I Asked 3 Bakers To Name the Best Gluten-Free Flour for Baking, and They All Said the Same Brand

The vast majority of the best baking recipes call for flour, but those who have celiac disease or choose a gluten-free diet often feel left out. Luckily, there are plenty of gluten-free baked goods that everyone can enjoy. Some are naturally gluten-free, such as recipes that use almond flour instead of wheat flour, while others can be made gluten-free by simply using a gluten-free flour blend.

With the option to make a one-for-one swap, what’s the best gluten-free flour to turn to for baking? I asked professional bakers and pastry chefs to share their favorite brand of gluten-free flour. Surprisingly, they all pointed to the same one.

Our 3 Gluten-Free Baking Pros

• Mindy Crosato: Chopped finalist and owner of Decadent Creations Bakery in Portland, Oregon
• Ashutosh Gairola: Executive Pastry Chef at La Quinta Resort & Club
• Sandi Gaertner: Gluten-free blogger and owner of Fearless Dining

The Best Gluten-Free Flour, According to Expert Bakers

The pro bakers agree that Bob’s Red Mill Gluten Free 1-to-1 Baking Flour is the best. Gaertner says she loves that it's easy to find in grocery stores and adds, “Every gluten-free flour blend has a different starch-to-grain ratio, which causes moisture variations between the flour blends. This one works like a dream in my non-yeasted recipes.”

Gairola says, “Bob’s Red Mill is incredibly consistent and keeps baked goods moist, which is a huge win for gluten-free cakes and brownies." He loves how easy this gluten-free flour swap is to find and how dependable it is.

Crosato used to make her own gluten-free flour blends. “Before Bob's Red Mill's version existed, I hand-mixed rice, tapioca, chickpea flour, xanthan gum, and more,” she says. “My pantry was a chaotic mess! Now, making a small batch of chocolate chip cookies for your one friend who can't eat wheat flour is no problem at all.”

Crosato notes that Bob's Red Mill gluten-free flour is excellent for recipes with a higher moisture content and sugar. Wheat flour in cakes and fudgy brownies can easily be substituted with gluten-free flour.

This baking flour is a blend of gluten-free ingredients and is intended to be used as a cup-for-cup swap in recipes that use baking powder or baking soda as leavening agents. However, the swap doesn’t work for gluten-reliant baked goods such as breads, biscuits, and scones. Gaertner notes that Bob’s Red Mill states on its website that the gluten-free flour is not meant for yeasted recipes.

Other Gluten-Free Flour Worth the Splurge

While Bob’s Red Mill is easily accessible and can be found at most major retailers, there are other brands that expert bakers love.

Gairola says Cup4Cup ($17.99 for three pounds) is absolutely worth the splurge when he wants premium texture, especially for laminated doughs or other delicate pastries. “This flour delivers results that come closest to classic French pastry dough, thanks to its incredibly smooth structure and balanced blend.”

For bread baking, Gaertner turns to Steve's GF Bread Flour (about $15 for three pounds). She says it’s excellent for yeasted recipes and the only blend she’s found that behaves like regular flour. “You can braid, shape, and work the dough, and it creates the fluffiest bread and cinnamon rolls.”

Pro Tips for Gluten-Free Baking

• Adjust as needed: You may need to adjust your recipe. Gaertner says, “Every flour blend has a different weight because each contains varying amounts of grains and starches.” Recipes may be developed using a specific type of gluten-free flour, and you may not achieve the same results when using another brand. If the batter is too wet, add more flour one tablespoon at a time. If it’s too dry, add a splash more liquid until the consistency looks right.
• Let it rest: For the best texture, let your batter or dough rest. “Gluten-free flours need extra hydration time. A 15- to 30-minute rest will noticeably improve the texture,” says Gairola. This brief pause gives the starches time to absorb liquid and helps prevent gritty or crumbly results.
• Adjust your timing: Gairola slightly underbakes gluten-free desserts because they tend to firm up as they cool. Crosato also recommends baking gluten-free treats as close to serving time as possible. “Gluten-free baked goodies don't hold their quality as well with time sitting on the counter," she says.