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Kosher Certified by U.S. Kosher Supervision Rabbi Yehudah BukspanGluten Free, Wheat Free, Soy Free, Corn FreeThe Classical Blend is a simple all purpose gluten-free baking flour taken from the book "Gluten-Free Baking Classics" by Annalise Roberts. Replaces wheat flour with the addition of xanthan gum for cakes,muffins, cookies, waffles, pie crusts, and pancakes. Not recommended for breads.Ingredients: Brown Rice Flour, potato starch, tapioca flour.Shelf life: approx 12 monthsNUTRITION FACTSServing Size 1/4 cup (32g)Servings Per Container 43Calories 100 Calories from fat 0Amount Per Serving % Daily ValueTotal Fat 0g - 0%Saturated Fat 0g - 0%Trans Fat 0gCholesterol 0mg - 0%Sodium 0mg - 0%Total Carbohydrates 26g - 9%Dietary Fiber 1g - 4%Sugars 0gProtein 1gVitamin A - 0%Vitamin C - 0%Calcium - 0%Iron - 2%Measuring The Flour: Empty the flour into a plastic container large enough to leave several inches from the top. Shake container vigorously to aerate the flour mix. With a soup spoon, spoon the flour from the container into a measuring cup levelingit off with a knife or spoon. Do not scoop gluten-free flour out of the container with the measuring cup.VANILLA CUPCAKESThis recipe is taken from the book "Gluten-Free Baking Classics". They are easy to make with very little prep time.
Ingredients:1 cup granulated sugar2 large eggs1 1/4 cups GF Classical Blend1/4 tsp salt1 1/2 tsp baking powder1/2 tsp xanthan gum1/2 cup of canola oil1/2 cup milk1 tsp pure vanilla extractDirections:1. Prepare oven to 350 deg F. Position rack in center of oven. Place cupcake baking liners in a 12-cupcake baking pan.2. Beat sugar and eggs in large bowl of electric mixer at medium speed for 1 min. Add flour, salt, baking powder,xanthan gum, oil, milk and vanilla; beat at medium speed for 1 minute.3. Pour batter into prepared pan. Place in center of oven and bake for about 20 minutes or until center springs backwhen touched and cupcakes are very lightly browned (bake about 35 min for 9-inch round, 40 minutes for 8-inch round).4. Cool on rack for 5 minutes. Remove cupcakes from pan onto rack and cool completely before icing.5. Top with your favorite frosting.