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Bob's Red Mill 1 to 1 Baking Flour - 1.24kg
Bob's Red Mill 1 to 1 Baking Flour - 1.24kg
Making delicious gluten free baked goods is a snap with Gluten Free 1-to-1 Baking Flour blend. Simply follow any one of your favourite baking recipes and replace the wheat flour with this easy-to-use flour blend. This gluten free 1 to 1 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? Bob’s Red Mill 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.
Ingredients:
- 2 1/4 Cups Bob's Red Mill 1 to 1 Baking Flour
- 1 Tsp Baking Soda
- 1 Tsp Salt
- 1 Cup (2 Sticks) Butter, softened or Vegan Butter
- 3/4 Cup Sugar
- 3/4 Cup brown sugar
- 1 Tsp Vanilla Extract
- 2 Large Eggs or Egg Replacer
- 2 Cups Chocolate Chips
- Optional: 1 Cup Chopped Walnuts
Directions:
- Pre-heat oven to 190°C. Line two baking sheets with baking paper. Mix Flour, baking soda and salt in a bowl. Set aside.
- Beat butter, sugar, brown sugar and vanilla extract in a large bowl until creamy. Add eggs one at a time, beating well after each addition. With egg replacer add slowly and ensure you beat during the adding process.
- gradually add flour mixture to the wet mixture, beating until completed blended. Stir in Chocolate Chips and walnuts (if desired).
- Roll dough into balls, about 2 tablespoons each. Place 2 inches apart on prepared baking sheets.
- bake for 11-13 minutes or until golden brown. Cool on baking sheets for 5 minutes. Move to wire rack to cool completely. Makes approx 36 cookies.
Special equipment required:
- Food Processor
Ingredients:
- 1 1/2 Cups (225g) Bob's Red Mill 1 to 1 Baking Flour
- 1/2 Cup (60g) Powdered Sugar
- 1/2 Tsp Salt
- 1/2 Cup (115g) Cold Unsalted Butter, cut into small pieces
- 1 Egg (50g)
Directions:
- Pre-heat oven to 190°C.
- In the work bowl of a food processor, pulse together flour, powdered sugar and salt. Drop in the pieces of cold butter and pulse until they just disappear into the flour mixture. Add in the egg and process together, stopping just as the dough forms a ball and starts to pull away from the sides of the bowl.
- Remove the dough from the food processor and pat into a flat disk. Wrap tightly and refrigerate for 30 minutes.
- Take the crust from the refrigerator and place on a lightly floured surface. Gently tap the crust with the rolling pin to flatten. Rotate 90 degrees and repeat until the crust is 10 inches in diameter. Roll the rolling pin across the surface to smooth and flatten to 11 inches in diameter.
- Gently roll the dough around the pin and transfer into the tart pan, using your finger tips to press the crust into the seam where the base and wall of the pan meet. The dough may tear in some spots as you transfer; this is okay! Roll the rolling pin across the top of the tart pan edge to cut excess dough. Use the excess dough to patch any holes. Poke holes in the bottom with a fork to help prevent bubbling. Chill in the refrigerator for 10 minutes before baking.
- Press aluminum foil into the crust and fill with pie weights or dried beans/rice. To parbake, bake for 25 minutes. To fully bake, bake for 30 minutes.
Sweet white rice flour, whole grain brown rice flour, potato starch, whole grain sorghum flour, tapioca flour, xanthan gum.
Manufactured in a facility that also uses Tree Nuts, Soy and Sesame Seeds.
This product is manufactured in the U.S.A.
Servings per pack: Approx 34
Serving Size: 34g
Per Serve | Per 100g | |
Energy | 544kJ |
1470kJ |
Protein | 2g |
5.4g |
Fat - Total | 0mg |
0mg |
- Saturated | 0g |
0g |
Carbohydrate | 30g |
81.1g |
- Sugars | 0g |
0g |
Sodium |
5mg |
13.5mg |
Gluten | 0mg | 0mg |
Bob's Red Mill 1 to 1 Baking Flour - 624g
Bob's Red Mill 1 to 1 Baking Flour - 624g
Making delicious gluten free baked goods is a snap with Gluten Free 1-to-1 Baking Flour blend. Simply follow any one of your favourite baking recipes and replace the wheat flour with this easy-to-use flour blend. This gluten free 1 to 1 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? Bob’s Red Mill 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.
