You asked for a Bob’s Red Mill All Purpose Gluten Free Flour substitute. Here it is!
Bob’s Red Mill All Purpose Gluten Free Flour is a staple in our pantry. I have used it for years and I haven’t found a gum-free, high-protein, legume-based, gluten-free flour like it that lends great structure to egg-free baked goods.
or if you are sensitive to possible cross-contamination with soy and/or tree nuts (which Bob’s Red Mill products may be), then try this nearly identical Bob’s Red Mill All Purpose Gluten Free Flour Substitute, cup-for-cup, in place of Bob’s Red Mill All Purpose Gluten Free Flour.
Definitely Don’t Eat the Raw Dough
When recommending legume-based flour blends I always preface with, “don’t eat the dough raw.” Uncooked bean flours, like garbanzo flour, can taste rather icky. But trust the process. Once cooked, the bean taste neutralizes and only the most sensitive of palettes would ever detect it.
Now, How About Some Gluten-Free Vegan Pancakes?
I hope you will give my vegan gluten-free, dairy-free, egg-free Saturday Pancakes a try and let me know what you think! It’s one of my most popular recipes and uses the flour blend you’ve just whipped up here.