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Gluten Free All Purpose Baking Flour

Gluten Free

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SKU: MTX1600

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Our Gluten Free All-Purpose Baking Flour is a favorite of gluten free home bakers and professional bakeries alike. It is made with a nutritious blend of stone ground gluten free grain and bean flours. This high protein, high fiber flour is a great choice for gluten free breads.


Gluten Free All-Purpose Baking Flour is a blend of garbanzo bean flour, potato starch, whole grain white sorghum flour, tapioca flour and fava bean flour. It’s just the thing for those sensitive to gluten. Our Gluten Free All-Purpose Baking Flour can replace wheat flour in a variety of recipes with the addition of xanthan gum or guar gum.

One serving of 34 grams contains 3.5 grams of whole grains and 10% of the recommended daily serving of fiber. This flour can be made into delicious homemade baked goods such as cakes, cookies, breads, and breakfast items such as muffins, pancakes, and waffles. Tips for use and a recipe for scrumptious gluten free chocolate chip cookies are on the label.

To Your Good Health

  • Gluten Free

    This gluten free product was handled exclusively in our dedicated gluten free facility and tested for gluten free integrity in our quality control laboratory using an ELISA Gluten Assay test.

  • Kosher

    As a continued commitment to the quality of the products we make and sell, all of Bob’s Red Mill products are certified kosher pareve or kosher dairy by Rabbi Avrohom Teichman of Kehilla Kosher, Igud HaKashrus of Los Angeles.

  • Vegan

    All Bob’s Red Mill products are vegetarian. This product is also vegan, meaning it is made without the use of any animal products including eggs, dairy, and honey.

74 Reviews For "Gluten Free All Purpose Baking Flour"

  1. Hmm Weird

    by En on 09 Tue,2017


    It has a really weird taste and texture. Tried using it to make pancakes but they didn't taste good. Pretty disappointed tho :(

  2. Weird aftertaste

    by Chris on 08 Wed,2017


    I made chocolate chip cookies with this flour and the aftertaste is just appalling. It stays in my mouth for a long time after eating. I'm newly diagnosed with celiac and have been experimenting with various flours. Perhaps the 1-to-1 is a better idea? I went to a local bakery and got a banana muffin and knew at first bite that they must be using this product. Good news is, many other Bob's products are fantastic.

  3. Bitter taste

    by Summer on 07 Wed,2017


    I made a pizza crust with this flour. It was awful. The taste was way off and bitter. It took me a few minutes to get the taste out of my mouth. I have used many gluten free products with great success, but this one I will never buy again. I would like to know what is in it that causes such a bitter taste.

  4. Worked for fresh pasta

    by Paula on 06 Sun,2017


    I have made wonderful fresh pasta with this flour. Both extruded and flat roller-pressed. It also worked well for rolled dumplings in chicken & dumplings and as a crust on home made chicken pot pie. It does have a bit of an odd smell before cooked, but the finished products were fine.

  5. Off flavor

    by Deb on 04 Mon,2017


    I've used this in two baked goods so far - carrot cake and muffins. Both had an "off" / bitter flavor. I was hoping the spices in the recipes would cover the flavor up, but they don't. I even used part rice flour in the muffins and the weird taste was still very apparent. Texture is fine though. Will try again in a chocolate recipe (maybe that will be enough to hide the flavor) and then give up on this one.

  6. Great alternative to all that rice flour

    by ajp on 03 Sat,2017


    I make the "sweet biscuit" recipe and the banana bread recipe all the time and love them. (The biscuits can be made 'not sweet' if you just leave out the sugar). I love that there is no rice flour in this. If you have Celiac disease, you can overload on rice so easily.

  7. No xanthan--THANK YOU

    by Candy on 03 Wed,2017


    I will tell you why people would choose this over 1-1. This has no xanthan gum which many people have reactions to. I could not find a xanthan gum-less mix anywhere and I am forever grateful this has none. Some reviewers asked why this not that. Gum. Plain and simple. I use this without adding gum, no issues. Please make more gumless mixes. There is a market for it.

