Gluten free. Tested and confirmed gluten free in our quality control laboratory. Sourced Non-GMO Pledge. For more information on our sourced Non-GMO Pledge, visit bobsredmill.com/non-gmo. An employee-owned company. This unique four blend is a favorite of gluten free home bakers and professional bakers alike. Made with a hearty combination of stone ground gluten free grain and bean flours, it's a great choice for gluten free breads, crackers, muffins, cookies and pancakes. You can see our quality. Dear friends, Over the years we have introduced a variety of measures to ensure our strict gluten free standards are met. We inspect all farm deliveries, use a dedicated gluten free production facility and employ R5-ELISA gluten testing in our quality control laboratory. Knowing that we're providing safe and delicious gluten free foods that you and your family can trust makes it all worth the effort. To your good health, Bob Moore. bobsredmill.com. For information and recipes, visit bobsredmill.com. Resealable package.

Garbanzo Bean Flour, Potato Starch, Tapioca Flour, Whole Grain Sorghum Flour, Fava Bean Flour.

How To Use This Product: You can replace wheat flour with Bob's Red Mill gluten free all - purpose baking flour in a variety if recipes. We recommended that you add xanthan gum for best results when substituting gluten free all purpose baking flour (see chart below). Yeasted breads are a little more difficult and may require eggs, vinegar and possibly more liquid to add to the recipe. Baked Good: Cookies - Quantity of Xanthan Gum to Use: 1/4 tsp per cup of flour; Baked Good: Cakes - Quantity of Xanthan Gum to Use: 1/2 tsp per cup of flour; Baked Good: Muffins and Quick Breads - Quantity of Xanthan Gum to Use: 3/4 tsp per cup of flour; Baked Good: Breads - Quanitiy of Xanthan Gum to Use: 1 to 1 1/2 tsp per cup of flour; Baked Good: Pizza Crust - Quantity of Xanthan Gum to Use: 2 tsp per cup of flour. Use the quantities suggested of xanthan gum per cup of flour used. For example, if you are making cookies with 3 cups of flour, you would add 3/4 tsp of xanthan gum. Vanilla Coconut Pound Cake: Sarena Shasteen created the recipe for this scrumptious cake. Cake: 1 cup Bob's Red Mill Gluten Free All-Purpose Flour, 1/4 cup Bob's Red Mill Organic Coconut Flour, 1/4 cup Brown Rice Flour, 2 tsp Baking Powder, 1/4 tsp Salt, 1/2 cup Sugar, 1/3 cup coconut oil, 2 eggs, 1 tsp vanilla extract, 12 oz vanilla or plain coconut yogurt. Glaze: 1 1/2 cups Powdered Sugar, 1-3 Tbsp Water. Cake: Preheat oven to 350 degrees F. Spray a 9 x 5-inch loaf pan with nonstick spray. Sift together flours, baking powder and salt. Set aside. Cream sugar and coconut oil until well blended. Add eggs and vanilla and mix until incorporated. Add dry ingredients to sugar mixture, alternating with yogurt, and mix until well combined. Pour into prepared pan, smooth top and bake until lightly golden and a toothpick comes out clean, about 40-50 minutes. Allow to cool for 5 minutes in the pan and then remove from pan to cool completely on a wire rack. Glaze slightly warm cake. Cool completely before slicing. Glaze: Add water as needed, 1 tablespoon at a time, to the powdered sugar and stir well to make a thick glaze. Makes 1 Loaf.

Store in a cool, dry place. Keeps best sealed for freshness.

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