What's the Difference? Gluten Free All Purpose Flour & Gluten Free 1-to-1 Baking Flour

What’s the Difference? Gluten Free All Purpose Flour & Gluten Free 1-to-1 Baking Flour

We often get asked about the difference between our Gluten Free All Purpose Flour and our Gluten Free 1-to-1 Baking Flour so I decided to take a little dive into the similarities and differences between the two. In this post I’ll talk about the ingredients and their roles, how the two flours are best used in recipes, and some tips and tricks we’ve learned through experience.

Both the Gluten Free All Purpose Flour and Gluten Free 1-to-1 Baking Flour are great for baking and cooking and it might just boil down to your taste preference! Our Gluten Free All Purpose Flour was our original blend and a few years after hearing your feedback we also created our Gluten Free 1-to-1 Baking Flour.

Both can be used as a cup for cup replacement for wheat flour, with a few stipulations. Let’s back up and first take a look at the ingredients.

Ingredient Differences

Both blends have tapioca flour and sorghum flour. You’ll notice that these two flours are common among most of our gluten free blends. The Tapioca Flour adds a light texture and Sorghum Flour is added for its mild flavor, smooth texture, and high protein content. These characteristics create a good base of neutral flavor for structure and texture to build upon.

In addition to to the Sorghum and Tapioca Flours, the Gluten Free All Purpose Flour has Garbanzo Bean Flour, Potato Flour, and Fava Bean Flour for protein and body. There is no Xanthan Gum in this mixture. For most recipes you’d need to add Xanthan Gum to help bind together your batter/dough for the best texture. To know how much Xanthan Gum to add to your recipe, there’s a handy chart below and one listed on the bag.

Gluten Free 1-to-1 Baking Flour has a base of Sweet White Rice Flour, Brown Rice Flour, and Potato Starch. The mild rice flavor is a neutral and complementary base for most sweet recipes. It also has the Sorghum and Tapioca Flour added along with the addition of Xanthan Gum. With the Xanthan Gum already blended into this mixture, it can be a simple cup for cup replacement in most baking recipes.

Flavor Differences

The Gluten Free All Purpose Flour has both Garbanzo and Fava Bean flour, both of which are milled from raw, dried beans. Depending on your recipe, the bean flavor from the flour can compliment your recipe or detract from the other flavors. It works really well for savory breads, rich chocolatey brownies, thickening gravy, or breading meats. It may not work so well for a sweet crepe or shortbread cookie where the delicate flavors are easily overtaken. Also important to note, if you’re like me and have been known to sneak a taste of cookie dough or cake batter, you might find the bean flavor a bit strong - but know that the flavor dissipates and mellows during baking and your finished product will have a different flavor profile.

The Gluten Free 1-to-1 Baking Flour, as mentioned above, has a base of Sweet White Rice and Brown Rice Flour, both of which have a neutral flavor base and work well in both savory and sweet recipes. This flour blend works well for recipes like quick breads, cakes, cookies, muffins, etc.

*Recipes listed below

Performance Differences

We’ve found that the Gluten Free All Purpose Flour works well with both yeasted recipes and those that use baking soda and baking powder as the leavening agent. Because of the higher protein and fiber content in the Gluten Free All Purpose Flour, it’s better suited for yeasted recipes than the Gluten Free 1-to-1 Baking Flour. The higher protein content creates better structure for the carbon dioxide bubbles released from the yeast, giving you a better crumb and loftier yeasted loaves.

Our Gluten Free 1-to-1 Baking Flours works perfect with recipes that use baking powder and/or baking soda as the leavening agent. Since it already has the Xanthan Gum within the blend, you can substitute this in your recipes cup for cup - replace your flour, not your recipes!

Tips and Tricks

Gluten free baking can be a bit intimidating but with a little practice, you’ll be a pro! Here are some of my favorite tips:

  • Gluten free doughs can be delicate in comparison to the wheat version - allow extra time for the flour to hydrate/rest and handle with care.
  • Pizza and cookie dough will be sticky - wet your hands before patting dough into place or use a layer of parchment paper in between.
  • Gluten free baked goods may not brown in the same manner as the wheat version - watch your bake times closely and adjust as needed.
  • If your recipe calls for eggs, you can substitute a flax egg or chia egg depending on the recipe, but the final results may vary as eggs provide structure and lift to gluten free baked goods.

