We recently began monitoring our recipe database to track which recipes our customers are viewing the most. It’s been really fun to see which recipes people are most interested in making. From these results, we’ve compiled a Top 10 list of our best recipes. Here is the list of our most popular gluten free recipes. Enjoy!
Chocolate Chip Cookies – Gluten Free
Bob’s Favorite Gluten Free Pancakes
Buttermilk Biscuits – Gluten Free
Gluten Free Zucchini Bread
Easy as Pie Crust
Magically Moist Almond Cake
Gluten Free Sandwich Bread for the Bread Machine
Gluten Free French Bread
Thick Yeast-Free & Gluten Free Pizza Crust
Almond Crispies
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This is great and delicious recipe, chocolate and cake is my favorite recipe .Thanks for sharing this recipe…
gluten free
when i bake gulten free bread Bobsredmill what should i wrap it in to keep it fresh. Thank you
Hi Bill – To keep your gluten free bread fresh, wrap it in plastic or put it in a plastic bag, then store it in the refrigerator.
Thank you Amanda i will try that.
I plan to use Bob’s Glutenfree AllPurpose Baking flour in an Apple Crumble today. The recipe calls for “self-rising” glutenfree flour – what do you recommend I add to satisfy that requirement? thanks, Lucy
Lucy,
I’m sorry that we didn’t respond yesterday, but in the future you can create your own self-rising flour by adding 1-1/4 tsp baking powder and 1/4 tsp salt to each cup of flour needed using our Gluten Free All Purpose Flour.
I’m wondering if Bob’s Red Mill pizza mix can be used to make thin and crispy crust. thanks, barb
Barb,
You’ll have to experiment to find the right texture for you. What I do at home is spread the crust as thin as I can (be sure to wet your hands frequently). Then, I sprinkle a light layer of cheese over it before prebaking. I find this helps the crust from getting soggy.
I just made the white rice flour muffins on the Bob’s Red Mill package and although the muffins taste good, they never rose (and I know my bp is fine) and the tops were very brown. Tips anyone? I used whole milk and used canola oil rather than butter. Should I use butter in future? Or buttermilk, perhaps?
Cherie,
This is what our recipe specialist, Sarah has to say:
Leaven comes from two ingredients in this recipe: baking powder and eggs. The addition of another teaspoon of baking powder and/or an additional egg will provide more leaven. The sodium and/or cholesterol levels will be affected.
I also recommend checking the true temperature of the oven with an oven thermometer. The oven could be baking at a higher temperature than set which not only does not allow for full leaven action but also darkens the crusts more quickly. Make sure to bake the muffin on the center rack of the oven and if they turn too brown too quickly, cover them with tin foil 2/3 or 3/4 through the baking time.
The recipe on the packaging is Sue’s White Rice Muffins which calls for canola oil so I’m not sure why the customer is inquiring about butter. If they’d like to use butter instead, they will need to increase the fat amount by 1/3 and melt the butter before using. They may need to also decrease the amount of liquid.
The use of buttermilk will only affect the flavor in this recipe. Buttermilk is acidic and reacts with the alkaline baking soda but not as much with baking powder as baking powder contains acid and alkaline.
Bob, I have a recipe for sandwich bread and was going to use your all purpose baking mix– it calls for xanthum gum– can I substitute guar gum instead and in what proportions.
thank you, Sondra
Sondra,
It should work to substitute guar gum for xanthan gum. Use 1½ to 2 tsp. per cup of flour for breads.
any suggestions for making cornbread dumplings w/your cornbread mix? I followed the directions for regular cornbread & they were a bit to heavy. Would like to make them more on the fluffy side. Thanks
My guess would be they might need an extra bit of baking powder to fluff them up. That mix tends to be a bit heavy, so a little extra baking powder should do the trick.
Hello! I am trying to make empanadas using the GF all purpose flour. The recipe calls for a little bit of water per cup of flour. But after I add the water to the mixture it turns very sticky….should this be happening? any suggestions.
Thank you!
Gluten free dough does tend to be a bit sticky and not like wheat-based dough. Are you using xanthan gum? That would make it very sticky. If you are converting a regular recipe, it might not work very well. Try this one by Gluten Free on a Shoestring: http://glutenfreeonashoestring.com/best-gluten-free-empanada-dough/
I recently bought your Gluten free pancake mix, i see the ingredients include whole corn flour, and corn starch. i stopped eating any corn products because of the GMO factor. . I choose gluten free and GMO free intentionally. I also see that you recommend Canola oil in many of your recipes which is also another GMo crop.