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Bob's Red Mill ALL-PURPOSE BAKING FLOUR

Common questions

Is Bob's Red Mill ALL-PURPOSE BAKING FLOUR healthy?

Bob's Red Mill ALL-PURPOSE BAKING FLOUR scores 70/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This all-purpose baking flour is composed of a blend of bean and grain flours, which are generally considered healthy and provide a good source of fiber and protein.

How processed is Bob's Red Mill ALL-PURPOSE BAKING FLOUR?

Bob's Red Mill ALL-PURPOSE BAKING FLOUR is NOVA Group 3: Processed Foods.

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Bob's Red Mill ALL-PURPOSE BAKING FLOUR

Bob's Red Mill
70 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 0
Harmful ingredients 0
Owned by Bob's Red Mill Natural Foods
Category Bread
Summary

This all-purpose baking flour is composed of a blend of bean and grain flours, which are generally considered healthy and provide a good source of fiber and protein. The product is processed, but it avoids harmful additives and seed oils, maintaining a clean ingredient list. The processing level limits the maximum score, but the absence of artificial additives and the use of whole grain and bean flours contribute positively to its rating.

Key ingredients 5

Garbanzo bean flour
Neutral

Garbanzo bean flour is a plant-based ingredient high in protein and fiber. It is minimally processed and retains most of its natural nutrients. However, it may cause digestive discomfort in some individuals due to its high fiber content.

Risks

May cause digestive issues such as bloating or gas in sensitive individuals.

Benefits

Provides a good source of plant-based protein and dietary fiber, which can aid in digestion and satiety.

Potato starch
Neutral

Potato starch is a refined carbohydrate used to improve texture and moisture retention in baked goods. It is highly processed and lacks significant nutritional value. While it is gluten-free, it offers little in terms of vitamins or minerals.

Benefits

Useful for improving texture and moisture in gluten-free baking, providing a light and fluffy consistency.

See more about Potato starch →
Tapioca flour
Neutral

Tapioca flour is a gluten-free starch extracted from cassava root. It is highly processed and primarily used as a thickening agent. While it is easy to digest, it offers minimal nutritional benefits.

Benefits

Provides a gluten-free alternative for thickening and improving texture in baked goods.

See more about Tapioca flour →
Whole grain sorghum flour
Neutral

Whole grain sorghum flour is a gluten-free flour rich in antioxidants and dietary fiber. It is less processed compared to refined flours, retaining more nutrients. However, it may not be suitable for those with grain sensitivities.

Risks

May not be suitable for individuals with specific grain allergies or intolerances.

Benefits

Rich in antioxidants and fiber, which can support digestive health and provide essential nutrients.

Fava bean flour
Neutral

Fava bean flour is a high-protein, gluten-free flour made from ground fava beans. It is minimally processed and retains its natural nutrients. However, it may cause allergic reactions in individuals sensitive to legumes.

Risks

Potential allergen for individuals sensitive to legumes, which may cause allergic reactions.

Benefits

Provides a good source of plant-based protein and fiber, supporting muscle health and digestion.

Processing

Group 3 · Processed

Processed Foods

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