Bob's Red Mill All Purpose Baking Flour, Gluten Free
Go to Store| Serving Size: 1/4 cup (34 g) | ||
| Servings Per Container: None | ||
| Amount Per Serving | % DV * | |
| Calories | 120 | |
| Total Fat | 0.5g | 1% |
| Saturated Fat | 0g | 0% |
| Trans Fat | 0g | |
| Cholesterol | 0mg | 0% |
| Sodium | 0mg | 0% |
| Total Carbohydrate | 25g | 9% |
| Dietary Fiber | 4g | 14% |
| Total Sugars | 0g | |
| Includes 0 g Added Sugars | 0% | |
| Protein | 3g | |
| Vitamin D | 0mcg | 0% |
| Calcium | 13mg | 2% |
| Iron | 1mg | 6% |
| Potassium | 176mg | 4% |
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* % Daily Value (DV) is based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.
† Daily Value (DV) not established. |
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Other Ingredients: Tested and confirmed gluten free in our quality control laboratory. Garbanzo bean flour, potato starch, tapioca flour, whole grain sorghum flour, fava bean flour. |
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Directions: You can replace wheat flour with Bob's Red Mill Gluten Free All-Purpose Baking Flour in a variety of recipes. We recommend that you add xanthan gum for best results when substituting Gluten Free All Purpose Baking Flour (see chart below). Yeasted breads are a little more difficult and may require eggs, vinegar and possibly more liquid to add to the recipe. |
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Warnings: Store in a cool, dry place. Keeps best sealed for freshness. |
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| Serving Size: 1/4 cup (34 g) | ||
| Servings Per Container: None | ||
| Amount Per Serving | % DV * | |
| Calories | 120 | |
| Total Fat | 0.5g | 1% |
| Saturated Fat | 0g | 0% |
| Trans Fat | 0g | |
| Cholesterol | 0mg | 0% |
| Sodium | 0mg | 0% |
| Total Carbohydrate | 25g | 9% |
| Dietary Fiber | 4g | 14% |
| Total Sugars | 0g | |
| Includes 0 g Added Sugars | 0% | |
| Protein | 3g | |
| Vitamin D | 0mcg | 0% |
| Calcium | 13mg | 2% |
| Iron | 1mg | 6% |
| Potassium | 176mg | 4% |
|
* % Daily Value (DV) is based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.
† Daily Value (DV) not established. |
||
|
Other Ingredients: Tested and confirmed gluten free. Garbanzo bean flour, potato starch, tapioca flour, whole grain sorghum flour, fava bean flour. |
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|
Directions: You can replace wheat flour with Bob's Red Mill Gluten Free All-Purpose Baking Flour in a variety of recipes. We recommend that you add xanthan gum for best results when substituting Gluten Free All Purpose Baking Flour (see chart below). Yeasted breads are a little more difficult and may require eggs, vinegar and possibly more liquid to add to the recipe. Use the quantities suggested of xanthan gum per cup of flour used. For example, if you are making cookies with 3 cups of flour, you would add 3/4 tsp of xanthan gum. |
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Warnings: Store in a cool, dry place. Keeps best sealed for freshness. |
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Bob's Red Mill All Purpose Baking Flour, Gluten Free
Go to Store All-Purpose Baking Flour (Gluten Free) Description from Bob's Red Mill
This unique flour blend is a favorite of gluten free home bakers and professional bakers alike. Made with a hearty combination of stone ground gluten free grain and bean flours, it's a great choice for gluten free breads, crackers, muffins, cookies and pancakes.
| Nutrition Facts | ||
|---|---|---|
| Serving Size: 34 grams Servings Per Container: 36 | ||
| Ingredient | Amount | % Daily Value** |
| Calories | 120 | |
| Total Fat | 0.5g | 1 |
| -Saturated Fat | 0g | 0 |
| -Trans Fat | 0g | |
| Cholesterol | 0mg | 0 |
| Sodium | 0mg | 0 |
| Total Carbohydrate | 25g | 9 |
| -Dietary Fiber | 4g | 14 |
| -Total Sugars | 0g | |
| --Includes 0g Added Sugars | 0 | |
| Protein | 3g | |
| Vitamin D | 0mcg | 0 |
| Calcium | 13mg | 2 |
| Iron | 1mg | 6 |
| Potassium | 176mg | 4 |
| ** Percent Daily Value is based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. † Daily Value not established. | ||
Manufactured in a facility that also uses tree nuts and soy.
Gluten Free - Non GMO - Kosher
Ingredients:
Garbanzo Bean Flour, Potato Starch, Tapioca Flour, Whole Grain Sorghum Flour, Fava Bean Flour.
Manufacturer's Directions
You can replace wheat flour with Bob's Red Mill Gluten Free All-Purpose Baking Flour in a variety of recipes. We recommend that you add xanthan gum for best results when substituting Gluten Free All Purpose Baking Flour (see chart below). Yeasted breads are a little more difficult and may require eggs, vinegar and possibly more liquid to add to the recipe.
Baked Good: Cookies - Quantity of Xanthan Gum to Use: 1/4 tsp per cup of flour
Baked Good: Cakes - Quantity of Xanthan Gum to Use: 1/2 tsp per cup of flour
Baked Good: Muffins and Quick Breads - Quantity of Xanthan Gum to Use: 3/4 tsp per cup of flour
Baked Good: Breads - Quantity of Xanthan Gum to Use: 1 to 1 1/2 tsp per cup of flour
Baked Good: Pizza Crust - Quantity of Xanthan Gum to Use: 2 tsp per cup of flour
Manufacturer's Disclaimer
Store in a cool, dry place. Keeps best sealed for freshness.
