Using Gluten Free All Purpose Baking Flour

Share this Recipe
Share this Recipe
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 42
Rating: 3.64
You:
Rate this recipe!
Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 42
Rating: 3.64
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.

Products Used in this Recipe
Recipe Comments

10 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
    1. recipe specialist

      Hi Dilia,
      For empanada dough we may suggest using 1/2 teaspoon of Xanthan Gum per cup of flour.

      Reply
  3. Paul

    Can I use gluten free all purpose baking flour to make simple pasta? If so what’s the recipe? Many thanks!

    Reply
    1. recipe specialist

      Hi Paul,
      We do have a gluten free pasta recipe, but it uses our Gluten Free 1-to-1 Baking Flour. If you use our Gluten Free All Purpose Flour instead, you’ll need to add Xanthan Gum- 1 teaspoon per cup of flour.

      Reply
      1. paul

        thanks … can I use Gluten Free All Purpose Flour AND Flax Seed Powder (due to egg and rice intolerance) only for making pasta dough?

        Reply
        1. recipe specialist

          Hi Paul,
          We haven’t tried using an egg substitute with fresh, gluten free pasta, so we may recommend seeking out a recipe specifically for vegan, gluten free pasta so that you know the proportions are correct. Using Flax Seed Meal should work, although the dough may be more fragile and you may need to adjust the liquid portion of the recipe.

          Reply

Recipe Comments

Your email address will not be published. Required fields are marked *