Recipes, Special Diets on May 26, 2011 by

Top 10 Gluten Free Recipes

We recently began monitoring our recipe database to track which recipes our customers are viewing the most. It’s been really fun to see which recipes people are most interested in making. From these results, we’ve compiled a Top 10 list of our best recipes. Here is the list of our most popular gluten free recipes. Enjoy!


Chocolate Chip Cookies – Gluten Free


Bob’s Favorite Gluten Free Pancakes


Buttermilk Biscuits – Gluten Free


Gluten Free Zucchini Bread


Easy as Pie Crust


Magically Moist Almond Cake


Gluten Free Sandwich Bread for the Bread Machine


Gluten Free French Bread


Thick Yeast-Free & Gluten Free Pizza Crust


Almond Crispies



Gluten free says:

This is great and delicious recipe, chocolate and cake is my favorite recipe .Thanks for sharing this recipe…
gluten free

Bill Davis says:

when i bake gulten free bread Bobsredmill what should i wrap it in to keep it fresh. Thank you

AmandaCarter says:

Hi Bill – To keep your gluten free bread fresh, wrap it in plastic or put it in a plastic bag, then store it in the refrigerator.

Bill Davis says:

Thank you Amanda i will try that.

Lucy says:

I plan to use Bob’s Glutenfree AllPurpose Baking flour in an Apple Crumble today. The recipe calls for “self-rising” glutenfree flour – what do you recommend I add to satisfy that requirement? thanks, Lucy


I’m sorry that we didn’t respond yesterday, but in the future you can create your own self-rising flour by adding 1-1/4 tsp baking powder and 1/4 tsp salt to each cup of flour needed using our Gluten Free All Purpose Flour.

barbara says:

I’m wondering if Bob’s Red Mill pizza mix can be used to make thin and crispy crust. thanks, barb


You’ll have to experiment to find the right texture for you. What I do at home is spread the crust as thin as I can (be sure to wet your hands frequently). Then, I sprinkle a light layer of cheese over it before prebaking. I find this helps the crust from getting soggy.

Cherie says:

I just made the white rice flour muffins on the Bob’s Red Mill package and although the muffins taste good, they never rose (and I know my bp is fine) and the tops were very brown. Tips anyone? I used whole milk and used canola oil rather than butter. Should I use butter in future? Or buttermilk, perhaps?


This is what our recipe specialist, Sarah has to say:

Leaven comes from two ingredients in this recipe: baking powder and eggs. The addition of another teaspoon of baking powder and/or an additional egg will provide more leaven. The sodium and/or cholesterol levels will be affected.

I also recommend checking the true temperature of the oven with an oven thermometer. The oven could be baking at a higher temperature than set which not only does not allow for full leaven action but also darkens the crusts more quickly. Make sure to bake the muffin on the center rack of the oven and if they turn too brown too quickly, cover them with tin foil 2/3 or 3/4 through the baking time.

The recipe on the packaging is Sue’s White Rice Muffins which calls for canola oil so I’m not sure why the customer is inquiring about butter. If they’d like to use butter instead, they will need to increase the fat amount by 1/3 and melt the butter before using. They may need to also decrease the amount of liquid.

The use of buttermilk will only affect the flavor in this recipe. Buttermilk is acidic and reacts with the alkaline baking soda but not as much with baking powder as baking powder contains acid and alkaline.

Sondra Huber says:

Bob, I have a recipe for sandwich bread and was going to use your all purpose baking mix– it calls for xanthum gum– can I substitute guar gum instead and in what proportions.
thank you, Sondra


It should work to substitute guar gum for xanthan gum. Use 1½ to 2 tsp. per cup of flour for breads.

shari says:

any suggestions for making cornbread dumplings w/your cornbread mix? I followed the directions for regular cornbread & they were a bit to heavy. Would like to make them more on the fluffy side. Thanks

My guess would be they might need an extra bit of baking powder to fluff them up. That mix tends to be a bit heavy, so a little extra baking powder should do the trick.

Cecilia Gonzalez says:

Hello! I am trying to make empanadas using the GF all purpose flour. The recipe calls for a little bit of water per cup of flour. But after I add the water to the mixture it turns very sticky….should this be happening? any suggestions.

Thank you!

Gluten free dough does tend to be a bit sticky and not like wheat-based dough. Are you using xanthan gum? That would make it very sticky. If you are converting a regular recipe, it might not work very well. Try this one by Gluten Free on a Shoestring:

christine says:

I recently bought your Gluten free pancake mix, i see the ingredients include whole corn flour, and corn starch. i stopped eating any corn products because of the GMO factor. . I choose gluten free and GMO free intentionally. I also see that you recommend Canola oil in many of your recipes which is also another GMo crop.

carol whitley says:

Hi Bob,
When I bake the zucchini bread using your recipe it comes out soggy in the middle sometimes not baked at all. what should I do.

