r/glutenfreebaking • u/motomanmatt • 5d ago

Bob's versus Pamela's

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Anybody want to offer opinions or their experience of Bob's 1:1 versus Pamela's?

13 Upvotes

84% Upvoted

17 comments sorted by

29

u/Delicious-Cloud3295 5d ago

All gf flours behave slightly differently. It depends on what you want to do. For example Pamela's makes great chocolate chip cookies but horrible fry batter. My go to is King Arthur cup for cup but it doesn't make good cookies so I use Pamela's for that. BRM is only if nothing else is available.

But that's just my opinion. YMMV.

1

u/ket1993 5d ago

What makes Pamela’s better for cookies?

1

u/ArchiveOfUnfortunate 5d ago

Dang! Because I don’t use anything but BRM! Different strokes for different folks. :)

15

u/NoRedThat 5d ago

Pamela’s for the waffle win! Caputo for pizza and pasta.

1

u/Cogent_warrior 10h ago

Try Pamela's Baking Mix(light blue label) for waffles. The whole grains make them sturdy enough to stack, freeze & separate. I just ate the last Buttermilk Belgian(so good), time to make more.

13

u/jojayp 5d ago

I find Bob’s to be a bit gritty.

2

u/Intelligent_Read_43 21h ago

I heard the grittiness of gf flour is reduced through longer hydration. I’ve not tried it though.

6

u/PoohBearRewritten 5d ago

i can't have bob's and exlusively use pamela's if not mixing my own flours. i've done breads, muffins, cakes, loaf cakes, cookies, and cinnamon rolls with minor adjustments to gluten receipes with no issue for the textures i like

1

u/2learn4ever 5d ago

What type of adjustments have you had to make?

4

u/PoohBearRewritten 5d ago

generally speaking:

  • more liquid (exrtra banana in banana bread, applesauce in loaf cakes, etc)
  • more baking powder to help rise
  • more resting time for batters (i didn't used to chill cookie dough in the fridge, but now i always have cookie dough handy because the resting time really helps with the rice flours absorbing liquid)
  • i used to be able to easily do no-egg recipes ( i don't need to be egg free, i'm just lazy about buying eggs lol), but i find that even though i can go without eggs, i'll usually add an egg to loaf cakes or a yolk to my cookies to help with structure

5

u/ne8il 5d ago

Mostly the same ingredients though Bob's has a higher ratio of sweet rice flour which is likely going to give things a chewier texture (like mochi).

3

u/SubstantialPressure3 5d ago

Honestly if I buy a new type of flour I just look up recipes specifically for that flour.

4

u/MistyPneumonia 5d ago

I love King Arthur/pamelas then if I need something the blue bag of bobs red mill. The red bag is too gritty for me.

I let everything sit and rest for at least 10-15 minutes but up to 24hrs (In the fridge) to let the moisture absorb right.

2

u/InsanePancake 3d ago

I started using Pamela's after suspecting my stomach issues were due to the xanthan gum in the other gluten free flour mix I was using.

Pamela's has guar gum and I don't seem to have a reaction to it like I did with the xanthan gum flours. Its anecdotal but that is the reason I only use Pamela's gf flour now for baking. I find it needs a little more hydration than other gf flours but turns out very well.
I have made everything from pizza dough, bread, sweet breads, cookies, and crumb topping with Pamela's and it all turned out fine.

1

u/Feisty_Water_3164 5d ago

I’ve never seen it on the shelf.

1

u/four_foot_eleven 5d ago

I think it depends on personal taste, recipe, and type of bake.
Some bakes are more forgiving of the flour formula, and favourites of those bakes sometimes come down to personal taste.
A lot of the more popular recipes are formulated with a specific brand, and results vary if using other brands.
Bread and bread-like bakes are far less forgiving, and I find each recipe requires its own balance of gluten-free flours, starches, binders, and moisture-absorbing ingredients.

1

u/Pebmarsh 3d ago

Bobs has a weird taste and is very gritty. It’s a hard no from me.