The nice folks at Domata Living GF/CF Flour sent me a 5 lb bag of their all purpose flour to try and review.
I do my best to give fair reviews, and want to disclose that these folks have purchased a text ad on my recipe site.
I was excited to receive a bag of all-purpose flour – I usually grind and mix my own flours, so it was very handy to have the flour premixed for me! Their mix (unlike most other gluten-free flour mixes) includes xanthan gum, which makes it a great mix for folks who are new to gluten free and/or gfcf cooking – they don’t have to buy the flour AND buy the xanthan gum to keep their cooking from falling apart. Additionally, their pricing is more affordable than most other GF options.
This mix is designed to be an all-purpose flour, simply replace 1 cup of this flour for 1 cup of wheat flour in your favorite recipes. I can pretty much guarantee that will not work for yeast bread, but it should work for just about everything else. The ingredients are: Rice flour, Corn starch, Tapioca Dextrin, and Xanthan gum. Obviously, for folks on a gf or gfcf diet who have developed a sensitivity to corn or rice, this flour mix would not be a good choice. Unfortunately, such sensitivities are common due to the regular substitution of rice and corn for wheat. (and I frequently suggest that people use corn tortillas in place of bread when first switching to a GF or GFCF diet)
One reason why I create my own flour mix is to include more nutrient-dense flours, such as bean, pea, sorghum, amaranth, quinoa, and millet. These may be “alternative” grains, but they pack a great nutrition punch, and don’t change the flavor of baked goods. The nutrient profile of rice, corn, and tapioca is, unfortunately, minimal. I would love it if they offered another flour mix that used one of the other more nutrient-dense grains or beans – almost like a whole wheat alternative to their white flour. Sorghum in particular makes a light brown flour that looks like it is half white/half whole wheat.
I used this flour mix in several of my recipes – for cornbread, waffles & pancakes, and Better Than Brownies. It performed beautifully in every test. Everyone praised the taste of all the recipes – no one noticed the results as anything different from my regular flours. It was incredibly handy to be able to simply measure out the flour total for all the recipes rather than measuring for the flour, then the starch(es), then the xanthan gum. Cutting out 2 steps from a recipe is great! Cutting those steps also makes cooking easier for my children, which is fabulous!
Ed, the man behind Domata Living Flour writes:
In this world, many of our wounds, both physical and mental can show us our true inner strengths. I personally faced death twice before properly diagnosed with Celiac disease. During stabilization of my condition, God laid it on our hearts to produce an All Purpose Flour that was number one (1) delicious and easy to work with, and number two (2) affordable and easily attainable. Domata is God’s company; the opportunity to work for Him has been a fantastic blessing for all of us.
I think he has succeeded in both his goals: at the grocery store, a 1 lb bag of GF flour is usually $3. A package of Xanthan Gum is about $11. The mixes for one product that includes the xanthan gum are usually $6. The Domata Living flour is more affordable – 5lbs is $8.72; 10lbs is $17.12; and 25lbs is on sale for $39.99. There is a special at the moment on shipping, too. For comparison, Bob’s Red Mill All-Purpose Gluten-Free Baking Flour, 22-Ounce Bags (Pack of 
(11lbs) at Amazon is currently $28, which is a pretty good deal for that product given the grocery store/health food store price (plus Amazon has free shipping for that item). You would also have to purchase xanthan gum in addition to that all-purpose flour, however. So $28 (plus xanthan gum) vs $17.12 (plus shipping). Definitely more affordable!
We give Domata Living Flour 4 spotlights out of five. I would love to see an option with a higher nutritional value – if it had that, I would happily give it 5 spotlights.
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