Vitacost Tapioca Flour - Non-GMO and Gluten Free 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.
Made from the starch of the cassava plant
Perfect alternative to traditional flour
Use for thickening and binding your favorite recipes
Won’t separate when refrigerated or frozen
No additives, fillers or preservatives
Certified Gluten free
Vegan and Non-GMO
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.
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 Oatmeal-Cranberry Muffins
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
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]).
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.
Serving Size: 1/4 Cup (Approx 40 g)
Servings per Container: About 23
|Amount Per Serving||% Daily Value|
|Total Fat||0 g||0%|
| Saturated Fat||0 g||0%|
| Trans Fat||0 g|
|Total Carbohydrate||35 g||13%|
| Dietary Fiber||0 g||0%|
| Total Sugars||0 g|
| Includes 0g Added Sugars||0%|
|Vitamin D||0 mcg||0%|
*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.
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Shiitake Mushroom Gravy (Vegan & Gluten-Free)
It’ll be easy to please everyone at your holiday table with this rich, umami gravy recipe. Sauté earthy mushrooms and sweet-spicy onion in buttery coconut oil, then whisk in gluten-free flour for a roux. For the perfect pour, add vegetable broth and blend – like magic, you have a flavorful, creamy vegan gravy. No one will have to hold back at pouring it liberally over mashed potatoes or mashed cauliflower
. Get this easy-to-make, crowd-pleaser into your holiday repertoire.
Shiitake Mushroom Gravy (Vegan & Gluten-Free)
- 2 cups vegetable stock (warm or room temperature)
- 1/2 Tbsp. miso paste
- 2 Tbsp. Bragg Liquid Aminos
- 1 Tbsp. nutritional yeast
- 3-1/2 oz. shiitake mushrooms (destemmed and diced)
- 3 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor
- 1/2 yellow onion (diced)
- 2 tsp. minced garlic
- Pinch sea salt
- 1/4 tsp. black pepper
- 1/2 tsp. thyme
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. tapioca flour
- 2 Tbsp. cassava flour
- 1-1/2 tsp. SunButter Organic Sunflower Butter
- 3/4 cup Sproud Plant-Based Milk
- In large bowl, whisk together warm vegetable stock, miso, aminos and nutritional yeast until well combined. Set aside.
- In large skillet over medium heat, add 2 Tbsp. oil and sauté onions and garlic; add pinch of salt and pepper.
- Add mushrooms, 1 Tbsp. oil, thyme and vinegar; sauté until wilted and most liquid has evaporated.
- Stir in flour and pour in warm stock. Continue stirring over medium heat until combined; let bubble for 3 minutes.
- Add sunflower butter and plant-based milk and bring to simmer. Simmer 3-5 minutes until gravy is smooth and creamy, adjusting salt and pepper to taste.
- Using stand or immersion blender, blend until completely smooth.
Add the ingredients to your cart to make this great gravy!