Copycat Recipe: Bob’s Red Mill New Gluten Free 1-to-1 Baking Flour

Have you heard the news? Bob’s Red Mill just released a new product, a gluten-free baking flour that can be used cup-for-cup in your gluten free desserts, without bean flour. They suggest using traditional recipes and substitute the wheat flour/all-purpose white flour with their new Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. I created a copycat gluten free flour, similar to 1-to-1, which also works well in cookie, cake, brownie, muffin, and pancake recipes, to name a few.

Though I haven’t tried their new flour yet, I thought that if you or a family member were allergic to tree nuts or soy, you would appreciate this recipe. Bob’s Red Mill gluten free flours are produced in a facility that also processes food containing these allergens.

As of July 25, 2014, Bob’s Red Mill 1-to-1 Gluten Free Baking Flour is 25% off. You can purchase a 22-ounce package for $3.71. The full price will be $4.95.

Are you wondering if Bob’s Red Mill premade flour will cost more? I was wondering the same thing. I figured it out using the brands of products that I use which I usually purchase from

1/2 cup sweet white rice flour (2.4 oz.) ($4.19 for 24 oz.) = $0.42
1/2 cup brown rice (2.63 oz.) ($5.29 for 48 oz.) = $0.29
1/2 cup potato starch (2.68 oz.) ($3.39 for 24 oz.) = $0.38
1/4 cup sorghum flour (1 oz.) $3.09 for 22 oz.) = $0.14
1/4 cup tapioca flour (1.4 oz.) ($3.49 for 20 oz.) = $0.24
1 teaspoon xanthan gum (0.1 oz.) ($12.29 for 8 oz.) = $0.15

The total above mix weighs 10.21 oz. and costs $1.62 which totals almost $0.16 per ounce of flour. So, you would pay $3.49 per 22 ounce bag.

Bob’s Red Mill package totals 22 oz and in the near future will cost $4.95 which is $0.225 per ounce.

Meanwhile, it is on sale right now for $3.71 for 22 oz. (almost $0.17 per ounce) or a 44 oz. bag for $7.09 ($0.16+ oz per ounce). It is worth it so that you do not have to mix it yourself.

So, while it’s on sale and as long as you do not have to pay for shipping, it’s a steal of a deal if you are on a budget. For those who just desire the convenience and do not enjoy Bob’s Red Mill bean flour blend, enjoy it all of the time!

To test this flour blend out, I used an old gluten recipe I created using this flour blend. I did not have to alter the liquids or other ingredients at all. I just allowed the batter to rest a little bit. Check it out at Gluten Free Banana Nut Muffins Recipe.

As I experiment more with this flour blend, I will be posting additional recipes. Always check the bottom of this page for links to those recipes.

Copycat Recipe: Bob’s Red Mill New Gluten Free 1-to-1 Baking Flour


Yield: Makes 2 1/4 cups flour

Copycat Recipe: Bob’s Red Mill New Gluten Free 1-to-1 Baking Flour

A substitute recipe for Bob's Red Mill 1-to-1 Gluten Free Baking Flour. This is a good way to test out a similar flour blend if you happen to have the ingredients on hand.



  1. Using dry measuring cups (1/4 cup and 1/2 cup), scoop the flour and starches from their containers. (If spooning them from narrow bags, it will make about 2 cups.) Add the gum and whisk to combine.
  2. Store in an air-tight container if not using immediately. During summer months or in warm climates, store in the freezer or at least the refrigerator for longer storage.
  3. Spoon flour mix into dry measuring cups when measuring for a recipe.


Note that brown rice and sorghum flour are tan in color and are not ideal color-wise for white and yellow cake recipes.

29 Replies to “Copycat Recipe: Bob’s Red Mill New Gluten Free 1-to-1 Baking Flour”

  1. I’ve tried your copycat recipe and I love it, although I found I has to reduce the xanthan to 1/2 tsp instead of 1 tsp. Using 1 tsp in the blend my baked cooked turned out very dense and gummy. Granted I haven’t used it for muffins as I don’t like muffins. I have used in for my cakes, and cake doughnuts with recipes from Bob’s Red Mill website that specify the 1 to 1 blend.
    I’m thinking elevation above sea level plays a role in this as I know it does for a recipe that calls for all 3 of the following baking soda, baking powder & salt.
    Thank you for sharing this copycat recipe. Making the blend myself saves money.

  2. Hello, I am currently using this copycat to create a organic version. But when converting, your grams are not equal to the cup measurements. Which one do you recommend using? Thank you

    1. Ashlie,

      The reason why professional chefs and bakers use weight measurements is because cup measurements vary every time you measure. Therefore, use the weight measurements.


      1. Crystal,

        Absolutely, weight is always senior to cups. If you measure by cups, there can be up to a 20% difference depending how much it’s packed or shaken down.


