Vitacost Baking Flour - Non-GMO and Gluten Free Description

Your search for the perfect gluten-free flour is over keep your pantry stocked with this convenient, blended flour mix to make your favorite baked goods!

With a blend of brown rice flour, potato starch and tapioca flour
Excellent substitute for traditional flour in cookies, cakes, muffins & more
Vegan, gluten free & non-GMO
No additives, fillers or preservativesNo gluten? No problem! Vitacost® Gluten-Free Baking Flour is the perfect all-purpose flour for baking. Use it in place of conventional flour in all your favorite classic baked goods, including cookies, cakes and muffins. (Not recommended for bread.)Storage and usage tips:It’s recommended that you empty the flour into a container large enough to leave several inches from the top. Shake container vigorously to aerate the flour. When measuring, use a spoon to scoop flour into a measuring cup. Do not scoop flour directly from container with the measuring cup.To swap this all-purpose flour for traditional wheat flour in certain recipes, you may need to add xanthan gum or guar gum. 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 Cinnamon-Streusel Coffee CakeIngredients:For the cake 1 1/2 cups Vitacost® Gluten-Free Baking Flour 1 1/4 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter, softened 1 cup granulated sugar 2 large eggs, at room temperature 1 1/2 teaspoons pure vanilla extract 1 cup sour cream For the streusel
3/4 cup plus 2 tablespoons Vitacost® Gluten-Free Baking Flour
1/3 cup granulated sugar
1/3 cup brown sugar
2 teaspoons ground cinnamon
1/8 teaspoon salt
6 tablespoons butter, melted Instructions
Preheat oven to 350°F. Grease a 9-inch pan (round or square). To make the streusel, in a medium bowl, whisk together flour, sugar, brown sugar, cinnamon and salt. Add the melted butter and mix with a fork until the mixture is uniformly moistened and crumbs form. Set aside for later use. To make the cake, in a medium bowl, sift together flour, baking powder, baking soda and salt. In a large bowl, beat the butter on medium speed until creamed, add sugar and beat until light and fluffy. Beat in the eggs one at a time until combined, scraping down the sides of the bowl as necessary. Beat in vanilla extract. On low speed, beat in the flour mixture in 3 additions, alternating it with the sour cream in 2 additions (starting and ending with the flour mixture). Do not overmix. Add half of the batter to the prepared pan and smooth it into an even layer. Sprinkle half the streusel evenly over the batter. Add the remaining batter on top and smooth it into an even layer. Sprinkle the remaining streusel evenly on top of the cake, gently pressing down with your hands so the crumbs stick to the batter. Bake the cake for 30-40 minutes, until a toothpick inserted into the center comes out clean. Place the pan on a wirerack to cool completely. Store cake at room temperature in an airtight container for up to 3 days or refrigerate for up to 5 days.Keep box dry and at room temperature (59°-86°F [15°-30°C]).Free OfGluten, dairy, preservatives.
Disclaimer These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: (1/4 Cup) (Approx 40 g)
Servings per Container: 22
Amount Per Serving% Daily Value
Calories140
Calories from Fat0
Total Fat0 g0%
Saturated Fat0 g0%
Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate31 g10%
Dietary Fiber1 g3%
Sugars0 g
Protein2 g
Vitamin A0%
Vitamin C0%
Calcium0%
Iron4%

*Percent Daily Values are based on a 2,000 calorie diet.
Other Ingredients: White rice flour, brown rice flour, potato starch, tapioca flour and xanthan gum.

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