Ingredients:
- 2 1/4 Cups Bob's Red Mill 1 to 1 Baking Flour
- 1 Tsp Baking Soda
- 1 Tsp Salt
- 1 Cup (2 Sticks) Butter, softened or Vegan Butter
- 3/4 Cup Sugar
- 3/4 Cup brown sugar
- 1 Tsp Vanilla Extract
- 2 Large Eggs or Egg Replacer
- 2 Cups Chocolate Chips
- Optional: 1 Cup Chopped Walnuts
Directions:
- Pre-heat oven to 190°C. Line two baking sheets with baking paper. Mix Flour, baking soda and salt in a bowl. Set aside.
- Beat butter, sugar, brown sugar and vanilla extract in a large bowl until creamy. Add eggs one at a time, beating well after each addition. With egg replacer add slowly and ensure you beat during the adding process.
- gradually add flour mixture to the wet mixture, beating until completed blended. Stir in Chocolate Chips and walnuts (if desired).
- Roll dough into balls, about 2 tablespoons each. Place 2 inches apart on prepared baking sheets.
- bake for 11-13 minutes or until golden brown. Cool on baking sheets for 5 minutes. Move to wire rack to cool completely. Makes approx 36 cookies.
Special equipment required:
- Food Processor
Ingredients:
- 1 1/2 Cups (225g) Bob's Red Mill 1 to 1 Baking Flour
- 1/2 Cup (60g) Powdered Sugar
- 1/2 Tsp Salt
- 1/2 Cup (115g) Cold Unsalted Butter, cut into small pieces
- 1 Egg (50g)
Directions:
- Pre-heat oven to 190°C.
- In the work bowl of a food processor, pulse together flour, powdered sugar and salt. Drop in the pieces of cold butter and pulse until they just disappear into the flour mixture. Add in the egg and process together, stopping just as the dough forms a ball and starts to pull away from the sides of the bowl.
- Remove the dough from the food processor and pat into a flat disk. Wrap tightly and refrigerate for 30 minutes.
- Take the crust from the refrigerator and place on a lightly floured surface. Gently tap the crust with the rolling pin to flatten. Rotate 90 degrees and repeat until the crust is 10 inches in diameter. Roll the rolling pin across the surface to smooth and flatten to 11 inches in diameter.
- Gently roll the dough around the pin and transfer into the tart pan, using your finger tips to press the crust into the seam where the base and wall of the pan meet. The dough may tear in some spots as you transfer; this is okay! Roll the rolling pin across the top of the tart pan edge to cut excess dough. Use the excess dough to patch any holes. Poke holes in the bottom with a fork to help prevent bubbling. Chill in the refrigerator for 10 minutes before baking.
- Press aluminum foil into the crust and fill with pie weights or dried beans/rice. To parbake, bake for 25 minutes. To fully bake, bake for 30 minutes.
Sweet white rice flour, whole grain brown rice flour, potato starch, whole grain sorghum flour, tapioca flour, xanthan gum.
Manufactured in a facility that also uses Tree Nuts, Soy and Sesame Seeds.
This product is manufactured in the U.S.A.
Servings per pack: Approx 17
Serving Size: 34g
Per Serve | Per 100g | |
Energy | 544kJ |
1470kJ |
Protein | 2g |
5.4g |
Fat - Total | 0mg |
0mg |
- Saturated | 0g |
0g |
Carbohydrate | 30g |
81.1g |
- Sugars | 0g |
0g |
Sodium |
5mg |
13.5mg |
Gluten | 0mg | 0mg |
Bob's Red Mill Pancake Mix - 680g
Bob's Red Mill Pancake Mix - 680g
Use Bob’s Red Mill Gluten Free Pancake Mix to make light and fluffy pancakes everyone will enjoy. Use any kind of milk - soy, rice, almond or cow - that is suitable for your diet.
Gluten Free Flour Blend [Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato starch, Sweet White Sorghum Flour, Tapioca Flour, Xanthan Gum], Sugar, Baking Powder [Monocalcium Phosphate, Cornstarch, sodium bicarbonate], Sea Salt
Manufactured in a facility that also uses tree nuts and soy.
