Категории Продукты питания Пища без глютена Мука без глютена
Категории Продукты питания Non-GMO Groceries
Gluten-Free Pantry, All-Purpose Flour, 16 oz (454 g)
Цена за оба товара: $16.50 Цена по отдельности: $19.50
- Live Fully
- Kosher Pareve
- Non GMO Project Verified
- All-Purpose for All-Recipes
- Gluten Free
The gluten free constitution guarantees those of us with constitutions that are sensitive to gluten the right to life, liberty and the pursuit of all things baked, battered and roux-ed.
We are what You Eat.
In the 30 years that Glutino's been doing gluten free, we've learned a thing or two. We've learned the value of your trust. Your trust is the driving force behind our single-minded determination to keep every one of our almost 100 products pristinely gluten free. We've learned to cook with our ears open, always listening to your ideas and suggestions. And we've learned that the real reason that Glutino is the top selling gluten free brand in North America is because of you.
Did you know?
- Gluten comes from the Latin word for "glue". so think of yourself as eating glue-free.
Рекомендации по применению
Replace flour with an equal amount of this gluten-free all purpose blend in all your favorite recipes.
Expresso Chocolate Chip Angel Food Cake:
- 1 1/3 cups Glutino Gluten Free Pantry All Purpose Flour Blend
- 2 tsp instant espresso powder
- 12 large egg whites
- 1 tsp cream of tartar
- 1 3/4 cups granulated sugar
- 1 1/2 tsp vanilla extract
- 1 3/4 tsp freshly squeezed lemon juice
- 3/4 cup chocolate chips, coarsely chopped
- 1 10 inch angel food cake pan, ungreased
Preheat oven to 350°F. Sift together flour blend and espresso powder. Set aside. Put egg whites in bowl of an electric mixer. Beat at medium speed until whites are frothy. Add cream of tartar. Increase to high speed and slowly add the sugar. Continue beating until whites are stiff and shiiny, about 3 minutes. Reduce to low speed and add chips. Make sure chips are spread evenly thoughout the batter.
Pour into angel food pan. Spread evenly. Cut through it a few times with a dull knife to break up any air pockets. Bake 40-45 minutes or until skewer inserted in the middle comes out clean. Invert the cake on a rack and let cool completely upside down in the pan. Unfold cake and slice with a serrated knife. Serves 10. Cake will keep for several days wrapped well inplastic wrap and stored at room temperature.
White rice flour, potato starch, tapioca starch, guar gum, salt.
May contain soy.
|Serving Size: 2 tbsp Dry Mix (28 g)|
|Servings Per Container: about 16|
|Amount Per Serving||% Daily Value*|
|Calories from Fat||0|
|Total Fat||0 g||0%|
|Saturated Fat||0 g||0%|
|Trans Fat||0 g|
|Total Carbohydrate||23 g||8%|
|Dietary Fiber||Less than 1 g||4%|
|* 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 Carbohydrate||300 g||375 g|
|Dietary Fiber||25 g||30 g|
|Calories per gram:
Fat 9 · Carbohydrate 4 · Protein 4