BSM TEST KITCHEN: French Flatbread (gluten-free)

Welcome to our new series: BSM Test Kitchen!

We're taking you behind the scenes and into the break room where our beloved employees experiment with our latest products. Our goal is to inspire you in your home kitchen!

Get the recipe for Pam's Gluten-Free Socca Bread here. She topped it with Wheat Bran meatballs, blistered tomatoes drizzled with her beloved Tart Vinegar, and a creamy yogurt feta sauce (recipe below).

Untitled (Infographic) by Ally

BSM Reviews

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3920 reviews
98%
(3834)
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Sonora Flour
Debora Crosby
I can't imagine baking cookies, pies, and cakes without Sonoran Flour!

This order of flour arrived at 6:30 pm then night before Thanksgiving. I refused to start my baking before it arrived. It didn't disappoint and everyone raved about the pie crusts as well as the pies. The Sonoran wheat flour was fresh and wonderful!

P
Spelt Flour
Paul m
Spelt pizza

Loved this spelt whole grain flour made perfect pizza and the best banana nut and chocolate chip bread !!!

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Wrens Abruzzi Rye Flour
Laura Sanders
Great flavor!

This was my first time working with rye flour, and I wasn't sure how well it would work in a sourdough loaf. I was pleasantly surprised by the freshness and flavor of the Wrens Abruzzi.

Beautiful Flour

The Rouge de Bordeaux has a silky feel which I loved. The aroma while bread baking had a great spice smelling and the color of my rustic bread was a beautiful dark brown. The taste of bread was awesome. I will order again. I loved the other two flours as well.

Best Flour I Have Ever Used

I heard about Barton Springs Mill from a friend. I bake a lot of bread and wanted to try all the flours. The rye, wheat flours and the all-purpose flour are the best I have ever used. The whole grains are robust and flavorful, and the products are locally sourced. Ordering using the web site was easy and the shipment was well packaged and prompt. I will use Barton Springs Mill flour exclusively in all my future baking.