Thanks! After using the red bag for years and seeing the blue and not knowing the differences, I finally read this before making an Easter cake. So glad I did! Will grab the blue bag instead. Thanks for the post - it still adds value even though it's been a few years!

What is the difference with the gluten free bread mix compared to the gf 1 to 1 or the gluten free ap flour

Hi there,
I have used both gf flours in my various bread recipes and I don’t get amazing results.

I made a couple bread recipes with the added xanthan gum and it’s really dense. The 1:1 is very gummy. They both don’t rise well with yeast added…

Am I doing something wrong?

I have the GF 1:1 Baking flour, but want to make kolaches (a sweet yeast dough). Is there anything I can add to this flour to make it work for a yeast bread? Not sure if that's what the x-gum chart was indicating?
I see that it's been years since the last comment, but would appreciate a reply. Thanks

Any suggestions on making Pfeffernusse cookies with the original flour?. I can't use the 1:1 flour due to rice sensitivity. I am also lactose intolerant. I was thinking of adding a bit of coconut flour for sweetness. The recipe combines Bob's Red Mill and Almond flours. Thank you.

I prefer weighing ingredients for consistency. How does weight of gluten-free APF and 1-1 GF baking flour compare to regular (non-GF) APF?

I am still confused which GF flour to use. My peach cobbler is goopy and I used your 1 to 1. Your all purpose flour (GF) states to use for baking recipes that have baking soda/powder in them, but most desserts have one or both of these in them. Please advise.

Hello :)
Are there any recipes for gluten free AND dairy free? Thank you!

Is there anyway you can look at having the 1-1 flour imported into New Zealand?
Thanks.

Hi thank you for explaining these subtle differences between the two flour types. I do not need to eat gluten free, but lately have been successfully swapping OAT flour in a few baking recipes such as oat muffins, waffle cups, in order to incorporate oats in my daily diet (when I wanted a change from my morning oatmeal bowl). Now thinking of baking healthier popovers and cream puffs, I am wondering if I can substitute oat flour for the all purpose flour or the gluten free 1:1 baking flour? And in what proportions? Thank you.

Hi,
I am new to GF (Celiac) life and have bought bulk Bob's 1-1 Baking Flour. Was worried about the All-Purpose having a bean taste. I will be making my own bread and wanted tips on how to make bread with Baking Flour. As you note in your article, baking flour has less protein than All Purpose. I will be adding unflavoured Pea Protein to my bread, do you think this will help the baking flour create good bread? I also have ground flaxseed.

Does Bobs Red Mill offer an all in one bread mix that all I have to is add water, mix put in pan and bake a loaf of gluten free bread?

Thank you . Pam in Aurora , Ohio

Would you directly substitute the gluten free baking flour in a recipe calling for cake flour or should I add in corn starch for some of the gf flour?

I would like a little help here - which Gluten Free Flour is best for shortbread and which is best for pastry for Meat Pies the 1to 1 Baking Flour or the All Purpose Flour - Bobs.
Thank you

Which flour is best suited for making scratch pizza dough?

Like some previous questions I've read, I made Easter Bun, using you Gluten Free 1 to 1 Baking Flour. The Bun did not rise, and inside was gummy. I only used 1 tablespoon Baking powder and 3 cups of your flour. Why doesn't it rise. It was also hard as a rock the next morning.

Whitney you deserve the congressional medal of honor dealing with these picky cooks that frankly nitpick on your first class recipes I’d love to hear how you make chicken scallopini, or veal scallopini I mean DeLaurentis doesn’t know everything lol

can I make a yeasted waffle with bobs one to one gluten-free pastry flour?
and if so, will it rise with the same amount of yeast when using regular pastry flour? any advice would be appreciated, thank you.

Which do you recommend for pizza dough?

