Bob's Red Mill gluten-free all purpose baking flour
Bob's Red Mill Gluten Free, Wheat Free All-Purpose Baking Flour is just the thing for those sensitive to gluten. This unsual blend of flours and starches contains Garbanzo Bean Flour, Potato Starch, Tapioca Flour, White Sorghum Flour and Fava Bean Flour. It can be made into delicious homemade baked goods such as cakes, cookies, breads, and breakfast items such as muffins, pancakes, and waffles. This powerful little flour has a very fine reputation. It has been shortlised for the UK Free from Food Awards in 2012 and is listed by Erin McKenna of Babycakes NYC as one of her top three must have baking ingredients.
Garbanzo Bean Flour, Potato Starch, Tapioca Flour, White Sorghum Flour, Fava Bean Flour
Preparation & Storage
- You can replace regular flour with the Gluten Free All Purpose Flour in your recipes 1:1. We recommend that Xanthan Gum is added for best results. See the chart below to determine the amount of Xanthan Gum to add to your recipe. Yeasted breads are a little more difficult and may require eggs, vinegar and possibly more liquid to be added to the recipe.Quantity of Xanthan Gum1/4 tsp. for Cookies1/2 tsp. for Cakes3/4 tsp. Muffins and Quick Breads1 to 1 1/2 tsp. for Breads2 tsp. for Pizza CrustsUse the quantities suggested of Xanthan Gum per cup of flour used. For example, if you are making cookies with 750 ml of flour, you would add 3/4 tsp. Xanthan Gum.
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