Use this astounding blend in place of wheat flour in your favorite recipes for cookies, cakes, brownies, pancakes, pies, muffins and more.
Gluten free baking has come a long way since my wife Charlee and I were experimenting with gluten free flours in our kitchen over two decades ago. Now we have this miraculous flour blend with the xanthan gum built right in, fine-tuned so that your baking recipes come out perfectly. Check out my favorite recipe with this flour below. There's nothing better than warm chocolate chip cookies fresh from the oven.
Scrumptious Blueberry Muffins
Preheat oven to 425ºF. Grease a muffin pan with butter or nonstick spray or line with paper baking cups.
Whisk together flour, baking powder and salt. Set aside. In a large bowl, cream together butter and 1 1/4 cups sugar until of the bowl often. Add eggs one at a time, beating well after each addition. Add half the flour mixture and beat until just blended. Beat in buttermilk, then add remaining flour mixture and beat until blended. Gently fold the blueberries into the batter.
Spoon batter into prepared muffin pan. Sprinkle with remaining 1 Tbsp sugar. Place pan in oven and immediately reduce heat to 375ºF. Bake for 30 minutes or until muffins are golden brown. Cool in pan for 5 minutes. Move to wire rack to cool completely. Makes 12 muffins.
Sweet white rice flour, whole grain brown rice flour, potato starch, whole grain sweet white sorghum flour, tapioca flour, xanthan gum.
Manufactured in a facility that uses tree nuts and soy.
Confirmed gluten free in our quality control laboratory.
Keeps best refrigerated or frozen.