  8. Amazingly delicious!

    by ggirl on 02 Fri,2017


    I'm not gluten free, but I love to bake and have a good friend with gluten sensitivity. I decided to try my hand at baking GF chocolate chip scones. I honestly thought they would be terrible. Imagine my surprise when they were not only delicious but had the perfect consistency - I actually like them better than my regular pastry flour recipe! They're going to be my "go-to" now. Needless to say, my friend was overjoyed. (I didn't taste any of the beany flavor people have mentioned - maybe the dark chocolate chips had something to do with that?) You can count me as a fan!

  9. Love

    by Gfmommy on 01 Mon,2017


    I love this flour. I have tried the one to one blend and the bios quick blend, but this is my favorite. I have used it for a few years now and it works perfectly since I have learned to cook with gluten free flour. When I first started using it, I was using it wrong and it did have a bean flavor. NOW I understand gluten free baking a bit more and use it for everything: king cakes, birthday cakes, waffles and pancakes, cobbler etc. the key is consistency, using a good recipe and Insta-saf yeast for the bead recipe to include king cake. Grocery store yeast is bad, this one works every time and is great paired with bobs flours.

  10. Too bean-y

    by Kerrie on 01 Fri,2017


    This flour tasted quite bad in the pancakes and pumpkin muffins I made. Everything tasted like beans. I will not buy this flour again. Not sure what I'll do with the rest of the bag, probably throw it out.

  11. Best

    by Drew on 12 Wed,2016


    I love this all-purpose flour. I am allergic to brown rice as well as other things so it's great to have this. Most gluten-free flours have brown rice as the first ingredient.

  12. Surprisingly good

    by Marcie on 12 Sun,2016


    I bought this in bulk from a grocery store to try and came home and made the cranberry orange hazelnut bread I make every year during the holidays. The texture and taste were spot on to the point I questioned if the correct flour was in the bin. So I went to a different store and bought it again. Same result. I'm very pleased, and I don't write reviews so this is meaningful. It may be that my bread has three strong flavors that override what others are mentioning but without a doubt I'd use it as replacement for regular flour in the future. We are not gluten free, but try to live a largely anti inflammatory life and try to avoid wheat most of the time. The texture of other flours I haven't liked and coconut and almond flours just get old after a while.. Thanks Bob for another alternative!

  13. So gross

    by Lyndsie on 10 Mon,2016


    I used this for a gluten-free banana bread recipe in the past I've use almond flour which came out perfect but it is so expensive so I opted for this oh my God the taste was so gross my house smells weird after baking my banana bread sticking to the almond flour for now on.

    Hello Lyndsie,

    Thank you for your review. We have found that the 1 to 1 Baking Flour works best for people who are sensitive to the bean flour taste in this All Purpose Flour. If you have any more questions or concerns please contact Customer Service 1-800-349-2173

    Thank you,
    Customer Service

  14. Terrible taste in sweets but decent in breads

    by Heather on 09 Mon,2016


    So I made pumpkin muffins which were great and biscuits which were gross. The bean flavor is just too strong I guess. I think it would make great herb like breads or pizza dough I'm just not liking the funny taste without any herbs. I will not buy again but I have a large 30 lbs bag to get through.

  15. Pasta Dough

    by Eileen on 07 Mon,2016


    For a friend with Celiac disease, I made pasta dough using Bob's Redmill gluten-free pasta recipe with one addition--I added 1 tsp of xanthan gum. It was delicious. I eat and love wheat, but will use this healthier recipe in the future.

  16. Thank Goodness for this flour!

    by Wayne on 07 Fri,2016


    I have only recently learned that I am gluten intolerant, and have spent months searching for a way to make a bread that I can enjoy. This flour made it possible for me to make buns/rolls that work wonderfully for sandwiches and spreads, not to mention terrific mini pizzas! Now, how do I post the recipe?

