Bob's Red Mill, Paleo Baking Flour, Grain Free, 32 oz (907 g)
- An Employee-Owned Company
- To Your Good Health®
- Grain Free
- Gluten Free
- Muffins + Cookies
- Cakes + Flatbread + Crackers
- Quick Bread + Pancakes + Pizza Crust
- Sourced Non-GMO Pledge
- Kosher Parve
- 4 Simple Ingredients
- 10 Grams Net Carbs/Serving (Net Carbs = Total Carbohydrates - Dietary Fiber)
We've created this unique blend of nut flours and root starches to make the perfect ingredient for grain-free baking! This paleo-friendly "all-purpose" flour is the ideal choice for flatbreads, pizza crusts, crackers, cookies, muffins, cakes, pancakes and brownies. It also makes a great breading for meats and vegetables.
Get creative by adding your favorite herbs, spices, nuts, seeds, fruits or toppings to these basic recipes.
- 1 cup Bob's Red Mill® Paleo Baking Flour
- 3/4 tsp Baking Soda
- 1/4 tsp Salt
- 2 Eggs
- 1/3 cup Non-Dairy Milk or Water
- 1 Tbsp Coconut Oil, melted
- 2 tsp Honey or Maple Syrup
- 1/2 tsp Vanilla Extract
Preheat skillet to medium heat, about 325°F. In a small bowl, combine flour, baking soda and salt. In a large bowl, whisk together eggs, milk or water, coconut oil, honey or maple syrup and vanilla extract. Add dry ingredients and whisk thoroughly. If batter seems too thick, add a little more non-dairy milk or water until desired consistency is reached. Portion about 1/4 cup batter per pancake onto the preheated skillet. Cook for about 4 minutes, then flip and continue to cook for another 3 minutes. Makes 8 pancakes.
- 1 1/4 cup Bob's Red Mill® Paleo Baking Flour
- 1/4 tsp Salt
- 1/8 tsp Baking Soda
- 2 Eggs
- 2 Tbsp Water
- 2 Tbsp Olive Oil
Preheat oven to 350°F and set aside a baking sheet or pizza pan. In a small bowl, combine flour, salt and baking soda. In a large bowl, whisk together eggs, water and oil. Add dry ingredients and mix thoroughly. Let rest for 5 minutes. Roll out and shape dough between pieces of oiled parchment paper. Remove and discard top piece of oiled parchment and slide bottom parchment and flatbread onto the baking sheet or pizza pan.
For Flatbread: Bake for 12-15 minutes.
For Pizza: Bake for 7 minutes. Remove from oven and add toppings. Return to oven and bake for an additional 5-7 minutes.
Makes one 10-inch round flatbread or pizza crust.
- 3 3/4 cups Bob's Red Mill® Paleo Baking Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 3 Eggs
- 3/4 cup Coconut Oil, melted
- 3/4 cup Honey or Maple Syrup
- 1/3 cup Water
- 1/2 - 1 cup add-ins (optional)
Preheat oven to 350°F. Grease a standard muffin pan. In a small bowl, combine flour, baking soda, and salt; set aside. In a large bowl, whisk together eggs, coconut oil, honey or maple syrup, and water. Add flour mixture and mix thoroughly. Stir in add-ins such as fruit or nuts, if desired. Spoon batter into prepared muffin pan. Bake until a toothpick inserted in the center of the muffin comes out clean, about 20-25 minutes. Makes 12 muffins.
Almond flour, arrowroot starch, organic coconut flour, tapioca flour.
Manufactured in a facility that also uses tree nuts and soy.
Tested and confirmed gluten free in our quality control laboratory.
|Serving Size: 1/4 cup (23 g)|
|Servings Per Container: About 39|
|Amount Per Serving||%Daily Value*|
|Total Fat||4 g||5%|
|Saturated Fat||0.5 g||3%|
|Trans Fat||0 g|
|Total Carbohydrate||13 g||5%|
|Dietary Fiber||3 g||11%|
|Total Sugars||1 g|
|Includes 0 g Added Sugars||0%|
|Vitamin D||0 mcg||0%|
|*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Store in a cool, dry place. Keeps best refrigerated or frozen.
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