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New Bob's Red Mill 1 To 1 Baking Flour Gluten Dairy Wheat Free Cook Lunch Food

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Seller: 5starproducts-premiumdeals (6,038) 99.5%, Location: Melbourne, VIC, Ships to: Worldwide, Item: 131891958247 Brand: Bob's Red Mill, Weight/Volume: 44 oz (1.24 kg), Features: Certified Organic, Country of Manufacturer: United States, Expiration date: Nov 2017, Details: ************************************************************************************** NEW BOB'S RED MILL 1 TO 1 BAKING FLOUR GLUTEN DAIRY WHEAT FREE COOK LUNCH FOOD 44 oz 1.24Kg*********************************************************************************************This is Genuine item manufactured by BOB'S RED MILL*******In StockExpiration Date: Nov 2017Shipping Weight: 3.37 lbs (1.53 kg)Product Code: BRM-01453UPC Code: 039978014535Package Quantity: 44 oz (1.24 kg)Dimensions: 2.8 x 6 x 7.3 in, 2.85 lbs (1.29 kg) Description · Wheat Free · Gluten Free · Dairy Free · Make Your Recipes Gluten Free · Kosher Pareve Use this astounding blend in place of wheat flour in your favorite recipes for cookies, cakes, brownies, pancakes, pies, muffins and more. Hi friends, Gluten free baking has come a long way since my wife Charlee and I were experimenting with gluten free flours in our kitchen over two decades ago. Now we have this miraculous flour blend with the xanthan gum built right in, fine-tuned so that your baking recipes come out perfectly. Check out my favorite recipe with this flour below. There's nothing better than warm chocolate chip cookies fresh from the oven. Happy Baking! Bob Moore Suggested Use Scrumptious Blueberry Muffins · 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour · 2 tsp Baking Powder · 1/2 tsp Salt · 1/2 cup (1 stick) Butter, softened · 1 1/4 cups plus 1 Tbsp Sugar, divided · 2 large Eggs · 1/2 cup Buttermilk · 1 1/2 cups fresh Blueberries Preheat oven to 425ºF. Grease a muffin pan with butter or nonstick spray or line with paper baking cups. Whisk together flour, baking powder and salt. Set aside. In a large bowl, cream together butter and 1 1/4 cups sugar until of the bowl often. Add eggs one at a time, beating well after each addition. Add half the flour mixture and beat until just blended. Beat in buttermilk, then add remaining flour mixture and beat until blended. Gently fold the blueberries into the batter. Spoon batter into prepared muffin pan. Sprinkle with remaining 1 Tbsp sugar. Place pan in oven and immediately reduce heat to 375ºF. Bake for 30 minutes or until muffins are golden brown. Cool in pan for 5 minutes. Move to wire rack to cool completely. Makes 12 muffins. Other Ingredients Sweet white rice flour, whole grain brown rice flour, potato starch, whole grain sweet white sorghum flour, tapioca flour, xanthan gum. Manufactured in a facility that uses tree nuts and soy. Confirmed gluten free in our quality control laboratory. Warnings Keeps best refrigerated or frozen. Supplement Facts Serving Size: 1/4 cup dry (37 g) Servings Per Container: About 34 Amount Per Serving % Daily Value* Calories 130 Calories from Fat 5 Total Fat 0 g 0% Saturated Fat 0 g 0% Trans Fat 0 g Cholesterol 0 mg 0% Sodium 10 mg 0% Total Carbohydrate 30 g 10% Dietary Fiber 1 g 4% Sugars 0 g Protein 2 g Vitamin A 0% Vitamin C 0% Calcium 0% Iron 2% *Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Calories: 2,000 2,500 Total Fat Less than 65 g 80 g Sat Fat Less than 20g 25 g Cholesterol Less than 300 mg 300 mg Sodium Less than 2,400 mg 2,400 mg Total Carbohydrate 300 g 375 g Dietary Fiber 25 g 30 g

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