  3. Thank you so much for this recipe! I have been using Bob’s Red Mill Gluten Free 1-to-1 flour for about 3 years now. I have a very allergenic child (to food) and in the last year I have suddenly found myself becoming allergic to foods as well. My most recent food allergy is potato (even starch) and so I can no longer use the flour I have been. All of my recipes have been contoured around Bob’s Red Mill Gluten Free 1-to-1 flour and I didn’t want to change everything all over again. I have simply been replacing the potato starch with a different starch (either tapioca or corn) and it has been saving me so much headache! Thank you so much!!!!! Also, buying the ingredients and mixing them makes me much more flour than I had before in the long run.

  4. I tried your “copycat” recipe for “Bob’s Red Mill Gluten Free 1 to 1 Baking Flour” side-by-side with “the real thing” in making muffins, and after several tries I discovered that I needed to use 2X as much xanthan gum as you specify in order to get similar results in making muffins. Now I happen to like your “copycat” recipe better than “the real thing” — but that is not the point, I would think, in a “copycat” recipe.

    1. James,

      Thank you so much for testing this recipe so precisely. I really appreciate readers like you to go the distance for the Gluten-free community.

      As stated above, I only tested this recipe in one muffin recipe. I took a traditional recipe containing gluten all purpose flour and used my homemade Glenn and its place and it result of the name above photo.

      In most cases, my copycat recipes are created by looking at the ingredients in a product and creating a recipe but I know will turn out close to a gluten recipe as possible. I seldom use the original products before hand, but in some cases I do. However, if this was for a recipe development for a client, I would’ve tested the heck out of it.

      Meanwhile, I’m glad you appreciate my work and hope that it brings you much delicious gluten-free baked goods.


    1. Laras,

      Sweet rice flour and glutenous rice flour are often used as replacements for each other. However, sweet rice flour is chewier and as finely ground.

  5. you realize that some of the links to individual flours are for bob’s red mill flours, right? so they would still be made in facilities that handle tree nuts and soy.

    1. Billy,

      I do realize that Bob’s Red Mill processes other allergens in their facilities. This is the exact reason I did not state to use Bob’s Red Mill ingredients when you make this homemade recipe. I left it up to each individual to use flour that is appropriate for their food allergies. I often use Bob’s Red Mill and Vitacost ingredients. However, I’m not allergic to nuts or soy.

      Or are you referring to links in some of my other recipes? I don’t see any links that I put in this recipe other than to Bob’s Red Mill’s 1 to 1 flour.

      This recipe should be perfect for you!

  6. Yes, the gf Bob’s Red Mill 1-1 flour mix is a winner. I have been making gf blueberry muffins with a homemade gf flour blend, and when I switched over to the 1-1 BRM blend, my granddaughters raved about the lightness and good taste of the muffins. They noticed a difference. I will be using the 1-1 blend from now on.

  7. I’m looking for a copycat recipe for Bob’s Red Mill GF All Purpose flour so I can make it with organic flours and without xanthan gum. Do you know where to find ratios to duplicate it?
    Thank you for posting the 1:1 recipe. Pinned it and will try it soon! (Without the xanthan)

  8. Thanks for posting this I want to try this. I read some good reviews and some not so good reviews. I hate to buy a whole bag and have it go to waste, so this will give me an idea if I want to buy it. I also love that I can sub millet flour for the sorghum and get a whiter flour for white cakes. Thanks again.

    1. Diana,

      Yes. Millet creates a light yellow color and sorghum creates more of a tan color. White rice flour, would obviously provide white. You may wish to use that for a white cake.

      Note, that I haven’t used Bob’s Red Mill 1-to1 Flour yet, but have some in my panty. I plan on experimenting with it soon. Then I’ll update everyone.


  9. I bought several bags of the 1-TO-1 baking flour the last time I went back to visit the USA. I had plans to use it in my cuisinart bread maker but I have not had any luck. I’m looking for a good bread recipe that can be used in my bread maker with this 1-to-1 baking flour. Every time I have tried a “traditional” recipe and just substituted with the 1-to-1, I get a terrible soggy flat loaf. :(

  10. Thanks so much for this! I really like Bob’s 1-1 and was about to buy more. I keep all these flours on hand, so now I will make “my own.” Thank you for all your work!

  11. Thank you so much for this! I have this page bookmarked and have successfully baked and gravied through 2 batches of this. I bought my ingredients separately at Natural Grocers and in bulk from Vitacost (free shipping) so I can tweak recipes as needed. I use this with zero problems in white gravy, brown gravy, muffins, cornbread, banana bread, fry batter, the list goes on!! Bottom line, it is a wonderful and (nearly) universal replacement for AP white flour. You’ve made my heart and stomach happy, and I can make all my old recipes again that my family used to love before I found out about being gluten intolerant. Visitors never know the difference when I serve them food.

  12. Hi Carla,
    Just discovered your website with this copycat Bob’s Red Mill GF flour. However, I’m allergic to Sorghum flour, potato starch, and corn. What should I use as a substitute for these items? Thanks.

  13. You fail to include the shipping for all of your ingredients; thus not giving an accurate picture of the cost. Please include that.

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