Ranking Bob’s Red Mill Gluten-Free Mixes

In recent times, I’ve been exploring Bob’s Red Mill baking mixes, ranking their offerings from pancake to dessert mixes, all of which were quite impressive. Now, I’m turning my attention to their gluten-free options. Having followed a gluten-free diet over a decade ago, I was keenly aware of how much the gluten-free market has transformed since then, which made my testing of Bob’s mixes even more exciting.

I must compliment the brand; often while sampling these mixes, I forgot I was eating gluten-free. Thankfully, those dreary days when gluten-free options were lackluster are long gone. Moreover, testing these mixes educated me on gluten-free baking. As a sourdough baker, I understand gluten development well, but I was curious about the outcome without it. So, kudos to Bob’s for both enlightening me and offering solid alternatives for those strictly avoiding gluten.

I evaluated the following mixes based on their fidelity to traditional gluten-containing counterparts, factoring in ease of preparation where relevant. Here’s the rundown of Bob’s Red Mill gluten-free mixes.

Some recommendations are based on firsthand impressions of promotional materials and products provided by the manufacturer.

Bob’s gluten-free pancake mix landed at the bottom of my rankings, and it was also my least favorite in this review. If you’re accustomed to gluten-free foods, the taste may not deter you, but the undeniable flavor of brown rice flour came through, which I personally find unappealing.

Furthermore, the texture of these pancakes fell short; they were more gummy and sticky rather than the light and fluffy consistency one expects. Given that some of Bob’s other pancake mixes achieved a perfect texture, these particular pancakes felt notably flawed. That being said, even my least favorite mix has some redeeming qualities; I would still accept these pancakes if offered, which does hint at the quality of what’s to follow.

I tested Bob’s gluten-free pie crust by making a simple custard pie. The result was satisfactory but not exceptional. My experience with the dough was a struggle, affecting my overall impression of the mix. To bind the dough, I had to use my hands—an approach that somewhat defeats the purpose of cutting cold butter into a crust.

Despite this, the mix earned points for being easy to roll out (after the necessary rest in the fridge). The flavor was surprisingly good, and if I hadn’t known, I would have thought it was a conventional pie crust. However, the crust didn’t bake completely through, which I attribute to possibly rolling it out too thick. For best results, I suggest par-baking the crust for around 10 minutes before adding your filling. Due to a couple of difficulty issues during preparation, I ranked this mix lower than it might deserve.

Before diving into this review, I must admit my unwavering loyalty to Trader Joe’s cornbread mix, which sets a very high bar for comparison. Thus, Bob’s gluten-free cornbread mix naturally felt a bit underwhelming.

On the upside, this cornbread rose impressively during baking—the height in the photo above speaks volumes! The flavor was enjoyable, but the texture leaned towards being drier than I prefer. A generous serving of butter could easily remedy this. For gluten-free cornbread aficionados, I doubt this mix would disappoint, and unless I knew otherwise, I couldn’t tell it was gluten-free. However, due to its dryness, I awarded it a lower position in this ranking.

I have been enjoying these biscuits for breakfast since I baked them a few days ago. Although they don’t quite reach the homemade biscuit standard, they are quite good for a gluten-free option. I appreciated how easy they were to make: simply cut in the butter, knead the dough, roll it out, and fold it a couple of times before cutting the biscuits. I did roll my dough a touch too thin, but that’s on me.

The biscuits developed a delightful golden-brown hue, with a pleasantly flaky interior—though perhaps not as flaky as a homemade biscuit. The flavor was buttery and slightly salty; there’s nothing about it that indicates it’s gluten-free. While I enjoyed these biscuits, they couldn’t rank higher due to the outstanding quality of the mixes that follow.

If you’re a brownie aficionado living gluten-free, look no further than Bob’s. This is likely the only gluten-free brownie mix I’ve tried, but I’m convinced it ranks among the best. With a beautifully crackled top and a thick, moist center, these brownies would please any crowd. The only reason I couldn’t rank this mix higher is that the ones following it are even more impressive.

While I wouldn’t call these brownies fudgy, they were definitely dense and rich, displaying a unique brownie-cake hybrid texture. They cater to a variety of brownie preferences, making them a great choice for gatherings. Flavor-wise, the mix excels, delivering dark chocolate brownies that could easily pass as homemade. For personal baking, I’ll stick to my tried-and-true recipe, but if I’m in a pinch for gluten-free friends, I’d grab this in a heartbeat.

