Use as an antipasto or as a side dish for meat, chicken or game. Delicious served on crackers.
Refrigerate after opening.
*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.
Serving Size: 1/2 Cup (110 g)
Servings per Container: About 3
|Amount Per Serving||% Daily Value|
| Calories from Fat||120|
|Total Fat||13 g||20%|
| Saturated Fat||1.5 g||8%|
| Trans Fat||0 g|
|Total Carbohydrate||6 g||2%|
| Dietary Fiber||7 g||28%|
| Sugars||5 g|
Other Ingredients: Eggplant, (min. 40%), tomatoes, celery, onions, sunflower oil, sugar, olives, wine vinegar, olive oil, capers and salt.
May contain pits or pits fragments.
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Baked Onion Bloom (Gluten-Free)
It can be hard to get everyone at the table to agree on an appetizer – that is, unless one of the options is an onion bloom. This better-for-you version of the crowd-pleasing favorite tantalizes taste buds with tender, sweet onion hidden under a deliciously crispy gluten-free breading. And, it’s baked – not deep fried! Serve it to party guests with a vegetable platter and hummus, or as an appetizer at your next family dinner.
2/3 cup Bob’s Red Mill Garbanzo Bean Flour
1-1/2 tsp. Bob’s Red Mill Baking Powder
1/2 tsp. seasoned salt
1 Tbsp. vinegar
1/4 cup water
1 large Vidalia onion
- Preheat oven to 400 degrees F. Spray round cake pan or cast iron skillet with olive oil spray.
- In mixing bowl, whisk together garbanzo flour, baking powder and seasoned salt. Pour in vinegar and water; mix well to combine.
- Using large knife, cut onion by slicing from top-center down to the core. Turn onion a half turn and repeat until it’s cut into 4 quarters, with core intact. Cut each quarter into thirds and gently separate onion pieces into petals.
- In prepared pan, pour batter over onion, making sure to get between petals. Bake 20 minutes, then loosely cover with aluminum foil and bake an additional 15 minutes.