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|Combo Discount:||- $3.00|
- Great for Pizza Crust, Breads and More
- Wheat Free
- Dairy Free
- You Can See Our Quality
Perfect for all kinds of baking, including breads, pizza, cakes and cookies. Use in place of rice flour in any of your favorite recipes. Bean flours provide protein for superb gluten-free baking.
Bob's Red Mill products labeled Gluten Free are batch tested in our quality control laboratory. We use an Elisa Gluten Assay test to determine if a product is gluten free.
These delightful treats come from "BabyCakes", the new cookbook from renowned gluten-free baker, Erin McKenna, owner of BabyCakes NYC.
1/2 cup Garbanzo-Fava Bean Flour
1/2 cup Brown Rice Flour
1/2 cup Potato Starch
1/4 cup Arrowroot Starch
1-1/4 cups Evaporated Cane Juice Sugar
2 tsp. Baking Powder
1/4 tsp. Baking Soda
1 tsp. Xanthan Gum
1 tsp. Salt
1/2 cup Coconut Oil or Canola Oil plus more for baking tray
1/3 cup Unsweetened Applesauce
2 Tbsp. Pure Vanilla Extract
1/2 cup Hot Water
1 cup Chocolate Chips
Preheat the oven to 325ºF. Lightly grease three 12-mini-muffin tins* with oil.
In a medium bowl, whisk together the flours, potato starch, arrowroot starch, evaporated cane juice sugar, baking powder, baking soda, xanthan gum and salt. Add the 1/2 cup oil and the applesauce, vanilla and hot water and stir until batter is smooth. Using a plastic spatula, gently fold in the chocolate chips until they are evenly distributed throughout the batter.
Using a melon baller, scoop the batter into each prepared mini-muffin cup. Bake on the center rack for 9 minutes, rotating the tray 180 degrees after 5 minutes. The finished blondies will be golden brown and firm to the touch.
Let the blondies stand in the tins for 10 minutes. To maintain freshness, leave the blondies in the muffin tins until ready to serve. Cover remaining blondies with plastic wrap and store at room temperature for up to 3 days.
*If you do not have mini-muffin tins, a greased 9x13-inch pan will work just fine. When using this method, bake blondies for 25 minutes.
Garbanzo beans, fava beans.
Manufactured in a facility that also uses tree nuts and soy.
|Serving Size: 1/4 cup (30 g)|
|Servings Per Container: 20 (per 22 oz)|
|Amount Per Serving||% Daily Value*|
|Calories from Fat||15|
|Total Fat||1.5 g||2%|
|Saturated Fat||0 g||0%|
|Trans Fat||0 g|
|Total Carbohydrate||18 g||6%|
|Dietary Fiber||6 g||23%|
|* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.|
|Total Fat||Less than||65 g||80 g|
|Sat. Fat||Less than||20 g||25 g|
|Cholesterol||Less than||300 mg||300 mg|
|Sodium||Less than||2,400 mg||2,400 mg|
|Total Carb.||300 g||375 g|
|Dietary Fiber||25 g||30 g|
|Calories per gram:
Fat 9 · Carbohydrate 4 · Protein 4
good flour for flavor
Posted by 5475577705193031441 on Feb 23, 2015
We do all of our own baking and enjoy having a variety of flours to use.
Posted by Reviewer2074869 on Apr 30, 2014
I use this flour to make crepes and pies. Garbanzo is also a great substitute of egg in some vegan recipes.
Posted by CindyW on Jun 26, 2013
I do not eat grain, so I was overjoyed when I found a flour that will make pizzas, cookies, etc.! So excited about Christmas baking!
too much bean taste
Posted by 4695540980160318005 on Mar 05, 2013
Okay, so there is too much bean taste. I guess that's to be expected from a bean flour. I use this flour to mix with other GF flours. I would not use it alone. I mix in only small amts b/c I don't want my baked goods to taste like bean flour. With the ratio I use, I can smell the bean flour in my batter but can't taste it. I'm ok with that.