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Renewal Mill Upcycled 1-To-1 Gluten Free Baking Flour -- 22 oz

Renewal Mill Upcycled 1-To-1 Gluten Free Baking Flour
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Renewal Mill Upcycled 1-To-1 Gluten Free Baking Flour -- 22 oz

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Renewal Mill Upcycled 1-To-1 Gluten Free Baking Flour Description

  • Fights Climate Change
  • Gluten-Free • Vegan • Non-GMO
  • Upcycled Ingredients
  • Excellent Source of Fiber
  • Good Source of Protein
  • Women Owned

This flour empowers you to fight climate change from your kitchen.

By choosing upcycled, you're reducing global food waste and saving valuable natural resources.


Our bag designs are inspired by changing weather patterns. Eat upcycled & take a stand against climate change.


Gluten-Free Just Got Better!

Made with okara (pronounced oh-kar-ah) flour, a delicious Japanese superfood upcycled from soymilk production, this gluten-free blend is packed with fiber and protein. Use as a 1-to-1 substitute in all of your favorite baked goods - from cookies and cakes to biscuits and scones.


How To Use


1 cup = 1 cup


1-To-1 Flour = Wheat Flour

Free Of
Gluten, GMOs and animal ingredients.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1/2 Cup (75 g)
Servings per Container: About 8
Amount Per Serving% Daily Value
Total Fat1.5 g2%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium45 mg2%
Total Carbohydrate57 g21%
   Dietary Fiber8 g29%
   Total Sugars0 g
     Includes 0g Added Sugars0%
Protein5 g
Vitamin D0 mcg0%
Calcium60 mg4%
Iron2 mg10%
Potassium90 mg2%
Other Ingredients: Brown rice flour, potato starch, renewal mill organic okara flour*+, white rice flour, tapioca starch, xanthan gum.

Contains: Soy
+Upcycled *Organic

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Cocoa Gingerbread Cookies (Gluten-Free)

Crinkly, crackly and deeply spiced, these gingerbread cookies gain rich color and nuanced flavor from molasses and a hint of cocoa. Add cinnamon, nutmeg and ginger for what may be the most flavorful gingerbread cookies you’ve ever tasted! Chill the dough first and the cookies will puff up and deflate in the oven, leaving behind the perfect chewy and crackled exterior. Cocoa Gingerbread Cookie Recipe

Cocoa Gingerbread Cookies (Gluten-Free)


  • 1 cup cane sugar (divided)
  • ¾ cup brown sugar (packed)
  • ½ cup unsalted butter (room temperature)
  • ½ cup dark molasses
  • 1 egg


  • 2-½ cups Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
  • ¼ cup cocoa powder
  • 1 Tbsp. ground ginger
  • 2 tsp. Bob’s Red Mill Baking Powder
  • 1-½ tsp. ground cinnamon
  • 1 tsp. Bob's Red Mill Baking Soda
  • ¼ tsp. ground nutmeg
  • ¼ tsp. kosher salt
  1. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
  2. In large bowl, cream together butter, ¾ cup cane sugar and brown sugar until lightened in color, about 2 minutes. Beat in egg and molasses.
  3. In separate bowl, whisk together all dry ingredients.
  4. Add dry ingredients to butter mixture and mix until fully incorporated. Refrigerate at least 30 minutes, until dough is firm and scoopable.
  5. Spread ¼ cup cane sugar across plate.
  6. Using cookie scoop, portion dough into 1½ tablespoon balls and roll in sugar. Place on baking sheet and bake 12-14 minutes. (Note: Cookies will puff and crackle.)
  7. Cool on baking sheet 3 minutes before transferring to wire rack to cool completely.

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