Servings per pack: 17 Approx.
Serving Size: 40g
Per Serve | Per 100g | |
Energy | 568kJ |
1470kJ |
Protein | 2g |
5g |
Fat - Total | 0g |
0g |
- Saturated | 0g |
0g |
Carbohydrate | 33g |
82.5g |
- Sugars | 4g |
10g |
Sodium | 190mg |
475mg |
Gluten | Not detected | Not Detected |
Bob's Red Mill Chocolate Chip Cookie Mix - 624g
Bob's Red Mill Chocolate Chip Cookie Mix - 624g
Gluten Free Chocolate Chip Cookie Mix makes cookies that are free from gluten, yet full of scrumptious flavor! Made from the finest ingredients, this mix is easy to prepare and creates classic chocolate chip cookies.
Gluten Free Flour Blend (Sweet White Rice Flour, Brown Rice Flour, Potato Starch Whole Grain Sorghum Flour, Tapioca Flour, Xanthan Gum), Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Vanilla), Sugar, Brown Sugar, Sea Salt, Baking Soda, Natural Vanilla Powder (Sugar, Cornstarch, Vanilla Extract).
Contains Soy. Manufactured in a facility that also uses tree nuts.
Servings per package: Approx 25
Serving Size: 25g prepared
Avg Qty per Serving | Avg Qty Per 100g | |
Energy | 418kj | 1670kj |
Protein | 1g | 4g |
- Gluten | 0mg |
0mg |
Fat - total | 1.5g | 6g |
- Saturated | 1g | 4g |
Carbohydrate | 21g | 84g |
- Sugars | 13g | 52g |
Sodium | 125mg | 500mg |
Bob's Red Mill Brownie Mix - 595g
Bob's Red Mill Brownie Mix - 595g
Bob’s Red Mill Gluten Free Brownie Mix makes moist, indulgent brownies with a deliciously rich chocolate flavour and wonderfully fudgy texture. Get excited by adding other ingredients to the mix! Try adding walnuts, Chocolate chips, cherries or even cornflakes! No matter what you add, this Gluten Free Brownie Mix will be an instant favourite.
Sugar, Gluten Free Flour Blend [Sweet White Rice Flour, Brown Rice Flour, Potato starch, Sweet White Sorghum Flour, Tapioca Flour, Xanthan Gum (415)], Cocoa Powder, Baking Powder [Sodium Acid Pyrophosphate, Sodium Bicarbonate (500), Corn Starch, Monocalcium Phosphate(341)], Salt, Natural Vanilla Flavour Powder (Sugar, Cornstarch, Vanilla Oleoresin)
Manufactured in a facility that also uses tree nuts and soy.
Servings per package: 20 |
||
Serving Size: 30g | ||
Avg Qty per Serving | Avg Qty Per 100g | |
Energy | 503kj | 1680kj |
Protein | 1g | 3.3g |
- Gluten | 0mg |
0mg |
Fat - total | 0g | 0g |
- Saturated | 0g | 0g |
Carbohydrate | 27g | 90g |
- Sugars | 19g | 63.3g |
Sodium | 75mg | 250mg |
Bob's Red Mill Gluten Free Mighty Tasty Hot Cereal - 680g
Bob's Red Mill Gluten Free Mighty Tasty Hot Cereal - 680g
Bob’s Red Mill Gluten Free Mighty Tasty Hot Cereal contains brown rice, corn, buckwheat, and sorghum. This gluten and wheat free porridge is a delightful way to get your energy level up and going and keep it there all day long.
Whole Grain Brown Rice, Whole Grain Corn, Whole Grain Sorghum, Whole Grain Buckwheat
Manufactured in a facility that also uses tree nuts and soy.
Servings per pack: 16 Approx.
Serving Size: 42g
Per Serve | Per 100g | |
Energy | 613kJ (145Cal) | 1470kJ (347Cal) |
Protein | 3.3g | 7.9g |
Fat - Total | Less than 1g | Less than 1g |
- Saturated | Less than 1g | Less than 1g |
Carbohydrate | 30g | 72g |
- Sugars | Less than 1g | 1.1g |
Sodium | Less than 5mg | Less than 5mg |
Gluten | Not detected | Not Detected |