    Hello Wayne,

    Thank you for your excellent product review, please contact us in Customer Service to share your recipe.

    Thank you,


  17. Excellent Flour

    by Eyahna on 07 Fri,2016


    This is an excellent flour for savory muffin and bread baking, breaded coating for meats and fish. It is also good in stronger flavored sweet baked goods such as banana bread, zuccini bread, or apple carrot cake. It yields an excellent texture and bakes up beautifully. The grain/legume mix of this flour gives it an unsurpassed nutrional value.

    Note: If you are looking for a milder, sweeter flour for baking delicate items such as pancakes or crepes, I would choose the sweet white rice floor and possibly mix that with some sorghum flour.

  18. First time using. Pleased

    by Sofi on 07 Tue,2016


    Just got diagnosed with an issue and dr. Put me on gluten free diet. Experimented with a recipe found on another site for an italian flatbread. I did notice the strange smell upon opening the bag, but since I love beans and knew I would be adding lots of seasoning (italian herbs, some salt, pepper, garlic) was not concerned with smell. I modified recipe to get a firmer crust and used as a pizza base. My housemate was skeptical absolutely loved it. And it was easy to make. Worth playing with. Will probably become a staple.

  19. Yummmy and Thank you!

    by Bookbug on 02 Tue,2016


    Love, Love, Love this flour. I am allergic to Rice of any sort and trying to find something GF without Rice flour for baking is awful. Discovered this flour at Thanksgiving in Sprouts and have not seen it since. My sister made a fabulous German Chocolate Cake for me at Xmas.

  20. Wheat and rice free

    by Hummy on 01 Mon,2016


    I just made banana muffins with this product by mixing with coconut flour. They came out so good! Rice gives me problems also, so this is the best flour mix for me.

  21. Good for beginners!

    by TigerLee on 01 Mon,2016


    Great for starting to learn to bake GF - I don't have to hunt for (and PAY for) a bunch of different flours I might only use once.

  22. Best GF flour!

    by Always a grandma trying new recipes for GF grandsons on 01 Mon,2016


    Fantastic for bread making. I used applesauce instead of oil. I also got my hands on fresh eggs. Other additions were honey instead of sugar and pumpkin reducing water. Grandsons love the bread!

  23. pretty good

    by Lou on 01 Mon,2016


    I made buckwheat pancakes the same way I always have except replaced wheat flour with this flour ( I do 50% buckwheat flour and 50% all purpose) the kids loved them and didn't know the difference. Also it made good muffins. I used 1/4 cup white rice flour in the recipe too and the texture was almost like when you use wheat flour. It is a good replacement.

  24. Good flavor, Versatile, Light to medium texture

    by Chef C on 01 Fri,2016


    I use this to make tortillas, pie crust and brownies. I love this flour. I've made great brownies with this flour. I plan on using this to make some cakes in the future. If like a nice light nutty taste, this is the flour for you.

  25. Didn't Like

    by Dolly momma on 01 Fri,2016


    This is the only Red Mill product I would not buy again. I found this product unappealing in a lot of the same ways listed by other reviewers - I threw mine out too. I also purchased the 1 to 1 gluten-free mixture - and it is perfect - no mixing - use just like flour. Not sure why anyone would buy this product with the 1 to 1 product available.

  26. Has a funny smell

    by Molly on 01 Sun,2016


    The flour has a funny smell. Besides the smell, I used it for crepe and it was not that good - it didn't have a smooth texture. Had to mix it 1:3 with another GF flour to obtain better crepe. Won't be buying it again.

  27. Martha Stewart ginger snap cookie recipe

    by Todd on 12 Sun,2015


    I just made a batch of Martha Stewart's ginger snap cookies and simply replaced the flour with bobs all purpose gluten free flour and they taste perfect. I made these for my sister in law, so I know what the original is supposed to taste like. Thanks bob.

