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Bob's Red Mill 10 Grain Flour

Bob's Red Mill 10 Grain Flour -- 24 oz

★★★★★★★★★★
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Bob's Red Mill 10 Grain Flour -- 24 oz

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Nutrition Facts
Serving Size: 1/4 Cup (30 g)
Servings per Container: 22
Amount Per Serving% Daily Value
Calories140
   Calories from Fat15
Total Fat2 g3%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium5 mg0%
Total Carbohydrate21 g7%
   Dietary Fiber3 g12%
   Sugars0 g*
Protein4 g
Vitamin A0%
Vitamin C0%
Calcium0%
Iron4%
*Daily value not established.
Other Ingredients: Whole grain wheat, whole grain rye, whole grain triticale, whole grain oats, whole grain corn, whole soy beans, whole grain barley, whole grain brown rice, whole grain millet and flaxseed.

Manufactured in a facility that also uses tree nuts, soy, wheat and milk.

Bob's Red Mill 10 Grain Flour Description

  • Made with Flax
  • Whole Grain
  • Stone Ground
  • Kosher

10 Grain Flour is freshly ground on cool and slow turning, century-old stone-buhr millstones from a unique blend of flavorful whole grains that is a good source of fiber and packed with nutrition. This wonderful flour contains wheat, rye, triticale, oats, corn, barley, soy, brown rice, millet and flaxseed.

 

10-Grain Four is probably the most nutritious product in the mill. Use up to 1/2 cup in place of regular flour per loaf of bread to add extra nutrition, flavor and fiber. The hearty mixture is fantastic in yeast breads and rolls.


Directions

Use Bob's Red Mill 10 Grain Flour to add nutrition, fiber and flavor to your breads, pancakes, cookies, biscuits and other baked goods. For bread recipes, use 1/4 to 1/2 cup of Bob's Red Mill 10 Grain Flour in place of regular flour per loaf of bread.

 

Best kept refrigerated or frozen.

Disclaimer
These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease.
Bob's Red Mill 10 Grain Flour -- 24 oz 5 5 1 1
Makes beautiful, tasty bread Fantastic for bread baking. Tastes great, bakes up fine in my machine. Can't ask for more. December 26, 2012
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