What should I make?

Remember, with both our Gluten Free All Purpose and Gluten Free 1-to-1 Baking Flour, you can use your existing recipes with just a few changes! If you use the Gluten Free All Purpose, you’ll need to add Xanthan Gum to your flour before mixing but if you use our Gluten Free 1-to-1 Baking Flour you can just sub it in, cup for cup!

Here are some of our favorite recipes (pictured above) using both flour blends to help get your creativity going.

What’s your favorite thing to make with these flours? Do you have any tips to share with our readers? Let us know in the comments below and make sure to tag #bobsredmill when you show off your delicious photos.


76 Comments

  1. Kathy
    Thank you so very much for this explanation. I am new to GF and was rather confused about these two flours and their uses. Thank you again. Off to make some GF zucchini bread!
    Reply
    1. Whitney Barnes
      Whitney Barnes
      You're welcome! Glad you found it helpful. Happy baking :)
      Reply
  2. Patty
    Just wondering if anyone has tried to get a tart or galette crust with the 1 to 1 flour that is a bit flakier than the usual pie dough? Tender but definitely flaky is what I’m looking for.
    Reply
    1. Whitney Barnes
      Whitney Barnes
      Hi Patty! You can make a pie dough for a tart or galette using the Gluten Free 1-to-1. The gluten free dough will be a bit more delicate than wheat dough and will benefit from a 30 minute+ resting time in the refrigerator before rolling out. As far as obtaining a nice flaky crust, this may have more to do with the type of fat you use and the method. I would recommend taking a look at this method from Serious Eats: Old-Fashioned Flaky Pie Dough for inspiration.
      Reply
  3. Sienna
    I am planning on making some sweet red bean buns(steamed) and am trying to figure out which flour would be better to use. I've looked in to it and for steamed buns when using wheat flour you want to use all purpose since it has only a moderate amount of protien. This makes me think I would want to use the 1 to 1 flour for gluten flour.(I also feel the lighter flavor of this flour would work better)

    However you also want the buns to be able to proof well with yeast(and in some recipes additional baking powder) so they don't collapse/wrinkle when steaming, and you've stated the all purpose would be better suited for that.

    Do you have any suggestions for which flour may work better? Or should I try making the recipe with each one and see which works better(I already have both flours). Maybe try a combination? I know there's lots of experimentation in gluten free baking. I'm not yet a very experienced baker(gf or otherwise) and would appreciate some feed back.
    Reply
    1. Whitney Barnes
      Hi Sienna! For that type of recipe I would recommend starting your experimentation with the Gluten Free All Purpose Flour. The yeast will need the higher protein flour in order to support any carbon dioxide bubbles created by the yeast. The stronger flavor in the flour may come through; however, I find that it typically dissipates during baking/steaming. You may want to add a bit more sugar to the dough if you find the final flavor a bit too strong. If you have any other questions please feel free to reach our Recipe Specialist at 1-800-349-2173.
      Reply
  4. Chris
    I'd love an easy sandwhich bread or even a rolls recipe using the 1 to 1 because so far they seem pretty tricky for a novice like me.
    Reply
    1. Whitney Barnes
      Hi Chris! Check out this recipe for Easy Gluten Free Biscuits using our GF 1-to-1 Baking Flour. Enjoy!
      Reply
  5. Rhonda Howerzyl
    I have been using the one to one gluten free flour and have been having trouble with my quick breads not rising in the middle. Any hints?
    Reply
    1. Whitney Barnes
      Hi Rhonda! Without knowing the recipe it's hard to say - please contact our Customer Service team at [email protected] or 1-800-349-2173- they're happy to help with your recipes! :)
      Reply
  6. Patti Davis
    I am trying to make a yorkshire pudding that will rise and be fluffy. I have been using the 1:1 flour, even tried an extra egg, but it is still quite dense.. what to try next??? baking powder or the other flour (not the 1:1). need your help before xmas dinner!!!
    Reply
    1. Whitney Barnes
      Hi Patti, hm - that's not a recipe we've tested but the gluten free flour should work. I would check to make sure that your batter is blended very well (air in the batter helps create the signature texture and lofty height) as well as having a piping hot pan and oil before your pour in the batter.
      Reply
  7. Melva Philley
    I recently discovered the 1:1 mix and have attempted to use for biscuits and muffins. Both turned out beautiful on the outside but “ gummy” on the inside . I need some assistance please. Thank you.
    Reply
    1. Whitney Barnes
      Hi Melva, I would recommend increasing the bake time for your muffins, biscuits, etc. The gluten free flour can absorb liquid at a different rate and often takes a few minutes longer to bake than its gluten-filled counterpart. I'd recommend adding on a few minutes and testing for doneness. If you have additional questions our Customer Service team is happy to help: [email protected] or 1-800-349-2173
      Reply
    2. Bill Baker
      I use Bob's GF Biscuit and Baking Mix for those and haven't been able to ruin a batch yet. Worth a try.
      Reply
  8. Judy Tehonica
    I would like a good recipe for gluten free sandwich bread. I have not found one specifically for sandwich bread. Do you have some to email to me? Thank you
    Reply
    1. Whitney Barnes
      Hi Judy - I'd recommend this one!

