Note: This post is sponsored by Bob’s Red Mill but all thoughts and opinions are my own.
If you have read my site for long you probably know that I have mixed feelings on gluten free flour blends. I love the idea and convenience of them. I love the thought of having just one flour to replace regular all purpose flour in baking. A one product fits all baking needs really does sound wonderful, but it is not as easy as it sounds. It is actually a difficult task.
In the five years that I have been gluten free I have tried many gluten free blends. Both homemade ones and premade ones. Some were good. Others were terrible. Most though worked well in some things, but not so great in other things. For most blends, I have found what may work well in a pancake won’t work so well in a cookie. And what works in a gluten free bread may not work so well in a cake or muffin. It really is hard to find a one size fits all product when it comes to gluten free baking. Blends work okay in most things, but not all things.
This is why most of my recipes call for individual gluten free flours and not a blend.
When it comes to individual gluten free flours Bob’s Red Mill is by far my favorite. Almost all the gluten free flours, oats, cornmeal, xathan gum, and more that I use are Bob’s Red Mill brand. I have toured their facility and I love what they do for the gluten free lifestyle. So, when I found out a few months ago that Bob’s Red Mill had a brand new gluten free blend available I was thrilled. Bob’s Red Mill has actually had a gluten free flour blend for years, but this is a totally new gluten free flour blend.
Many people love the old blend. If you are one of them, don’t worry, they still sell it. But I was not one of those that loved the old flour blend.
The old gluten free flour blend has bean flour in it and it is the one gluten free product of Bob’s Red Mill that my family did not enjoy. The good news about this new blend is that there are no beans!!! So if the old blend was not a favorite of yours, I think you will love this new blend.
You may be wondering why I am talking about loving this blend when I mentioned above that I am usually not a big fan of blends. Well this new blend of Bob’s Red Mill is different. Totally different in my opinion.
Back in 2011 when my sister and I toured Bob’s Red Mill we were told that they were working on a new gluten free blend, but they did not know when it would be available. My sister and I were so glad they were working on a new blend. But then I kind of forgot about it because that was three years ago and I had not heard anything else about it.
That is until recently.
When I saw the new blend a few months ago I realized this was the blend they had mentioned to me three years ago.
That right there is one of the main reasons why I love this new blend. They took the time to perfect this blend. Three plus years. They did not quickly put a product together just to get in one the shelves. It had nothing to do with hurrying up to get in on a gluten free trend. Bob’s Red Mill took time to get this blend right. And it shows.
The other thing I love about this new blend is the ingredients.
Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sweet White Sorghum Flour, Tapioca Flour, Xanthan Gum
If you have tried many of my gluten free recipes than you know I love sweet rice flour. It gives baked goods like cookies and cakes that best texture. It helps make them tender and light. Bob’s Red Mill is the first blend I have seen that includes sweet rice flour in it. And not only is it in the blend, it is listed as the first ingredient. This is one of the things I think that makes this blend work so much better than the others that I have tried. And since it is Bob’s Red Mill, they also include things like brown rice flour and sorghum flour in the blend.
Bob’s Red Mill sent me some of this gluten free blend to experiment with and I have loved it so far.
Gluten free chocolate chip cookies turned out delicious! I used the blend in place of the gluten free flours and gum in my recipe and it worked great. 
Even my gluten eating son loved these. I lost count how many he ate the day I made them. When a gluten eating person loves a gluten free recipe, you know it is good.
My gluten free pancakes were delicious and easy to make with the blend. They turned out great for Saturday morning pancakes.
Wacky cake, gluten free waffles, and my mom’s coconut bars all turned out great with this blend.
I also used the blend in gluten free rolls. They turned out pretty well, but I do think bread products might need a little extra xathan gum added to the recipe. But that is easy to do when using it for things like bread and pizza dough.
Now after reading all that you may be wondering if I will be throwing out all my gluten free flours and just using this blend. The answer to that is no. I do love this blend, and it will be a staple in my kitchen, but I plan to use the individual gluten free flours as well. I am not sure I will ever be a 100% gluten free blend cook.
