Bob’s Red Mill Gluten Free 1 to 1 Flour

Bob's Red Mill Gluten Free Flour Blend Note: This post is sponsored by Bob’s Red Mill but all thoughts and opinions are my own. 

If you have read my site for long you probably know that I have mixed feelings on gluten free flour blends. I love the idea and convenience of them. I love the thought of having just one flour to replace regular all purpose flour in baking. A one product fits all baking needs really does sound wonderful, but it is not as easy as it sounds. It is actually a difficult task.

In the five years that I have been gluten free I have tried many gluten free blends. Both homemade ones and premade ones. Some were good. Others were terrible. Most though worked well in some things, but not so great in other things. For most blends, I have found what may work well in a pancake won’t work so well in a cookie. And what works in a gluten free bread may not work so well in a cake or muffin. It really is hard to find a one size fits all product when it comes to gluten free baking. Blends work okay in most things, but not all things.

This is why most of my recipes call for individual gluten free flours and not a blend.

When it comes to individual gluten free flours Bob’s Red Mill is by far my favorite. Almost all the gluten free flours, oats, cornmeal, xathan gum, and more that I use are Bob’s Red Mill brand. I have toured their facility and I love what they do for the gluten free lifestyle. So, when I found out a few months ago that Bob’s Red Mill had a brand new gluten free blend available I was thrilled. Bob’s Red Mill has actually had a gluten free flour blend for years, but this is a totally new gluten free flour blend.

Many people love the old blend. If you are one of them, don’t worry, they still sell it. But I was not one of those that loved the old flour blend.

The old gluten free flour blend has bean flour in it and it is the one gluten free product of Bob’s Red Mill that my family did not enjoy. The good news about this new blend is that there are no beans!!! So if the old blend was not a favorite of yours, I think you will love this new blend.

You may be wondering why I am talking about loving this blend when I mentioned above that I am usually not a big fan of blends. Well this new blend of Bob’s Red Mill is different. Totally different in my opinion.

Back in 2011 when my sister and I toured Bob’s Red Mill we were told that they were working on a new gluten free blend, but they did not know when it would be available. My sister and I were so glad they were working on a new blend. But then I kind of forgot about it because that was three years ago and I had not heard anything else about it.

That is until recently.

Bob's Red Mill 1 to 1 Pancakes-

When I saw the new blend a few months ago I realized this was the blend they had mentioned to me three years ago.

That right there is one of the main reasons why I love this new blend. They took the time to perfect this blend. Three plus years. They did not quickly put a product together just to get in one the shelves. It had nothing to do with hurrying up to get in on a gluten free trend. Bob’s Red Mill took time to get this blend right. And it shows.

The other thing I love about this new blend is the ingredients.

Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sweet White Sorghum Flour, Tapioca Flour, Xanthan Gum 

If you have tried many of my gluten free recipes than you know I love sweet rice flour. It gives baked goods like cookies and cakes that best texture. It helps make them tender and light. Bob’s Red Mill is the first blend I have seen that includes sweet rice flour in it. And not only is it in the blend, it is listed as the first ingredient. This is one of the things I think that makes this blend work so much better than the others that I have tried. And since it is Bob’s Red Mill, they also include things like brown rice flour and sorghum flour in the blend.

Bob’s Red Mill sent me some of this gluten free blend to experiment with and I have loved it so far.

Bob's Red Mill Gluten Free Flour Blend__

Gluten free chocolate chip cookies turned out delicious! I used the blend in place of the gluten free flours and gum in my recipe and it worked great. Bob's Red Mill Gluten Free Flour Blend

Even my gluten eating son loved these. I lost count how many he ate the day I made them. When a gluten eating person loves a gluten free recipe, you know it is good.

Bob's Red Mill 1 to 1 Pancakes

My gluten free pancakes were delicious and easy to make with the blend. They turned out great for Saturday morning pancakes.

Bob's Red Mill Gluten Free Flour Blend _

Wacky cake, gluten free waffles, and my mom’s coconut bars all turned out great with this blend.

I also used the blend in gluten free rolls. They turned out pretty well, but I do think bread products might need a little extra xathan gum added to the recipe. But that is easy to do when using it for things like bread and pizza dough.

Now after reading all that you may be wondering if I will be throwing out all my gluten free flours and just using this blend. The answer to that is no. I do love this blend, and it will be a staple in my kitchen, but I plan to use the individual gluten free flours as well. I am not sure I will ever be a 100% gluten free blend cook.

This will be my go to gluten free blend though when I need quick and easy. It will also work great for when my kids are cooking. And I think it will be a great product for those new to gluten free or don’t like to experiment with individual gluten free flours. This is by far the best gluten free blend that I have tried.

The new Bob’s Red Mill gluten free 1 to 1 flour is available is some stores already, but it should be available most places that sell Bob’s Red Mill gluten free products soon. If it is not in your area now, it should be soon. It will be great for all your holiday baking!

Lynn's Kitchen Adventures
Lynn's (Gluten Free) Kitchen Adventures

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Comments

  1. While I’m not gluten free, I love Bob’s products and have heard amazing things about this gluten free flour. I am so glad to hear that you think so too because I’ll make sure and let friends know when the baking topic comes up.

  2. This is SO good to know. Truly. I’m not GF, but we have friends who are, and I need convenient, TASTY things to keep on hand for them. THRILLED that I can make them some basics that my whole family will enjoy!

  3. We love Bob’s Red Mill! My 19yo is gluten fee and we are so glad to be able to continue baking some of our favorite treats with Bob’s!

  4. Gabrielle S. says:

    I was curious if substituting this flour in wheat flour recipes works well? I will be attempting a cake and want to know if anyone has tried it.

    Thank you!

    • It has worked in most things I have tried it in. I just substitute it for the exact amount of regular flour. So far it is my favorite gluten free blend that I have tried.

  5. Has anyone used this flour to make gluten free pasta? If yes, was it successful? What recipe did you use? Thanks.

  6. Deb Schmidt says:

    I was very excited when I found this and that it had no bean flour in it. Bean flour left an awful aftertaste in my baked goods. I’m just beginning to experiment with some of my recipes. Today I used it to make a roux and it reacted perfectly although it didn’t quite brown up as much as wheat flour does. 1 to 1 will certainly be my go-to flour from now on.

  7. the recipe on the gf pancakes doesnt say that its the 1 to 1, it lists different amts in different flours. that doesnt help me with knowing what the proper cups to make with the 1 to 1 mix!

    • You use the 1 to 1 mix in place of the rice flours, potato starch, and tapioca starch. Those things add up to 2 1/3 cups so you would need to use 2 1/3 cups of the 1 to 1 gf blend. I hope that helps.

  8. Elena Quinn says:

    Hi Lynn,

    Great post. I was wondering if you’ve used this blend to make yeast breads and if so, what additions did you make? I have heard mixed reviews on this blend with yeast, but I imagine some tweaking might do the trick.

    Thanks,

    • I have used it in a few recipes now and I have mixed thoughts. It works okay, but not great. I find that I have to add more xanthan gum for yeast breads, so I have found that I like it better in yeast breads if I add some extra xanthan gum to the blend. Overall though I still prefer to use individual flours for yeast breads. I hope that helps.

  9. sooooo…what does the waffle recipe look like? I really have no idea how to use this flour..Thank you!

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