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Bob's Red Mill Gluten Free 1 To 1 Baking Flour 64 oz

$16.79
64oz($0.26/oz)
Gluten Free
Found in Aisle: 04

Nutrition Facts

0 servings per container

Serving Size 0.25 cup

Amount Per Serving

Calories

130
% Daily Value*
Total Fat 0.5g1%
Saturated Fat 0g0%
Trans Fat 0g0%
Polyunsaturated Fat 00%
Monounsaturated Fat 00%
Cholesterol 0mg0%
Sodium 5mg0%
Total Carbohydrate 30g11%
Dietary Fiber 1g4%
Soluble Fiber 00%
Insoluble Fiber 00%
Total Sugars 0g0%
Includes 0 Added Sugars 0%
Protein 2g0%
Vitamin D 0mcg0%
Calcium 0mg0%
Iron 0mg0%
Potassium 62mg2%

* 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.

Product Warning

Good things come to those who bake: Do not eat raw dough or batter.

Description

Gluten free. Tested and confirmed Gluten Free. Non-GMO Project verified. nongmoproject.org. Improved taste & texture. 1 to 1 baking flour. You can see our quality. Change your flour not your recipes. An employee owned company estd 1978. Easy gluten free goodness: Make it gluten free with one simple swap! Our expert gluten free flour blend replaces wheat flour cup for cup in your favorite non-yeast recipes for chewy cookies, fluffy cakes, tender muffins and more with exceptional flavor and texture. Tested and confirmed gluten free. Made for Moregetherness: What brings us together is what we share. For us, that begins with homemade food. We call it Moregetherness - helping you connect with people, one shared meal at a time. bobsredmill.com. moregetherness.com. Made to bring us together scan for more inspiration. Visit bobsredmill.com. Find your reason to get together at moregetherness.com.

Instructions

Classic Chocolate Chip Cookies: 2 1/4 cups Bob's Red Mill. Gluten Free 1-to-1 Baking Flour. 1 tsp Baking Soda. 2 large Eggs. 1 tsp Salt. 1 cup (2 sticks) Butter, softened. 3/4 cup Sugar. 3/4 cup packed Brown Sugar. 1 tsp Vanilla Extract. 2 cups Chocolate Chips. 1 cup chopped Walnuts (optional). Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. Mix four, baking soda and salt in a small bowl. Set aside. Beat butter, sugar, brown sugar and vanilla extract in a large bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually add four mixture and beat until well blended. Stir in chocolate chips and nuts (if desired). Roll dough into balls, about 2 tablespoons each. Place 2 inches apart on prepared baking sheets. Bake for 11-13 minutes or until golden brown. Cool on baking sheets for 5 minutes. Move to wire rack to cool completely. Makes 36 cookies. Store in a cool, dry place.

Ingredients

Sweet White Rice Flour, Whole Grain Brown Rice Flour, Pearled White Sorghum Flour, Potato Starch, Tapioca Flour, Xanthan Gum.

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