      Gluten Free Everyday Bread
      Reply
  9. Bradley Junop
    Last Easter I volunteered to make the GF Saskatoon Berry pierogi for the family and the time has come for me to find the best dough recipe. From online research I am thinking of going with the BRM 1:1 flour for this sweet dish. Any feedback on whether this will create the show-stopping dish that I hope to create and any recipes will be greatly appreciated...Love this website! Thanks.
    Reply
  10. Ken
    I’m still confused. We hav the Bobs gluten-free 1-1 baking flour and I use flour mostly for frying. Is this the right product for pan frying fish or chicken? And when will they make a gluten gun that zaps gluten away from anything you point it at? lol. Kidding..but really which Bobs product is best for frying? Thanks!
    Reply
    1. Whitney Barnes
      Hi Ken! Either would work for frying. If it's tasty in your recipes; it's the right one! :)
      Reply
  11. Thomas Marciano
    If you are using the All-Purpose Baking Flour GF to bread chicken for chicken tenders with buttermilk should Xanthan Gum be added to the flour blend and if so how much per cup?
    Reply
    1. Whitney Barnes
      Whitney Barnes
      Hi Thomas! You shouldn't need to add xanthan gum in that application. The flour will bind to the chicken with the moisture of the buttermilk and create a nice crust. Enjoy - sounds delicious! :)
      Reply
  12. Emily
    Hello! I’m newly diagnosed Coeliac, and would like to make a small fruitcake for my brother (also Coeliac) and I this Christmas. Which flour would you suggest, and do you have any thoughts about how long/short I should rest (can let a gluten one sit and mature for months) it for? Thankyou!
    Reply
    1. Whitney Barnes
      Hi Emily! Glad you found our brand. I would recommend our Gluten Free 1-to-1 Baking Flour. We have a recipe for gluten free fruitcake linked below. This version is ready to eat the same day you bake it, no need to age. Happy Baking!

      Bob's Red Mill Recipe: Gluten Free Fruitcake
      Reply
  13. Rebecca S
    Hello!

    I used 1:1 flour tonight to make a pie crust. The crust turned out squeaky. How do I avoid this? Thanks!
    Reply
    1. Whitney Barnes
      Hi Rebecca! Hmm ... squeaky. I'm not sure exactly what you mean by that but our Customer Service team is happy to help troubleshoot recipes. They can be reached at [email protected]
      Reply
  14. Ife
    I tried the 1 to 1 in a bread recipe for my bread maker, but after the kneading and rising cycles were complete, I peaked in and there was only flour with a few dough balls. I tried this twice, thinking that I perhaps should use more water than the recipe called for (which I used before I had to go gluten free). But that created a rock solid loaf. Is there any guidance for bread makers - like what kind of gluten free flour to use?
    Reply
    1. Whitney Barnes
      Hi! We recommend our Gluten Free All Purpose Flour for bread machine recipes. Check out the tips in this blog post for more information about why that flour works better than our Gluten Free 1-to-1 Baking Flour.

      When using a bread machine, keep in mind that gluten free breads don't need a second rise like wheat breads. If you're able to adjust the settings on your bread machine, you'll likely have better results. Some newer bread machines have a "gluten free bread" setting that employs only a single rise. Here's our favorite bread machine recipe that uses our Gluten Free All Purpose Flour.

