Specially designed for those sensitive to wheat and gluten, this mix can be made into delicious homemade cakes, cookies, breads, muffins, pancakes and waffles. Contains a blend of gluten free flours from potatoes, sorghum, tapioca, garbanzo and fava beans.
Garbanzo bean flour, potato starch, tapioca flour, white sorghum flour, fava bean flour. Manufactured in a facility that also uses tree nuts and soy. Bob's Red Mill products labeled Gluten Free are batch tested in our quality control laboratory.
You can replace regular flour with the Gluten Free All Purpose Flour in your recipes 1:1. We recommend that Xanthan Gum is added for best results. See the chart below to determine the amount of Xanthan Gum to add to your recipe. Yeasted breads are a little more difficult and may require eggs, vinegar and possibly more liquid to be added to the recipe. Quantity of Xanthan Gum 1/4 tsp for Cookies 1/2 tsp for Cakes 3/4 tsp for Muffins and Quick Breads 1 to 1 1/2 tsp for Breads 2 tsp for Pizza Crusts Use the quantities suggested of Xanthan Gum per cup of flour used. For example, if you are making cookies with 3 cups of flour, you would add 3/4 tsp Xanthan Gum.