Hi Lauri! It's about 5% protein. It is not recommended for yeast breads, just for baked goods that use baking soda or baking powder!
Many people refer to baking as more of a science than an art. That is true in many aspects, but especially when choosing your flour. Flour is easily one of the most important, if not the most important ingredient in any baking that you will be doing, and there are so many varieties it can be hard to differentiate between them for the best results.At Bobs, we have many different flour types, from all purpose flour to gluten free flour substitutes such as cassava flour, almond flour, coconut flour and more.
The key difference in flours is the amount of protein each contains. The higher the protein level, the sturdier and chewier your end product will be, whereas lower protein levels will yield a flakier result. We have put together a list of some of the most common types of flour that you can use for baking, and how you can best use each one!
Hi Lauri! It's about 5% protein. It is not recommended for yeast breads, just for baked goods that use baking soda or baking powder!
Hi Ardice - No, that's not something we currently carry.
How much Vital Gluten flour should I add to your unbleached AP flour to get a protein percentage of 12%?
I’m making rye bagels and I figure I should compensate for the cup of rye with lower protein. Thanks
Hi Ellen - We don't have an exact formula for reaching a specific protein percentage. We recommend adding 1-2 Tbsp per cup of AP Flour to increase elasticity and promote gluten development.
Hi Mark - our threshold is between 12.5-13.5% protein for our Artisan Bread Flour. Happy baking!
The protein content of the All Purpose Flour is between 13-14%.
Is your flour made from the dwarf wheat variety? I’m looking for an organic flour that has not been genetically modified
Awaiting your answer. Thank you.
Hi Stella - No, our flour is not milled from the dwarf variety. Our flours, and all of our other items, are ALL Non-GMO.
If you have more questions our Customer Service team is happy to help. They can be reached at 1-800-349-2173 or [email protected]
Do you have a self-raising flour that does not have salt? I lived in Australia most of my life and my mother always baked with self-raising flour but the Australian flour did not have salt. Her baked goods were always flaky and tender and she could add sugar per her recipes.
Hi Paula - we don't sell a self rising flour, but we do have directions on how to make your own! If you want to make it salt free, just omit the salt from your recipe.
Bob's Red Mill Blog: What is Self Rising Flour?
Would like to know a lot more about coconut and almond flour in diabetic diet; is it a good choice, can it be used cup for cup, would like recipes.
Hi Teddi, check out our blog posts about Coconut Flour and Almond Flour - both have great information!
What is it Wednesday? Coconut Flour
What is it Wednesday? Almond Flour
I have a couple of special needs for flour. I can't have bromide or folic acid. Does your flour products have these in them, or would there be some that do not so I could look for them? Thank you.
Hi Suzi, none of our flours contain bromide. For those without additional enrichment (like Folic Acid) look for our Organic flours - like Organic Unbleached White All Purpose Flour or Organic Whole Wheat Flour.
Hi Jasmine, we recommend 1 cup pastry flour minus 2 tablespoons, and then add in 2 tablespoons cornstarch.
I have some almond and some coconut flour to use up but I don't see anything about them unfortunately.
You can do a quick search on our website to find numerous recipes to use those products. If you need help with specific recipes please feel free to reach out to our customer service team at 1-800-349-2173
Is bread flour similar to "strong" flour that is referred to on British baking shows such as "The Great British Baking Show"?
Hi Tracy, yes, they are the same. It's referring to the higher protein content in the flour.
Hi There! When making all purpose and bread flour, is the grain separated at first and only the endosperm is ground in the stone mill or is it all ground together and separated later? Best, Sam
Great question Sam! The grain is separated first (germ and bran removed) and only the endosperm is ground into a flour.
Hi Leigh, we have a recipe section on our website that would help. If you do a search for rice flour, you will find them https://www.bobsredmill.com/recipes/. Also, we highly recommend you contact customer service if you need more assistance. They are there to help you through this as well. (800) 349-2173
We do not have Manitoba flour, but our Artisan Bread Flour would be a great alternative. http://www.bobsredmill.com/artisan-bread-flour.html
I'm sorry, but we are not familiar with Italian Manitoba flour. We suggest doing a google search to see what flour would be the best substitute.
