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

UPC

Ingredients

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]).