Vitacost Superfine Brown Rice Flour - Non-GMO and Gluten Free Description

A versatile gluten-free flour with a pleasantly sweet and nutty flavor use alone or combine with other gluten-free flours to make your own blend!

High-quality, superfine brown rice flour no gritty texture
Excellent choice for gluten-free cooking & baking needs
Use alone or combine with other gluten-free flours to make your own blend
Vegan, gluten free & non-GMO
No additives, fillers or preservativesNo gluten? No problem! Vitacost® Superfine Brown Rice Flour has a pleasantly sweet and nutty flavor that makes it a versatile substitute for all your cooking & baking needs. Can be used for breading, thickening sauces or even creating your own brown rice pasta! Use this brown rice flour alone or combine with our other flours to make your own gluten-free 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 Lemon-Buttermilk Bundt CakeFor the cake
2 cups Vitacost® Gluten-Free Superfine Brown Rice Flour
2/3 cup Vitacost® Gluten-Free Potato Starch
1/3 cup Vitacost® Gluten-Free Tapioca Flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon salt
2 1/2 cups sugar
1 1/2 teaspoons of pure lemon extract
Finely grated zest of two lemons
1 cup unsalted butter, softened
4 large eggs
1 cup buttermilk For the glaze
1/4 cup fresh lemon juice
1/2 cup granulated sugar Instructions Preheat oven to 350°F. Lightly grease a 12-cup bundt pan with cooking spray. To make the cake, in a medium bowl, sift together flour, starch, baking powder, baking soda, xanthan gum and salt. In a large bowl, combine sugar, lemon extract and lemon zest; using your fingertips, rub together until well blended. Add 1 cup butter to lemon sugar; using an electric mixer, beat on high speed until mixture is light and fluffy. Beat in eggs one at a time, scraping down sides of the bowl as necessary. On low speed, beat in the flour mixture in 3 additions, alternating it with the buttermilk in 2 additions (starting and ending with the flour mixture). Do not overmix. Add batter to prepared pan; smooth top. Bake cake until golden brown, beginning to pull away from sides of pan, and a toothpick inserted in the center of cake comes out clean: 55-60 minutes. Place the pan on a wire rack and let cool in pan for 10 minutes. Invert cake onto rack. To make the glaze, just before the cake is done, combine sugar and lemon juice in a small saucepan, cooking over low heat until the sugar is dissolved; do not let mixture boil. Poke all over the top of the cake with a cake tester or toothpick. Slowly drizzle the glaze over it, allowing it to absorb. Let the cake to cool completely before serving. 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 Fat10
Total Fat1 g2%
Saturated Fat0 g0%
Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate31 g10%
Dietary Fiber2 g7%
Sugars0 g
Protein3 g
Vitamin A0%
Vitamin C0%
Calcium0%
Iron4%

*Percent Daily Values are based on a 2,000 calorie diet.
Other Ingredients: Brown rice flour.
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