  28. Sad and disappointed.

    by C-Li on 12 Thu,2015


    Overwhelming bitter/bean-y taste. I've tried making pancakes, cookies, and quick breads (like banana, corn, etc) and it is still overwhelming.

  29. strong flavor with bad aftertaste

    by LMP on 12 Tue,2015


    The flour had a strong, unappetizing flavor. I used it to make cookies and the bad flavor of the flour overpowered the taste of the other ingredients.

  30. The best option for wheat-free flour.

    by chef b on 12 Tue,2015


    I use this for to coat and fry many vegetables add well as in "dough" for bean patties/burgers and fritters. I have never experience and bitterness no do I recognize the garbanzo bean taste. My family and I consume garbanzo beans regularly. It works well as a light breading on veggies as well as adding crunchiness to fritters and fried bean patties. This is currently the only flour I prefer. If it's not available, I reluctantly use the 1 to 1 which is my second choice. I don't do much baking though.

  31. Not what I expected for an all-purpose flour

    by SW on 12 Wed,2015


    The flour has a strong bean-y taste and is not good for sweet baked goods, not even good for pancakes. The garbanzo/fava flavor overwhelms. But I think it would be great for a bread dough or pizza crust.

  32. Very useful way to go gluten free.

    by Momy on 11 Wed,2015


    I cook dishes for my daughter and this makes it faster so I use it more on recipes that use smaller amounts of flour. Haven't had anyone notice it wasn't the real thing.

  33. Bitter,bitter,bitter

    by Ashlee on 11 Mon,2015


    I bought quite a few bags of this flour for b a king last Christmas and after making a couple batches of cookies and a cake,thinking I might have done something wrong,because there was a horrible bitter taste, I threw it all out. Over $100 wasted. I am surprised by other reviews saying how good it is. My family and I could not get past the strong bitter taste and smell.

  34. Yucky Aftertaste

    by Susan on 11 Sun,2015


    I'm with Ann, who finds this product has a bad aftertaste. Yep, used it twice, and then threw out the rest of the bag. Couldn't hack it because of the garbanzo bean taste. Yuck! Instead I use Bob's 1:1 Baking Flour, which I love.

  35. Delicious food-good flour

    by Beth on 10 Fri,2015


    I've made pancakes with this and I love them! They are delicious. This flour tastes gluten-y! :) It's great!

  36. Great Flour

    by Debbie on 10 Mon,2015


    I always use this flour for baking cookies. Wonderful texture in the finished product. The bean smell goes away once the product is baked. Consistently delicious cookies!!!

  37. The best GF flour blend out there.

    by Lady on 07 Sat,2015


    Thank you, for this versatile flour! What I especially like about it is that there are no gums added, which allows me to add whatever binder I prefer to use! I am one of those few people who don't use xanthan gum and so this flour is perfect.

    The combination of the specific flours in this blend is perfect as well because when I taste tested it for the first time it wasn't grainy, which was a good indication that my goods were not going to retain a grainy texture.

    Never change this flour blend and never add any gums or other types of binders because this is the only one I can find that has nothing else added to the flour.

    And thank you Bob's Red Mill for keeping your flours Non-GMO, it really means a lot to me (I certainly won't mind if you created a USDA Organic version of this flour blend in all bag sizes!). Thank you, again!

  38. weird tasting

    by Ann on 07 Sat,2015


    I used this twice - once for cookies and once for brownies. There is a strong bitter garbanzo beany taste to it that I really don't like. I'm surprised at the other reviews. Maybe I got a bad bag?

  39. Amazing product!

    by K on 06 Mon,2015


    This gluten free all purpose flour is amazing. Most can't even tell the difference!

  40. GF Pizza with Bobs GF baking flour

    by Andy on 02 Sat,2015


    Pleasantly surprised with how this product was able to make pizza dough! I utilized the GF pizza dough recipe found on this website BUT I did not add any Xanthan gum. I added another quarter cup of this GF flour to the recipe to get the desired viscosity. The pizza dough was very thick, much like the thickness of brownie batter. Prebaking the crust in a buttered cast iron skillet at 425 degrees and then about 16 minutes after toppings were added yielded a surprisingly amazing pizza!