Finding a decent bread substitute was a challenge during my initial foray into gluten-free foods. Back then, brown rice flour dominated gluten-free bread options, which I never embraced. Thankfully, Bob’s gluten-free bread mix offers a much better alternative. If you’re keen on the aroma of freshly baked bread without the gluten pitfalls, this mix is worth trying.

It came together effortlessly, although I had my reservations while scooping the loose dough into the bread pan—it felt more like a quick bread than traditional dough. Despite being slightly underproofed due to cold conditions, I was thrilled by the final product. The bread held its shape well, offering a neutral, wheaty flavor. The only sign of its gluten-free status was a touch of dryness. Overall, it’s a must-have for any gluten-free baker’s pantry.

I adore a good muffin, and I plan to buy this muffin mix again, even though I don’t stick to a gluten-free diet. Just look at that delightful, crackly top and moist crumb—it’s irresistible. Bob’s gluten-free muffin mix was not only easy to prepare but also delivered outstanding flavor, even prior to adding any strawberries into the mix.

I was taken aback by the richness of flavor in this seemingly basic muffin mix. I limited the strawberry pieces to maintain consistency in testing, but it truly serves as a versatile base for any muffins you fancy. The muffins turned out moist with a slight density, featuring a delightful taste that masked their gluten-free nature. For these reasons, I placed them fifth on the list, though the following mixes were even better at replicating their gluten-filled rivals.

I had my reservations going into this pizza crust mix. The dough mixed effortlessly but felt deceptively loose, making it hard to gauge if it had risen correctly. Unlike traditional pizza dough, it was tricky to stretch without tearing, forcing me to piece it together in the pan. Thankfully, the finished product was notably good.

The true merit of Bob’s gluten-free pizza crust lies in its faithful recreation of classic pizza crust flavor. I opted to create a cheesy garlic flatbread to showcase its taste, and it held up beautifully, with color and texture that were equally appealing. The crust provided a delightful chew. I would happily whip this up for myself, even as a non-gluten-free eater, but easier handling could have raised its ranking further.

Having reviewed several cake mixes in recent months, I can confidently say that Bob’s gluten-free cake mixes rank high on this list, and not merely because they cater to gluten-free baking. These mixes are impressive regardless of dietary restrictions.

This particular mix made me question why more brands don’t infuse vanilla into their yellow cake mixes. It significantly enhanced the flavor, adding to the mix’s overall appeal. The cake’s structure was commendable; the edges maintained a light crispness, while the interior remained soft, spongy, and buttery. The crumb was stable, combining a pleasant density without being heavy. To put it simply, it’s indistinguishable from gluten-containing cake mixes.

Just surpassing the vanilla yellow cake mix in quality is Bob’s gluten-free chocolate cake mix, which simply astounded me. This mix skews toward dark chocolate, making it ideal for those who enjoy richer flavors. It’s a remarkable choice regardless of gluten considerations, and one you shouldn’t pass up.

The cupcakes had a gentle crispness on the edges and a dreamy interior texture that is the envy of other chocolate cake mixes. They were moist, rich, and light, yet strong enough to handle generous frosting. Nothing about this mix gave away its gluten-free nature, and it could easily pose as homemade. Bring this cake to any gathering, and you’ll undoubtedly be the star of the show—whether you choose to reveal its mix origins is entirely your call.

Despite my positive impressions of many previous mixes, one clear winner emerged from this ranking: Bob’s Gluten-Free Chocolate Chip Cookie Mix. I found it nearly impossible to resist these delicious cookies. I doubt any other chocolate chip mix can match this quality.

While it’s worth noting that you cannot tell they’re gluten-free, the cookies stand out on their own. They bake up thick and delightfully chewy—exactly how I prefer my chocolate chip cookies. The proportion of chocolate chips is perfect, with just the right amount of sweetness and a hint of rich brown butter flavor. They’re as good as they look, and I urge you to seek out this mix, even if gluten-free isn’t part of your diet.

Honestly, ranking these mixes posed a challenge, given the vast range of products included. How does one compare a pie crust to chocolate chip cookies? My placement decisions factored in how closely each mix mirrored their gluten-filled counterparts; my top selections were those that could stand alongside traditional options.

Where applicable, I also considered the ease of preparation. Some mixes, particularly the pie and pizza crusts, faced lower rankings due to slight challenges encountered during preparation. Overall, however, Bob’s Red Mill emerges as a solid option for those adhering to gluten-free diets; I certainly wouldn’t feel deprived if I were restricted to these mixes and can foresee purchasing some of them again.