GLUTEN FREE ALL PURPOSE FLOUR INGREDIENTS: White Rice Flour, Tapioca Starch, Sorghum Flour, Sweet White Rice Flour, xanthan gum [xanthan is an effective natural emulsifier] COUNTRY OF ORIGIN: USA

ALLERGY STATEMENT

Although we are a dedicated 14 Free product line & facility, if you have an allergy(ies) to any Gerbs ingredients, please email us first before ordering, so that we can answer any questions and talk about your options: sales@mygerbs.com

NOTE: For maximum freshness, store your gluten free all purpose flour in an airtight container in the freezer.

A Gluten-Free diet is one that excludes most grains, and it is recommended for people who have Celiac Disease or gluten sensitivity. Gluten is a protein found in some grains, such as wheat, rye and barley. Gluten makes bread products chewy and gives them an elastic quality, so it is important to the making of baked goods. Gerbs Gluten-Free Flour safely replicates that elastic quality. Those following a gluten-free diet avoid not just flour milled from these grains, but any of their derivatives, which can sometimes be surprising: some brands of vanilla extract contain gluten, for instance.

Baking gluten-free can be tricky. For best results, follow gluten-free recipes from a trusted source; and use the ingredients called for, rather than substitutes.

GLUTEN FREE BAKING IS A LEARNING CURVE
Often, gluten-free cake batters will be looser than you may be used to, as they often contain more liquid than their standard counterparts. Cakes may also bake longer and lower than the traditional ones you’re used to. Here’s some Great News! You can’t over-mix Gluten-Free batter. There’s no gluten in there to get gummy and heavy, so you’re safe to run that mixer for half an hour and your cake will still turn out well!

G.F. baked goods however, are very sensitive once cooked. If you bake something gluten-free, it may fall apart if you move it before it is completely cool. Parchment-line cake pans or bake in a springform, then let the cake cool completely before removing it to a rack. Let cookies cool on the sheet pan. One more little tick of gluten-free baked goods: storage. They don’t refrigerate well or last as long. Store baked goods at room temperature or freeze them as soon as they are completely cool.