Vitacost Gluten Free Tapioca Flour Description
Made from the starch of the cassava plant, tapioca flour is an excellent grain-free and gluten-free alternative to traditional flour for binding, thickening and baking.
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Made from the starch of the cassava plant
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Perfect alternative to traditional flour
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Use for thickening and binding your favorite recipes
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Won’t separate when refrigerated or frozen
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No additives, fillers or preservatives
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Certified Gluten free
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Vegan and Non-GMO
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Kosher
No gluten? No problem! It's easy to swap conventional flour with Vitacost™ Gluten-Free Tapioca Flour. Made from the starch of the cassava plant, it's an excellent binder and thickening agent for crusts, sauces and soups. Use with other Vitacost™ gluten-free four to make the perfect baking blend.
Use with other Vitacost® gluten-free flours to make the perfect baking blend.
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 Oatmeal-Cranberry Muffins
Ingredients
2 cups rolled oats
1 cup Vitacost® Gluten-Free White Rice Flour
1/2 cup Vitacost® Gluten-Free Tapioca Flour
1/2 cup Vitacost® Gluten-Free Potato Starch
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoon xanthan gum
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup butter, softened
3/4 cup brown sugar
3/4 cup granulated sugar
1 cup milk
1 cup dried sweetened cranberries
Instructions
Preheat oven to 350°F. Line 48 mini-muffin cups with paper liners.
In a medium bowl, sift together the oats, flour, starch, baking powder, baking soda, xanthan gum, salt and cinnamon. In a large bowl, beat the butter on medium speed until creamed, add sugars and beat until light and fluffy. Beat in the milk, mixing until combined. On low speed, beat in the flour mixture. With a spatula, fold in the dried cranberries until they are evenly distributed throughout the batter.
Fill each mini-muffin cup three-quarters full with batter.
Bake for 14 minutes or until a toothpick poked into the middle of a muffin comes out with only a few crumbs.
Cool on a wire rack. Store at room temperature in an airtight container for up to 3 or refrigerate for up to 5 days.
Keep box dry and at room temperature (59°-86°F [15°-30°C]).
Free Of
GMOS, gluten, 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 (Approx 40 g)
Servings per Container: About 23
| Amount Per Serving | % Daily Value |
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| Calories | 140 | |
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| Total Fat | 0 g | 0% |
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| Saturated Fat | 0 g | 0% |
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| Trans Fat | 0 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 10 mg | 0% |
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| Total Carbohydrate | 35 g | 13% |
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| Dietary Fiber | 0 g | 0% |
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| Total Sugars | 0 g | |
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| Includes 0g Added Sugars | | 0% |
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| Protein | 0 g | |
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| Vitamin D | 0 mcg | 0% |
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| Calcium | 0 mg | 0% |
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| Iron | 0 mg | 0% |
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| Potassium | 0 mg | 0% |
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*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: Tapioca flour.
May Contain: Soy, Milk.
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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Chocolate Walnut Protein Brownie Bars
[vc_row][vc_column][vc_column_text]Packed with plant-based protein and full of rich, chocolatey flavor, these moist and satisfying protein brownie bars make a smart swap for your usual sweet treat. Made with chocolate protein powder and crunchy cinnamon walnuts, they're gluten-free, vegan and totally crave-worthy—no refined sugar needed.
Chocolate Walnut Protein Brownie Bars
Dry
- 1 cup almond flour
- 1/2 cup tapioca flour
- 1/2 tsp. baking soda
- 2 Tbsp. cacao powder
- 1-1/2 Tbsp. flax meal
- 1/2 tsp. Redmond Real Salt Sea Salt
- 260 g (7-1/4 scoops) Truvani Chocolate Protein Powder
Wet
- 1/4 cup maple syrup
- 1-1/2 cup unsweetened almond milk
- 1-1/4 cup apple sauce
- 2 Tbsp. coconut oil (melted, or vegan butter)
- 2 tsp. vanilla extract
- 1/2 cup Rich Nuts Sprouted Walnuts - Cinnamon Walnut Crunch (roughly chopped)
Topping
- 1 cup Rich Nuts Sprouted Walnuts - Cinnamon Walnut Crunch (whole)
- Preheat oven to 350 degrees F. Line 8×8-inch baking pan with parchment paper.
- In large bowl, combine dry ingredients and mix well.
- In separate bowl, whisk together maple syrup, almond milk, apple sauce, melted coconut oil, vanilla extract and chopped walnuts until fully combined.
- Add wet ingredients to dry and stir until thick, moist dough forms. (Note: It should hold together. If dry, add a splash more milk if too wet, add a bit more tapioca flour.)
- Into lined pan, pour dough and press until evened out using spatula or damp hands.
- Press whole walnuts into top of mixture.
- Bake 40-42 minutes, until edges are set and center is slightly soft, but not wet. Cool in pan before cutting into 25 bars. (Note: Chill 20–30 minutes for cleaner cuts.)
Get the ingredients you’ll need (and more!) from Vitacost.
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