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Bob's Red Mill- Gluten Free 1-to-1 Baking Flour 44oz
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Bob's Red Mill- Gluten Free 1-to-1 Baking Flour 44oz
44oz Bag
Replace the Flour, not Your Recipe.™ Bob's™ makes it easy to transform traditional recipes to gluten free with our Gluten Free 1-to-1 Baking Flour. This special blend of gluten free flours and starches includes xanthan gum and is ideal for food like cookies, cakes, brownies, muffins, pancakes and more. Use as a direct replacement for all purpose baking flour.
Sweet White Rice Flour
Ground from short-grain glutinous rice, aka “sticky rice.” This rice has a much higher starch content than other kinds of rice, making it an extremely efficient thickening agent for sauces or binder for things like mochi and noodles
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Ground from short-grain glutinous rice, aka “sticky rice.” This rice has a much higher starch content than other kinds of rice, making it an extremely efficient thickening agent for sauces or binder for things like mochi and noodles
Whole Grain Brown Rice Flour
Obtained from dehulled whole-grain brown rice (Oryza sativa). It is gluten-free and a nutritious alternative to wheat flour. Brown rice is a rich source of fiber, vitamins E and B, y-orynazol, and other phenolic compounds.
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Obtained from dehulled whole-grain brown rice (Oryza sativa). It is gluten-free and a nutritious alternative to wheat flour. Brown rice is a rich source of fiber, vitamins E and B, y-orynazol, and other phenolic compounds.
Potato Starch
Starch extracted from potatoes. The cells of the root tubers of the potato plant contain starch grains (leucoplasts). To extract the starch, the potatoes are crushed; the starch grains are released from the destroyed cells. The starch is then washed out and dried to powder.
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Starch extracted from potatoes. The cells of the root tubers of the potato plant contain starch grains (leucoplasts). To extract the starch, the potatoes are crushed; the starch grains are released from the destroyed cells. The starch is then washed out and dried to powder.
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Whole Grain Sorghum Flour
An environmentally responsible crop. It uses fewer natural resources in its production and is the model sustainable crop. It is milled with the entire grain, including the hull, making it a good source of protein and fiber. The darker sorghums, in particular, have high levels of antioxidants, comprised of 3d-anthocyanins, which are unique to sorghum.
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An environmentally responsible crop. It uses fewer natural resources in its production and is the model sustainable crop. It is milled with the entire grain, including the hull, making it a good source of protein and fiber. The darker sorghums, in particular, have high levels of antioxidants, comprised of 3d-anthocyanins, which are unique to sorghum.
Tapioca Flour
A gluten-free flour made from the starch of cassava root. It’s best know for the thick, chewy texture it lends to gluten-free baked goods, but also works well as an allergy-friendly thickener for sauces, soups, puddings, and stews.
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A gluten-free flour made from the starch of cassava root. It’s best know for the thick, chewy texture it lends to gluten-free baked goods, but also works well as an allergy-friendly thickener for sauces, soups, puddings, and stews.
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Xanthan Gum
A polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
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A polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
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