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Bob's Red Mill, Gluten Free Corn Flour, 24 oz (680 g)

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Bob's Red Mill, Gluten Free Corn Flour, 24 oz (680 g)

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Bob's Red Mill, Gluten Free Corn Flour, 24 oz (680 g)

In Stock
  • Expiration Date: July 2019
  • Shipping Weight:
    1.83 lbs
    Switch to Metric units
  • Product Code: BRM-00469
  • UPC Code: 039978004697
  • Package Quantity: 24 oz
  • Dimensions:
    2.9 x 3.7 x 7 in, 1.55 lbs
    Switch to Metric units

Product Rank:

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Product Overview

Description

  • Stone Ground
  • Premium Quality
  • Wheat Free
  • Dairy Free
  • Whole Grain
  • You Can See Our Quality
  • 100% Whole Grain - 29 g or More Per Serving
  • Eat 48 g or More of Whole Grains Daily
  • Kosher

Bob's Red Mill finely ground Gluten Free Corn Flour is great for breading and in combination with other gluten free flours in baked goods. Try making your favorite gluten free cornbread recipe with all or part Gluten Free Corn Flour instead of cornmeal. You'll find your cornbread richer.

Bob's Red Mill products labeled Gluten Free are batch tested in our quality control laboratory. We use and ELISA Gluten Assay test to determine if a product is gluten free.

Suggested Use

Gluten Free Lemon Poppy Seed Layer Cake

3/4 cup Bob's Red Mill GF Corn Flour
3/4 cup Bob's Red Mill Cornstarch
1/4 cup Bob's Red Mill Tapioca Flour
2 tsp Baking Powder
1 tsp Sea Salt
1 tsp Xanthan Gum
1/2 cup Milk of choice, at room temperature
2 tsp Lemon Juice
1/2 cup Canola Oil
1 cup Granulated Sugar
3 large Eggs, at room temperature
1 tbsp grated Lemon Peel
1 tbsp Poppy Seeds
1 tsp Pure Vanilla Extract

  1. Place rack in middle of oven. Preheat oven to 325ºF. Generously grease two 8-inch round nonstick cake pans. Line with parchment paper or wax paper and grease again; set aside.
  2. In small bowl, whisk together corn flour, cornstarch, tapioca flour, baking powder, salt, and xanthan gum; set aside. In measuring cup mix together milk and lemon juice. Set aside.
  3. In medium bowl of electric mixer, beat oil, sugar, eggs, lemon peel, poppy seeds, and vanilla on medium-low speed until well blended. Beat in milk-lemon mixture until well blended. With mixer on low speed, gradually beat in cornstarch mixture until well blended. Divide batter evenly in pans.
  4. Bake 25 to 30 minutes, or until toothpick inserted into center of cakes comes out clean. Cool pans 15 minutes on wire rack. Run thin knife between cake and pan edge, then invert cakes onto serving plates, remove pans, and discard papers. Cool completely, then frost with your favorite frosting.

Other Ingredients

Whole grain corn.

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

Disclaimer

While iHerb strives to ensure the accuracy of its product images and information, some manufacturing changes to packaging and/or ingredients may be pending update on our site. Although items may occasionally ship with alternate packaging, freshness is always guaranteed. We recommend that you read labels, warnings and directions of all products before use and not rely solely on the information provided by iHerb.
Supplement Facts
Serving Size: 1/4 cup (29 g) raw
Servings Per Container: 23 (per 24 oz bag)
  Amount Per Serving % Daily Value*
Calories 110  
Calories from Fat 10  
Total Fat 1 g 2%
Saturated Fat 0 g 0%
Trans Fat 0 g  
Cholesterol 0 mg 0%
Sodium 2 mg 0%
Total Carbohydrate 22 g 7%
Dietary Fiber 4 g 16%
Sugars 0 g  
Protein 2 g  
Vitamin A   1%
Vitamin C   0%
Calcium   0%
Iron   3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
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
Fiber   25 g 30 g