Description

Details
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. Resealable package. An employee-owned company. To your good health. – Bob Moore. You can see our quality. Dear friends, Over the years we have introduced a variety of measures to ensure our strict gluten free standards are met. We inspect all farm deliveries, use a dedicated gluten free production facility and employ R5-ELISA gluten testing in our quality control laboratory. Knowing that we’re providing safe and delicious gluten free foods that you and your family can trust makes it all worth the effort. Gluten free. Tested and confirmed gluten free in our quality control laboratory. Sourced Non-GMO pledge. For more information on our Sourced Non-GMO Pledge, visit bobsredmill.com/non-gmo.

Ingredients
Garbanzo Bean Flour, Potato Starch, Tapioca Flour, Whole Grain Sorghum Flour, Fava Bean Flour.

Directions
How to use this product. 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: Quality of xanthan gum to use: Cookies; 1/4 tsp per cup of flour. Cakes; 1/2 tsp per cup of flour. Muffins and quick breads; 3/4 tsp per cup of flour. Breads; 1 to 1 1/2 tsp per cup of flour. Pizza crust; 2 tsp per cup of flour. 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.

Store in a cool, dry place. Keeps best sealed for freshness.

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Warnings
Manufactured in a facility that also uses tree nuts and soy.