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Better Batter Gluten-Free All Purpose Flour - 20 oz. Package

Product Amount: 20 oz. Package
Model Number: GFD190805 - UPC/ISBN: 896439002063

Gluten Free FoodsCorn Free FoodsNo Sugar Added FoodsKosher Supervised Foods

Points Credit : 8 points Currently valued at $0.78



YOUR PRICE: $7.80

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Better Batter Gluten-Free All Purpose Flour - 20 oz. Package


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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: approx 18 months.

Every batch ELISA tested GF.

Completely free of Gluten, Peanuts,  Shellfish, Fish, Sesame. They also test using both in-house and third party certified Elisa Testing.

Allergy information: Processed on equipment that also processes tree nuts. 

Ingredients: Long grain white rice flour, brown rice flour, tapioca starch, potato starch, potato flour, xanthan gum, pectin.
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 20
Amount per serving
Calories 100 Calories from fat 5
%DV
Total Fat 0g - 0%
Saturated Fat 0g - 0%
Trans Fat 0g
Cholesterol 0mg - 0%
Sodium 15mg - 1%
Total Carbohydrates 22g - 7%
Dietary Fiber 1g - 4%
Sugars 0g
Protein 1g
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 2%

Easy Italian Bread Rolls
1 pkg active dry yeast 1/4 cup cornmeal, optional
2 1/2 cups warm water 1 egg white, beaten w/1 tbsp water
1 1/2 tsp salt
3 1/2 cups Better Batter Flour

Preheat oven to 450F. Grease cookie sheet, dusting with corn meal. In the bowl of electric mixer, mix together the yeast & water and let sit for 5 min. Add the water,salt and flour & beat on high speed for 4 min. Spoon batter onto the sheet in 1/2 cup scoops, smoothing the top with a spatula or wet hands. Brush tops lightly with egg & water mixture if desired. Let rise for 15-25 min. Bake for 20-30 minutes. Cool on 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.

Product added on: Friday 01 October, 2010.


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