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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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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. 


To swap this all-purpose flour for traditional wheat flour in certain recipes, you may need to add xanthan gum or guar gum.


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).


To make Cinnamon-Streusel Coffee Cake 


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


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
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.

 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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Sheet Pan Peach Pie (Gluten-Free)

This stunning dessert will be your new go-to when juicy peaches are in season. The prep for a sheet pan pie – or slab pie, as some call it – is the same as a traditional round pie only in sheet pan size, making it ideal for serving a crowd. This fresh peach pie offers better-for-you ingredients and is unfussy enough to make for any occasion. It doesn’t have to look perfect, and that’s what makes it perfect! The recipe mixes brown sugar, cinnamon and nutmeg right into the dough, so the gluten-free crust is just as desirable as the caramelized fruit filling. You’ll be counting down the minutes until it emerges in all its bubbly, golden-brown glory. Fresh Peach Pie: Sheet Pan Recipe (Gluten-Free) |

Sheet Pan Peach Pie (Gluten-Free)


  • 8-10 medium or large peaches (peeled and sliced into ¼-in. thick slices)
  • Juice of 1 lemon
  • ½ cup light brown sugar
  • 1 tsp. Redmond Real Salt Ancient Fine Sea Salt
  • 1 Tbsp. + 2 Tsp. cornstarch (or arrowroot starch)
  • 1 cup water
  • 2 tsp. Simply Organic Madagascar Vanilla

Optional: 1 tsp. Organic Valley Ghee


  • 2-½ cups King Arthur Baking Company Gluten-Free Flour
  • 1 Tbsp. light brown sugar
  • 1 Tbsp. Bragg Organic Apple Cider Vinegar
  • 1 tsp. sea salt
  • 1 tsp. Simply Organic Cinnamon Powder
  • 1 tsp. Private Selection Nutmeg Ground
  • 2 sticks cold butter (grated or cubed)
  • 12 Tbsp. ice-cold water

Optional: Egg wash or ghee (for brushing crust)

Notes: Unbleached all-purpose flour may be used instead of gluten-free flour; however, recipe will not be gluten-free. Golden monkfruit sweetener may be used instead of light brown sugar.


  1. In bowl, toss peach wedges with lemon juice and set aside.
  2. In large saucepan over medium heat, whisk together sugar, water, cornstarch, salt and vanilla. Bring to boil, whisking, 2-3 minutes until thickens. Add peaches and simmer until tender, about 5-7 minutes. If desired, stir in ghee for flavor. Set aside to cool.


  1. In bowl, combine flour, sugar, salt, cinnamon, nutmeg, butter, vinegar and water. Mix by hand until dough forms pea-sized pieces. (Note: Do not over mix. Use food processor instead of hand mixing, if desired.)
  2. Divide dough into two equal parts; shape into balls. Wrap each ball with plastic wrap and chill 30 minutes.
  3. Preheat oven to 425 degrees F. Grease 8x11-inch sheet pan.
  4. On flat surface covered with plastic wrap, place one ball of dough. Cover with second sheet of wrap and roll to ?-inch thickness. (Note: plastic wrap helps avoid crumbling.) Place dough carefully in sheet pan, pierce with fork. Pre-bake 20 minutes, or until golden, to prevent sogginess. Let cool. Spoon in filling.
  5. Lower oven temperature to 375 degrees F.
  6. Roll out second dough ball to ?-inch thickness and lay over top. (For decorative crust, cut out lines or circles.) If desired, brush with egg wash or ghee.
  7. Bake pie 45 minutes to one hour, until golden brown.

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