PRODUCT INFORMATION SHEET
Product Name: GLUTEN FREE ALL PURPOSE FLOUR Revised 03/25/15
Product UPC#: 0-71518-02180-1
Shelf Life of Product: 18 MONTHS
Code Date Location on Package: ON THE BOTTOM OF THE BOX
Ingredients: BROWN RICE FLOUR, TAPIOCA STARCH, CORNSTARCH
Certifications:
• Kosher-Orthodox Union Parve Certified
•Gluten Free
•Celiac Sprue Association
• Non-GMO Verified
• Whole Grain Stamp 50%+
Health Information:
• No Fat
•Sodium Free
•No Trans Fat
•No Sugar
•No Cholesterol
•Wheat Free
•Non-GMO
Allergen Information:
•Wheat Free
•Gluten Free
•Egg Free
•Soy Free
•Produced in a peanut free environment
•Shared equipment with Corn
Country of origin:
USA
Storage recommendation:
•Dry product may be stored at room temperature, in refrigerator, or in freezer at least until the code date on the package.
•Prepared product should be consumed within 1 week of preparation, 2-3 days if stored in refrigerator.Otherwise suggest putting in freezer
What to look for if product is bad:
•Dry product: lumps, clumping, infestation and atypical odor.
•Prepared product: Mold or discoloration
Product uses (i.e. as an ingredient, cooked, raw):
•Used as an ingredient in baked goods
Nutritional Benefits:
•Insoluble Fiber 1 gram
•Dietary Fiber 3% of recommended daily intake
•Iron 2% of recommended daily intake
•15grams Whole grain
Product Specific questions:
How can I be sure it is gluten free?
Certified Gluten Free by the Celia Sprue Association to be 5ppm. It is produced in a gluten free environment on a dedicated line. Batches are tested used Elisa Gluten Assay test.
Is it considered whole grain?
Yes, 25g per serving. The brown rice flour is whole grain.
Is the GF All Purpose Flour stone ground?
No it is not.
Can the GF All Purpose Flour be used in the bread machine?
Yes, if your machine has a gluten free cycle. Gluten free breads cannot take the kneading that a yeast bread requires.
Can the GF All Purpose Flour be used in our GF recipes as a replacement ingredient?**
Yes, it should be able to be used in your recipes that ask for gluten free flour.
You will need to use 1/4 tsp Xanthan Gum per cup of flour for cookies and quick breads
and 1/2 tsp. for each cup for yeast bread
How do I store finished GF products? Should I freeze or refrigerate them to keep them from drying out?
Refrigerate no longer than 2 days. Suggested method is freezing leftovers.
Can it replace wheat flour cup for cup?
Depends on the recipe.
Can egg substitutes (egg whites, milled flaxseed) be used in place of an egg with GF recipes?
Substitute no more than one egg.
Can you fry with it?
Yes, but it turns brown quickly.