gluten-intolerant/possibly-Celiac patient, I assumed I would be faced with as my only muffin options for the *doom music* rest of my life. They were weirdly wet in places (not even just near the fruit, which is somewhat normal) and mostly dry elsewhere, and they have a strange, unidentifiable aftertaste that makes me think of really stale Saltines.
I can't recommend this flour, unless maybe you're making Hagrid's rock cakes. If you are making rock cakes, please don't invite me over. I'd rather be at my house eating muffins made with Pamela's or KA.
