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New Bob's Red Mill Gluten Wheat Free Cinnamon Raisin Bread Mix Flour Baking Food

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Seller: 5starproducts-premiumdeals (2,565) 99.3%, Location: Melbourne, VIC, Ships to: Worldwide, Item: 131892907739 ************************************************************************************** NEW BOB'S RED MILL GLUTEN WHEAT FREE CINNAMON RAISIN BREAD MIX FLOUR BAKING FOOD 22 oz 623g*********************************************************************************************This is Genuine item manufactured by BOB'S RED MILL*******In StockExpiration Date: Oct 2017Shipping Weight: 1.77 lbs (0.8 kg)Product Code: BRM-00456UPC Code: 039978004567Package Quantity: 22 oz (623 g)Dimensions: 2.3 x 4.1 x 5.9 in, 1.5 lbs (0.68 kg) Description · Delicious · Easy to Make · Wheat Free · Dairy Free · Natural Wholesome · You Can See Our Quality · K-Pareve Makes a memorable and satisfying loaf loaded with plump raisins and infused with cinnamon. Delicious sliced and toasted or used for French toast. This household staple and treat is easy to make by bread machine or by hand. Specially designed for those sensitive to wheat or gluten. Bob's Red Mill products labeled Gluten Free are batch tested in our quality control laboratory. We use an ELISA Gluten Assay test to determine if a product is gluten free. Suggested Use What You Need · 1 1/2 cups Water · 1/4 cup Oil · 2 Eggs Baking Instructions by Hand 1. Dissolve enclosed packet of yeast in 1 1/2 cups warm (110°F) water and let stand for 5 minutes to foam. Have all ingredients at room temperature. 2. Place the dry ingredients in large mixing bowl (preferably use a stand mixer). Add wet ingredients, including the yeast/water mixture. 3. With mixer on low speed, blend all ingredients until smooth. Turn mixer to medium and beat 15 seconds or until mixture thickens to a cake batter consistency. Scrape down sides and blend another 10 seconds. Pour into generously greased 9 x 5-inch nonstick pan. Smooth top of dough with wet spatula. 4. Cover pan with plastic wrap and put in warm place (75 to 80°F) to rise for about 45 to 60 minutes or until dough is level with top of pan. 5. Preheat oven to 375°F. 6. Bake 60 to 65 minutes or until internal temperature of bread reaches 205°F, covering bread with foil after it starts to brown. Remove pan from oven and cool in pan 5 minutes. Remove bread from pan and finish cooling on wire rack. Cool completely before slicing. Bread Machine Baking Instructions (1 1/2 lb loaf) Remove yeast packet from package. Have all ingredients at room temperature. Follow your specific machine instructions for adding yeast, the liquid and dry ingredients in the proper order. Be sure to whisk the water, oil, and eggs together before adding to bread machine. Set controls for setting recommended by manufacturer, or to white bread basic setting. Remove bread from bread machine and cool thoroughly on wire rack before slicing. Other Ingredients Potato starch, whole grain sorghum flour, raisins, tapioca flour, dried molasses (molasses, maltodextrin, silicon dioxide), active dry yeast, xanthan gum, guar gum, sea salt (magnesium carbonate), cinnamon, natural vanilla powder (sugar, cornstarch, vanilla extract). Manufactured in a facility that also uses tree nuts and soy. Supplement Facts Serving Size: 1/16 of pkg. (38g) Serving Per Container: 16 Amount Per Serving: Mix Blend Calories 130 170 Calories from Fat 5 45 %Daily Value** Total Fat 0.5g* 1% 7% Saturated Fat 0 g 0% 3% Trans Fat 0 g Cholesterol 0 mg 0% 9% Sodium 105 mg 4% 5% Total Carbohydrate 32 g 11% 11% Dietary Fiber 2 g 7% 7% Sugars 1 g Protein 1 g Vitamin A 0% 0% Vitamin C 0% 0% Calcium 2% 2% Iron 6% 6% *Amount in mix **Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. 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 Carb 300 g 375 g Dietary Fiber 25 g 30 g Brand: Bob's Red Mill, Weight/Volume: 22 oz (623 g), Features: Certified Organic, Country of Manufacturer: United States, Expiration date: Oct 2017

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