  41. Decent all around gluten replacement

    by SandKat on 01 Thu,2015


    I am happy to have this product avialable as it has allowed me to make some baked items - biscuits, cakes, pie crusts etc. that just couldn't be done with rice/sorghum/tapioca flour mixtures. I also have found that adding some GF oat flour creates a more 'wheat like' taste as well as texture too.

    If there are other/better GF alternative flours, that fine, but so far the one remains my best choice for availablilty and price. I only wish that GF oat flour would be added to this mix so that I wouldn't have to buy it separately.

  42. And I.... will always love you

    by Leilapi cant ta on 09 Sun,2014

    I use it for mainly baking: brownies, cooies, cakes, Bucuits, ect.|The first couple of that I the had it I found it grainy and leaving a wierd taste in my mouth, but once I had it a few times it was fine .|This was the first gluten free flour blend that I ever had and i've stuck with it for 3 years..|Thanks for creating such a great flour blend that has so many uses.

  43. great product

    by Nana B on 03 Thu,2014

    I have made waffles and pancakes so far and have been very pleased. My grandchildren can see no difference from wheat, nor do my son and husband notice a change. I use extra baking soda, baking powder and even a little xanthan gum for good measure. I also use some vinegar for extra lift of the batter. Both recipes were very good..

  44. Great Gluten Free Flour!

    by Brainaic One on 09 Fri,2013

    We use this flour all the time in our receipes for our gluten free customers. We have tried others gf flours however the blend of flours balances this nicely in our receipes. We make hundreds of gf morning glory muffins and they are one of our top sellers both at the cafe and also at the farmers market in Glenwood Springs-we sell out each week!

  45. Impressed and pleased

    by Eloise on 06 Mon,2013

    A friend is trying to go wheat free (not gf) and so in support of this effort I am exploring the possible options for various recipes. I'm a chef so I may have a broader tolerance for different flavors than some, and the ability to adjust flavors more readily, but I feel this does a pretty good job as a stand in for wheat flour in several ways: for creme fraiche pancakes, the cooking time was faster and they required more leavening, but the results were very close to what I was looking for, if a little tougher. Breading pork before browning worked very well; the fond was quite good, though deglaze was slightly thicker, faster. Mixed with butter, it served as an admirable gravy thickener. Crepes worked out fine with 50% buckwheat. Same with Belgian waffles, where the gf mix lent strength to the batter. Excellent results for brownies as well. As to flavor, in cooked form, I find it quite acceptable tho not the same as wheat flour. I may be less sensitive to the taste than others, but at no time did I feel it was beany or objectionable. It's a very good product so far...

  46. Makes Fantastic Cookies!

    by tracymillerdesi on 06 Sat,2013

    I have used this flour to make all types of vegan cookies: chocolate chip, ginger snaps, cinnamon raisin, and lemon drops, to name a few. They have all turned out wonderfully, and to know I can have cookies AND be gluten free has made such a difference in my life.

    The raw batter does taste bitter - that's probably the raw chickpeas of the flour - but with baking this flavor disappears.

    Yes, your baked goods will be different than working with wheat flour, but to eliminate wheat from your diet should definitely be on your to-do list!!!

