Bob's Red Mill Gluten Free Baking Flour, 623g

specially designed for those sensitive to wheat and gluten, this mix can be made into delicious homemade cakes, cookies, bread, muffins, pancakes and waffles. Contains a blend of gluten-free flours from potatoes, sorghum, tapioca, garbanzo and fava beans.

note
The Bob's Red Mill products labeled Gluten-free are milled and blended in our dedicated gluten free mill room, packaged in our dedicated packaging room, and batch tested in our dedicated gluten free quality control laboratory. We use an Elisa gluten Assay to test to confirm that a product is gluten-free.

How to use this product
You can replace regular flour with Bob's Red Mill gluten-free All-purpose Baking Flour in your recipes 1:1. We recommended that you add xanthan gum for best results when substituting Gluten-Free All Purpose Baking Flour (see chart below). Yeasted bread is a little more difficult and may require eggs, vinegar and possibly more liquid to be added to the recipe.

Quantity of Xanthan gum (chart)
1/4 tsp for cookies.
1/2 tsp for cakes.
3/4 tsp for muffins and quick bread.
1 to 1 1/2 tsp for bread.
2 tsp for pizza crusts.
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.

Chocolate Chip Cookies Gluten-Free Recipe
1 1/2 cups gluten-free Oat flour.
1 cup Bob's Red Mill gluten-free All-purpose Baking Flour.
1 cup organic sugar.
1/4 cup flaxseed meal.
1/4 cup arrowroot starch.
1 1/2 tsp xanthan gum.
1 tsp baking soda.
1 tsp salt.
3/4 cup plus 2 Tbsp melted, refined coconut oil or canola oil.
6 Tbsp unsweetened Applesauce.
2 Tbsp gluten-free vanilla extract.
1 cup gluten-free, dairy-free chocolate chips.

Cooking instructions

1. Preheat oven to 325°F (162°C). Line 2rimmed baking sheets with parchment paper and set aside.
2. In a medium bowl, whisk together the flours, sugar, flaxseed meal, arrowroot starch, xanthan gum, baking soda and salt. Add the coconut oil, applesauce, and vanilla and stir with a rubber spatula until a thick dough forms. Stir in the chocolate chips until evenly distributed.
3. Drop the dough by the tablespoonful onto the prepared baking sheets, about 1 1/2 inches apart. Bake for 7 minutes, rotate the baking sheets, and bake for 7 minutes more, until the cookies are golden brown and firm let stand on the baking sheets for 15 minutes before eating.
4. make 36 cookies.
   
   Ingredients: garbanzo bean flour, potato starch, tapioca flour, white sorghum flour, fava bean flour.