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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Gluten-Free Rhubarb Pie
As Carl Sagan said, “If you want to make a rhubarb pie from scratch, first you have to create the universe.” Lucky for us, the universe is up and running and we get to reap the rewards along with the rhubarb. But while rhubarb exists in the universe, it’s not around all year, so grab it when you can and bake a pie!
This recipe makes a sweet pastry crust with naturally gluten-free buckwheat flour, cornmeal and coconut sugar. The filling combines cinnamon, cardamom and vanilla with sweet-tart rhubarb, coconut sugar and lemon zest. Are you a rhubarb pie purist, preferring to enjoy its distinct flavor as is? Or do you like to sweeten it under a cloud of ice cream or whipped cream? We suggest trying it both ways to find out.
Gluten-Free Rhubarb Pie
- 6 Tbsp. unsalted butter (cold)
- 3/4 cup buckwheat flour (extra for dusting)
- 1/4 cup cornmeal
- 1/4 cup coconut sugar
- 1/2 tsp. salt
- 1 egg yolk
- 1-2 Tbsp. ice water
- 4 cups rhubarb (chopped into 1/2-1-inch pieces)
- 1/2 cup coconut sugar
- 1/4 cup tapioca flour
- Juice and zest of 1 lemon
- 1 tsp. cinnamon
- 1/2 tsp. cardamom
- 1 tsp. vanilla
- Cut butter into cubes and place in freezer.
- In food processor, pulse together flour, cornmeal, sugar and salt until well mixed.
- Add butter cubes and pulse until mixture forms small (pea-size) clumps.
- In small bowl, whisk together egg yolks and 1 Tbsp. ice water.
- Pour egg mixture into dry mix and pulse until dough holds together, adding second tablespoon of ice water if necessary.
- Gather dough, place on clean, dry surface and knead briefly to smooth out.
- On work surface covered in flour, pat and press into circle about 1-inch thick, wrap in parchment paper and refrigerate for two hours, or up to two days.
- Preheat oven to 425 degrees F.
- In 9-inch pie plate, place crust and shape to fill plate.
- In large bowl, mix together all filling ingredients.
- Pour filling into chilled pie crust in dish.
- Bake for 15 minutes. Reduce oven temperature to 350 degrees F. and bake for 45-50 minutes, until crust is golden.
- Cool 30 minutes before serving.
Get the ingredients you need to bake this pie!