This will be my go to gluten free blend though when I need quick and easy. It will also work great for when my kids are cooking. And I think it will be a great product for those new to gluten free or don’t like to experiment with individual gluten free flours. This is by far the best gluten free blend that I have tried.
The new Bob’s Red Mill gluten free 1 to 1 flour is available is some stores already, but it should be available most places that sell Bob’s Red Mill gluten free products soon. If it is not in your area now, it should be soon. It will be great for all your holiday baking!
While I’m not gluten free, I love Bob’s products and have heard amazing things about this gluten free flour. I am so glad to hear that you think so too because I’ll make sure and let friends know when the baking topic comes up.
This is SO good to know. Truly. I’m not GF, but we have friends who are, and I need convenient, TASTY things to keep on hand for them. THRILLED that I can make them some basics that my whole family will enjoy!
How nice of you to have GF treats for your guests. When I visit my sister in law, I have to bring my own treats.
We love Bob’s Red Mill! My 19yo is gluten fee and we are so glad to be able to continue baking some of our favorite treats with Bob’s!
I was curious if substituting this flour in wheat flour recipes works well? I will be attempting a cake and want to know if anyone has tried it.
Thank you!
It has worked in most things I have tried it in. I just substitute it for the exact amount of regular flour. So far it is my favorite gluten free blend that I have tried.
Has anyone used this flour to make gluten free pasta? If yes, was it successful? What recipe did you use? Thanks.
I was very excited when I found this and that it had no bean flour in it. Bean flour left an awful aftertaste in my baked goods. I’m just beginning to experiment with some of my recipes. Today I used it to make a roux and it reacted perfectly although it didn’t quite brown up as much as wheat flour does. 1 to 1 will certainly be my go-to flour from now on.
the recipe on the gf pancakes doesnt say that its the 1 to 1, it lists different amts in different flours. that doesnt help me with knowing what the proper cups to make with the 1 to 1 mix!
You use the 1 to 1 mix in place of the rice flours, potato starch, and tapioca starch. Those things add up to 2 1/3 cups so you would need to use 2 1/3 cups of the 1 to 1 gf blend. I hope that helps.
Hi Lynn! I still have one more question regarding your pancakes. Do you still add the 1/2 teaspoon of xanthan gum, even though the 1 to 1 flour mix has xanthan gum in it already? Thank you!
No, if the blend you are using has gums, like the 1 to 1 and most others do, don’t add more gums. Leave the gums out. I hope that helps and you enjoy them!
Thanks so much! Can’t wait to try!
Hi Lynn,
Great post. I was wondering if you’ve used this blend to make yeast breads and if so, what additions did you make? I have heard mixed reviews on this blend with yeast, but I imagine some tweaking might do the trick.
Thanks,
I have used it in a few recipes now and I have mixed thoughts. It works okay, but not great. I find that I have to add more xanthan gum for yeast breads, so I have found that I like it better in yeast breads if I add some extra xanthan gum to the blend. Overall though I still prefer to use individual flours for yeast breads. I hope that helps.
sooooo…what does the waffle recipe look like? I really have no idea how to use this flour..Thank you!
Here is the waffle recipe. Just use the Bob’s 1 to 1 blend in place of the rice flours, starches, and gum. I hope that helps.
I just substituted regular flour for bob’ s 1 to 1 and the results for my 9″ apple cake goes like this – mixed up more liquid. When baking the cake I realized it was browning too fast and the time needed to be extended. When taken out of the oven then turned out it was very moist and stickie. Almost caramel like on the outside. So I will keep searching for something new. Very dissapointed
Are you trying to adapt a regular recipe that you love to gluten free? Often times I like the individual flours as opposed to a premade gluten free blend. That way I can control the gums and other flours. Apple cake is very moist, so I am guessing you might not need as much xanthn gum as some recipes do. If you want to email me the recipe I would be glad to look at it and share thoughts on what individual flours might work. [email protected]
I have to agree that this is a great product. I am not a baker and if it’s not convenient then I don’t want it. That’s why I will never be a one to mix up my own flours. I was having a lot of trouble finding a blend that I could use for sauces, gravies etc. but most on the market did not have a great taste, didn’t work or if it worked was not good for baking (i.e. cornstarch). Bob’s One to One was a godsend. I not only can make my cod-au-gratin, mac & cheese and great gravy but it works well for the odd cookie and cake that I sometimes am inclined to bake. I haven’t tried it a bread recipe yet so not sure how good it is for that. Compared to my local gf bakery, the blend is much cheaper and better than the one they were selling for a lot less money. Love this product!
