Gluten-Free 1:1 All-Purpose Flour, 25 LB

Gluten-Free 1:1 All-Purpose Flour, 25 LB

Regular price$59.99
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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
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Customer Reviews

Based on 23 reviews
Cat Leadbetter
Use for my Sourdough bread!

This works great, I make sourdough with this flour! I use this for an additional recipes i make as-well 1:1 with recipes. Best gf flour!

Irene Martinez

My granddaughter loves it for her red velvet cake. Best cake I've ever had.

Stan Johnston
Life saving

My wife and I both eat gluten-free. Me just to be more healthy, but it is a life and death situation for her. So we use this for all types of cooking and baking. We are so thankful to have found it.

Michael Kohler
A must have for our small bakery

Pamela's Gluten-Free 1:1 All-Purpose Flour, 25 LB is the absolute best and is critical to what we do here at our 501c3 nonprofit special needs bakery. We do not know what we would do if we had to try and find something else to use.

Richard Van Dine
Great Gluten Free Bread

Buying the 25 pound bulk Bread mix is the best option. I make two to three loaf’s in a week and slice them, then put them in the freezer. When I need a sandwich or toast I take out what I need throw them in the toaster, put the loaf back in the freezer. It lasts a lot longer than leaving it out or in the refrigerator. I use a bread machine on a custom setting as per Pamela’s instructions.

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