Using Gluten Free All Purpose Baking Flour

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Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 38
Rating: 3.63
You:
Rate this recipe!
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Instructions
  1. You can replace regular wheat flour with the Gluten Free All Purpose Flour 1:1, with the addition of Xanthan Gum for best results.



    Yeasted breads are a little more difficult and may require the addition of eggs, vinegar and possibly more liquid. Please check the website for yeasted bread recipes.



    Amount of Xanthan Gum use depends on what you are baking.



    Cookies - 1/4 tsp per cup of flour

    Cakes & Pancakes - 1/2 tsp per cup of flour

    Quickbreads & Muffins - 3/4 tsp per cup of flour

    Breads and pizza Crusts - 1 to 1-1/2 tsp per cup of flour.

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Recipe Comments

4 thoughts on “Using Gluten Free All Purpose Baking Flour

  1. Melanie Martin

    Thank you so much for posting these instructions!! Please make them easier to locate on your website, though. It took me forever to locate this information. I didn’t think this was very intuitive at all.

    Reply
  2. louise aasen

    It would be much appreciated if you could
    post more Bob’s Red Mill All purpose baking
    flour recipes on your list. Thanks!

    Reply

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