Bob's Red Mill Gluten Free 1 to 1 Baking Flour 1.24kg

Absolutely love this flour! It is hands down the best 1-to-1 gluten free flour out there. No need to add xs than gum, cream of tartar, etc. The blend is light, and perfect for baked goods. I use this for everything! I discovered that it’s particularly effective for sugar cookies - you truly can’t tell the difference. I did a blind taste test, and my gluten free cookies were deemed tastier than the regular ones made with standard wheat flour! I’ll never use another flour. Expensive, but worth it!

AMAZING 1 to 1 Baking Flour!!!!!

I went to the store to find a rice flour to use for breading. Didn't find that, but found your 1 to 1 Baking Flour and decided to try the chocolate chip recipe on the back of the package. It sounded just like a traditional recipe and I decided to add butterscotch chips, cinnamon and some oatmeal to make my favorite cookie recipe (chocolate chip/oatmeal scotchies). OH MY GOODNESS!!! THEY WERE AMAZING!! You would never think it wasn't regular wheat flour. I think it is even better, with no wheat & gluten side effects on my arthritis. A little expensive, but well worth it. I don't bake as much as I used to, but I plan on using this from now on. Does it come in a larger size? I am extremely pleased with this product!

Amazing product

I was diagnosed with celiac disease in November of 2018. I ate gluten my whole life without knowing how much damage it was doing to my body. Completely going gluten free left me feeling a sense of grief and loss for something that I’ve known for so long, and now I needed to figure out how to eat and cook differently. I have always been a “foodie” so this was a very difficult diagnosis to accept. I loved making fresh baked goods for my family, especially on weekend mornings. And for me personally, one of my favorite things in the world is vanilla cake. But it looked like those things were not options for me anymore.After I was diagnosed, I bought books. read articles and pulled recipes off the Internet for gluten-free baked goods. I was determined not to miss out on ... MoreI was diagnosed with celiac disease in November of 2018. I ate gluten my whole life without knowing how much damage it was doing to my body. Completely going gluten free left me feeling a sense of grief and loss for something that I’ve known for so long, and now I needed to figure out how to eat and cook differently. I have always been a “foodie” so this was a very difficult diagnosis to accept. I loved making fresh baked goods for my family, especially on weekend mornings. And for me personally, one of my favorite things in the world is vanilla cake. But it looked like those things were not options for me anymore.After I was diagnosed, I bought books. read articles and pulled recipes off the Internet for gluten-free baked goods. I was determined not to miss out on those things I loved. Unfortunately, baking with a gluten-free recipe often means substituting four or five different other types of flours along with many other ingredients to use in white flour’s place. That can get very expensive. But more importantly, the end result was nowhere near what I wanted it to be. It never tasted very good, the consistency was weird and it was a huge let-down. I was very unhappy and gave up baking for about a year.Earlier this year, I came across Bob’s Red Mill 1-to-1 Baking Flour. I bought some but did not have high hopes. I was intrigued by the notion that you could simply substitute this flour in any recipe that called for a white flour; you didn’t need to use a gluten free recipe and you didn’t need to add a bunch of extra ingredients just to balance out the chemistry of the recipe.The very first thing I chose to make with this flour was vanilla cake - that would be an indicator to me as to whether or not this flour would actually work the way I wanted it to. Anytime you’re using flour other than white flour, your baked item is going to be more dense and will probably need longer to cook. I took all that into consideration and substituted the exact amount of 1 to 1 flour in place of the white flour.That was the day my love for baking was renewed. When I took that first bite of my white cake, my eyes started to well up - I was no longer restricted and confined as a gluten free baker. The cake was moist and fluffy and I struggled to tell that was actually gluten free. My stepson (who has a very discerning palette) cannot tell when I make something gluten free, but only when I use Bob’s Red Mill 1 to 1 Baking Flour.It’s not often that a product changes my life but this one truly did. I no longer wish I could have gluten and I will never buy another flour again. Thank you and please don’t stop making it!

Best gluten free powder

For everyone who’s struggling with gluten free baking and cooking - this powder mixture is simply the best! I’d go so far to say that it’s the best for beginners. It can easily be used as a replacement for wheat and usually it works perfectly. I already made Cakes, cupcakes, sauces, soups etc. with it. It even works with Crêpes, which was impossible with all the other gluten free powders I tried. The taste is neutral too so. Just yeast recipes don’t work so well with it. It raises but gets hard (not fluffy) while baking. I am not such a big fan of the zipper bag though. The powder keeps sticking in the zipper and makes it difficult to close.

Crepes are BETTER with 1 for 1.

Made dairy free, gluten free crepes using oat milk, vegan butter and Bob's 1 for 1 for my niece's birthday breakfast. Didn't change my recipe other than straight substitute for wheat and dairy. They were so good! I'm now ruined and I'm not going back to milk and wheat flour ever again. Complex flavor, crispy and slightly chewy, with a pleasant nuttiness that you can't get with wheat. So east and the results were fantastic.

