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



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Cakes; Cookies; Waffles; Pancakes; Breads; Muffins. Wheat free. Gluten free. Dairy free. All natural product. You can see our quality. Specially designed for those sensitive to wheat and gluten, this mix can be made into delicious homemade cakes, cookies, breads, muffins, pancakes and waffles. Contains a blend of gluten-free flours from potatoes, sorghum, tapioca, garbanzo and fava beans. Bob's Red Mill products labeled Gluten Free are batch tested in our quality control laboratory. We use an Elisa Gluten Assay test to determine if product is gluten free.


Wheat, gluten and dairy free

Mix to make delicious homemade bakes

Tested in our quality control laboratory

Ready and easy to use mix

Pack of four, 44-ounces per unit (total of 176 ounces)

Specially designed for those sensitive to wheat and gluten

Can be made into delicious homemade cakes, cookies, breads, muffins, pancakes and waffles

Contains a blend of gluten-free flours from potatoes, sorghum, tapioca, garbanzo and fava beans

Product Details:
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 177 reviews
Customer Reviews:
Average Customer Review: 4.5 ( 177 customer reviews )
Write an online review and share your thoughts with other customers.

Most Helpful Customer Reviews

74 of 80 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.

34 of 34 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!

32 of 35 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.

58 of 68 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.

13 of 13 found the following review helpful:

5Life just got easierDec 15, 2010
By K. Hosley "Kitwench"
I've been Gluten Free for over a year now.
At first, I worried about the prices of all the gluten free foods out there, then I realized that I could eat healthy and Gluten Free without buying *any* expensive, weird tasting, difficult to find GF foods.

But I have to admit, after a while you get tired of potatoes, rice , and cornmeal and long for a nice satisfying biscuit !

Well, I tried a few 'tried and true' recipes on web sites that called for several different GF 'flours' to be blended together , and never quite managed something that tasted right.
Then a friend surpised me by baking GF lemon bars using this flour.
They were FABULOUS! Guests at the party could not tell the difference bewteen these and her regular recipe.

I said what the heck, and bought some myself, and the first thing I made was biscuits. They're great! Even my husband liked them, and he's very picky.
I was worried when I read all the comments about an after taste , but I have a couple of suggestions.

First, be very sure that your Xanthan Gum and baking soda/ powders are fresh.
Any of these can and will add a very bitter taste if they've gone slightly off.
Second - I used the biscuit recipe from the Bob's Red Mill site.

All I can say is don't be discouraged by the negative comments - this is great stuff!

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