I am so glad that you like this blend. I am not a huge blend user, but I agree this is the best gf blend that I have tried!
I have just purchased this. I want to do a sourdough bread…have you tried this using the 1 to 1? Thanks.
I have not used it in sourdough bread, but I have used it in a yeast bread dough. It is ok, but I still prefer individual flours for yeast doughs. This is my favorite blend to use in other things. That being said it is my favorite gf blend, so if I was going to try a blend in a sourdough this is the one I would try. I hope that helps.
do you know the difference between this 1:1 baking flour and bob red mill all purpose baking flour? I’m kind of confused which one to use when.
thank you
There gluten free all purpose baking flour has bean flour in it. I don’t like the bean flour for multiple reasons. The 1:1 doesn’t have bean flour and one of the ingredients is sweet rice flour which is one of my favorite flours for gf baking which is why their blend is my favorite when I use one. So recommend the 1:1 and not the all purpose one. I hope that helps.
Lynn, Have you posted your gluten free sourdough bread recipe which uses the new Bob Redmill’s flour? I cannot find it on your website and would love to try it. I have made a starter and am anxious to use it. Thanks, Barbara
No, I haven’t perfected a gluten free sourdough bread yet. I am pretty sure King Arthur Flour website has several gluten free sourdough recipes that you might look at. I know they have a gf sourdough english muffin and I am pretty sure several others. I hope that helps.
Lyn can you use this 1:1 flour for a homemade carrot cake that requires oil and pineapples? I am missing my granny’s recipe so bad!! It’s my favorite cake. Need it for the holidays. Have been afraid to attempt making it gluten free. Can you please give me some suggestions?
I have used it an an old fashioned applesauce type of cake, so I think it would work well in a carrot pineapple type of cake. You might have to increase the baking time slightly. I find that I have to do that on really moist cakes that I convert to gluten free, but I definitely think it is worth trying with this blend. This is my favorite gf blend, so if I was going to use a blend this would be it. I hope it turns out well.
Do you have a recipe using this all purpose flower for gluten free bread?
Thank you Lynn for freely sharing your working knowledge of gluten free product use and your opinion on Bob’s Redmill 1 to 1 GF mix. I’m a new user of GF products and would like to make a delicious bread with Bob’s Redmill 1 to 1 product. How much xanthan gum would you add into a 3 cup flour bread recipe?
Kathleen
I am glad you found this helpful. I love to help people make gluten free easy and delicious. I would add an extra teaspoon or two, but it would vary on the recipe. You might have to try it a few times to get the right texture, which I know is a bit of a pain and can be expensive with gluten free products. This is my favorite homemade gluten free bread. It uses individual flours, but the blend, but it might give you an idea to compare the recipe to. Gluten free yeast bread can be tricky and since you don’t know the exact ratios in the 1 to 1 blend it doesn’t always substitute straight across in a yeast bread. I hope that makes sense and helps. If not let me know. https://www.lynnskitchenadventures.com/light-fluffy-gluten-free-bread-recipe/
Bobs ads garbage like Xantan gum which most GF people are allergic to. I know I am.
The best flour mixes use modified tapioca starch, not tapioca starch.
I am trying to use Bob Mills 1to1 Baking flour-Do you have a recipe using this flour,
for biscuits? I don’t want to make the cookies, pancakes, etc. I need a good biscuit
recipe for Gluten free without having to add the Xanthan gum, etc. Need help?
I have a drop biscuits that I plan to share soon that uses Bob’s Blend. I have also used Bob’s GF Blend in this recipe in place of the gluten free flours and gums. I hope that helps. https://www.lynnskitchenadventures.com/gluten-free-biscuits-and-gravy-recipe/