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Arrowhead Mills Organic Brown Rice Flour Gluten Free -- 24 oz

Arrowhead Mills Organic Brown Rice Flour Gluten Free
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Arrowhead Mills Organic Brown Rice Flour Gluten Free -- 24 oz

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Arrowhead Mills Organic Brown Rice Flour Gluten Free Description

  • It's Simple: No Short-Cuts, Just 100% Commitment to Quality
  • 35G Whole Grains Per Serving
  • Certified Gluten-Free
  • USDA Organic
  • Non GMO Project Verified
  • Kosher

Arrowhead Mills® brand was born in the Texas Panhandle back in 1960. We've grown, but we haven't changed how we do things. We're still using our same trusted milling process and building log-term relationships with our organic growers, working with them fact-to-face, day-to-day. Hard work, honesty, kindness, and business with a handshake - that's our process.


That's the Arrowhead way.


It's how we bring the awesome goodness of the land to your table and we're real proud of it.


Gluten Free / Low Fat / A Sodium Free Food

Free Of
Gluten and GMO ingredients.

*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.

Nutrition Facts
Serving Size: 1/4 Cup (35 g)
Servings per Container: About 19
Amount Per Serving% Daily Value
Calories from Fat10
Total Fat1 g2%
   Saturated Fat0 g1%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Potassium80 mg2%
Total Carbohydrate27 g9%
   Dietary Fiber1 g5%
   Sugars0 g
Protein3 g
Vitamin A0%
Vitamin C0%
Other Ingredients: Organic brown rice flour.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Gluten-Free Carrot Cake with Vegan Lemon Mascarpone Cream

Welcome spring or celebrate Easter or Passover with this healthier, gluten-free version of a classic layered carrot cake. It’s super moist and flavorful, with a melt-in-your-mouth texture made even more special with a luscious vegan lemon mascarpone cream. The soft, crumbly cake, with its rich flavors of cinnamon, carrot and coconut, marries perfectly with the tart taste and creamy texture of the frosting. Raise a fork and celebrate hope, renewal and deliciousness! Gluten-Free Carrot Cake with Vegan Lemon Mascarpone Frosting

Carrot Cake with Vegan Lemon Mascarpone Cream


  • 3.2 oz. gluten-free oat flour
  • 3.2 oz. brown rice flour
  • 3.2 oz. almond flour
  • 3 Tbsp. potato starch
  • 1/3 cup shredded coconut
  • 1-1/2 tsp. cinnamon powder
  • 1-1/4 tsp. aluminum-free baking powder
  • 3/4 tsp. baking soda
  • 1/8 tsp. Himalayan pink salt


  • 6 oz. grated carrot
  • 5 oz. coconut sugar (or regular sugar)
  • 1/2 cup vegetable oil
  • 7 Tbsp. non-dairy milk
  • 3 Tbsp. flaxseed meal


  • 1 Tbsp. white vinegar

Lemon mascarpone cream

  • 1 can (13.5 oz.) coconut whipping cream
  • 1/2 lb. silken tofu
  • 4 Tbsp. maple syrup
  • 3-4 tsp. lemon juice
  • Zest of 1 lemon
  • 1 Tbsp. melted coconut oil
  1. Preheat oven to 380 degrees F. Line quarter sheet cake pan with parchment paper.
  2. In large bowl, combine flaxseed meal and 7-1/2 Tbsp. water and set aside until thickened.
  3. To bowl, add oil and milk and whisk well. Add rest of wet ingredients and mix well.
  4. To same bowl, add all dry ingredients and mix well.
  5. Add white vinegar and mix.
  6. Pour batter into prepared pan and smooth down evenly.
  7. Bake 15 minutes at 380 degrees F, then reduce to 360 degrees F and continue to bake 10 more minutes or until toothpick inserted in center comes out clean.
  8. Allow to cool completely, wrap and refrigerate overnight.
  9. Wrap tofu in several layers of paper towel, place between plates and add weight on top. Let drain overnight in refrigerator.
  10. Chill coconut whipping cream overnight in refrigerator.
  11. Set out mixing bowl. Open can of coconut cream and scoop out solidified cream on top and place in bowl. With electric hand mixer, beat until whipped.
  12. Add remaining mascarpone ingredients and continue to beat until smooth. (Note: Drained tofu weighs about half as much as solidified cream.)
  13. Cut chilled cake into two equal halves, place one half on plate and carefully spread lemon mascarpone cream on top. Place other half of cake on top and spread with more cream. Pipe with remaining cream. (Note: Because the cake is crumbly, if necessary, cut it crosswise and join pieces together on plate.)
  14. Chill at least 30 minutes before serving.
Get the quality ingredients you’ll need to create this cake!

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