Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, 22-ounce

By | June 26, 2018

Bob’s Red Mill Gluten Free 1-to-1 Baking Flour is the perfect solution for your gluten free diet! No need to throw out your conventional recipe cards – now you can simply replace wheat flour with Bob’s Red Mill Gluten Free 1-to-1 for the perfectly textured, delicous gluten free baked goods such as cookies, cakes, brownies, scones, muffins, and more. The gluten eaters in your life won’t even know the difference. Xanthan gum is already in the mix. Like all of our gluten-free labeled products, this product is processed in a dedicated gluten free facility and R5-ELISA tested to confirm its gluten free status. Verified by the Non-GMO Project.

Product Features

  • One, 22 oz. bag (1.375 lbs.)
  • Gluten Free; Vegan; Vegetarian; Kosher Pareve
  • Manufactured in a dedicated gluten free facility; R5-ELISA tested gluten free
  • Direct replacement for wheat flour in your favorite baking recipes
  • No corn, soy, or oat ingredients

Check out the Reviews and Special Offer

Do you want to feel better? Eat Less Grains!

2 Comments

Victor B on 06/26/2018 at 03:09.

The only gluten free flour I have found that can almost replace real wheat flour. This is really great flour. My daughter-in-law has a allergies to wheat, corn and potatoes. When my son first married her, it took us a while to adjust to cooking for her. She had just gotten an official diagnosis and was depressed and sad that she would never be able to have any baked goods again, which shes loves. I really felt for her, being on a salt free diet myself because of my blood pressure, and I really love salt. So, I started buying every gluten free flour product I saw. I…

naturalmama on 06/26/2018 at 03:15.

My favorite alternative to white flour I’ve tried a number of GF flours over the last couple of years. Most of them are very gritty and have a slightly “off” flavor. When I saw the excellent reviews for this, I thought I would give it a try. I’ve made a couple of recipes from the package (including several rounds of the blueberry muffins!), and they’ve turned out wonderfully. If I didn’t know they were GF, I would have thought they were made with white flour. I also use this as a substitute in my favorite pancake recipe…

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