Bob's Red Mill Gluten Free All Purpose Baking Flour, 44 ounce

We love the versability of it. You can make so much things with this. Fast and easy to do what you want. Gluten free meals. And great ingredients.

Love this flour . Easy to use and taste just like regular flour

Bob’s Red Mill GF flour is a game-changer! Bakes beautifully with great texture and no weird aftertaste. Works well for cookies, muffins, pancakes—you name it. Love that it’s versatile and reliable. A must-have for any gluten-free kitchen!

Great product. I have used for years. Can be used in many non gf recipes just by adding xanthan gum.

I have a 17-year-old son with multiple food allergies including wheat, barley, egg, milk, tree nuts, and peanuts. I keep coming back to this because it is priced well and gives good results texturally. It does have a moderately strong bean flavor so I use this mix primarily if I am baking with an even stronger flavor like chocolate, lemon, or pumpkin. In these instances, the bean flavor is undetectable. The trick is to pump up the flavor, like doubling the vanilla, for example. I like how it does not have any added gums so I can add my own based on the type of product I am creating, i.e. cookies vs. cakes. It makes an amazing socca bread as well. I've tried nearly every brand of flour blend and even tried America's Test Kitchen recipe for gluten free flour blend and this is the only blend that keeps my muffins from winding up as hockey pucks.

So our family is recently gluten free and we were having trouble finding an alternative gluten free blend for all-purpose flour that didn’t contain Xanthum gum. I came across this and was so happy the price was less than the BobS 1-1 flour in blue bag!! Also, love the resealable bag. It definitely has a special taste before baking(you’re not to eat it raw anyway) but after baking it, its taste subsides. Great health benefits and nice consistency especially if you sift before mixing in your recipe!

Unique all purpose flour! Gluten free

Finally! I don't have to spend half the day mixing and measuring all the different flours to get a loaf of sandwich bread! I agree with some of the other reviewers that it has a slightly beany aroma while baking...bit of a beany taste too...but very faint, and certainly better than all of the other gluten free AP flours I've ever used. My first loaf with this flour was fine. My son will even eat it. For my next bread making session, however, I think I am inclined to add some extra rice flour to this to further mute the bean like aftertaste in the bread. You will enjoy the smooth texture of the breads you bake with this flour. It is a nice break from the grainy texture of rice flour breads, and it will produce a lighter, softer bread, in my opinion. UPDATE: I've been experimenting with this flour. It's ok for just plain sandwich loaf, but I have fallen in love with adding extra oil or ghee (1 Tbsp), dehydrated, minced onions (2 Tbsp), 1/4 cup extra water, and either 1 clove finely minced fresh garlic or 1 Tbsp. garlic powder. What you get for the extra ingredients is a heavenly smelling, onion-y, garlic-y loaf of bread that works great with sandwiches or as toast. Try this bread, toasted, with a patty melt...YUM!