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Bob's Red Mill Gluten Free All Purpose Baking Flour - 44 Oz
- Made with garbanzo bean flour, potato starch, whole grain white sorghum flour, tapioca flour and fava bean flour
- This gluten free flour blend can replace regular all purpose flour in a variety of recipes—just add xanthan gum or guar gum (check the guide on the package)
- The fine texture of this Gluten Free All-Purpose Baking Flour is ideal for a wide range of gluten free recipes, including pie crust, pasta dough, pizza and more
- This gluten free flour blend works well in recipes that call for baking powder/soda or yeast, making it a versatile product you’ll reach for time and time again
Gluten free. Tested and confirmed gluten free. Non-GMO Project verified. nongmoproject.org. To your good health. - Bob Moore. This unique flour blend is a favorite of gluten free home bakers and professional bakers alike. Made with a hearty combination of stone ground gluten free grain and bean flour, it's a great choice for gluten free breads, crackers, muffins, cookies and pancakes. You can see our quality. Dear Friends, Our mission has always been to offer the most diverse array of delicious, stone ground products. We also realize how important a gluten free diet is to millions of people, which is why each batch of our gluten free all - purpose baking flour is handled with care to ensure our strict gluten free standards are met. To your good health, Bob Moore. nongmoproject.org. bobsredmill.com. Find more recipes at bobsredmill.com. For information and recipes, visit bobsredmill.com. An employee-owned company. Resealable package.
| Nutrition Facts, heading | ||
| ||
| Amount per serving Calories120 | ||
| % Daily Value* | ||
| Total Fat of 0.5g daily value 1 percentincludes Saturated Fat of 0g daily value0percent, includes Trans Fat of 0g | ||
| Cholesterol 0mg daily value0percent, | ||
| Sodium 0mg daily value0percent, | ||
| Total Carbohydrate of 25g daily value 9 percentincludes Dietary Fiber of 4g daily value14percent, includes Total Sugars of 0g includes 0g of Added Sugars and daily value of 0percent | ||
| Protein 3g | ||
| Vitamin D 0mcg Daily Value 0% | ||
| Calcium 13mg Daily Value 2% | ||
| Iron 1mg Daily Value 6% | ||
| Potassium 176mg Daily Value 4% | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
How To Use This Product: You can replace wheat flour with Bob's Red Mill gluten free all - purpose baking flour in a variety if recipes. We recommended that you add xanthan gum for best results when substituting gluten free all purpose baking flour (see chart below). Yeasted breads are a little more difficult and may require eggs, vinegar and possibly more liquid to add to the recipe. Baked Good: Cookies - Quantity of Xanthan Gum to Use: 1/4 tsp per cup of flour; Baked Good: Cakes - Quantity of Xanthan Gum to Use: 1/2 tsp per cup of flour; Baked Good: Muffins and Quick Breads - Quantity of Xanthan Gum to Use: 3/4 tsp per cup of flour; Baked Good: Breads - Quanitiy of Xanthan Gum to Use: 1 to 1 1/2 tsp per cup of flour; Baked Good: Pizza Crust - Quantity of Xanthan Gum to Use: 2 tsp per cup of flour. Use the quantities suggested of xanthan gum per cup of flour used. For example, if you are making cookies with 3 cups of flour, you would add 3/4 tsp of xanthan gum. Vanilla Coconut Pound Cake: Sarena Shasteen created the recipe for this scrumptious cake. Cake: 1 cup Bob's Red Mill Gluten Free All-Purpose Flour, 1/4 cup Bob's Red Mill Organic Coconut Flour, 1/4 cup Brown Rice Flour, 2 tsp Baking Powder, 1/4 tsp Salt, 1/2 cup Sugar, 1/3 cup coconut oil, 2 eggs, 1 tsp vanilla extract, 12 oz vanilla or plain coconut yogurt. Glaze: 1 1/2 cups Powdered Sugar, 1-3 Tbsp Water. Cake: Preheat oven to 350 degrees F. Spray a 9 x 5-inch loaf pan with nonstick spray. Sift together flours, baking powder and salt. Set aside. Cream sugar and coconut oil until well blended. Add eggs and vanilla and mix until incorporated. Add dry ingredients to sugar mixture, alternating with yogurt, and mix until well combined. Pour into prepared pan, smooth top and bake until lightly golden and a toothpick comes out clean, about 40-50 minutes. Allow to cool for 5 minutes in the pan and then remove from pan to cool completely on a wire rack. Glaze slightly warm cake. Cool completely before slicing. Glaze: Add water as needed, 1 tablespoon at a time, to the powdered sugar and stir well to make a thick glaze. Makes 1 Loaf. Store in a cool, dry place. Keeps best sealed for freshness. Tear here to open.
Bob's Red Mill Natural Foods, Inc.
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