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 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%
Sodium10 mg0%
Total Carbohydrate34 g11%
Dietary Fiber0 g0%
Sugars0 g
Protein0 g
Vitamin A0%
Vitamin C0%
Calcium2%
Iron8%

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