Vitacost, Gluten Free Tapioca Flour, 32 oz (907 g)

Description 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 Certified Gluten free Vegan and Non-GMO Kosher No gluten? No problem! It’s easy to swap conventional flour with Vitacost Gluten-Free Tapioca Flour. Made from the starch of the cassava plant, it’s an excellent binder and thickening agent for crusts, sauces and soups. Use with other Vitacost gluten-free four to make the perfect baking blend. 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). Expiration Date 07/21/2027 00:00:00 UPC 844197025626 Ingredients Tapioca flour. May Contain: Soy, Milk. Suggested Use 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]). Nutrition Facts Serving Size: 1/4 Cup (Approx 40 g) Servings Per Container: About 23 Nutrient Amount Per Serving %Daily Value Calories 140.00 Total Fat 0 g 0% Saturated Fat 0 g 0% Trans Fat 0 g Cholesterol 0 mg 0% Sodium 10 mg 0% Total Carbohydrate 35 g 13% Dietary Fiber 0 g 0% Total Sugars 0 g Includes 0g Added Sugars 0% Protein 0 g Vitamin D 0 mcg 0% Calcium 0 mg 0% Iron 0 mg 0% Potassium 0 mg 0%