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Using Gluten Free All Purpose Baking Flour


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.
Using Gluten Free All Purpose Baking Flour



Products Used in this Recipe

GF All Purpose Baking Flour

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Ratings & Comments (5)

5 Stars  60%  3
4 Stars 0%  0
3 Stars 20%  1
2 Stars 0%  0
1 Star 20%  1


5 Reviews

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kate si October 22, 2012
"with the addition of Xanthan Gum for best results"

What it should actually say is MUST use xanthan gum otherwise cookies won't even come out close to what they do with wheat flour. Also, it has a really weird after taste and I can't tell from what. Ok for pancakes so far.
kate si October 22, 2012
I would actually like to amend my review to waste of money and ruined cookies. DO NOT USE WITHOUT XANTHAN GUM. At least for cookies they will come out like garbage with a funny after taste to boot.
Bob's Red Mill October 23, 2012
Xanthan gum is an essential ingredient for gluten free items. Gluten is the binding component in baked goods that hold the items "together." Since there is no binding gluten in gluten free baking, xanthan gum replicates those properties. We've provided the advisable amounts above.
gina sanders December 10, 2012
Perfect go-to flour. For baking, I use the reccommended xanthum gum. For sweet cakes & brownies, I sub 1/4 cup of coconut flour per 1 cup of the Bob Mills baking flour with success. The Bob Mills coconut flour seems to eliminate the after-taste that some people's alates may pick up on.
Kirsty July 9, 2014
You can sub chai seeds for xanthan gum 1:1 in any recipe.

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