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Bob's Red Mill Gluten Free All Purpose Baking Flour, 44-ounce (Pack of 4)
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Bob's Red Mill Gluten Free All Purpose Baking Flour, 44-ounce (Pack of 4)

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Bob's Red Mill Gluten Free All Purpose Baking Flour can replace wheat flour in your savory or sweet recipes - just add Xanthan or Guar Gum (see chart on back of Xanthan Gum to learn how much to add to your recipe. If using Guar Gum, use 150% of the amount of Xanthan Gum called for.) It's a good source of dietary fiber, contains whole grains, and offers 3g of protein per serving. Check out recipes at for inspiration!


Case of Four, 44 oz. bags (11 lbs. total)

Gluten Free; Vegan/Vegetarian; Kosher Pareve

Manufactured in a dedicated gluten free facility; R5-ELISA tested gluten free


Good source of dietary fiber

Product Details:
Product Length: 13.0 inches
Product Width: 6.0 inches
Product Height: 7.5 inches
Product Weight: 176.0 ounces
Package Length: 13.4 inches
Package Width: 8.1 inches
Package Height: 5.8 inches
Package Weight: 11.95 pounds
Average Customer Rating: based on 199 reviews
Customer Reviews:
Average Customer Review: 4.5 ( 199 customer reviews )
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Most Helpful Customer Reviews

80 of 86 found the following review helpful:

3Works well for certain things...May 25, 2007
By Heidi
This flour works fine for certain things, depending on your taste preferences. It has a very strong aftertaste (kind of bitter/sour) because of the bean flour. Thus it is pretty strong in plain breads and rolls. If you don't mind that, then good for you! (My husband is pretty sensitive and can't tolerate the bean flour or taste very well.) I found it works better in cookies, chocolate or spice cakes, brownies, banana bread, and pizza dough. Because these baked goods are made with other strong flavors, they help mellow out the bean taste which can be pretty overpowering if you don't have something with which to temper it. I like the consistency of this flour better than the rice flour blend I've also been using but again, consider your taste preferences and what you'll be baking/cooking with it.

37 of 37 found the following review helpful:

5Great SubstituteAug 24, 2007
By Mary Kay Hulse
I love this flour. I love to bake, so being on a gluten-free diet is not easy. But I use this flour for all of my baking. If the recipe has under 2 cups of flour, I usually use this flour as a straight substitution- and no one knows the difference. This has helped me make everything...cheesecakes, tortes, pies, even for breading chicken. So happy baking!

36 of 40 found the following review helpful:

1Bizarre AftertasteFeb 27, 2008
By Garden Fresh
Tried the gluten-free mix in apple muffins sweetened with applesauce and agave nectar. Awful. Had to throw them out, but I figured it might have been the baking powder that lent this strange, bitter/sour aftertaste. Then I tried it to make a roux for a chicken-broth-based cream sauce - and I had to throw that out too. The aftertaste is highly unpleasant and I don't see how anyone gets past it. I'm very happy with Bob's Gluten-Free Pancake Mix, so this was a surprise.

59 of 69 found the following review helpful:

5Good for gluten-free pizzaApr 12, 2007
By Sarah Ozcandarli
Bob's Red Mill Gluten-Free All-Purpose Flour, 44-Ounce Units (Pack of 4)

This flour finally restored the basic right to eat pizza in my gluten-free household. Whisk together one cup of warm water (90-100 degrees F), 1 teaspoon of yeast, 1 1/2 cups of this flour and a dollop of olive oil. Turn your oven on for a few minutes, pour the batter into an oiled skillet and let it rise in the warmed oven for an hour. Bake just the crust at 375 for 10 minutes. Then spread the cheese or other toppings on the crust and return to the oven until the cheese is bubbly and browning. Serve the pizza and pass the tomato sauce! (Don't bake the pizza with tomato sauce - the crust can't keep liquid from penetrating - that's gluten's job.

23 of 25 found the following review helpful:

5THE BEST mix out thereOct 22, 2007
By Kaaren Cole
This mix is a life saver. I know a few people have not given it good reviews. but you owe it to yourself to try it. When making light tasting cookies like sugar cookies, I mix it half and half with tapioca flour or some other light mix, because it can over power super light recipes, but It makes even great pancakes, bread, name it. You can substitute it cup for cup with almost any recipe. Just add a heaping teaspooon of xantham gum and go for it. I'm telling you...It's awesome.

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