Authentic Foods Multi-Blend Flour Gluten Free Description
- It's Not Just Gluten Free, It's Better!
- Gluten-Free Made Tasty & Easy
- Made With Whole Grains
- Kosher
- ¾ cup = 1 Cup All Purpose Wheat Flour
In 1993 Authentic Foods was founded to provide consumers with a great-tasting-worry-free solution for all their gluten-free baking needs. From the time our grains leave the farm to when they reach you, all of our products are closely monitored to ensure that there is no chance of contamination. Many of our products are milled, blended and packaged in our 100% gluten-free facility. Today, we offer more than 30 products to meet the needs of all gluten-free bakers. Whether you are looking for the best quick and easy baking mix or individual flours to create a unique blend, let Authentic Foods help you make your meal special.
The Authentic Foods Multi-Blend Flour is made from our signature superfine flours. It is a fabulous wheat flour substitute for gluten-free baking. To use this flour, take any non-gluten free recipe and substitute the wheat flour for the Multi Blend Flour. When substituting for wheat flour, it is recommended to substitute ¾ cup of Authentic Foods Multi-Blend Flour for 1 cup of all purpose wheat flour. This flour works best for cookies, quick breads, cakes, pie crust, etc. However, the Multi-Blend Flour does not work well in yeast bread recipes except when the recipe is gluten free. There are many recipes using this flour from the book, Cooking Gluten Free, by Karen Robertson. In the book, the blend is called Wendy Wark's Gluten Free Flour Mix.
Free Of
Gluten, wheat, dairy, soy, and nut.
*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 (40 g)
Servings per Container: 34
| Amount Per Serving | % Daily Value |
|
| Calories | 140 | |
|
| Calories from Fat | 5 | |
|
| Total Fat | 0.5 g | 1% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrates | 33 g | 11% |
|
| Dietary Fiber | 1 g | 4% |
|
| Sugars | 0 g | |
|
| Protein | 2 g | |
|
| Vitamin A | | 0% |
|
| Vitamin C | | 0% |
|
| Calcium | | 0% |
|
| Iron | | 2% |
|
Other Ingredients: Brown rice flour, sweet rice flour, tapioca starch, cornstarch, potato starch, xanthan gum.
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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Berry Rhubarb Crisp with Hibiscus
[vc_row][vc_column][vc_column_text]Spring is in the air, and this vibrant rhubarb crisp is the perfect way to celebrate. This recipe takes the classic combination of tart rhubarb and juicy berries to a new level with the addition of hibiscus leaves. This earthy floral infuses the filling with a surprising depth of flavor, while a toasted coconut crumble adds a further touch of the tropics. Enjoy this tropical twist crisp warm or chilled, on its own or dressed up with a dollop of coconut whipped cream for an irresistible dessert.
Berry Rhubarb Crisp with Hibiscus
- 1 cup rhubarb (fresh, trimmed, small dice)
- 1-1/2 cups strawberries (trimmed, halved or quartered if large)
- 1-1/2 cups blueberries (raspberries, blackberries or combination)
- 1 Tbsp. hibiscus tea leaves
- 2 Tbsp. maple syrup
- 2 Tbsp. orange juice
- 1 tsp. orange extract
Topping
- 1 cup gluten-free flour
- 1 cup rolled oats
- 1/2 cup coconut flakes (crumbled slightly)
- 1 tsp. cinnamon
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- Coconut whipping cream (optional)
- Preheat oven to 375 degrees F.
- In medium saucepan, combine rhubarb, strawberries, berries, hibiscus tea leaves, maple syrup, orange juice and orange extract. Bring mixture to boil, stirring; Cover and turn heat down to simmer. Cook for 8-10 minutes until rhubarb starts to soften.
- Into 9-inch glass pie dish or other oven-proof dish, pour mixture.
- In separate bowl, fully combine all topping ingredients. Mixture should be moistened and crumbly.
- Sprinkle topping evenly over top of fruit.
- Bake 20 minutes until fruit is bubbly and topping is lightly browned and crispy.
- Serve as is warm or chilled, or serve with whipped coconut cream or frozen topping of choice.
Get the ingredients you’ll need to make this rhubarb crisp!
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