Up until a few months ago, I only ever baked or cooked anything with all-purpose flour or whole wheat flour. I had never even heard of gluten free flour. But when I was at the grocery store a couple of months back, I was buying some Bob’s Red Mill rolled oats and saw the gluten free baking flour sitting a few spaces next to it.
My curiosity got the best of me, so I bought it and the instant I got home, I started looking online for recipes using gluten free flour and trying to figure out whether or not it was worth buying again. I was pleasantly surprised, and I got baking immediately.
The results I got from using the flour were fantastic. So I started buying a bag or two every week and trying it out in recipes I make on a regular basis. I was absolutely amazed at how easy it was to replicate baked goods made with wheat flour.
Recently, I got in touch with the amazing people at Bob’s Red Mill, and they sent me some gluten free all-purpose flour and one of their newest products—gluten free 1-to-1 baking flour—to try out! I’m not going to lie…I was super stoked about their new gluten free 1-to-1 baking flour. I already knew how amazing the gluten free all-purpose flour was, so a 1-to-1 blend had me falling out of my seat!
I use the Bob’s Red Mill Gluten Free All-Purpose Baking Flour for everything from cookies to pancakes to pizza crust and I’m totally satisfied with it. It works so well to recreate the results you would get from using a wheat flour! And it’s extremely versatile. You don’t have to use it solely for baking—I’ve used it to make roux’s, gravies, baked chicken breast coating, and lots more.
What I was really giddy about trying was the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. They actually just came out with it and have been testing testing testing it to make sure that it works flawlessly.
The first recipe I tried the 1-to-1 blend out on was these gluten free chocolate chip muffins (which have become a family favorite). They turned out perfectly, and I think I actually prefer them to muffins made with wheat flour. Seriously! I also love that I don’t have to worry about adding xanthan gum.
To me, it’s incredible how you can get the same if not better results from using Bob’s Red Mill Gluten Free Baking Flour than if regular all-purpose flour was used. Gluten free foods don’t have to be dense, rock-hard, or crumbly.
I really love the two gluten free flour blends from Bob’s Red Mill and cannot wait to try them in more recipes.
And now it’s giveaway time!
Two of you lovely readers will win (1) 22 oz bag of Bob’s Red Mill Gluten Free All-Purpose Baking Flour and (1) 22 oz bag of Bob’s Red Mill Gluten Free 1-to-1 Baking Flour! You can view the product info here and here. The giveaway will end on August 24th at midnight. The winners will be announced the morning of August 25th and have 48 hours to claim their prize.
Disclaimer: Bob’s Red Mill provided me with product to review. All opinions are 100% my own. Links may be affiliate links, meaning that I may receive a small commission if you choose to purchase something through that link. Natural Chow thanks you for your support!