     Points Credit : 11 points Currently valued at $1.15 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: approx 10 months.
Every batch ELISA tested Gluten-Free.
Ingredients: Rice flour, brown rice flour, tapioca starch, potato starch, potato flour, pectin (lemon 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 40
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
2 1/2 c warm water 1 egg white,beaten w/1 tbsp water
1 1/2 tsp salt
3 1/2 c 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 four minutes. Spoon the batter onto cookie sheet in 1/2 cup scoops, smoothing the top with a spatula or wet hands. Brush the tops lightly with the egg & water mixture, Let rise for 15-25 min. Bake for 20-30 min. Cool on wire rack. **sprinkle sheets with corn meal if desired.
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.
|
