Vitacost Baking Flour Mix - Gluten Free - Non GMO -- 32 oz (2 lbs) 907 g

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 preservatives No 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 Cake Ingredients: 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 dry and at room temperature (59°-86°F [15°-30°C]). Free Of Gluten, GMOs, additives, fillers, preservatives. *These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. Amount Per Serving -- % Daily Value Calories -- 140 Total Fat -- 0 g -- 0% Saturated Fat -- 0 g -- 0% Trans Fat -- 0 g Cholesterol -- 0 mg -- 0% Sodium -- 0 mg -- 0% Total Carbohydrate -- 32 g -- 12% Dietary Fiber -- 1 g -- 3% Total Sugars -- 0 g Includes 0g Added Sugars -- 0% Protein -- 2 g Vitamin D -- 0 mcg -- 0% Calcium -- 10 mg -- 0% Iron -- 0.4 mg -- 2% Potassium -- 60 mg -- 2% Other Ingredients: White rice flour, brown rice flour, potato starch, tapioca flour and xanthan gum. May Contain: Soy, Milk.