Bob's Red Mill 1-to-1 Baking Flour - Gluten Free
Replace the Flour, Not Your Recipe.™
Making delicious gluten free baked goods is a snap with Gluten Free 1-to-1 Baking Flour blend. Simply follow any one of your favorite baking recipes and replace the wheat flour with this easy-to-use flour blend. This gluten free all-purpose flour mix is perfectly formulated to create baked goods with terrific taste and texture—no additional specialty ingredients or custom recipes required, making it one of the best flours for gluten free baking. This flour is ideal for cookies, cakes, brownies, muffins and more!
What makes this gluten free flour blend so superior? We measure and blend high quality ingredients like sweet rice and brown rice flour, potato starch, sorghum flour, tapioca flour and xanthan gum to create a blend that works wonderfully in recipes that call for baking powder or baking soda. Looking to make gluten free baked bread? While our Gluten Free 1-to-1 Baking Flour is not meant for yeast dough, you can use our Gluten Free All Purpose Baking Flour blend in your favorite recipes instead! Just one gluten free flour blend has so many uses! Now people with celiac disease or gluten sensitivity can create a diet with everything from cakes and cookies to gluten free pasta, rolls, biscuits and more. Explore our website for a wide range of gluten free recipes for baked goods, and experience a world of possibilities for authentic foods.
At Bob’s Red Mill, we process, package and test this product in our 100% dedicated gluten free facility. Browse coconut flour, gluten free oatmeal and more!
Gluten Free Granola Blueberry Pancakes
- SERVINGS 10-12 pancakes
- PREP TIME 5 minutes
- COOK TIME 10 minutes
- 1 Egg
- 1 cup Nut Milk
- 2 Tbsp Melted Butter
- 1 Tbsp Maple Syrup
- 1 cup Gluten Free 1-to-1 Baking Flour
- 2 tsp Baking Powder
- ½ tsp Salt
- ½ cup Lemon Blueberry Homestyle Granola
- ½ cup fresh or frozen Blueberries
- Butter or Oil of choice, for cooking
- Butter and Maple Syrup, for serving
In a medium mixing bowl, crack the egg and whisk well. Add milk, melted butter and maple syrup, whisking well.
Add flour, baking powder salt. Stir to combine. Fold in granola and blueberries.
On a large griddle, warm the additional butter or oil over medium heat.
Scoop the pancakes onto the griddle using a ¼ cup scoop.
When the tops of the pancakes start to bubble (about 5 minutes) flip them and cook another 3-5 minutes.
Serve with butter and additional maple syrup.