Vitacost Tapioca Flour – Non-GMO and Gluten Free — 32 oz (2 lbs) 907 g

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SKU: TvLh-844197025626 Categorias: Alimentos e Bebidas, Farinhas e Farinha., Suplementos em Oferta, Tapioca Flour Tag: Vitacost Tapioca Flour - Non-GMO and Gluten Free -- 32 oz (2 lbs) 907 g Suplementos em Oferta Food & Beverages Flours & Meal Tapioca Flour

Descrição

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Vitacost Tapioca Flour – Non-GMO and Gluten Free Description

Made from the starch of the cassava plant, tapioca flour is an excellent grain-free and gluten-free alternative to traditional flour for binding, thickening and baking.

Made from the starch of the cassava plant
Perfect alternative to traditional flour
Use for thickening and binding your favorite recipes
Won’t separate when refrigerated or frozen
No additives, fillers or preservatives
Gluten free and grain free
Vegan and Non-GMO

No gluten? No problem! A grain-free, gluten-free flour derived from the South American cassava plant, tapioca flour is a starchy, subtly sweet alternative to traditional flour. Vitacost® Tapioca Flour makes the perfect thickener or binding agent for crisp crusts, smooth sauces and creamy soups – and unlike other flours, it won’t alter the flavor of your favorite recipes.

Use with other Vitacost® gluten-free flours to make the perfect baking blend.

About Vitacost

Vitacost nutritional products are manufactured to high standards of quality, efficacy and safety. Each Vitacost product meets or exceeds the standards and requirements set forth in the FDA’s Code of Federal Regulation (21 CFR, 111) Current Good Manufacturing Practices (cGMP).

Directions

To make Oatmeal-Cranberry Muffins

Ingredients
2 cups rolled oats
1 cup Vitacost® Gluten-Free White Rice Flour
1/2 cup Vitacost® Gluten-Free Tapioca Flour
1/2 cup Vitacost® Gluten-Free Potato Starch
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoon xanthan gum
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup butter, softened
3/4 cup brown sugar
3/4 cup granulated sugar
1 cup milk
1 cup dried sweetened cranberries

Instructions
Preheat oven to 350°F. Line 48 mini-muffin cups with paper liners.

In a medium bowl, sift together the oats, flour, starch, baking powder, baking soda, xanthan gum, salt and cinnamon. In a large bowl, beat the butter on medium speed until creamed, add sugars and beat until light and fluffy. Beat in the milk, mixing until combined. On low speed, beat in the flour mixture. With a spatula, fold in the dried cranberries until they are evenly distributed throughout the batter.

Fill each mini-muffin cup three-quarters full with batter.

Bake for 14 minutes or until a toothpick poked into the middle of a muffin comes out with only a few crumbs.
Cool on a wire rack. Store at room temperature in an airtight container for up to 3 or refrigerate for up to 5 days.

Keep box dry and at room temperature (59°-86°F [15°-30°C]).

Free Of

Gluten, dairy, preservatives.

Nutrition Facts

Serving Size: 1/4 Cup (Approx 40 g)

Servings per Container: 22

	Amount Per Serving	% Daily Value

Calories	140

Calories from Fat	0

Total Fat	0 g	0%

Saturated Fat	0 g	0%

Trans Fat	0 g

Cholesterol	0 mg	0%

Sodium	10 mg	0%

Total Carbohydrate	34 g	11%

Dietary Fiber	0 g	0%

Sugars	0 g

Protein	0 g

Vitamin A		0%

Vitamin C		0%

Calcium		2%

Iron		8%