NIHKAN Gluten Free Baking Mix Flour with Millets - 454g | Wheat Free Baking Flour | No Maida for Cakes, Cookies, Breads | Sprouted Grains & lentils Mix | High protein & High Fibre | No Sugar

I was surprised to see the ingredients of the baking mix which has a pretty high % of millets and brown chickpea and that too all sprouted. The green banana flour added to the mix provided a earthy sweeter taste to the baking. Made perfect gluten free cake. Though the proportions written in instructions needs to be modified a little as the flour needs more moisture. I added butter milk ( milk with apple cider vinegar) for balancing the taste of millets. It worked fantastic. Also cinnamon flavour worked well with the flour.Overall a great product.

Excellent for making gluten free bakes.Detail -It’s an excellent mix of sprouted millets and tastes good. It has little earthy nutty flavour. Worked well when i made chocolate muffins with this. The best thing is the binding of the flour is so well that it doesn’t leave much cracks in baking as other gluten free flours generally do. A must buy if you are looking for healthy bakes.

Use this millet flour Replacing all purpose flour in your baking recipes… it’s really good and easy to make recipes with this!

Useful to have in the cupboard as a gluten free flour alternative. I've found that by following the instructions on the pack I was able to make a great yorkshire batter for toad in the hole!

This flour is a great gluten-free alternative to conventional flour. It tastes great, its healthy and easy to use. The only thing I would change is the proportions in the instructions, as the flour needs more moisture. Overall, I'm really impressed with this flour and would definitely recommend it.

This gluten-free mix comes in a resealable pack and can replace both plain and self-raising flour.I don't mind eating gluten-free, I have friends who have coeliacs and I often eat the same as them for the ease of cooking. I decided to make a banana loaf (I used the Good Food recipe online) and replaced the same amount of self-raising flour with this baking mix.The mix is very light and powdery and is speckled like wholemeal flour. The flour mixed in beautifully (maybe needs 10g or so more than flour as the mixture was quite wet). The cooking time was about the same as if using flour. The finished banana loaf was lovely and light, not heavy like flour made banana loaves can be, even though the cake was quite dense and tightly textured.If I needed to use gluten-free flour, this is certainly a very good substitute and I can thoroughly recommend it. If it's just a choice of flour, it is rather more expensive than general self-raising flour and maybe use every now and then for health benefits.

A good alternative to conventional flour. The taste difference is barely noticeable: I made a test, baking two small batches of a cake and offered both to different people. Almost no one knew what they were eating and almost no one felt any difference at all between the two mixes.

I’ve never had much luck in the past producing decent cakes using gluten free flour, so my partner missed out on home baking a lot. This flour though is different, I am amazed that I baked cakes that not only he likes but I really like them too and I don’t normally like gluten free goods. It is really easy to use, I also tried cookies and they stayed together. I preferred the cookies made with this flour than I do with wheat flour. It is really healthy too, so I don’t feel so bad about eating treats, high in protein and in fibre it is more satisfying too. Best flour I have used.