I do not want to use xanthum gum in recipes and I can't use almond flour.
How can I mix brown rice flour and oatmeal flour (which proportions) to
substitute for wheat flour ?
Thank you

Hi! Thank you so much for this article! We are GF & Vegan and have been experimenting with sweet potato gnocchi (literally just mash up sweet potatoes, incorporate flour to give it a doughy consistency, then boil them & pan fry them), however I'm curious what your recommendation is for the best type of pasta? We've experimented baking flour & it seems like the baking flour keeps the potatoes a bit more sticky than we'd like.

Thank you!!

This is very helpful but I am still confused about whether I can use traditional family recipes - in particular for Stollen - and just substitute the Gluten Free 1-to-1 Baking Flour in the recipe. It is a yeast bread recipe so should I use Gluten Free 1-to-1 Baking Flour or Gluten Free All Purpose Flour and add Xanthan gum? Thanks for any advice you can give me.

Hi. I’m allergic to xantham gum and prefer not to use any gums at all. However, I’m looking for a yeast recipe to make challah rolls that will have a little over 50% oats with some substitutes for the gums. It sounds from your description like the GF all purpose flour with the oat flour & xantham gum substitute might be the answer. So far any time I’ve tried to create my own mix, the oat flour makes it very bitter. There’re mixes on the market that work well, but all have xantham gum in them. Help please.

Hi
Does Bob's Red Mill 1:1 have a "gritty" texture?

I like to use a scale for baking. What is the weight of 1 cup of 1 to 1 flour?

I am trying to make GF doughnuts for my son who is Gluten intolerant. Which one of these flours should I use? Would you have any recipes suggestions ?

I’m trying my favorite old family recipe for brownies and the middle is just not cooking. The outsides are cracking but the inside is still wet. I used the 1 for 1 baking flour. Any hints?

Using Gluten-free 1 to 1 baking flour, I baked my pumpkin bread (3 loaves - 5 cups flour). I have used the All Purpose gluten-free before with the same recipe, and it came out fine. But this one didn't : tough crust and gummy inside. Shall I just go back to the All Purpose flour? Otherwise, I don't know what went wrong this time.

Can I use the one to one gf flour for cinnamon buns

I made gluten free Yorkshire puddings (popovers) with the 1:1 GF Flour and was delighted by the results. the recipe is simple.
Preheat oven to 400 F
Put 1 tsp. or slightly more oil in each muffin tin cup.
Combine: 1 cup Bob's Red Mill 1 to 1 GF baking flour with 1/2 tsp. salt. Add 4 eggs, and 1 cup milk. Whisk together well.
Fill muffin cups of hot muffin pan to the rim. Bake for 40 mins. Don't remove from the oven early, or they will collapse.
Excellent with roast beef and gravy, or served cold, filled with vanilla ice cream.

I was hoping to read about uses with frying. I am about to make catfish and I only have the 1:1 baking flour to go with my cornmeal. I'm going to just do it anyway- but for future, I'd still like to hear other experiences with flours used for frying! I've done several different ways but still haven't found the one for me. So any comments on that would be awesome and appreciated!! Thank you for all of this other info.

An American born Scot here, determined to make GF shortbread for family member with celiac disease. Used 1:1 in 2 ingredient recipe. Rather than 12-15 mins , took 1 hour! Fairly tasty, want more buttery flavor and it was dry like sawdust. Any suggestions?

Can you recommend a recipe for simple yellow cake using "1 to 1" with butter and eggs
using 2- 9 inch pans

Do I need to add anything extra to make a classic bechamel sauce using the all purpose gluten free baking powder?

I purchased the 1:1 baking flour. Will is work for cake flour? I see that it does contain a starch (potato) or do I need to add more starch (corn) to make it cake flour?

I, too am looking for gf tortilla recipe. We tried making them with the 1-1 flour and it was not good. Any suggestions would be appreciated.

