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|Combo Discount:||- $3.00|
- To Your Good Health...Bob Moore
- You Can See Our Quality!
- Gluten Free
Bob's Red Mill White Rice Flour is carefully ground to a fine consistency on cool and slow turning, century-old stone-buhr millstones. We use only the highest quality white rice for this flour to produce a smooth texture and a wholesome, gentle flavor. Our White Rice Flour is a favorite ingredient for gluten-free baking, lending a light and delicate sponginess to baked goods. It's also great for breading and thickening soups, sauces or gravies.
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.
Gluten Free Yellow Cake
- 1 cup White Rice Flour
- 2 Tbsp Tapioca Flour
- 6 Tbsp Potato Starch
- 1 tsp Xanthan Gum
- 1/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Sea Salt
- 6 Tbsp Unsalted Butter (room temperature)
- 1 cup Sugar
- 2 large Eggs, beaten
- 1 tsp Vanilla
- 1-3/4 tsp Grated Lemon Peel
- 3/4 cup Buttermilk
Preheat oven at 350°F. Coat one 8" x 4" nonstick loaf pan with cooking spray. Set aside. In medium bowl, sift together the flours, xanthan gum, baking powder, baking soda, and salt; set aside. Using an electric mixer and a large mixing bowl, cream together the butter and sugar on medium speed until light and fluffy. Mix in the eggs on low speed until blended. Ass the vanilla and grated lemon peel. On low speed, beat the dry ingredients in the butter mixture, alternating with the buttermilk—beginning and ending with the dry ingredients. Mix just until combined. Spoon the batter into the prepared pan and smooth top. Bake the cake for about 50 minutes or until top is golden brown and a cake tester inserted into center comes out clean. Cool cake in pan for about 5 minutes, then remove from pan and cool on rack. Makes 12 servings.
Manufactured in a facility that also uses tree nuts and soy.
Free of preservatives and chemical additives
|Serving Size: 1/4 cup dry (40 g)|
|Servings Per Container: 17|
|Amount Per Serving||% Daily Value*|
|Calories from Fat||5|
|Total Fat||0.5 g||1%|
|Saturated Fat||0 g||0%|
|Trans Fat||0 g|
|Total Carbohydrate||32 g||11%|
|Dietary Fiber||1 g||4%|
|* Percent Daily Values (DV) 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|
Bob's Red Mill gluten-free flours are great and non-GMO!! Have been using all of their gluten-free baking products for a long time and will continue to do so.
I've been using Bob's red mill white rice flour since discovering that gluten was a problem for me. There is nowhere locally to buy this product, so, I have been buying it online. iHerb had the best price and it arrived within just a few days! Thank you, thank you, thank you!
Posted by 5545746983902208473 on Oct 09, 2016
I have had the chance to use this yet, but based on my experience with other products by this manufacturer, I am sure that I will be satisfied. What I can say is that this is far cheaper than the white rice flour made by Gluten Free Pantry/Glutino, even though it's a larger size. One box of their white rice flour can cost close to $5/box for 16 oz. I will be using this brand from now onward.
Bakes up very well!
Posted by 4756642227357225880 on Sep 25, 2013
I tried using this in my first gluten free recipe, and I was really happy with the results!
Posted by Reviewer2780488 on Apr 12, 2012
Worked well in the recipe I had
the best I've found
Posted by Reviewer2724217 on Mar 06, 2012
I have used this flour for years - have tried other brands, but always come back to this. Substitutes well for regular white flour if you're using a recipe with eggs for a binder.