Gluten-Free 1:1 All-Purpose Flour, 24 oz.
Gluten-Free 1:1 All-Purpose Flour, 24 oz.
Gluten-Free 1:1 All-Purpose Flour, 24 oz.

Gluten-Free 1:1 All-Purpose Flour, 24 oz.

Regular price$7.69

Delicious scratch baking will be back in your life! This flour blend has no dairy, no nuts, no salt, no leavening, no corn and no soy. It will work perfectly in most of your traditional recipes or with subtle tweaking such as adding more liquid. Now you can bake like you used to!

Helpful Hints:

  • Will work in most recipes as a replacement for wheat flour.
  • Due to the subtle flavor, seasoning and herbs will elevate the taste when making gravy, or coating meats and poultry.
  • Batters may thicken as they sit and may require water to thin.
  • For yeast breads, we suggest using 1 tsp dry yeast per cup of All-Purpose Flour. Additional water will most likely be needed. Add water until dough is a sticky batter similar to banana bread. For a taller loaf, use a parchment collar at least 3 to 5 inches above the edge around the interior of the bread pan
View Nutritional, Ingredient & Allergen Information

Customer Reviews

Based on 18 reviews
Rachel Heldt
Best All Purpose flour!

Our family loves the Pamela’s Gluten Free All Purpose Flour! It works perfect as a all purpose substitute and we use it ALL the time! We use it and the Bread mis, Biscuit and scone mix, pancake mix, cornbread mix, and lots of Pamela’s recipes on the website! It’s for sure a staple in our home with two people diagnosed with Celiac!

Lance Jensen
Excellent GF Flour

Excellent GF Flour and does really well in standard recipes. However, I have found that Xantham Gum or other binder will be required in some cases.

As a diagnosed celiac, I have settled on this flour exclusively for all my baking needs.

Lance - Thank you so much for the feedback! We love that you have found so many uses for the flour.



BEST FLOUR ON THE MARKET for the gluten-free+celiac. Thank you for some sense of normalcy back in my baking life!


I've been using this GF flour blend for years and it never disappoints. You can use this in any of your old standby recipes for quick breads, cookies etc. instead of wheat flour. Depending on the amount of flour in the recipe relative to the other ingredients, the difference is slight to negligible. The Pamela's website is a good resource for recipes using this product.

Margaret B

This is my all-time favorite gluten-free flour! I use it in everything I bake and cook that requires flour. It feels like typical wheat flour, not at all gritty like a lot of other gluten-free flours.

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