Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 44 oz

Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 44 oz

Bob's Red Mill Gluten Free 1-to-1 Baking Flour is the perfect solution for your gluten free diet! No need to throw out your recipe cards - now you can simply replace wheat flour with Bob's Red Mill Gluten Free 1-to-1 for the perfectly textured, delicous gluten free baked goods such as cookies, cakes, brownies, scones, muffins, and more.

Recipe

Classic Chocolate Chip Cookies
2 1/4 cups Bob's Red Mill® Gluten Free 1-to-1 Baking Flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups chocolate chips
1 cup chopped walnuts (optional)

Preheat oven to 375°F. Line two baking sheets with parchment paper. Mix flour, baking soda and salt in a small bowl. Set aside. Beat butter, sugar, brown sugar and vanilla extract in a large bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture and beat until well blended. Stir in chocolate chips and nuts (if desired).
Roll dough into balls, about 2 tablespoons each. Place 2 inches apart on prepared baking sheets. Bake for 11-13 minutes or until golden brown. Cool on baking sheets for 5 minutes. Move to wire rack to cool completely. Makes 36 cookies.

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 425°F. 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 light and fluffy, scraping down the sides 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 tablespoon sugar. Place pan in oven and immediately reduce heat to 375°F. 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.

Store in a cool, dry place.

Gluten Free, Kosher, Low Sodium, No Artificial Ingredients, No High Fructose Corn Syrup, No Added Sugar, Vegan

Serving size: 37 gram

Ingredients: Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sorghum Flour, Tapioca Flour, Xanthan Gum

Calories: 130 calorie
Total fat: 0 gram (0%)
Saturated fat: 0 gram (0%)
Trans fat: 0 gram
Cholesterol: 0 milligram (0%)
Sodium: 5 milligram (0%)
Total carbohydrate: 30 gram (11%)
Dietary fiber: 1 gram (4%)
Total sugars: 0 gram
Added sugars: 0 gram (0%)
Protein: 2 gram
Vitamin d: 0 microgram (0%)
Calcium: 9 milligram (0%)
Iron: 0 milligram (0%)
Potassium: 56 milligram (2%)