Serving size ¼ cup (35 g)
About 18 servings per container
Amount per serving
|Total Fat 0.5 g||1%|
|Saturated Fat 0 g||0%|
|Trans Fat 0 g|
|Cholesterol 0 mg||0%|
|Sodium 0 mg||0%|
|Total Carbohydrate 28 g||10%|
|Dietary Fiber 2 g||7%|
|Total Sugars 0 g|
|Includes 0 g Added Sugars||0%|
|Protein 3 g|
|Vitamin D 0 mcg||0%|
|Calcium 2 mg||0%|
|Iron 1 mg||6%|
|Potassium 124 mg||2%|
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENT: Whole Grain Sorghum.
GLUTEN FREE POUND CAKE
Preheat oven to 350℉. Grease a 9 x 5-inch loaf pan. In a medium bowl, whisk together flours, tapioca starch, baking powder, xanthan gum and salt.
In a separate bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs one at a time, mixing well after each one. Add vanilla extract and mix until incorporated. Add the dry ingredients to the wet and mix until well blended.
Spread batter into prepared pan and bake for 60 minutes, or until a toothpick inserted in the center comes out clean. Cool cake in pan for 10 minutes, then remove cake from pan and cool completely on a wire rack.
Makes 8-12 servings.
Store in a cool, dry place. Keeps best refrigerated or frozen after opening.
Perfect for gluten-free baking
100% whole grain—35 g or more per serving
Non-GMO Project Verified
Stone Ground Sorghum Flour from Bob's Red Mill adds hearty protein and superb flavor to gluten-free baking. Makes delicious breads, pastries and cookies. Products are tested and confirmed Gluten Free in Bob's Red Mill quality control laboratory.
Shipping Weight: 1.43 lbs
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.
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