Gluten-Free 1:1 All-Purpose Flour, 4 lb.
Gluten-Free 1:1 All-Purpose Flour, 4 lb.
Gluten-Free 1:1 All-Purpose Flour, 4 lb.
Gluten-Free 1:1 All-Purpose Flour, 4 lb.
Gluten-Free 1:1 All-Purpose Flour, 4 lb.
Gluten-Free 1:1 All-Purpose Flour, 4 lb.
Gluten-Free 1:1 All-Purpose Flour, 4 lb.
Gluten-Free 1:1 All-Purpose Flour, 4 lb.
Gluten-Free 1:1 All-Purpose Flour, 4 lb.
Gluten-Free 1:1 All-Purpose Flour, 4 lb.
Gluten-Free 1:1 All-Purpose Flour, 4 lb.
Gluten-Free 1:1 All-Purpose Flour, 4 lb.

Gluten-Free 1:1 All-Purpose Flour, 4 lb.

$19.49
/
  • FREE SHIPPING ON ORDERS OVER $59

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 38 reviews
97%
(37)
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3%
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S
Susan Paul

I love Pamela’s but it’s way too hard to find. I use 25lb bags and couldn’t find any

M
Melanie Stegman
Contains Sorghum Flour, no gluten but fructose

There is no gluten in the gluten free 1:1 flour.
However, you could be sensitive to the fructose in the Sorghum flour.

Fructose and chains of fructose called starch, cause IBS in many people (irritable bowel syndrome). Fructose, Sorbitol, Galactose.... These are called Fermentable Oligi.... something something and the abbreviation is FODMAP.

Wheat, Barley, Oat, Sorghum, and Quinoa all have more fructose compared to their amount of Glucose.

The bacteria that make the worst gas are also the kind of bacteria that use these FODMAP sugars.

Many gluten free flours contain Sorghum, Quinoa and Chickpea flours. They are gluten free but they ain't Fructose/Galactose free!!

Pamela's pancake mix has no Sorghum flour. It does contain some almond flour, and almonds contain more fructose than glucose. The buttermilk solids should not add any lactose because lactose is water soluble. At any rate, the pancake mix never bothers me while this flour does. It's the fructose in the Sorghum flour.

C
C.O.
Excellent product

Pamela's flours are an excellent product. I make items for customers who are highly sensitive: if there was gluten in her flours my customers would not be buying from me. I have tried gf bread recipes from a gf bakery chef, but I still prefer Pamela's. Great product! Don't change anything!

M
M.C.
gluten

this flour is no longer gluten free!! I used this flour for yrs until pamelas sold the co. last batch I used made bread and it gave me terrible gas..made muffens and it did the same. tried eating the bread and muffins several times and each time the same thing happened..there is gluten in it!!!!!

J
Jackie Spilman

I have used it for years! Only gf flour I will use!

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