Hi Wrenn, we are sorry to hear that. If you email our customer service team they can help you troubleshoot the issue. customerservice@bobsredmill.com Thank you!
Hi Wrenn, we are sorry to hear that. If you email our customer service team they can help you troubleshoot the issue. customerservice@bobsredmill.com Thank you!
I bought a ton of gluten free 1:1 flour blend hoping to use it for baking bread - and just found out it's not recommended for yeast breads. :( Is there a way I can adjust recipes so that I can use the 1:1 flour??
Hi there--our 1-to-1 flour isn't suitable for yeast breads due to the ingredients. You can use it for quick breads, so you may want to try something like Irish Soda Bread: https://www.bobsredmill.com/recipes/how-to-make/easy-gluten-free-irish-soda-bread
Hi Cynthia, here are the instructions for preparing our Gluten Free Hearty Whole Grain Bread Mix.
What can I add to the homemade wonderful bread mix to increase the fiber in the bread. Can I actually mix something into it like flax seed or does it just need to be a topping?
Hi Kelsey - You could add flaxseed meal to the dry mix. I'd start with 1/4 of a cup and increase from there as you like. Oats, chia seeds or protein powder could also be added o the mix to up the fiber content, but may affect the bread texture. Those three ingredients absorb moisture, so if you experiment with adding those, I'd also increase the liquid.
GF friends, here is a REALLY delicious gf bread recipe using Bobs 1-1 gf flour:
2 1/2 C 1-1 flour
1 C warm milk
1/4 C sugar
2 1/2 tsp yeast
1 tsp salt
1/4 C butter, melted
2 lg eggs
Combine sugar, milk yeast & let sit 10 mins. Blend flour & salt in a bowl, then add yeast mixture. Blend on low 30 secs. Add butter & eggs, blend again 30 secs, then beat on high 3 minutes. Heat oven to 200, shut off , let cool to about 100. Cover bread bowl and put it in oven for 1 hour. Grease a loaf pan, stir dough after 1 hr, & put it in loaf pan. (Dough is kinda wet and “paste-like”, don't panic, just spread it in the pan, it turns out fabulous) Cover w/saran type wrap for 20 mins. (Til dough rises to the top) bake at 350 degrees 40-50 minutes. My oven it takes 45 mins. So very good, I had to share. wow. :)
Best bread I ever made. Even better than bread with gluten. And super easy to make and I can’t wait to make it again. I ate half the loaf before I had a chance to use it for a sandwich .
Thanks, going to try this! I just tried my grandmother's recipe swapping only the wheat flour for 1:1, and it was a total disaster. Haha
Gonna try it. It is difficult trying to buy SO many ingredients!
thank you Dr Lynn, As I have endometrosis, I am so glad to see Bob's Red Mill with GF 1to1 mix. Can I replace warm milk and egg with sth else? What can you suggest?
Hi Kathryn - Yes, we have a lot of gluten free bread recipes that use sourdough starter, baking soda or baking powder as the leavening agent.
Bob's Red Mill: Gluten Free Bread Recipes
I tried to use the 1 to 1 gluten free flour to make bread-because I saw that it had the xanthar gum in it, but it was a major fail! So I guess if I really want to make gluten freebread I must use the specific bread mix?? bummer.
I read in a review for a " no knead bread" using BRM products, the reviewer substituted 3 cups 1 to 1 + 1/2 cup All purpose gluten free for the 3 1/3 cups All Purpose Gluten Free flour. The reviewer was using2 1/4 tsp instant yeast.
Always read all the reviews as the people that use this product will tell the tips that worked for them to help others.
Hi Chris! That's something we're working on. Keep an eye on our blog :)
I followed D Lynn's recipe exactly and all went beautifully till the baking when the center sank down and the edges flowed over the pan edges and started to burn at the 36 minute mark. Any ideas?? it did seem a wet dough, but rose well both times so I don't know.