Calling all those with coeliac disease or gluten sensitivity - this versatile blend is the perfect replacement for regular all-purpose flours. Made with a combination of flours including tapioca and fava bean, its fine texture lends itself to a variety of recipes such as pasta doughs and pizza bases.
Helps blood cell formation and function (iron in garbanzo and potato starch)
Helps with heart function, and energy creation and supports your mental and emotional state (vitamin B1, B5, B6, and B9 in flour)
Contributes to healthy bones, connective tissue and energy creation (manganese and magnesium in flour)
Supports normal function of cells and promotes development in children (phosphorusin flour)
Promotes healthy digestion and gut health (fibre in flour)
Most commercial flour crops are sprayed with glyphosate which can make its way into the flours and food products, increasing our risk of adverse health effects. Furthermore, commercial flours are heated, destroying beneficial nutrients like vitamin E, and bleached to create a pristine white flour. We’d rather the nutrients, please!
Naturally grown and stone-milled in Oregon, USA.
We recommend that you add xanthan gum for best results when replacing wheat flour with Bob’s Red Mill All-Purpose Baking Flour. Please check the chart on the packaging for the suggested quantities.
Bob's Red Mill
Although it has grown significantly since its humble beginnings in 1978, Bob’s Red Mill (founded by Bob Moore and his wife Charlee) still holds very true to its values of people over profit, food integrity and building close relationships with farmers and suppliers. Highlighting their commitment to treating their employees with generosity and respect, Bob’s Red Mill is 100% employee owned.
Focused on bringing gluten free baking essentials and nutritious whole grains to people all over the world, this thriving business is centred around the simple food-making process of producing organic, verified non-GMO and certified fair trade products for our kitchens and pantries.