Bob’s Red Mill Gluten Free All-Purpose Baking Flour

Ingredients: Garbanzo Bean Flour, Potato Starch, Tapioca Flour, Whole Grain Sorghum Flour, Fava Bean Flour.

How to use this product. You can replace wheat flour with Bob’s Red Mill gluten free all-purpose baking flour in a variety of recipes. We recommend that you add xanthan gum for best results when substituting gluten free all purpose baking flour (see chart below). Yeasted breads are a little more difficult and may require eggs, vinegar and possibly more liquid to add to the recipe. Baked good: cookies; Quantity of Xanthan gum to use: 1/4 tsp per cup of flour; Baked good: Cakes; Quantity of Xanthan gum to use: 1/2 tsp per cup of flour; Baked good: Muffins and quick breads; Quantity of Xanthan gum to use: 3/4 tsp per cup of flour; Baked good: Breads; Quantity of Xanthan gum to use: 1 to 1-1/2 tsp per cup of flour; Baked good: Pizza crust; Quantity of Xanthan gum to use: 2 tsp per cup of flour. 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 of xanthan gum.

Store in a cool, dry place. Keeps best sealed for freshness.

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