  47. Doesn't taste bad if you know what...

    by Nessa on 03 Fri,2013

    This flour does not have a bad or weird flavor if you know how to bake from scratch or cook from scratch and can freakin' tell how much sugar or spices you need in ratio with the flour. I've tried every kind of GF flour on the market that's already premixed like this and this is by far the best I've found. It's very versatile and I've used it for anything and everything from cheesecakes, to cakes, to cookies, to brownies, to breads, muffins, gravy, you name it! I have never had any of the 100's of people who've eaten my goodies say it tasted weird. The raw batter tastes disgusting but that's just it, I feel the people who say it tastes bad simply do not know how to bake with this mix. It requires lots of practice to know how the raw batter should taste to know something is spiced or sweet enough. I'm very picky with my GF products and a VERY PICKY baker and I can say that in the beginning yes it was a bit odd tasting to work with, but once you get used to it you won't psyche yourself out thinking the baked batter still tastes weird. I really think it's psychosomatic. This mix is not for people who just think they can change out a white or wheat flour in a recipe they commonly make and it will work right. I'm telling you, 8/10 you'll have to add more baking soda and powder, maybe more sugar or spices, or even xanthan gum. But bottom line...it's an awesome mix. Be patient and the rewards are worth it!

  48. Best gf flour I've found

    by B on 03 Mon,2013

    This flour behaves like your typical white enriched flour for taste and texture. Yes it has a disgusting taste when raw batter or dough but once cooked you can't tell the difference. My family has no idea I switched flours nor did any of the friends at my sons birthday party and I used it 100% in his chocolate cake! I've made cakes, quick breads, dumplings and noodles, all fantastic. Highly recommend this to anyone looking to clean up their diet

  49. Love it!

    by Maggie on 02 Wed,2013

    Love it! So great to be able to have pancakes again after years without. Same w/muffins and cookies. Use my tried and true old recipes just substitute GF AP for White Wheat AP. Works great every time.

  50. Mixed Feelings

    by Lexie on 01 Sun,2013

    I have tried so many times to make this flour work out. I have used it in breads, pancakes, cookies, granola bars, ect... The only thing that this flour works in is the granola bars because I only use 1/4 cup and all the other ingredients over shadow the taste of this flour. I love other Bob's products and just don't understand why this one is so horrible tasting! I have tried to mask the Garbanzo taste but no matter how much spice, sugar and salt I add it just will not go away. I thought I was me till I saw the other reviews. I have found recipies for GF all purpose flour mix and Im going to use Bob's products to make it. This one is just not at the top of my list.

  51. Great as a fry coating!

    by Big Al on 12 Sun,2012

    Great product. It will totally replace wheat flour for frying (I know...my bad)! Just add some salt, pepper and garlic power to the coating. No need to use egg/milk prep prior to final coating on chicken or pork. Haven't tried it for baking...

  52. Extremely Versatile!

    by Terra on 10 Fri,2011

    I use this product mainly to make allergen free flat breads. It is SO easy! One 22 oz. package = 5 cups of flour which makes about 10- 8 inch round flat breads. I love the bean flours in the mix, they give it a great flavor. Absolutely, hands down, one of THE best gluten free all purpose flours out there. Bob's has quality, NON-GMO flours which is HUGE for me as a consumer. Way to go, Bob's! Thank

  53. Great for frying too

    by Greens Creek Gi on 10 Fri,2011

    While I haven't tried baking with this product yet I have used it for country fried steak and it was great. Much better than regular flour, it didn't absorb the grease and was crunchier than regular flour, it also stays on the steak better and doesn't burn like regular flour, it's the only thing I will use to fry chicken, steak etc. from now on.

  54. Performs every time!

    by Luv2create in t on 10 Sat,2011

    After using other gluten free flours...I kept my expectations low so I wouldnt be disappointed. But, this flour EXCEEDS my expectations every time! Pie crusts & pancakes have better texture & taste than regular flour...they have been perfect so far every time! Also, A HUGE thank you to this site for the GF recipies!

  55. Tried others but still keep coming back

    by Lovely Liz on 10 Sat,2011

    Since going "gluten free" a couple of years ago, this flour has been my staple. I have tried others but this one has the best texture and neutral flavor. I tend to be creative with my traditional "flour" dishes and have been experimenting with mixing different GF flour brands to acheive the familiar taste and texture that we have all grown to love. But even with these mixtures my #1 base is Bob

  56. FANTASTIC!!!!!

    by TabiKatt on 08 Mon,2011

    I use this flour for everything. Cookies, cornbread, pancakes, tortillas, noodles, falafel, flour coating for fried zucchini, fish, chicken. All of it was amazing. I've served it to friends and family and they couldn't tell that it wasn't wheat flour. I will say that raw or undercooked it's awful, but as long as you don't eat it raw there's nothing better!