      Gluten Free French Bread Recipe
      Reply
  15. Elizabeth
    I am trying to sub GF flour for wheat flour in a creamy chicken and wild rice soup (made in a pressure cooker). Would the 1 to 1 Baking Flour work?
    Reply
    1. Sarena Shasteen
      The 1 to 1 baking flour should work well in that replacement. If you need more help, our recipe specialist can help you. You can reach her at [email protected] or (800) 349-2173.
      Reply
  16. Winnie
    Can I use 1 to 1 flour to make bagels?
    Reply
    1. Whitney Barnes
      Hi Winnie - that's not something we've tried. Our Gluten Free 1-to-1 Baking Flour is better suited for recipes that use baking soda and baking powder, rather than yeast. Our Gluten Free All Purpose Flour might be a better fit, like in this recipe for Baked Chia Bagels.
      Reply
  17. Jasmine
    Should I add a little more baking soda to my cake batter when using the 1-to-1?
    Reply
    1. Whitney Barnes
      Hi Jasmine, we haven't found that it's necessary to add additional baking soda or baking powder when using the Gluten Free 1-to-1 Baking Flour.
      Reply
  18. Jessie urquidi
    Hi, I made tortillas with the baking flour, they were delicios and soft, I loved it.
    Reply
  19. Kristie
    Your chart for using xanthan gum advises different amounts if you are baking cookies (1/4 t / c flour), cakes (1/2 t / c fl), or muffins (3/4 t / c fl), yet your article says you can use the baking mix 1 to 1 for those recipes. Should I be adding more "x" gum if I am using the 1 to 1 baking blend for muffins?
    thanks
    Reply
    1. Whitney Barnes
      Hi Kristie - I understand your train of thought, but in all of our testing we haven't found it necessary to add additional xanthan gum when using our Gluten Free 1-to-1 Baking Flour. However, if you find that the texture is too delicate/crumbly in your baked goods you can always experiment with adding more xanthan gum to achieve your desired outcome. If you have additional questions, our Customer Service team is happy to help! They can be reached at 1-800-349-2173 or [email protected]
      Reply
  20. Charlie
    Jessie

    I've been on the lookout for an awesome tortilla recipe. Could ya help me out? The store GF tortillas are thin and tasteless. I would appreciate it. Thank you
    Reply
  21. Anne
    I bought GF AP Baking Flour to make the crust for apple pie. I now see that I probably should have looked for the 1:1 flour instead. Will I still have success with the AF flour without using xantham gum?
    Reply
    1. Whitney Barnes
      Hi Anne - Yes, and we have a recipe that uses that flour without the addition of xanthan gum :) Here's a link!

      Easy as Pie Crust (Gluten Free)
      Reply
  22. Jeff Nosbusch
    I make pies using an old 'no roll' crust recipe from Mazola, so I tried using the 1-to-1 flour and it worked great, so my GF family members could try my pie. It was a little crumbly around the edges, but I haven't tried it more than once. I did an exact swap for wheat flour:
    2 cups AP Flour (Red's 1-to-1)
    2/3 cup Mazola oil
    2 tbsp cold milk
    2 tsp sugar
    1 tsp salt

    Sift dry ingredients into pie pan
    Combine Mazola and milk, and whip with a fork
    Pour entire mixture over dry ingredients and mix with a fork until all flour is damp
    Starting in the center, press dough evenly to the edge

    SIMPLE!!! Enjoy
    Reply
  23. Paula
    IF I run out of Bobs Red Mill Gluten Free Pancake mix but have Bobs red mill 1 to 1 baking flour what do I need to add to the 1 to 1?
    Reply
  24. Aleeta
    I need to know which flour has self-rising??? trying to bake biscuits with Yogurt.
    Reply
    1. Whitney Barnes
      Hi Aleeta, neither flour is self rising. However, you can make your own with this formula: 1 cup of all purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of fine salt.
      Reply
  25. victoria
    Hi, This really helped me understand the difference in the flours and well as the flavors with the flours. I usually use the 1:1 when baking. I have been experimenting with making cinnamon rolls. I find that sometimes the dough is very soft. Which flour would you recommend for a more solid yet sweet roll? If you recommend me us the All Purpose, would you also still need to add the "X" gum?
    Reply
    1. Whitney Barnes
      Whitney Barnes
      Hi Victoria - so glad that you found it helpful! If the dough is too soft to roll you can lower the hydration in the recipe. We don't have a cinnamon roll recipe for our Gluten Free All Purpose Flour; however, if you did use it you would also need to add Xanthan Gum. We love cinnamon rolls made with our Gluten Free Pizza Crust mix. Here's a link to two great recipes!