First time using Bobs Red Mill 1 to 1 gluten free bakers flour.
I am an experienced cook owning coffee shops in my working days.( 76now)
I read comments on your flour on face book and purchased some yesterday. Very excited to try today I made a simple all in together orange cake which I usually use GF Orgran S.R flour and it comes out beautifully. Sadly today with my first try it didn’t rise and was so dense it was unedible. Wanted to try some scones today but not game at this stage as I paid $12 bag and don’t want to waste. Have I done something wrong. Very anxious for a reply. She

I have been using your 1 to 1 flour for everything and find it very good. The only issue I have had is when I am making gravies they are great but if I have leftovers and try to store them for another day they become runny. Any suggestions for this?

My daughter needs gluten free. She’s not to have brown rice so I’m wondering how the brown rice flour works.

Which would you use when making your own condensed soup? One blog recommended the 1:1 but I have the All Purpose. Wasn’t sure if it would matter either way!

I'd like to get GF equivalent flours for a yeast bread that calls for whole wheat flour, regular flour, cake flour, and bread flour. I would really appreciate it. Thanks.

Hi there! I have been trying to make challah with the 1:1 and while it tastes great, it won’t hold together for me to braid and the outside just crumbles when we tear/cut it. Any suggestions? I am using a recipe with only egg yolks, wondering if that could be part of the problem.

Your 1:1 GF flour is life changing! I very much prefer the taste of the 1:1 flour - made yeasted hamburger buns yesterday with the AP GF baking flour and did not enjoy the flavor. Maybe my taste buds are too sensitive? Regardless, is there anything I can do with the 1:1 flour to make it work in yeasted breads? Add Xanthan gum? More eggs? I’m desperate to make some delicious crusty yeasty artisan bread and am afraid of another flop (like my first two batches of 1:1 yeasted hamburger buns that did not rise - whamp wahmp). Thanks in advance for any help! I’m loving all the recipe ideas on this page btw!!

My question is that I find when using the 1 to 1 baking mix I find that my mixes, pancakes, cakes, muffins, etc are gummy. Even if I add more liquid to the mix it is still gummy climbs up the beaters, doesn’t spread out and can be difficult to use. Am I doing something wrong? What would you suggest?

I am celiac, dairy and egg free. When I use BRM pancake mix, I substitute using olive oil, egg replacer and coconut milk. The pancakes do not rise. They are gooey. Do you have any suggestions?

I want to make bacon gravy. Will the all purpose baking flour work best?

I just had an EPIC fail with baking bread....it didn’t even rise! I used the 1-1 baking flour (blue bag). Very disappointing, and an EXPENSIVE mistake. I know how to bake, and have made bread more times than I can count. VERY DISAPPOINTING!!

Hi, This really helped me understand the difference in the flours and well as the flavors with the flours. I usually use the 1:1 when baking. I have been experimenting with making cinnamon rolls. I find that sometimes the dough is very soft. Which flour would you recommend for a more solid yet sweet roll? If you recommend me us the All Purpose, would you also still need to add the "X" gum?

I need to know which flour has self-rising??? trying to bake biscuits with Yogurt.

IF I run out of Bobs Red Mill Gluten Free Pancake mix but have Bobs red mill 1 to 1 baking flour what do I need to add to the 1 to 1?

I make pies using an old 'no roll' crust recipe from Mazola, so I tried using the 1-to-1 flour and it worked great, so my GF family members could try my pie. It was a little crumbly around the edges, but I haven't tried it more than once. I did an exact swap for wheat flour:
2 cups AP Flour (Red's 1-to-1)
2/3 cup Mazola oil
2 tbsp cold milk
2 tsp sugar
1 tsp salt

Sift dry ingredients into pie pan
Combine Mazola and milk, and whip with a fork
Pour entire mixture over dry ingredients and mix with a fork until all flour is damp
Starting in the center, press dough evenly to the edge

SIMPLE!!! Enjoy

I bought GF AP Baking Flour to make the crust for apple pie. I now see that I probably should have looked for the 1:1 flour instead. Will I still have success with the AF flour without using xantham gum?

