Vitacost Gluten Free Tapioca Flour -- 32 oz

Vitacost Gluten Free Tapioca Flour Description Made from the starch of the cassava plant, tapioca flour is an excellent grain-free and gluten-free alternative to traditional flour for binding, thickening and baking. 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). Directions To make Oatmeal-Cranberry Muffins   Ingredients2 cups rolled oats1 cup Vitacost® Gluten-Free White Rice Flour1/2 cup Vitacost® Gluten-Free Tapioca Flour1/2 cup Vitacost® Gluten-Free Potato Starch2 teaspoons baking powder1/2 teaspoon baking soda2 teaspoon xanthan gum1 teaspoon salt1 teaspoon ground cinnamon3/4 cup butter, softened3/4 cup brown sugar3/4 cup granulated sugar1 cup milk1 cup dried sweetened cranberries   InstructionsPreheat 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]). Free Of GMOS, gluten, additives, fillers, preservatives. *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. Nutrition Facts Serving Size: 1/4 Cup (Approx 40 g) Servings per Container: About 23 Amount Per Serving% Daily Value Calories140 Total Fat0 g0%    Saturated Fat0 g0%    Trans Fat0 g Cholesterol0 mg0% Sodium10 mg0% Total Carbohydrate35 g13%    Dietary Fiber0 g0%    Total Sugars0 g      Includes 0g Added Sugars0% Protein0 g Vitamin D0 mcg0% Calcium0 mg0% Iron0 mg0% Potassium0 mg0% *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. Other Ingredients: Tapioca flour. May Contain: Soy, Milk. The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.