  57. ap baking flour- pleasantly surprised.

    by new gf on 07 Sun,2011

    Bought this to try instead of mixing a myriad of flours myself- finally decided to use it to make lemon bars. The one thing that was a little off-putting was the definite whang of garbanzo beans when I tasted the unbaked crust/filling. Baked it and then tried it, could not discern the garbanzo flavor anywhere. Am very happy how it turned out!

  58. Made terrific cookies with this!

    by ChefGina on 07 Thu,2011

    I was recently asked by a friend to contribute goodies to a bake sale at our local hospital. My friend is a gluten-free guy, and I wanted him to be able to enjoy some of the peanut butter chocolate chunk cookies that I made. So I used my favorite recipe and just swapped out Bob's Red Mill GF All-Purpose Flour (I didn't even add xanthan gum), and the cookies turned out great! They flattened a bit a

  59. Finally, results we actually like...

    by vic on 05 Tue,2011

    My baked goods do not come out as dry with this product. I also combine 2 parts flour with 1 part corn meal for breading fish, chicken, etc. You will need to add seasoning of your choice to mixture. I pat meat dry, dip in beaten egg, then in flour mixture. Coating stays on and gets nice and brown. Also, I add a little extra butter in my baking.

  60. What a Pleasant Surprise!

    by Busy Mom on 05 Wed,2011

    After a year of being on a gluten-free diet, throwing away several loaves of store-bought GF bread, and basically assuming that "good" gluten-free bread was an impossibility, I bought Bob's Red Mill All Purpose Baking Flour. It actually sat in my cupboard for a while until I decided I had time and ingredients to waste on adapting my mom's cornbread recipe. What a pleasant surprise! I could not

  61. Grateful for a quality gluten free flour

    by Allergy aware m on 03 Fri,2011

    I was so grateful for finding this product. I am nursing a baby who is allergic to wheat, milk, and eggs. I was so relieved to find this product and others by Bob's Red Mill. Not only has it offered me a solution to my sweet tooth by being able to use it to make GF sweets, its also helped our family maintain our favorite meals like pizza.

  62. Makes Excellent GF Bread!

    by Lana the Bread on 03 Thu,2011

    This flour makes really tasty, slice-able, toast-able, gluten-free bread that even rises nicely! Much better than buying frozen pre-made gluten-free bread!

  63. Excellent Results

    by Nati on 02 Thu,2011

    I love this product. I've used it several times as a substitute for flour, because I am gluten-sensitive. I actually prefer it to flour when I make biscuits they are more flavorful with Bob's Red Mill. I've made lasagna noodles, pizza dough, and biscuits with this stuff. It is easy to work with. I don't have to assemble a bunch of flours, since they are all together in one place. It tastes good.

  64. Thank you Bob's Red Mill for GF options!

    by Jen at Natural on 01 Sun,2011

    Made GF Crumb cake using the recipe on this site. It came out great and my guests love it. Slowly they are converting to gluten free lifestyle because they feel better.||I post gluten free recipes and sever gluten free treats at my workshops. When people ask me what flour to use, I say Bob's Red Mill!||Thank you for offering options to the gluten intolerant / celiac community. It means the world t

  65. Easy to Use Tastes Terrific

    by Terri the GF B on 01 Thu,2011

    My husband has a wheat gluten intolerance so I have to bake his favorite things wheat-free. This is THE BEST flour I have ever used and I have tried them all. Tastes like regular flour and works just as well. I add Xantham Gum (1 teaspoon) to all recipes and it works! I use ANY recipe from any book or on line and use this flour and it's the best. I just need to get bigger bags!!


    by gramma on 12 Wed,2010

    I use this product for mostly baking. It is so easy to use and can use ANY recipe that calls for flour.[...]I have found NOTHING that is not great about this product!!

