Blends by Orly Premium Gluten Free Cookie Flour London Blend - 20 OZ

What a blessing Orly has created for the home baker. Many of us who have become gluten intolerant (I am wheat intolerant - so no yeast either!) had to give up our traditional family recipes and sit on the sidelines while our families devour our home baked goodies. Not any more. With Orly, I can make the family's traditional birthday cake, the gravies, the pies, the cookies, the muffins, the quick breads, the pancakes, and the casseroles again and enjoy them. The flour blends allow for gluten free baking that MAINTAINS the original recipe taste without the gluten free flour aftertaste or texture. The couple of suggestions I have for those new to Orly's products is when using the different flours make sure you are using the proper mix for the item you are making. The difference in flours does have an overall effect. Secondly, I always let my dough rest a bit before baking. It just helps the potato or rice ingredients to absorb the moisture in the mix. Texture and taste are spot on with my old family recipes. If you haven't tried these flour blends, I highly encourage you to try the cookie (London Blend) first. Making cookies will allow you to get a feel for the flour and taste the results in a short period of time (cookies cool quickly). Once you see the replication is spot on, you will be encouraged to invest in the other types of flours for other home baking recipes. Worth the money, especially for those holiday meals!!

Trying to switch to gluten free baking has been a challenge even though I am an experienced cook. However, this flour blend and the recipe on back was the answer to my difficulties. I carefully followed the Choc Chip Pecan recipe on the package and the results were amazing. Even my grandchildren who are not sensitive to wheat couldn't tell the difference from these cookies and wheat flour choc chip cookies. The cookie dough has a different texture and I was worried that I was heading for another failure (bread experience has been awful) but the cookies after exactly 12 minutes in the oven came out perfect. Chewy and tasty. I made a very large batch and froze some of them to see if I could bake ahead for my family get-togethers. I hope they defrost easily and are as chewy and yummy as they were on the day (and the day after) they were made.

Only tried it a few times so far but I love it! Love the 1:1 substitution. Makes it very user friendly!

The orly gluten free flours are not what I expected nor what I read about in some reviews. I wouldn’t use them again. Poor taste and quality for both cakes and breads unfortunately I catered a party using the bread flour and it fell flat. Guests weren’t thrilled either. :(

If you are new to gluten free like I am, I was getting really frustrated with trying to cook things with a regular gluten free "all purpose" flour. I can honestly tell you not to look any further than Orly! I bought almost every flour that they make and everything that I have made is absolutely delicious! I don't know what I would have done.I made chocolate chip cookies for my daughter and she said they were better than normal cookies! So now when I make her cookies she always asks to make sure that I used Orly London flour!!! You know if it's kid approved its amazing!I've already purchased 3 more bags!

Made one of my scone recipes with the London Blend today and they were fabulous. My husband ate two! I had tried the same recipe with another brand of gluten-free, all purpose, flour and they didn't turn out nearly as well. I also used the London Blend in a sugar cookie base for a 4th of July dessert and it was great. I'm so happy I found Blends by Orly. I made pasta at Christmas with the Tuscany Blend, and you couldn't tell a difference from the batch I made with regular wheat flour. It's worth every penny to be able to enjoy recipes we love and not be able to tell they are gluten-free. Next up, a cake with the Sydney Blend.

I wanted to like this blend but I just didn’t.I cook dairy,oil ( and butter!)and egg free as well as gluten free due to dietary restrictions so I have to be super picky about my flours.Not all gf flour blends work well with non dairy ingredients and butter substitutes, especially if you can’t have vegan butter.This flour mix was gummy , didn’t rise well and when I mixed it with other flours to try and get rid of the weird gumminess, it ended up dense.I’m positive it’s the flours fault because I get amazing results with King Arthur’s.With King Arthur’s mixed with cassava flour(half Kings, half cassava),even my super restrictive diet foods end up rising and tasting like regular gluten filled delights!Not this stuff.I felt like I was in a debtors prison or something what with the quality of baked goods coming out of my kitchen once I switched to this flour.Rather depressing actually.This flour made me feel like I didn’t know how to cook!I’m being generous and giving 3 stars because I was able to use the reminder of the flour to make a soda bread that... wasn’t terrible. And because I can’t use any of the items regular bakers( even gf bakers!) use which affects the texture and rising of cakes.Probably if you can use eggs/oil, butter, and regular milk, this flour works great!I’m just leaving a review for folks like myself who have weird dietary restrictions so they know they might want to try a different gluten free flour if not adding “regular” ingredients to the batter.

I've made biscuits and thumbprint cookies with the London Blend and find the substitution for regular flour almost imperceptible. I find the taste, however, is the same as regular flour. Of course, the resulting product is slightly more delicate, but so far, that feature has enhanced what I've baked, not made it less desirable--even in the biscuit. This blend makes conversion to gluten free very easy, and I'll be ordering more as I'm nearly out.