Bob's Red Mill

Gluten Free 1 to 1 Baking Flour

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( 6 )
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price$9.69
item | BOB343

Bob's Red Mill

Gluten Free 1 to 1 Baking Flour

Review Stars
( 6 )
Write a review
Gluten Free 1 to 1 Baking Flour
  • Product Details

    • Use in place of wheat flour in your favorite recipes
    • Simple 1-to-1 substitute
    • Made in the USA

    Bob's Red Mill Gluten Free 1 to 1 Baking Powder is a convenient way to make your favorite recipes gluten free. This versatile baking flour can be used for cakes, cookies, pies, brownies, pancakes, muffins and more. Product of USA. Kosher. Free of dairy, gluten and wheat. 

  • Supplement Facts

    Nutrition Facts


    about 17 servings per container

    Serving size

    ¼ cup (37g)

    Amount per serving

    Calories

    130

    % Daily Value * 

    Total Fat  0 g 0%
    Saturated Fat  0 g 0%
    Trans Fat  0 g  
    Cholesterol  0 mg 0%
    Sodium  10 mg 0%
    Total Carbohydrate  30 g 11%
    Dietary Fiber  1 g 4%
    Total Sugars  0 g  
    Includes 0g Added Sugars  0%
    Protein  2 g  
    Vitamin D 0mcg 0%
    Calcium 4mg 0%
    Iron 0mg 0%
    Potassium 59mg 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.

    INGREDIENTS: Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sorghum Flour, Tapioca Flour, Xanthan Gum.

    Manufactured in a facility that uses tree nuts and soy.

    Use this blend in place of wheat flour in your favorite recipes for cookies, cakes, brownies, pancakes, pies, muffins and more.

    Additional recipes listed on package.

    Store in a cool, dry place.

    • Confirmed Gluten Free in a quality control laboratory.
    • GLUTEN FREE
    • KOSHER-PAREVE

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    Disclaimer: Product reviews are provided for informational purposes only. The information or opinions expressed therein are solely those of the contributors and do not necessarily represent those of Swanson Health Products and its employees.
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