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White Rice Flour, 4 of 24 OZ, From BOB`S RED MILL
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White Rice Flour, 4 of 24 OZ, From BOB`S RED MILLBob's Red Mill White Rice Flour is carefully ground to a fine consistency on cool and slow turning, century-old stone-buhr millstones. We use only the highest quality white rice for this flour to produce a smooth texture and a wholesome, gentle flavor. Our White Rice Flour is a favorite ingredient for gluten-free baking, lending a light and delicate sponginess to baked goods. It's also great for breading and thickening soups, sauces or gravies. Bob's Red Mill products labeled Gluten Free are batch tested in our quality control laboratory. We use an ELISA Gluten Assay test to determine if a product is gluten free. Suggested Use Gluten Free Yellow Cake White Rice Flour, 4 of 24 OZ, From BOB`S RED MILL 1 cup White Rice Flour White Rice Flour, 4 of 24 OZ, From BOB`S RED MILL 2 Tbsp Tapioca Flour White Rice Flour, 4 of 24 OZ, From BOB`S RED MILL 6 Tbsp Potato Starch White Rice Flour, 4 of 24 OZ, From BOB`S RED MILL 1 tsp Xanthan Gum White Rice Flour, 4 of 24 OZ, From BOB`S RED MILL 1/4 tsp Baking Powder White Rice Flour, 4 of 24 OZ, From BOB`S RED MILL 1/4 tsp Baking Soda White Rice Flour, 4 of 24 OZ, From BOB`S RED MILL 1/4 tsp Sea Salt White Rice Flour, 4 of 24 OZ, From BOB`S RED MILL 6 Tbsp Unsalted Butter (room temperature) White Rice Flour, 4 of 24 OZ, From BOB`S RED MILL 1 cup Sugar White Rice Flour, 4 of 24 OZ, From BOB`S RED MILL 2 large Eggs, beaten White Rice Flour, 4 of 24 OZ, From BOB`S RED MILL 1 tsp Vanilla White Rice Flour, 4 of 24 OZ, From BOB`S RED MILL 1-3/4 tsp Grated Lemon Peel White Rice Flour, 4 of 24 OZ, From BOB`S RED MILL 3/4 cup Buttermilk White Rice Flour, 4 of 24 OZ, From BOB`S RED MILL Preheat oven at 350°F. Coat one 8" x 4" nonstick loaf pan with cooking spray. Set aside. In medium bowl, sift together the flours, xanthan gum, baking powder, baking soda, and salt; set aside. Using an electric mixer and a large mixing bowl, cream together the butter and sugar on medium speed until light and fluffy. Mix in the eggs on low speed until blended. Ass the vanilla and grated lemon peel. On low speed, beat the dry ingredients in the butter mixture, alternating with the buttermilk—beginning and ending with the dry ingredients. Mix just until combined. Spoon the batter into the prepared pan and smooth top. Bake the cake for about 50 minutes or until top is golden brown and a cake tester inserted into center comes out clean. Cool cake in pan for about 5 minutes, then remove from pan and cool on rack. Makes 12 servings. Other Ingredients White Rice. Manufactured in a facility that also uses tree nuts and soy. Free of preservatives and chemical additives
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