Bob's Red Mill 1-to-1 Baking Flour Gluten Free Description
Dear Friends,
Gluten Free baking has come a long way since my wife Charlee and I were experimenting with gluten free flours in our kitchen over two decades ago. Now we have this miraculous flour blend with the xanthan gum built right in, fine-tuned so that your baking recipes come out perfectly. Check out my favorite recipe with this flour on the back of the package. There is nothing better than warm chocolate chip cookies fresh from the oven.
Happy Baking
Bob Moore
Directions
Use this astounding blend in place of wheat flour in your favorite recipes for cookies, cakes, brownies, pancakes, pies, muffins and more.
Free Of
Gluten.
*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 (37 g)
Servings per Container: About 17
| Amount Per Serving | % Daily Value |
|
| Calories | 130 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 10 mg | 0% |
|
| Total Carbohydrate | 30 g | 11% |
|
| Dietary Fiber | 1 g | 4% |
|
| Total Sugars | 0 g | |
|
| Includes 0g Added Sugars | | 0% |
|
| Protein | 2 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 4 mg | 0% |
|
| Iron | 0 mg | 0% |
|
| Potassium | 59 mg | 2% |
|
Other Ingredients: Sweet white rice flour, whole grain brown rice flour, potato starch, whole grain sorghum flour, tapioca flour, xanthan gum.
Manufactured in a facility that also uses tree nuts and soy.
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Cocoa Gingerbread Cookies (Gluten-Free)
Crinkly, crackly and deeply spiced, these gingerbread cookies gain rich color and nuanced flavor from molasses and a hint of cocoa. Add cinnamon, nutmeg and ginger for what may be the most flavorful gingerbread cookies you’ve ever tasted! Chill the dough first and the cookies will puff up and deflate in the oven, leaving behind the perfect chewy and crackled exterior.
Cocoa Gingerbread Cookies (Gluten-Free)
Wet
- 1 cup cane sugar (divided)
- ¾ cup brown sugar (packed)
- ½ cup unsalted butter (room temperature)
- ½ cup dark molasses
- 1 egg
Dry
- 2-½ cups Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
- ¼ cup cocoa powder
- 1 Tbsp. ground ginger
- 2 tsp. Bob’s Red Mill Baking Powder
- 1-½ tsp. ground cinnamon
- 1 tsp. Bob's Red Mill Baking Soda
- ¼ tsp. ground nutmeg
- ¼ tsp. kosher salt
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
- In large bowl, cream together butter, ¾ cup cane sugar and brown sugar until lightened in color, about 2 minutes. Beat in egg and molasses.
- In separate bowl, whisk together all dry ingredients.
- Add dry ingredients to butter mixture and mix until fully incorporated. Refrigerate at least 30 minutes, until dough is firm and scoopable.
- Spread ¼ cup cane sugar across plate.
- Using cookie scoop, portion dough into 1½ tablespoon balls and roll in sugar. Place on baking sheet and bake 12-14 minutes. (Note: Cookies will puff and crackle.)
- Cool on baking sheet 3 minutes before transferring to wire rack to cool completely.
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