Vitacost Baking Flour - Non-GMO and Gluten Free Description
Your search for the perfect gluten-free flour is over – keep your pantry stocked with this convenient, blended flour mix to make your favorite baked goods!
With a blend of brown rice flour, potato starch and tapioca flour
Excellent substitute for traditional flour in cookies, cakes, muffins & more
Vegan, gluten free & non-GMO
No additives, fillers or preservatives
No gluten? No problem! Vitacost® Gluten-Free Baking Flour is the perfect all-purpose flour for baking. Use it in place of conventional flour in all your favorite classic baked goods, including cookies, cakes and muffins. (Not recommended for bread.)
Storage and usage tips:
It’s recommended that you empty the flour into a container large enough to leave several inches from the top. Shake container vigorously to aerate the flour. When measuring, use a spoon to scoop flour into a measuring cup. Do not scoop flour directly from container with the measuring cup.
To swap this all-purpose flour for traditional wheat flour in certain recipes, you may need to add xanthan gum or guar gum.
Vitacost nutritional products are manufactured to high standards of quality, efficacy and safety. Each Vitacost product meets or exceeds the standards and requirements set forth in the FDA’s Code of Federal Regulation (21 CFR, 111) Current Good Manufacturing Practices (cGMP).
To make Vanilla Cupcakes
1 cup granulated sugar
2 large eggs
1 1/4 cups Vitacost® Gluten-Free Baking Flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 cup canola oil
1/2 cup milk
1 teaspoon pure vanilla extract
Preheat oven to 350°F. Place cupcake liners in a 12-cupcake baking pan. Beat sugar and eggs in a large bowl with an electric mixer for 1 minute. Add flour, salt, baking powder, xanthan gum, oil, milk and vanilla, and beat for an additional minute. Pour batter into cupcake liners. Place pan in center of preheated oven and bake for 20 minutes or until center springs back when touched and they are lightly browned. Cool on rack for 5 minutes. Remove cupcakes from pan and cool completely prior to icing.
†Reprinted from Gluten-Free Baking Classics by Annalise Roberts (Surrey Books, 2006).
Keep box dry and at room temperature (59°-75°F [15°-24°C]).
Milk, eggs, peanuts, tree nuts, crustacean shellfish, fish, soy, gluten, titanium dioxide.
These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease.