Description

• Certified Gluten-Free
• Whole Grain
• Resealable Bag
• Your Guide To A Life Well Lived™
• Kosher Parve
• USDA Organic
• Non GMO Project Verified
• Certified Organic by Quality Assurance International (QAI)

A Better Way to Bake

Figuring out what works for your body is empowering, but getting there can be challenging. For over 60 years, Arrowhead Mills has inspired, educated, and supported millions to live well-balanced lifestyles. We make eating well easy with a wide variety of essential foods that fuel your day deliciously. Nurturing the organic movement while nourishing strong and able bodies, Arrowhead Mills is your guide to a life well lived.

Great As: 

Substitute for white all-purpose flour 1:1 ratio.

Expiration Date

UPC

Ingredients

Organic rice flour, organic brown rice flour, organic tapioca flour, organic millet flour, organic inulin, xanthan gum.

Suggested Use

Gluten-Free Oatmeal Raisin Cookies*

Yields 36-48 cookies

• 1 1/2 Cup Arrowhead Mills® Gluten Free All-Purpose Flour 
• 1 Tsp Baking Soda 
• 1 Tsp Ground Cinnamon 
• 1/2 Tsp Salt (optional) 
• 1/2 Cup + 6 Tbsp Butter, Softened
• 3/4 Cup Brown Sugar 
• 1/2 Cup Granulated Sugar 
• 2 Egg 
• 1 Tsp Vanilla 
• 3 Cups Oats (quick or old fashioned, uncooked) 
• 1 Cup Raisins

Heat oven to 350ºF. Combine flour, baking soda, cinnamon and salt. 

Separately cream together butter, granulated sugar and brown sugar. Add eggs and vanilla. Mix well. Add flour mixture. Continue mixing until well blended. Add oats and raisins and continue mixing until uniformly distributed. 

Drop heaping tablespoons of dough onto un greased cookie sheet lined with parchment paper. Bake for 10-12 minutes† or until golden brown. 

Remove from the oven and let cool for 1 minute before moving cookies to a wire cooling rack.

Gluten-Free Chocolate Cake*

Yields 1 cake

• 1 1/2 Cup Arrowhead Mills® Gluten Free All-Purpose Flour 
• 2/3 Oil
• 1 1/3 Cup Water
• 4 Large Eggs
• 1Tbsp Vanilla Extract
• 1 1/2 Cup Granulated Sugar
• 2 1/2 Tsp Baking Powder
• 1 Tsp Salt
• 1 Cup Cocoa Powder

Preheat oven to 350ºF. Lightly oil two 9-inch round pans or one 13 × 9 inch pan. 

In a medium mixing bowl, combine oil, water, eggs, and vanilla. Mix until combined. 

In a separate bowl, combine sugar, gluten-free flour, baking powder, salt, and cocoa powder. Mix until combined. 

Gradually add dry ingredient mixture to the wet mixture. Once all your dry ingredients are added, scrape the bowl. Mix on medium speed for 2 minutes. Batter should be smooth. 

Pour batter into prepared baking pans. Bake 34-38 minutest for 9-inch pans and 45-50 minutes† for 13 × 9 in pan, or until toothpick inserted into center comes out clean. 

*Ensure that all ingredients in recipe are gluten-free. 

†Directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted.

Warnings

Filled by weight, not by volume. Some settling may occur.

Store in a cool dry place.

Flour is raw. 

Do not eat raw flour, dough or batter. 

Please cook fully before enjoying.