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Bob's Red Mill- Gluten Free Hearty Whole Grain Bread Mix
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Bob's Red Mill- Gluten Free Hearty Whole Grain Bread Mix
20oz Bag
Gluten Free Hearty Whole Grain Bread Mix creates bread that’s moist, delicious and bursting with whole grains and seeds. Created with a unique gluten free flour blend, this mix can be made with a bread machine or by hand.
Whole Grain Buckwheat
Buckwheat is one of the healthiest, nuttiest, most versatile whole grains. And despite its name, it is really not related to wheat at all. It is completely gluten-free, high in nutrients, and it has even more fiber than oatmeal.
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Buckwheat is one of the healthiest, nuttiest, most versatile whole grains. And despite its name, it is really not related to wheat at all. It is completely gluten-free, high in nutrients, and it has even more fiber than oatmeal.
Garbanzo Bean Flour
Also known as gram, besan, or garbanzo bean flour, has been a staple in Indian cooking for centuries. Chickpeas are versatile legumes with a mild, nutty taste, and chickpea flour is typically made from a variety called Bengal grams.
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Also known as gram, besan, or garbanzo bean flour, has been a staple in Indian cooking for centuries. Chickpeas are versatile legumes with a mild, nutty taste, and chickpea flour is typically made from a variety called Bengal grams.
Potato Starch
Starch extracted from potatoes. The cells of the root tubers of the potato plant contain starch grains (leucoplasts). To extract the starch, the potatoes are crushed; the starch grains are released from the destroyed cells. The starch is then washed out and dried to powder.
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Starch extracted from potatoes. The cells of the root tubers of the potato plant contain starch grains (leucoplasts). To extract the starch, the potatoes are crushed; the starch grains are released from the destroyed cells. The starch is then washed out and dried to powder.
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Sunflower Seeds
Technically the fruits of the sunflower plant Helianthus annuus. The seeds are harvested from the plant’s large flower heads. They have a mild, nutty flavor and a firm, tender texture.
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Technically the fruits of the sunflower plant Helianthus annuus. The seeds are harvested from the plant’s large flower heads. They have a mild, nutty flavor and a firm, tender texture.
Whole Grain Sorghum Flour
An environmentally responsible crop. It uses fewer natural resources in its production and is the model sustainable crop. It is milled with the entire grain, including the hull, making it a good source of protein and fiber. The darker sorghums, in particular, have high levels of antioxidants, comprised of 3d-anthocyanins, which are unique to sorghum.
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An environmentally responsible crop. It uses fewer natural resources in its production and is the model sustainable crop. It is milled with the entire grain, including the hull, making it a good source of protein and fiber. The darker sorghums, in particular, have high levels of antioxidants, comprised of 3d-anthocyanins, which are unique to sorghum.
Tapioca Flour
A gluten-free flour made from the starch of cassava root. It’s best know for the thick, chewy texture it lends to gluten-free baked goods, but also works well as an allergy-friendly thickener for sauces, soups, puddings, and stews.
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A gluten-free flour made from the starch of cassava root. It’s best know for the thick, chewy texture it lends to gluten-free baked goods, but also works well as an allergy-friendly thickener for sauces, soups, puddings, and stews.
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Cocoa Powder
Contains primarily cocoa solids, with only about 10 to 15 percent cocoa butter. It is made by crushing cocoa beans and removing the fat or cocoa butter. Cocoa powder is not the same thing as instant cocoa mix, which, when combined with hot water or milk, instantly produces a mug full of hot cocoa.
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Contains primarily cocoa solids, with only about 10 to 15 percent cocoa butter. It is made by crushing cocoa beans and removing the fat or cocoa butter. Cocoa powder is not the same thing as instant cocoa mix, which, when combined with hot water or milk, instantly produces a mug full of hot cocoa.
dried molasses
includes:
Molasses
A sweetener that is formed as a byproduct of the sugar-making process. First, sugar cane or sugar beets are crushed, and the juice is extracted. The juice is then boiled down to form sugar crystals, which are removed from the liquid. Molasses is the thick, brown syrup left after the sugar has been removed from the juice. This process is repeated several times, and each time a different type of molasses is produced.
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A sweetener that is formed as a byproduct of the sugar-making process. First, sugar cane or sugar beets are crushed, and the juice is extracted. The juice is then boiled down to form sugar crystals, which are removed from the liquid. Molasses is the thick, brown syrup left after the sugar has been removed from the juice. This process is repeated several times, and each time a different type of molasses is produced.
Maltodextrin
A polysaccharide (many carbohydrates joined together in a molecular chain) that is used as a food additive. It is produced from vegetable starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder.
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A polysaccharide (many carbohydrates joined together in a molecular chain) that is used as a food additive. It is produced from vegetable starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder.
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Xanthan Gum
A polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
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A polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
Sea Salt
Made by evaporating salt water. It is mostly composed of sodium chloride. It is minimally processed, so it contains trace amounts of minerals, including potassium, iron, and calcium.
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Made by evaporating salt water. It is mostly composed of sodium chloride. It is minimally processed, so it contains trace amounts of minerals, including potassium, iron, and calcium.
Potato Flour
Made from potatoes including their skins. The potatoes are cooked, then dried and ground finely. It can be used as a thickener to some degree, though it does not thicken as well as potato starch and it is heavier in weight than potato starch.
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Made from potatoes including their skins. The potatoes are cooked, then dried and ground finely. It can be used as a thickener to some degree, though it does not thicken as well as potato starch and it is heavier in weight than potato starch.
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Onion Powder
Dehydrated, ground onion that is commonly used as a seasoning. It is a common ingredient in seasoned salt and spice mixes.
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Dehydrated, ground onion that is commonly used as a seasoning. It is a common ingredient in seasoned salt and spice mixes.
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Guar Gum
Also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in food, feed, and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
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Also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in food, feed, and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
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Soy Lecithin
A food additive that comes from several sources–one of them being soy. It is generally used as an emulsifier or lubricant when added to food, but also has uses as an antioxidant and flavor protector.
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A food additive that comes from several sources–one of them being soy. It is generally used as an emulsifier or lubricant when added to food, but also has uses as an antioxidant and flavor protector.
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