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Vitacost Tapioca Flour - Non-GMO and Gluten Free -- 32 oz (2 lbs) 907 g


Vitacost Tapioca Flour - Non-GMO and Gluten Free
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Vitacost Tapioca Flour - Non-GMO and Gluten Free -- 32 oz (2 lbs) 907 g

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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
  • 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
Calories140
Total Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium10 mg0%
Total Carbohydrate35 g13%
   Dietary Fiber0 g0%
   Total Sugars0 g
     Includes 0g Added Sugars0%
Protein0 g
Vitamin D0 mcg0%
Calcium0 mg0%
Iron0 mg0%
Potassium0 mg0%
*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 packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that 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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Indulgent Vegan Pecan Pie

Creating a vegan pecan pie is no small feat, but this recipe crushes the challenge with blue ribbon results. By cleverly incorporating tapioca flour, buttery coconut oil, maple syrup and sunflower butter into the nutty filling instead of the customary binders of eggs and cornstarch, the consistency remains soft and creamy but cuts clean for a perfect piece. The gluten- and dairy-free crust is flaky and buttery and the filling is rich and caramelly with no refined sugars. In this pie, indulgence is matched by wholesomeness – how’s that for a slice of comfort and joy? Vegan Pecan Pie Sliced on White Plate | Vitacost.com/blog

Indulgent Vegan Pecan Pie

Crust

  • 1-1/2 cups Bob’s Red Mill Paleo Flour
  • ½ tsp. salt
  • ½ cup vegan butter
  • 3-4 Tbsp. Sproud Plant-Based Milk (cold)

Filling

  • 3/4 cup Nutiva Coconut Sugar
  • 1/4 cup maple syrup
  • 2 Tbsp. Nutiva Coconut Oil with Buttery Flavor (melted)
  • 1/2 cup Sproud Plant-Based Milk
  • 2 Tbsp. Nutiva Refined Coconut Oil
  • 1/4 cup tapioca flour (or Bob’s Red Mill Baking Flour)
  • 2 Tbsp. SunButter Sunflower Butter
  • ½ tsp. salt
  • 2 tsp. vanilla extract
  • 1/2 cup pecans (coarsely chopped)

Top

  • 3/4 cup whole pecans
  1. Preheat oven to 350 degrees F.
  2. In mixing bowl, using hands, combine flour, salt, butter and milk until dough forms.
  3. In 9-inch pie pan, press dough evenly into base and up edges.
  4. In medium mixing bowl, stir together all filling ingredients until well combined.
  5. Pour filling into crust. Arrange pecans on top.
  6. Bake for 35 minutes until center is set and doesn’t jiggle when shaken. (Note: The consistency will be soft, but firm enough to slice when cooled.)
  7. Cool completely before cutting.

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