Gluten-Free Pantry, All Purpose Flour, 16 oz (454 g)16 Reviews
1.3 lbs (0.59 kg)
- Product Code: GLF-04116
- UPC Code: 737880041167
- Package Quantity: 16 oz (454 g)
- Dimensions: 2.3 x 4.8 x 7.3 in, 1.1 lbs (0.5 kg)
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- Live Fully
- Certified Gluten Free
- Kosher Pareve
- Non GMO Project Verified
- All-Purpose for All-Recipes
The gluten free constitution guarantees those of us with constitutions that are sensitive to gluten the right to life, liberty and the pursuit of all things baked, battered and roux-ed.
We are what You Eat.
In the 30 years that Glutino's been doing gluten free, we've learned a thing or two. We've learned the value of your trust. Your trust is the driving force behind our single-minded determination to keep every one of products gluten free. We've learned to cook with our ears open, always listening to your ideas and suggestions. And we've discovered, along the way, that you are our most important gluten free ingredient. Thank you!
Replace flour with an equal amount of this gluten-free all purpose blend in all your favorite recipes.
Espresso Chocolate Chip Angel Food Cake:
- 1 1/3 cups Glutino Gluten Free Pantry All Purpose Flour Blend
- 2 tsp instant espresso powder
- 12 large egg whites
- 1 tsp cream of tartar
- 1 3/4 cups granulated sugar
- 1 1/2 tsp vanilla extract
- 1 3/4 tsp freshly squeezed lemon juice
- 3/4 cup chocolate chips, coarsely chopped
- 1 10 inch angel food cake pan, ungreased
Preheat oven to 350°F. Sift together flour blend and espresso powder. Set aside. Put egg whites in bowl of an electric mixer. Beat at medium speed until whites are frothy. Add cream of tartar. Increase to high speed and slowly add the sugar. Continue beating until whites are stiff and shiny, about 3 minutes. Reduce to low speed and add chips. Make sure chips are spread evenly throughout the batter.
Pour into angel food pan. Spread evenly. Cut through it a few times with a dull knife to break up any air pockets. Bake 40-45 minutes or until skewer inserted in the middle comes out clean. Invert the cake on a rack and let cool completely upside down in the pan. Unfold cake and slice with a serrated knife. Serves 10. Cake will keep for several days wrapped well in plastic wrap and stored at room temperature.
White rice flour, potato starch, tapioca starch, pea hull fiber, acacia gum, rice protein.
May contain soy.
|Serving Size: 2 tbsp Dry Mix (28 g)|
|Servings Per Container: about 16|
|Amount Per Serving||% Daily Value*|
|Calories from Fat||0|
|Total Fat||0 g||0%|
|Saturated Fat||0 g||0%|
|Trans Fat||0 g|
|Total Carbohydrate||21 g||7%|
|Dietary Fiber||3 g||12%|
|* 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 Carbohydrate||300 g||375 g|
|Dietary Fiber||25 g||30 g|
|Calories per gram:
Fat 9 · Carbohydrate 4 · Protein 4
iHerb Customer Reviews
I have been making my own mixture but buying the right mix is so much easier. I don't eat wheat , dairy or corn and this works great.
If you want to make your own recipe, remember that this one already has salt in the mix so omit the salt in your recipes.