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Vitacost Baking Flour Mix - Gluten Free - Non GMO -- 32 oz (2 lbs) 907 g


Vitacost Baking Flour Mix - Gluten Free - Non GMO
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Vitacost Baking Flour Mix - Gluten Free - Non GMO -- 32 oz (2 lbs) 907 g

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Save 20% off $50 Code FOODSAVE Ends: 4/17 at 9 a.m. ET

Vitacost Baking Flour Mix - Gluten Free - Non GMO Description

Your search for the perfect gluten-free flour is over – keep your pantry stocked with this convenient, blended flour mix to make your favorite baked goods!

  • With a blend of brown rice flour, potato starch and tapioca flour
  • Excellent substitute for traditional flour in cookies, cakes, muffins & more
  • Vegan, Certified Gluten free & non-GMO
  • No additives, fillers or preservatives
  • Kosher 

No Gluten? No Problem!

 

Vitacost® Gluten-Free Baking Flour is the perfect all-purpose flour for baking. Use it in place of conventional flour in all your favorite classic baked goods, including cookies, cakes and muffins. (Not recommended for bread.) 

 

Storage and usage tips: 

It’s recommended that you empty the flour into a container large enough to leave several inches from the top. Shake container vigorously to aerate the flour. When measuring, use a spoon to scoop flour into a measuring cup. Do not scoop flour directly from container with the measuring cup. 

 

About Vitacost

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).


Directions

To make Cinnamon-Streusel Coffee Cake 

Ingredients:

For the cake

1 1/2 cups Vitacost® Gluten-Free Baking Flour

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter, softened

1 cup granulated sugar

2 large eggs, at room temperature

1 1/2 teaspoons pure vanilla extract

1 cup sour cream

 

For the streusel
3/4 cup plus 2 tablespoons Vitacost® Gluten-Free Baking Flour
1/3 cup granulated sugar
1/3 cup brown sugar
2 teaspoons ground cinnamon
1/8 teaspoon salt
6 tablespoons butter, melted

 

Instructions
Preheat oven to 350°F. Grease a 9-inch pan (round or square).

To make the streusel, in a medium bowl, whisk together flour, sugar, brown sugar, cinnamon and salt. Add the melted butter and mix with a fork until the mixture is uniformly moistened and crumbs form. Set aside for later use.

 

To make the cake, in a medium bowl, sift together flour, baking powder, baking soda and salt. In a large bowl, beat the butter on medium speed until creamed, add sugar and beat until light and fluffy. Beat in the eggs one at a time until combined, scraping down the sides of the bowl as necessary. Beat in vanilla extract. On low speed, beat in the flour mixture in 3 additions, alternating it with the sour cream in 2 additions (starting and ending with the flour mixture). Do not overmix.

 

Add half of the batter to the prepared pan and smooth it into an even layer. Sprinkle half the streusel evenly over the batter. Add the remaining batter on top and smooth it into an even layer. Sprinkle the remaining streusel evenly on top of the cake, gently pressing down with your hands so the crumbs stick to the batter.

 

Bake the cake for 30-40 minutes, until a toothpick inserted into the center comes out clean. Place the pan on a wirerack to cool completely.

 

Store cake at room temperature in an airtight container for up to 3 days or refrigerate for up to 5 days.

 

 

Keep dry and at room temperature (59°-86°F [15°-30°C]).

Free Of
Gluten, GMOs, additives, fillers, preservatives.

*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) (40 g)
Servings per Container: 22
Amount Per Serving% Daily Value
Calories140
Total Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate32 g12%
   Dietary Fiber1 g3%
   Total Sugars0 g
     Includes 0g Added Sugars0%
Protein2 g
Vitamin D0 mcg0%
Calcium10 mg0%
Iron0.4 mg2%
Potassium60 mg2%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Other Ingredients: White rice flour, brown rice flour, potato starch, tapioca flour and xanthan gum.
May Contain: Soy, Milk.
Warnings

 Do not consume raw 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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Vegan Corn Casserole (Gluten-Free)

[vc_row][vc_column][vc_column_text]This holiday season, welcome more culinary inclusion to your table. This plant-based rendition of a classic baked corn casserole combines the natural sweetness of corn with the wholesome goodness of gluten-free flour, coconut oil and agave nectar for a perfect balance of flavors. This comforting dish is not only a treat for taste buds but also a thoughtful option for everyone at the table. With its golden-brown crust and rich, savory interior, this side is sure to please every palate and have your guests reaching for seconds. So, gather your loved ones, pass the dish around, and raise a glass to the joy of a holiday feast that caters to all.

Vegan Corn Casserole in Square Baking Dish With Serving Spoon Scooping It Up

Vegan Corn Casserole (Gluten-Free)

  • 1 can (14.75 oz.) cream-style sweet corn
  • 1 cup corn kernels (canned or frozen)
  • 1 cup gluten-free all-purpose flour
  • 1/2 cup cornmeal
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 Tbsp. egg replacer (combined with 2 Tbsp. water)
  • 1/4 cup coconut oil
  • 1/4 cup agave nectar
  1. Preheat oven to 375 degrees F. Grease round or square 8-inch baking pan.
  2. In mixing bowl, combine corn with dry ingredients.
  3. Whisk in egg replacer, coconut oil and agave.

  4. Pour into baking pan. Bake 25 minutes until casserole is set. (Note: Casserole will stay moist so a toothpick will not come out completely clean.)
  5. Serve warm.

Get the ingredients you’ll need to make this inclusive side dish.

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