Vitacost Multi-Blend Flour - Non-GMO and Gluten Free Description
Made with a blend of gluten-free flours, starches and xanthan gum, this blend has everything you need to bake up the perfect cookies, cakes, pie crusts & more!
A blend of gluten-free flours, starches and added xanthan gum
Excellent substitute for traditional flour in all your favorite baked goods
Vegan, gluten free & non-GMO
No additives, fillers or preservatives
No gluten? No problem! Made from a combination of high-quality, superfine flours, this convenient gluten-free blend makes an excellent substitute for wheat flour in all your favorite baked goods, including cookies, quick bread cake, pie crust and more. (Gluten-free banana bread, anyone?)
For best results, substitute ¾ cup Vitacost® Gluten-Free Multi-Blend Flour for 1 cup all-purpose wheat flour in your favorite recipe.
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).
This convenient gluten-free blend makes an excellent substitute for wheat flour in cookies, quick bread, cake, pie crust and more. For best results, substitute 3/4 cup Vitacost® Gluten-Free Multi-Blend Flour for 1 cup all-purpose wheat flour.
To make Banana Bread
1 1/2 cups Vitacost® Gluten-Free Multi-Blend Flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 1/2 cups mashed bananas (4 to 5 bananas)
1 cup sugar
1/2 cup extra light olive oil
1/4 cup chopped walnuts
Crumb Topping (optional)
3 tablespoons Vitacost® Gluten-Free Multi-Blend Flour
1/4 cup packed brown sugar
2 tablespoons butter
1/3 cup chopped walnuts
Preheat oven to 350°F. Grease a large bread pan and set aside. In medium bowl, combine eggs, cinnamon and nutmeg. Using an electric mixer, slowly add the flour, baking powder, baking soda, sugar, olive oil and mashed bananas into the egg mixture until fully combined. The batter will be lumpy. Pour into the bread pan. Place the crumb topping on top of batter inpan and slightly pat the crumbs in so they bake into the top of loaf. Bake the bread for 55-60 minutes. The bread is ready when a toothpick or knife is stuck in middle and comes out clean. Cool for 20-30 minutes.
Crumb Topping Directions (optional):
In a medium bowl, combine flour and brown sugar. Using an electric mixture, mix in the 2 tablespoons of butter. Mix until you get a coarse crumb consistency, then stir in chopped walnuts.
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.