It could be that your oven temperature is too high, causing the outside to bake more quickly than the inside. Alternately, it could be due to the pan that you used. Please call us at 800-349-2173 for more specific help. Thank you!

Stephanie says:

I would like a cookie bar recipe using Bob’s chocolate chip cookie recipe, please.

Grace Kyser says:

I see many recipes that would be great to try, but am wondering if I exchange wheat flour with a gluten-free flour, if the amounts are the same? Also, substituting xantham gum for the yeast?
I have your cookbook, but didn’t see where or how to substitute different flours.


We highly recommend calling our amazing customer service team with these questions. They have a lot of really great info. 800-349-2173

Jennifer says:

I bought your organic corn flour to make corn bread but I need a recipe. Im making corn bread stuffing for Thanksgiving.

I’m sorry, this is probably too late, but we have some great recipes on our website for cornbread.

charlotte britton says:

does your gluten free all purpose baking flour contain bromine or bromides.thanks.

No, our gluten free all purpose flour does not contain bromide (or bromine). None of our products do.

Eva Rún says:

hi there ,i just bought your products and i’m very happy to start baking gluten free for me and my family.
i love that this is a family owned business and i can get products now in iceland .fantastic that you put free gluten free recipes online thank you so much it means the world to us! !
best regards from iceland keep up the fantastic work 🙂

Lorena says:

Hi!! Do you have some soup cream recipes? My mother in low need these kind of food but I can’t find good and easy menus. Please, help!!

Maria says:

I Have “ALL PURPOSE BAKING FLOWER” and would like to make bread.

Where do I go to get the ingredients?

Please note: Since I was diagnosed with candida and will be doing a rinse, I can not have sugar or yeast in my food. What can I add to add to make the bread rise?

Please inform.
Thank you!


You can find recipes using our Gluten Free All Purpose Flour here: You’ll want to make a quick bread or flat bread that uses baking powder or baking soda, if you’re trying to make yeast-free bread. This one might work well for you:

Lisa Carpenter says:

Does anyone have a really good Gluten-free Sourdough bread recipe they would like to share? It would be greatly appreciated. Thank you in advance.

If you look through our “gluten free” category at the top of the page, you’ll find all of our stellar recipes.

Charlie Klix says:

I bought several gluten free cake mixes. is there I can add to make the cake moist?

You could add applesauce or a mashed banana in place of the eggs to make the mixes more moist.

Regina says:

i am trying to make a gluten free challah that is not heavy. Would you suggest your gf all purpose flour or your gf 1to 1 baking flour? And if you suggest the 1to 1, would it work in a gf recipe instead of the regular recipe?


We’d recommend following one of these recipes for a gluten free challah. I’d recommend our gluten free 1-1 flour, but it’s not a bread that I would just try to do a swap for the flour. I think a gluten free recipe will yield the best results.

Justine Foster says:

Good Morning! I love you Gluten free bread mix! I want to try to get a ‘sour dough taste in my bread ( have not had sour dough for years, I know tradition says sour dough must have gluten. I have an idea that I am going to try this AM, I am able to digest Sheep milk products, so I am going to add 6 oz Plain Sheep milk yogurt, then enough Almond milk to get the necessary 1 ⅔ cup milk for the Homemade Wonderful
bread mis. My concern is, this had resulted in a thicker consistency to the milk. (no surprise to me) Has anyone done this before? Does the consistency make a different in the raising of the bread? I have added 1 tsp of Agave, and will be removing ¼ cup of the Homemade wonderful bread mix and replacing it with sweet rice flour (which I have been doing with good results this last 6 months) Today is my first time using plain yogurt – once again, to try to get a ‘sour dough’ last to it. Any comments would be appreciated. From Justine pining for SF Sour Dough taste. Thank You for your attention, sorry for the long winded explanation! (-8 (-;

Using 6oz of yogurt plus enough liquid to equal 1 2/3 cups should be fine. Yes, the dough may be a bit thicker than usual and if the customer notices a drier baked result, she can reduce the amount of yogurt. Gluten Free Girl has a wonderful gluten free sourdough recipe, that you may want to check out:

Justine Foster says:

oops, sorry, 3rd to last sentence should say ‘sour dough taste to it.

Susana says:

Hi, I’m new to gluten-free cooking and baking. I just bought some Bob’s Gluten-Free All Purpose Baking Flour. What can I make with this? I don’t see any recipes that call for this particular type of flour. I’m looking for any type of bread, quick bread or muffins (not desserts or pancakes). Did I buy the wrong kind of flour for what I want to make? thanks so much I appreciate any help as I’m a beginner. Susana

We have some great recipes at

Aleeta Stockton says:

I would like to make won ton wrapper, (using Shrimp) using BRM G-Free All Purpose Baking Flour, can I use this Garbanzo Bean Flour or should I use White Rice Flour? Also, do I need to use Xanthan Gum? This would be my first time using your product and I just don’t want to make a big mistake. Your help is appreciated. Thx.


I’d really recommend following a recipe, like this one: for your first go-round.

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