Bob’s Red Mill 1-to-1 Baking Flour is formulated to be a direct substitute for all-purpose flour in recipes. However, while it can be used in place of all-purpose flour, there are some differences between the two flours that affect baking performance.
The Origins and Purpose of Bob’s Red Mill 1-to-1 Baking Flour
Bob’s Red Mill is a popular brand of whole grain and gluten-free flours and baking mixes. Their 1-to-1 Baking Flour was developed specifically to perform similarly to all-purpose flour in recipes.
All-purpose flour is the most common type of wheat flour used in baking. It has a moderate protein content that provides structure for baked goods. However, it does not contain the bran and germ of the whole wheat kernel.
Bob’s Red Mill 1-to-1 Baking Flour allows bakers to reap some of the nutritional benefits of whole wheat flour while achieving results closer to all-purpose flour. It is a blend of whole wheat flour and wheat starch.
Comparing the Protein and Gluten Contents
The main difference between all-purpose flour and Bob’s Red Mill 1-to-1 Baking Flour is in their protein and gluten contents:
- All-purpose flour has a protein content of 10-12% and higher gluten content
- Bob’s Red Mill 1-to-1 Baking Flour has a protein content around 7.5% and lower gluten content
The protein content indicates how much gluten flour can form when hydrated. Gluten provides structure and chewiness to baked goods. All-purpose flour produces more gluten, while 1-to-1 baking flour has less.
Effects on Baked Goods
The lower protein and gluten contents of Bob’s Red Mill 1-to-1 Baking Flour affect baking performance in the following ways:
- Less structure and rise in baked goods
- More dense, compact texture
- Less chewiness
- Faster staling
While Bob’s Red Mill 1-to-1 Baking Flour contains whole grains, its texture is lighter than typical whole wheat flour. But it still cannot provide quite as much lift and structure as all-purpose flour.
Using Bob’s Red Mill 1-to-1 Baking Flour in Recipes
Bob’s Red Mill states that their 1-to-1 Baking Flour can directly replace all-purpose flour at a 1:1 ratio in any recipe. However, some adjustments may be needed to achieve the best results.
Adjustments When Using 1-to-1 Baking Flour
- Use slightly more leavening: The lower protein content means less structure to trap rising gases. An extra 1/4-1/2 tsp baking powder or soda per cup of flour can help.
- Increase liquid: The whole wheat flour absorbs more liquid. Add an extra tbsp or two of liquid per cup of 1-to-1 flour.
- Supplement with vital wheat gluten: Adding a couple teaspoons of vital wheat gluten per cup of flour adds back some of the gluten for structure.
- Expect denser texture: Don’t expect baked goods to rise and set up as much. A more compact, dense crumb is normal.
Types of Recipes Suited for 1-to-1 Baking Flour
While some adjustments are needed, Bob’s Red Mill 1-to-1 Baking Flour can be used successfully in a wide range of baked goods, including:
- Cookies: The dense, compact texture is actually desirable for many cookie recipes. May need a bit more leavening.
- Muffins: Add extra leavening and liquid for a decent rise. The crumb will be more compact.
- Quick breads like banana bread: Again, boost leavening and liquid slightly. Expect a tighter crumb.
- Pancakes and waffles: Adding extra leavening and a touch more liquid helps these turn out fluffier.
- Pie crusts: The lower gluten content makes it easier to keep crusts tender.
Items with more delicate structures like cakes, popovers, and some pastries are more difficult with 1-to-1 baking flour. But it can work well in heartier items or where a denser texture is desirable.
Nutritional Profile of 1-to-1 Baking Flour
One of the advantages of Bob’s Red Mill 1-to-1 Baking Flour is that it contains the bran and germ of whole wheat kernels, providing more nutrients than all-purpose white flour.
Here is a comparison of the nutritional profiles of Bob’s Red Mill 1-to-1 Baking Flour and typical all-purpose flour:
| Nutrient | Bob’s Red Mill 1-to-1 Baking Flour | All-purpose flour |
|---|---|---|
| Calories | 110 | 455 |
| Fat | 1.5g | 1g |
| Fiber | 4g | 2.7g |
| Protein | 7.5g | 10g |
| Carbs | 22g | 76g |
As you can see, Bob’s Red Mill 1-to-1 Baking Flour provides a good boost in fiber and slightly more protein than all-purpose. It has fewer net carbs since some come from the whole wheat. So it offers some of the nutrition of whole grains.
Cost Difference Between 1-to-1 Baking Flour and All-Purpose
Bob’s Red Mill 1-to-1 Baking Flour is more expensive than basic all-purpose flour. Here are some average prices:
- Bob’s Red Mill 1-to-1 Baking Flour: $0.16-$0.22 per oz
- All-purpose flour: $0.05-$0.10 per oz
So 1-to-1 baking flour may cost about twice as much as all-purpose flour. The increase in cost comes from the specialized formulation to mimic all-purpose flour using whole grain wheat.
Is Bob’s Red Mill 1-to-1 Baking Flour Truly Interchangeable with All-Purpose?
Bob’s Red Mill claims their 1-to-1 Baking Flour can directly replace all-purpose flour in any recipe 1:1. However, some adjustments are needed to achieve close to the same results.
While 1-to-1 baking flour contains whole grains, it cannot build quite as much structure as all-purpose due to the lower protein and gluten. Drier, denser results are common if no changes are made to a recipe.
That said, with small tweaks like increased leavening and liquid, Bob’s Red Mill 1-to-1 Baking Flour can work well in a wide range of recipes. Cookies, muffins, quick breads, pancakes, waffles, and pie crusts are good options.
The Best Uses for 1-to-1 Baking Flour
Here are some of the best uses for Bob’s Red Mill 1-to-1 Baking Flour:
- Recipes where a denser, compact texture is desirable like cookies or scones
- As a partial substitute for all-purpose flour to increase whole grains
- In muffins, pancakes, waffles, and other baked goods when adjustments are made
- In bread recipes using a bread machine that can compensate for the lower gluten
- For people who cannot tolerate high gluten levels but want to bake with whole wheat
Conclusion
Bob’s Red Mill 1-to-1 Baking Flour is formulated with whole wheat flour and wheat starch to mimic the performance of all-purpose flour in recipes. While it can often be substituted at a 1:1 ratio, its lower protein and gluten levels mean some adjustments are needed.
The lower gluten results in denser, more compact baked goods that rise and set up less. Increasing leavening, adding extra liquid, and supplementing with vital wheat gluten can help.
While not identical, 1-to-1 baking flour can be used successfully in a wide range of recipes calling for all-purpose flour. Its whole grain nutrition does come at a somewhat higher cost. Understanding the differences allows bakers get good results with Bob’s Red Mill 1-to-1 Baking Flour.
