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Bob's Red Mill 1-to-1 Baking Flour Gluten Free Description
Dear Friends,
Gluten Free baking has come a long way since my wife Charlee and I were experimenting with gluten free flours in our kitchen over two decades ago. Now we have this miraculous flour blend with the xanthan gum built right in, fine-tuned so that your baking recipes come out perfectly. Check out my favorite recipe with this flour on the back of the package. There is nothing better than warm chocolate chip cookies fresh from the oven.
Happy Baking
Bob Moore
Directions
Use this astounding blend in place of wheat flour in your favorite recipes for cookies, cakes, brownies, pancakes, pies, muffins and more.
Free Of
Gluten.
*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 (37 g)
Servings per Container: About 17
| Amount Per Serving | % Daily Value |
|
| Calories | 130 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 10 mg | 0% |
|
| Total Carbohydrate | 30 g | 11% |
|
| Dietary Fiber | 1 g | 4% |
|
| Total Sugars | 0 g | |
|
| Includes 0g Added Sugars | | 0% |
|
| Protein | 2 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 4 mg | 0% |
|
| Iron | 0 mg | 0% |
|
| Potassium | 59 mg | 2% |
|
Other Ingredients: Sweet white rice flour, whole grain brown rice flour, potato starch, whole grain sorghum flour, tapioca flour, xanthan gum.
Manufactured in a facility that also uses tree nuts and soy.
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
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Gluten-Free Carrot Cake Muffins
[vc_row][vc_column][vc_column_text]Savor the scrumptiousness of these moist and tender, gluten- and dairy-free carrot cake muffins. Bursting with sweet shredded carrots, plump raisins and a blend of bright spices, they're delightful for brunch, breakfast or a pick-me-up snack. Want to cut down on sugar? Check out an easy adjustment in the instructions below.
Gluten-Free Carrot Cake Muffins
- 1-1/2 cups Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
- 1 cup sugar
- 1/2 tsp. nutmeg
- 1/2 tsp. ground ginger
- 1 Tbsp. cinnamon
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 3/4 cup egg whites (or 3 eggs)
- 1/2 cup dairy-free milk
- 1/4 cup coconut oil
- 1 Tbsp. apple cider vinegar
- 2 cups shredded carrots
Optional
- 1/4 cup shredded coconut
- 1/2 cup raisins
- Preheat oven to 350 degrees F. Spray muffin pan with non-stick oil spray.
- In bowl of stand mixer or large mixing bowl, mix together flour, sugar, cinnamon, baking powder, baking soda, nutmeg, ginger and salt. Combine well.
- To dry mixture, add coconut oil, egg whites, milk and apple cider vinegar. Mix until just combined.
- Fold in carrots, raisins and coconut, if using.
- Evenly distribute batter into muffin pan. Bake 25–30 minutes.
- Cool in muffin pan 5 minutes prior to removing muffins to cool on wire rack.
Notes for low sugar:
Increase flour to 1 -3/4 cups. Decrease sugar to 1/3 cup. Add two droppers of liquid stevia.
Make these better-for-you, yummy treats with ingredients from Vitacost!
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