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Description
Gluten-free flour mixes take advantage of the different properties from each ingredient, instead of relying on a single type of flour to attempt to simulate the texture and flavour of wheat flour.
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Ingredients
Corn starch, tapioca flour, garfava flour (garbanzo, fava beans), sorghum flour, guar gum.
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Directions
This high protein and fibre mix can be exchanged with wheat flour at a 1:1 ratio.
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Uses
This high protein and high fibre mix developed by culinary pioneer, Bette Hagman can be used for cookies, cakes, breads and buns.
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Storage
When stored in a cool (preferably less than 60˚F) and dry location (less than 70% humidity), shelf life is approximately 1 year.
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Nutrition
Nutrition Facts Per 1/4 cup (30 g) Amount % Daily Value Calories 110 - Fat 0 g 0% Saturated Fat 0 g - + Trans Fat 0 g 0% Carbohydrate 24 g - Fibre 2 g 7% Sugars 1 g 1% Sugar Alcohol - - Protein 2 g - Cholesterol 0 mg - Sodium 5 mg 0% Potassium 75 mg 2% Calcium 10 mg 1% Iron 0.5 mg 3%
| SKU | Unit Size |
|---|---|
| 51341 | 400 g |
| 51342 | 2 kg |
| 51343 | 5 kg |
| 51344 | 10 kg |
-
Description
-
Ingredients
-
Directions
-
Uses
-
Nutrition
-
Storage
-
Gluten-free flour mixes take advantage of the different properties from each ingredient, instead of relying on a single type of flour to attempt to simulate the texture and flavour of wheat flour.
-
Corn starch, tapioca flour, garfava flour (garbanzo, fava beans), sorghum flour, guar gum.
-
This high protein and fibre mix can be exchanged with wheat flour at a 1:1 ratio.
-
This high protein and high fibre mix developed by culinary pioneer, Bette Hagman can be used for cookies, cakes, breads and buns.
-
Nutrition Facts Per 1/4 cup (30 g) Amount % Daily Value Calories 110 - Fat 0 g 0% Saturated Fat 0 g - + Trans Fat 0 g 0% Carbohydrate 24 g - Fibre 2 g 7% Sugars 1 g 1% Sugar Alcohol - - Protein 2 g - Cholesterol 0 mg - Sodium 5 mg 0% Potassium 75 mg 2% Calcium 10 mg 1% Iron 0.5 mg 3% -
When stored in a cool (preferably less than 60˚F) and dry location (less than 70% humidity), shelf life is approximately 1 year.