USDA organic. Friend of the heart. Bob's Red Mill Organic Brown Rice Flour is carefully ground on cool and slow turning century-old stone-buhr millstones. We use only the highest quality whole grain brown rice to produce a delicious flour with a mild nutty flavor. Our wholesome Organic Brown Rice Flower is a favorite ingredient for gluten-free baking. It's also great as breading or for thickening soups sauces and gravies. Certified 100% organic by QAI. Gluten free. Bob's Re mill products labeled Gluten Free are batch tested in our quality control laboratory. We use an Elisa gluten assay test to determine if the product is gluten free. All natural.

• Case of four 24-ounce packages (96 total ounces)


• Made from pure organic brown rice


• An excellent source of protein fiber and minerals such as magnesium and selenium


• A mild nutty flour ideal for gluten-free baking


• California-grown and packaged in Milwaukie Oregon

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Rich hearty healthy and delicious our Nine Grain Bread Mix features the perfect mix of whole grains from America's heartland. Our all natural selection of nine different grains blends including flax seed together to make incredibly satisfying complex tastes and textures that are unsurpassed by any other bread. Treat yourself and your family to one of the heartiest healthiest breads available on the market.

• Case of six 16- ounce boxes (total of 96 ounces)


• Made with all-natural selection of nine different grains including flaxseed


• Packet of fast-rise yeast included; cholesterol free


• Prepare in a bread machine or in the oven


• Stone-milled in the Ozarks in Gainesville Missouri

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Professional bakers rely on Hodgson Mill vital wheat gluten to give their yeast breads the highest rise best shape and texture and extended freshness. A small addition of this simple ingredient will vastly improve your home-baked bread and even increase the protein content.

• Case of eight 6.5-ounce boxes (total of 52 ounces)


• Gives yeast breads rise shape texture and extended freshness


• Contains no fat or cholesterol; high in vitamin C; no artificial ingredients


• Grain ground between two stones to ensure germ bran and natural oils are fully preserved


• Stone-milled in the Ozarks in Gainesville Missouri

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Bob's Red Mill gluten free pizza crust mix makes two twelve inch pizza crusts. The product is dairy free and whole grain. Bob's Red Mill products labeled gluten free are batch tested in our quality control laboratory.

• Gluten Free Pizza Crust Mix is wheat free dairy free whole grain and can be made without eggs.


• Easy to prepare. Just add eggs (or subsitute flaxseed meal) water and olive oil.


• The mix contains a yeast packet and bakes up like a real wheat crust

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Bob's Red Mil Gluten Free Oats are pure. They are grown by over 200 farmers on clean dedicated oat growing fields. Each farm delivery is sampled and tested with an R5 ELISA gluten test to ensure the absence of gluten. Advanced color sorting removes un

• Gluten free


• Manufactured in a dedicated gluten free facility


• Whole grain

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My favorite mix so far

This is my favorite gluten free pizza mix so far. I prefer thinner crusts (almost the cracker crisp type crust) but I'll probably never achieve that with gluten free pizza. This is the closest thing I've found however. I had to experiment a bit to get it right. This mix makes TWO pizzas and I use a very large 14" pan (actually closer to 16 inches when you include the edges which curve upwards.) If you were using a much smaller pizza pan you might get 3 pizzas out of the mix.



I do the mix exactly as per the instructions let it rise the recommended 30 minutes THEN I divide the dough into two equal parts. One part I usually save and refrigerate (in a bowl and topped tightly with either foil or saran wrap) and I've used it up to two or three days later with perfect results. Then the other half I'll use the day I make it since I usually only want to do one at a time. After the dough has risen (it only seems to rise slightly) I grease the pizza pan using Crisco...my preference and I like the results better. I don't roll it out. Rather I put the blob of dough in the center and use my hands to punch it down and push it outwards around the pan bit by bit. So my hands don't stick to the dough too much I use a gluten free flour mix such as the Amy's baking mix on my hands as much as needed so probably a bit of this will get worked in as I spread the dough out in the pan. The dough would be impossible to roll out in my opinion or at least I don't want to mess with it due to the relative stickiness of the dough. After the dough is all evenly spread thru the pan and with a bit of an edge I poke some fork holes around the bottom here and there. Then I bake the bare crust for about 10 to 12 minutes in the oven at 425...it will be faintly starting to brown at this point. This pre-cooking is important for gluten free crusts! Remove from oven let it cool about 5 minutes then put on your desired toppings. With everything on it goes back into the oven for less than 10 minutes...just to heat everything up and melt the cheese basically. The crust will brown a bit more in the process.



Even done in such a large pan the crust isn't as thin as you'd expect but you avoid the soggy bottom so common to GF crusts. My whole family loves this pizza and the wheat eaters of the family don't really notice or care about the difference in the crust. The taste is quite nice it has that usual yeast flavor of a wheat crust and there are no weird rice flour tastes at all. If anything it's somewhat bland but that's probably a good thing for a gluten free crust.More detail ...