      Cinnamon Rolls made with Gluten Free Pizza Crust Mix
      Soft and Fluffy Gluten Free Cinnamon Rolls
      Reply
  26. Sylvia Carrillo
    Sylvia Carrillo
    I just had an EPIC fail with baking bread....it didn’t even rise! I used the 1-1 baking flour (blue bag). Very disappointing, and an EXPENSIVE mistake. I know how to bake, and have made bread more times than I can count. VERY DISAPPOINTING!!
    Reply
  27. Bekki
    I want to make bacon gravy. Will the all purpose baking flour work best?
    Reply
    1. Whitney Barnes
      Hi Bekki - we've found that both flours work equally well for gravy. Whichever you have on hand is the best to use! :) Enjoy!
      Reply
  28. Theresa Orcheski
    Theresa Orcheski
    I am celiac, dairy and egg free. When I use BRM pancake mix, I substitute using olive oil, egg replacer and coconut milk. The pancakes do not rise. They are gooey. Do you have any suggestions?
    Reply
    1. Whitney Barnes
      Hi Theresa - My guess is that the coconut milk might be making it too heavy. I'd suggest subbing in a different alternative milk like Almond Milk or Oat Milk. You could also try whisking in whipped aquafaba for a lighter texture.
      Reply
  29. Cinda ortega
    My question is that I find when using the 1 to 1 baking mix I find that my mixes, pancakes, cakes, muffins, etc are gummy. Even if I add more liquid to the mix it is still gummy climbs up the beaters, doesn’t spread out and can be difficult to use. Am I doing something wrong? What would you suggest?
    Reply
  30. Jen Schmidt
    Your 1:1 GF flour is life changing! I very much prefer the taste of the 1:1 flour - made yeasted hamburger buns yesterday with the AP GF baking flour and did not enjoy the flavor. Maybe my taste buds are too sensitive? Regardless, is there anything I can do with the 1:1 flour to make it work in yeasted breads? Add Xanthan gum? More eggs? I’m desperate to make some delicious crusty yeasty artisan bread and am afraid of another flop (like my first two batches of 1:1 yeasted hamburger buns that did not rise - whamp wahmp). Thanks in advance for any help! I’m loving all the recipe ideas on this page btw!!
    Reply
  31. Sarah Berg
    Hi there! I have been trying to make challah with the 1:1 and while it tastes great, it won’t hold together for me to braid and the outside just crumbles when we tear/cut it. Any suggestions? I am using a recipe with only egg yolks, wondering if that could be part of the problem.
    Reply
    1. Whitney Barnes
      Whitney Barnes
      Hi Sarah! Our Customer Service team may be able to offer some tips. You can reach them at [email protected]
      Reply
  32. Rick Berry
    I'd like to get GF equivalent flours for a yeast bread that calls for whole wheat flour, regular flour, cake flour, and bread flour. I would really appreciate it. Thanks.
    Reply
  33. Cydnie
    Which would you use when making your own condensed soup? One blog recommended the 1:1 but I have the All Purpose. Wasn’t sure if it would matter either way!
    Reply
    1. Whitney Barnes
      Whitney Barnes
      Hi Cydnie - You can use either, but Gluten Free 1-to-1 Baking Flour would have more "thickening power" as it contains Xanthan Gum.
      Reply
  34. Karen
    My daughter needs gluten free. She’s not to have brown rice so I’m wondering how the brown rice flour works.
    Reply
  35. Audrey L Florea
    Audrey L Florea
    I have been using your 1 to 1 flour for everything and find it very good. The only issue I have had is when I am making gravies they are great but if I have leftovers and try to store them for another day they become runny. Any suggestions for this?
    Reply
    1. Sarena Shasteen
      We suggest reheating the gravy on the stove while whisking well. You may need to add a small amount of a slurry of flour and water to the gravy if it doesn't want to thicken up.
      Reply
  36. Margaret Keyes
    Margaret Keyes
    First time using Bobs Red Mill 1 to 1 gluten free bakers flour.
    I am an experienced cook owning coffee shops in my working days.( 76now)
    I read comments on your flour on face book and purchased some yesterday. Very excited to try today I made a simple all in together orange cake which I usually use GF Orgran S.R flour and it comes out beautifully. Sadly today with my first try it didn’t rise and was so dense it was unedible. Wanted to try some scones today but not game at this stage as I paid $12 bag and don’t want to waste. Have I done something wrong. Very anxious for a reply. She
    Reply
  37. Janet Brawley
    I, too am looking for gf tortilla recipe. We tried making them with the 1-1 flour and it was not good. Any suggestions would be appreciated.
    Reply
    1. Whitney Barnes
      Hi Janet, here's a link to all of our gluten free tortilla and wrap recipes, using all sorts of different flours. Enjoy!