  67. Good Solid Product

    by Michael on 10 Sun,2010

    I have made the Pancakes with egg whites, Biscuits and Bread all were very good. I would use 1/2 the recommended xantha gum in the bread recipe.

  68. Makes the BEST pancakes

    by CA Veg Girl on 07 Mon,2010

    We just LOVE the "Bob's Favorite Gluten Free Pancakes" from the gluten free recipe section using this flour. They are the best pancakes I have ever had! They don't leave me feeling like I have a lump of dough in my stomach like white flour pancake mixes. (My daughter is allergic to wheat and eggs so I just use Ener-G egg replacer. But really these are the best pancakes.||This flour makes baking fo

  69. A Celiac's Answer

    by Mom of two on 07 Fri,2010

    As a busy mom (with Celiac),I don't have time to make my own flour mixes. Bob's Red Mill Flour Mix has been my answer in the kitchen. I can use almost any recipe just by substituting the flour with Bob's. It's easy and healthy!


    by Debra on 06 Sun,2010

    Just recently found out I am gluten intolerant. Well that certainly took away all my favorite foods. I especially grieved for homemade bread. Well I found this product and the recipe for homemade bread on this web site. I know this is answered prayer! It is fantastic! It is easy to make. No kneading. It smells heavenly as it bakes. And the taste is so good that I do not even care about whe

  71. I just wanted to share my ...

    by A. Kalish on 01 Sat,2010

    I just wanted to share my recent experience with you. A few weeks ago I picked up a 3 pound bag of white flour. Upon opening I was utterly flabbergasted--and no I'm not exaggerating--by the beautiful texture and appearance of the flour. It was the lightest, fluffiest flour I've ever seen. And I've seen a lot of flour--including all the mainstream brands and King Arthur flour. Yours simply cannot b

  72. This GF flour is really ...

    by Laura on 01 Sat,2010

    This GF flour is really useful. I can use it in any of my recipes - most often brownies and banana or zucchini bread. It works best in something that is supposed to be dense, and doesn't need that fluffy chewy gluten texture. The only down side to this flour is the beany taste when it is raw. I really miss licking the bowl! When I want to eat the batter raw (brownies!!!!!) I use straight rice flou

  73. I used this mix for Bobs ...

    by David on 01 Sat,2010

    I used this mix for Bobs Favorite pancake recipe available on this site and I was flabbergasted at how well they turned out. They didn't taste GF at all and this was the first time I've cooked with GF flour. They were absolutely delicious but I did jazz them up a little bit. I whipped three bananas in the mixer and added about a 1/4 teaspoon of cinnamon to his recipe. Very impressed with this flou

  74. My daughter has MS, she ...

    by Sharon on 01 Sat,2010

    My daughter has MS, she has gone with the glutten-free/wheat-free diet. I have tried other brands of flours and have found that Bob,s Red Mill Products are by far more stable for baking and cooking. And the recipes on the back are easy to compinsate to add other ingredients. Thank's to the people at Bob's for the great products you put out.

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Nutritional Facts
Serving Size: 1/4 cup (34g)
Servings Per Container: 18
Amount Per Serving % Daily Value
Calories 100
Calories from Fat 5
Total Fat 1 g 2 %
Saturated Fat 0 g 0 %
Trans Fat 0 g 0 %
Cholesterol 0 mg 0 %
Sodium 0 mg 0 %
Total Carbohydrate 22 g 7 %
Dietary Fiber 3 g 12 %
Sugars 1 g N/A
Protein 3 g 6 %
Vitamin A 0 %
Vitamin C 0 %
Calcium 2 %
Iron 6 %
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Ingredients garbanzo bean flour, potato starch, tapioca flour, whole grain sweet white sorghum flour, fava bean flour

*Manufactured in a facility that also uses tree nuts and soy

Quality. Integrity. Tradition.

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