Do you have advice on gluten free baking? We are have Celiacs in my family and would love to bake bread for us.
Thanks
We have a couple of links that will help. Let us know if you need any more help. We are happy to do whatever we can.
http://www.bobsredmill.com/catalogsearch/result/?q=gluten+free
http://www.bobsredmill.com/catalogsearch/result/?q=gluten+free
http://www.bobsredmill.com/blog/?s=gluten+free
The problem with all of the above flours is they seem to come from the same source which is White Dwarf "wheat", a stubby, dense hybrid of grasses introduced in the early 70s. In contrast, Einkorn wheat (think "amber waves of grain") was grown for America's baking needs until then and was the wheat Boomers grew up on, The introduction of White Dwarf, curiously, coincides with the beginning of the obesity epidemic in America. Einkorn is still grown outside of Siena, Italy.
When 2 of my sons and I were diagnosed with celiac disease i found you guys 15 yrs ago, and have never stoped using your product's i cant thank you enough for all you have done for all gluten free and wheat people ..and huge respect for the way you run your company and treat your employee's. Well done in every way ..
Bless you always and many Prayers Bob red mill , and all of you , thank you for all you do ❤
Thank you so much for your kind words. It means the world to us knowing that we can be there for you and your family. Thank you for trusting us with your family's health.
I have a whole lot of different types of GF flours to use up. I am aware that soy flour will taste like soy beans imo does not work well for baking pastry or what I like to eat, but is their any reason that I can't just just dump all of the flours together to use them up as all-purpose flour for pancakes or waffles? No one at my house wants to eat chick pea flour or soy flavored cookies at my house, but I need a way to use up the flour I bought trying to figure out the best blend for some of my family recipes. I can bury alot of the flavor in molasses or chocolate, but not so much in Spritz or cinnamon rolls. I use a mix of rice, potato, tapioca, sorghum flour routinley, and have even learned how to throw in some flax and GF oats, but I always have leftovers from the bags when I get done with the mix and dont want to end up with bricks instead of cookies, brownies or bisquits which is what I mainly bake. BTW, the soy and chik pea flour would be better if I would bake savory foods with it, but they often overwhelm delicate pastry.
We suggest googling recipes that use those flours for a blend. Otherwise, you are right, the flavors will overwhelm in some applications.
Our gluten free 1 to 1 flour is really easy to use and can be substituted in any recipe that calls for regular flour except yeast breads. We've made baking gluten free really easy for you. Good luck with your baking adventure.
Thank you for explaining the different flours I finally understand the difference! Am keeping it! Thank you
You're welcome!
I would suggest pastry flour for scone baking any day! All purpose flour will work fine, but pastry will give you a little bit of a lighter texture.
Do you have a chart for substituting your superfine almond flour for regular unbleached flour?
Any ideas where to find recipes using your almond flour? Would like to use your product more in baking, but your website isn't helping me any!! Surely there are basic suggestions on how to best use this product and approximate substitutions that can be made somewhere...
We have recipes on the bag and if you search recipes on our site, you will find more recipes there.
No, this product does not swap 1-1 with unbleached flour. I recommend finding recipes using almond flour, instead.
I have your Baking Flour 1 to 1...do I use it like my old regular flour...same amount?
Yes, it's a straight swap for most recipes.
I have a dear friend & co-worker who daughter was diagnosed with the disease she can't have gluten products (sorry can't spell the disease)away she want to make her some bread found your products, tried making but no rise! Tasted good but flat! We live in Colorado. We are at 6280 ft above sea level. What adjustments should we make for the altitude.
Karen,
Our recipe specialist has a bunch of ideas for high altitude baking. Please email her at [email protected].
I Love your flour!!! Long ago you sent me a free sample pack and it opened my me up to all of your wonderful products !
One of my favorites is your coarse ground corn meal !! I make a tamale pie with it and left over brisket, that everyone craves!!!
Thanks for each and every one of your wonderful products!! I'm in love !!
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What is the protein content of your gluten-free 1:1 flour for bread making purposes?