     Points Credit : 22 points Currently valued at $2.24 Gluten-Free Food / Product added to the Gluten-Free Mall on: Wednesday 03 September, 2008.
Kosher certified by Orthodox Union
Make your favorite foods, using everyday recipes! Use their flour cup for cup in most traditional recipes, without needing additional specialty ingredients or methods. This flour tastes and feels like all purpose unbleached flour
Shelf life: 12 months from manuf date.
Every batch ELISA tested Gluten-Free.
Ingredients: Rice flour, brown rice flour, tapioca starch, potato starch, potato flour, pectin (citrus derivative), xanthan gum.
Allergy information: Processed on equipment that also processes dairy, eggs, soy, and tree nuts.
All flour is made on dedicated gluten free equipment.
NUTRITION FACTS
Serving Size 1/4 cup (28g)
Servings per package 160
Amount per serving
Calories 99 Calories from fat 0
%DV
Total Fat 0g - 0%
Saturated Fat 0g - 0%
Trans Fat 0g
Cholesterol 0mg - 0%
Sodium 4.28mg - 0%
Total Carbohydrates 23g - 8%
Dietary Fiber 1g - 0%
Sugars <1g
Protein 1g
Vitamin A - 0%
Vitamin C - 0%
Calcium - 0%
Iron - 1%
Easy Italian Bread Rolls
1 pkg active dry yeast, 1/4 cup cornmeal, optional, 5 cups warm water, Ice cubes,
1 tbsp salt, 1 egg white, beaten w/1 tbsp water, 7 cups Better Batter Flour.
Preheat oven to 450 degrees. Grease cookie sheets. In the bowl of electric mixer, mix together yeast and water. Let sit for five minutes. Add water, salt, and flour. Beat on high speed for five minutes. Scoop the batter onto cookie sheet, smoothing into roll shapes with wet hands. Let rise
for 15-25 minutes. Brush top lightly with egg and water mixture. Bake for 30-35 minutes at 400 degrees. Cool on a wire rack.
Yeast Breads (loaf): Double the liquid in regular recipe (if recipe calls for 2 cups liquid, add 4). Dough will be a batter. Beat for three minutes, instead of kneading. Let rise only once, in pans, and bake as directed.
Shaped Yeast Breads: Increase the liquid by half (if a recipe calls for 2 cups of liquid, add 3). Beat for three minutes. Shape breads immediately, and let rise only once. Bake as directed.
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