Definitely 1 to 1

So far I have made 7-up cake and banana nut bread with cranberries. It's very nice to just substitute for flour. I noticed two things that cost a star. The first is that you have to amp up your flavors. So for like lemon extract you will need actual lemon zest if you want it to sing through. The other is that the rice flour still retains a bit of grittiness. I will say that this stuff has co.e a long way from what I had to do in the 90s for Gluten free. Thank you.

GLUTEN-FREE FLOUR INFO and REVIEW

I like this flour, five stars! It's better than a lot of GF flours I've used, not gritty like many that have a lot of rice flour. There's a faint beany taste, but mild and utterly tolerable! As a baker, it's a great replacement for wheat flour. One of the best I've used. Thank you, BRM peeps! I think one reason why so many people have problems with American wheat is the manipulation of wheat at the growing stage-- Italian wheat has a gluten content of about 17%. Gluten is a protein and is what gives wheat that rise, that crusty, flaky, wonderful airiness that everyone loves. Apparently, American wheat growers thought more of a good thing is better... The typical American wheat flour has a gluten content of about 70% !!! That, and the fact that in the USA, many ... MoreI like this flour, five stars! It's better than a lot of GF flours I've used, not gritty like many that have a lot of rice flour. There's a faint beany taste, but mild and utterly tolerable! As a baker, it's a great replacement for wheat flour. One of the best I've used. Thank you, BRM peeps! I think one reason why so many people have problems with American wheat is the manipulation of wheat at the growing stage-- Italian wheat has a gluten content of about 17%. Gluten is a protein and is what gives wheat that rise, that crusty, flaky, wonderful airiness that everyone loves. Apparently, American wheat growers thought more of a good thing is better... The typical American wheat flour has a gluten content of about 70% !!! That, and the fact that in the USA, many grains, non-GMO grains, are sprayed with Roundup at harvest... there is some disagreement as to WHY. So it may be too much gluten, or it may be glyphosate poisoning we sometimes experience with wheat in our diets. So it's best to use flours that are NOT sprayed, obviously. Not all farmers who don't spray have organic certification, and so it takes a fair amount of research and diligence to find a good brand. If you break out in a pimply-like rash after eating products made with flour, it MIGHT be from glyphosate. Thanks, BRM! Jaan Carter, Health Coach/Baker, ROLLING SCONES.

Not A Good Blend

I rarely give a single star to any product, but sadly I must do so now. I love almost all of Bob's Red Mill gluten free products, but this so called one for one is the worst of any gluten free flour I have ever used. I jave tried it in multiple recipes, but every time the end product turns out dry and hard. I don't have this issue with the other Bob's R M flour mixes.Sadly, I cannot recommend this product. It might have something to do with the fact we live at 1750 ft altitude, but again, no issues with other products.

One of the VERY BEST!

Absolutely love this flour blend. Reliable, consistent quality. Great results within my GF baking. I used to mix my own from scratch, but getting older I found the process too tedious. I buy this blend and one other that is enriched. This 1-1 blend is just that: you can substitute cup per cup if you want to adjust a regular recipe, although I sometimes reduce by 1/2 cup and use Bob's Superfine Almond Flour. I do this, for example, in the blueberry muffin recipe that I adjusted to make as GF.I still do have 2 GF flour blend recipes that I make and keep on hand for special recipes since I have found that even Bob's (and the "other" brand) do not yield the tender results that I want. But overall I highly recommend Bob's 1-1 blend for your GF baking. By the way: ... MoreAbsolutely love this flour blend. Reliable, consistent quality. Great results within my GF baking. I used to mix my own from scratch, but getting older I found the process too tedious. I buy this blend and one other that is enriched. This 1-1 blend is just that: you can substitute cup per cup if you want to adjust a regular recipe, although I sometimes reduce by 1/2 cup and use Bob's Superfine Almond Flour. I do this, for example, in the blueberry muffin recipe that I adjusted to make as GF.I still do have 2 GF flour blend recipes that I make and keep on hand for special recipes since I have found that even Bob's (and the "other" brand) do not yield the tender results that I want. But overall I highly recommend Bob's 1-1 blend for your GF baking. By the way: Vitacost again has the best price for this flour and others, especially when paired with sales/coupons!¡Mil gracias, Vitacost!

The best! Tied with King Arthur.

This is super easy to use, comes in a nice big package, and like with all Bob's Red Mill products, the quality is great. I use this in most of my favorite recipes. It works most of time, but it's sometimes a little heavy in cakes and cookies can sometimes come out a little sandy, but that depends on the recipe. I live in Germany and order massive amounts (I'm a recipe developer) of this from the US because it works so much better than anything else! Or rather, it's tied with King Arthur Flour Measure for Measure Gluten-free Flour. That one seems to work better in cakes.