      Bob's Red Mill Recipe: Gluten Free Tortilla and Flatbreads
      Reply
  38. Marcia Nakamura
    I purchased the 1:1 baking flour. Will is work for cake flour? I see that it does contain a starch (potato) or do I need to add more starch (corn) to make it cake flour?
    Reply
    1. Sarena Shasteen
      We suggest adding 2 TBSP cornstarch to 1 cup (minus 2 TBSP) gluten free 1 to 1 flour to make gluten free cake flour.
      Reply
  39. Colin Raines
    Do I need to add anything extra to make a classic bechamel sauce using the all purpose gluten free baking powder?
    Reply
    1. Whitney Barnes
      Hi Colin - No, you can use either our Gluten Free All Purpose Flour or Gluten Free 1-to-1 Baking Flour. Either flour will act as a thickener when cooked with butter as the base of a bechamel sauce. The Gluten Free 1-to-1 Baking Flour will have the most neutral flavor.
      Reply
  40. sal migliara
    Can you recommend a recipe for simple yellow cake using "1 to 1" with butter and eggs
    using 2- 9 inch pans
    Reply
    1. Sarena Shasteen
      This recipe is not written gluten free, but you can replace the flour with Gluten Free 1 to 1 Flour. https://www.bobsredmill.com/recipes/how-to-make/buttery-yellow-birthday-cake
      Reply
  41. PJ
    An American born Scot here, determined to make GF shortbread for family member with celiac disease. Used 1:1 in 2 ingredient recipe. Rather than 12-15 mins , took 1 hour! Fairly tasty, want more buttery flavor and it was dry like sawdust. Any suggestions?
    Reply
    1. Whitney Barnes
      Hi PJ, hard to say without seeing the recipe, but the gluten free cookies definitely shouldn't take that long to bake nor be so dry. I'd recommend a recipe like our Slice and Bake Shortbread Cookies made with our Gluten Free 1-to-1 Baking Flour.
      Reply
  42. Kristi
    I was hoping to read about uses with frying. I am about to make catfish and I only have the 1:1 baking flour to go with my cornmeal. I'm going to just do it anyway- but for future, I'd still like to hear other experiences with flours used for frying! I've done several different ways but still haven't found the one for me. So any comments on that would be awesome and appreciated!! Thank you for all of this other info.
    Reply
  43. John Downes
    I made gluten free Yorkshire puddings (popovers) with the 1:1 GF Flour and was delighted by the results. the recipe is simple.
    Preheat oven to 400 F
    Put 1 tsp. or slightly more oil in each muffin tin cup.
    Combine: 1 cup Bob's Red Mill 1 to 1 GF baking flour with 1/2 tsp. salt. Add 4 eggs, and 1 cup milk. Whisk together well.
    Fill muffin cups of hot muffin pan to the rim. Bake for 40 mins. Don't remove from the oven early, or they will collapse.
    Excellent with roast beef and gravy, or served cold, filled with vanilla ice cream.
    Reply
  44. Kathy
    Can I use the one to one gf flour for cinnamon buns
    Reply
    1. Whitney Barnes
      Hi Kathy - for easy gluten free cinnamon rolls, we recommend using our Gluten Free Pizza Crust Mix. Here's the recipe: Gluten Free Cinnamon Rolls
      Reply

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