Jessie

I've been on the lookout for an awesome tortilla recipe. Could ya help me out? The store GF tortillas are thin and tasteless. I would appreciate it. Thank you

Your chart for using xanthan gum advises different amounts if you are baking cookies (1/4 t / c flour), cakes (1/2 t / c fl), or muffins (3/4 t / c fl), yet your article says you can use the baking mix 1 to 1 for those recipes. Should I be adding more "x" gum if I am using the 1 to 1 baking blend for muffins?
thanks

Hi, I made tortillas with the baking flour, they were delicios and soft, I loved it.

Should I add a little more baking soda to my cake batter when using the 1-to-1?

Can I use 1 to 1 flour to make bagels?

I am trying to sub GF flour for wheat flour in a creamy chicken and wild rice soup (made in a pressure cooker). Would the 1 to 1 Baking Flour work?

I tried the 1 to 1 in a bread recipe for my bread maker, but after the kneading and rising cycles were complete, I peaked in and there was only flour with a few dough balls. I tried this twice, thinking that I perhaps should use more water than the recipe called for (which I used before I had to go gluten free). But that created a rock solid loaf. Is there any guidance for bread makers - like what kind of gluten free flour to use?

Hello!

I used 1:1 flour tonight to make a pie crust. The crust turned out squeaky. How do I avoid this? Thanks!

Hello! I’m newly diagnosed Coeliac, and would like to make a small fruitcake for my brother (also Coeliac) and I this Christmas. Which flour would you suggest, and do you have any thoughts about how long/short I should rest (can let a gluten one sit and mature for months) it for? Thankyou!

If you are using the All-Purpose Baking Flour GF to bread chicken for chicken tenders with buttermilk should Xanthan Gum be added to the flour blend and if so how much per cup?

I’m still confused. We hav the Bobs gluten-free 1-1 baking flour and I use flour mostly for frying. Is this the right product for pan frying fish or chicken? And when will they make a gluten gun that zaps gluten away from anything you point it at? lol. Kidding..but really which Bobs product is best for frying? Thanks!

Last Easter I volunteered to make the GF Saskatoon Berry pierogi for the family and the time has come for me to find the best dough recipe. From online research I am thinking of going with the BRM 1:1 flour for this sweet dish. Any feedback on whether this will create the show-stopping dish that I hope to create and any recipes will be greatly appreciated...Love this website! Thanks.

I would like a good recipe for gluten free sandwich bread. I have not found one specifically for sandwich bread. Do you have some to email to me? Thank you

I recently discovered the 1:1 mix and have attempted to use for biscuits and muffins. Both turned out beautiful on the outside but “ gummy” on the inside . I need some assistance please. Thank you.

I am trying to make a yorkshire pudding that will rise and be fluffy. I have been using the 1:1 flour, even tried an extra egg, but it is still quite dense.. what to try next??? baking powder or the other flour (not the 1:1). need your help before xmas dinner!!!

I have been using the one to one gluten free flour and have been having trouble with my quick breads not rising in the middle. Any hints?

I'd love an easy sandwhich bread or even a rolls recipe using the 1 to 1 because so far they seem pretty tricky for a novice like me.

I am planning on making some sweet red bean buns(steamed) and am trying to figure out which flour would be better to use. I've looked in to it and for steamed buns when using wheat flour you want to use all purpose since it has only a moderate amount of protien. This makes me think I would want to use the 1 to 1 flour for gluten flour.(I also feel the lighter flavor of this flour would work better)

However you also want the buns to be able to proof well with yeast(and in some recipes additional baking powder) so they don't collapse/wrinkle when steaming, and you've stated the all purpose would be better suited for that.

Do you have any suggestions for which flour may work better? Or should I try making the recipe with each one and see which works better(I already have both flours). Maybe try a combination? I know there's lots of experimentation in gluten free baking. I'm not yet a very experienced baker(gf or otherwise) and would appreciate some feed back.

Just wondering if anyone has tried to get a tart or galette crust with the 1 to 1 flour that is a bit flakier than the usual pie dough? Tender but definitely flaky is what I’m looking for.

Thank you so very much for this explanation. I am new to GF and was rather confused about these two flours and their uses. Thank you again. Off to make some GF zucchini bread!