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Bob's Red Mill Active Dry Yeast Gluten Free -- 8 oz


Bob's Red Mill Active Dry Yeast Gluten Free
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Bob's Red Mill Active Dry Yeast Gluten Free -- 8 oz

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Bob's Red Mill Active Dry Yeast Gluten Free Description

  • Premium Quality
  • Great for Bread Baking!
  • Gluten Free
  • Kosher
  • You Can See Our Quality®

Our Active Dry Yeast is fresh and reliable. It's perfect for all manner of yeasted breads and baked goods, including sandwich bread, dinner rolls, no-knead artisan bread, pizza crust, whole wheat bread, cinnamon rolls and more.

 


Directions

Usage Tips

• 2¼ tsp active dry yeast equals one 7 gram yeast packet.

 

• 2¼ tsp active dry yeast equals 4½ tsp fresh cake yeast.

 

• Proof active dry yeast in warm water (about 110°F) for about 5 minutes to allow the yeast to activate. A small amount of sugar or other sweetener (1 tsp) can aid in yeast activation.

 

• Close package securely and keep refrigerated, and it will stay active for months.

 

High Altitude Tips

• Reduce yeast by ¼ tsp.

 

• Bread will rise faster at high altitudes so rise time may need to be reduced.

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 tsp (0.8 g)
Servings per Container: About 284
Amount Per Serving% Daily Value
Calories5
Total Fat0 g0%
Sodium0 mg0%
Total Carbohydrate0 g0%
   Dietary Fiber0 g0%
Protein0 g
Calcium1 mg0%
Potassium14 mg0%
Not a significant source of saturated fat, trans fat, cholesterol, total sugars, added sugars, vitamin D and iron.
Other Ingredients: Yeast, sorbitan monostearate.

Manufactured in a facility that also uses tree nuts and soy.

Warnings

 

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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No Knead Whole Wheat Bread

[vc_row][vc_column][vc_column_text]Take a break from your supermarket sandwich loaf and trade it for this no knead whole wheat bread. It takes a dollop of effort, but there’s nothing quite like freshly baked bread! And unlike other 100% whole wheat loaves, this recipe results in a fluffy middle. Give yourself two days to complete the process, which includes a “pinch-and-fold” method instead of the labor-intensive kneading. Your tummy will thank you for the 100% whole grains and your house will smell heavenly. For ultimate scrumptiousness, toast your slices directly before serving. A No Knead Whole Wheat Bread is in a Cast-Iron Dutch Oven, Topped With Sesame Seeds.

No Knead Whole Wheat Bread

Dry

  • 3 cups (400g? whole wheat flour
  • 1 Tbsp. coconut sugar
  • 1 tsp. pink salt (fine)
  • 1 tsp. active dry yeast

Wet

  • 1-1/2 cups + 2 Tbsp. (390ml) room temperature water
  • 2 tsp. avocado oil
  • 1 tsp. vinegar

Optional

  • Sesame seeds
  1. In large bowl, whisk together dry ingredients. In separate container, mix together wet ingredients. Add wet mixture to dry mixture and use a spatula or your hands to mix until all flour is incorporated.
  2. Cover bowl in plastic wrap and set aside to rest 30 minutes.
  3. Grab top edge of dough with oiled hands, stretch it upward and fold over to other side. Turn bowl 90 degrees and repeat stretching and folding 12 times. Let dough rest another 30 minutes.
  4. Repeat stretch and fold process. Turn dough over, seam side down. Sit covered at room temperature overnight, at least 8 hours.
  5. First rise: Dust dough with flour. Place spatula between dough and bowl, turn bowl upside down, and place dough on a floured work surface. Flour your hands really well and hold bottom of dough. Pull/spread in all four directions to form a square. Fold top and bottom in thirds onto itself and fold left and right sides in thirds onto itself as well. Turn it over and pull it toward you several times to stretch the surface. Cover with a bowl and leave on work surface to rest 20 minutes.
  6. Second rise: Dust surface with flour. Press dough gently to flatten then turn it over. Fold dough toward center, pulling each corner in turn, until dough becomes taut. Turn it over and pull toward you several times to stretch surface. Place on parchment paper. Cover with a bowl and let sit about 1 hour.
  7. Preheat oven to 450 degrees F. Place cast iron pot (or heavy cooking pot) in oven with a lid.
  8. If desired, sprinkle dough with sesame seeds and cut a slit on top. Add parchment paper to preheated pot, place dough in pot and bake covered 30 minutes, then uncovered 10 minutes.
  9. Transfer bread to wire rack and let cool completely before slicing.

Grab these ingredients and more at Vitacost.

 

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