Bob's Red Mill, Кукурузная мука, без глютена, 24 унции (680 г)

  • ₴886



  • Whole Grain
  • Premium Quality
  • Wheat Free
  • Dairy Free
  • Stone Ground
  • Whole Grain
  • You Can See Our Quality
  • 100% Whole Grain - 33 g or More Per Serving
  • Eat 48 g or More of Whole Grains Daily
  • Kosher
  • Our stone ground, whole grain cornmeal makes cornbread with a superb flavor and texture. This medium grind, gluten free cornmeal also works well for breading and creates delightfully crunchy cornmeal pancakes.

    Bob's Red Mill products labeled Gluten Free are batch tested in our quality control laboratory. We use an ELISA Gluten Assay test to determine if a product is gluten free.

    Nothing hits the spot like hot Cornbread for breakfast, lunch or dinner. And nothing makes better Cornbread than Bob's Red Mill 100% Stone Ground Gluten Free Cornmeal.

    Рекомендации по применению

    Gluten Free Cornbread

    Makes 12 servings.

    Liquid Ingredients
    2 large Eggs, lightly beaten, at room temperature
    1 cup Milk, at room temperature
    1/3 cup Canola oil

    Dry Ingredients
    1/2 cup Bob's Red Mill Tapioca Flour
    1/2 cup Bob's Red Mill Potato Starch
    1/4 cup Bob's Red Mill Sorghum Flour
    1 cup Bob's Red Mill GF Cornmeal
    1/3 cup Granulated Sugar
    2 tsp Baking Powder
    1 tsp Xanthan Gum
    1 tsp Sea Salt

  • Preheat oven to 350°F. Generously grease 8-inch round or square nonstick pan. Or, use 10-inch cast-iron skillet. Set aside.
  • In large bowl, beat liquid ingredients with electric mixer on low speed until thoroughly blended.
  • In a separate bowl, whisk together dry ingredients until thoroughly blended. With mixer on low speed, gradually beat in dry ingredients until thoroughly blended and mixture thickens slightly. Batter will be consistency of thick cake batter. Spread evenly in pan.
  • Bake 25 to 30 minutes, or until top is firm and edges are lightly browned. Serve warm.
  • Другие ингредиенты

    Цельная зерновая кукуруза.

    Изготовлен на объекте, который также использует орехи и сою.


    Gluten Free Cornbread

    Makes 12 servings.

    Liquid Ingredients
    2 large Eggs, lightly beaten, at room temperature
    1 cup Milk, at room temperature
    1/3 cup Canola oil

    Dry Ingredients
    1/2 cup Bob's Red Mill Tapioca Flour
    1/2 cup Bob's Red Mill Potato Starch
    1/4 cup Bob's Red Mill Sorghum Flour
    1 cup Bob's Red Mill GF Cornmeal
    1/3 cup Granulated Sugar
    2 tsp Baking Powder
    1 tsp Xanthan Gum
    1 tsp Sea Salt

  • Preheat oven to 350°F. Generously grease 8-inch round or square nonstick pan. Or, use 10-inch cast-iron skillet. Set aside.
  • In large bowl, beat liquid ingredients with electric mixer on low speed until thoroughly blended.
  • In a separate bowl, whisk together dry ingredients until thoroughly blended. With mixer on low speed, gradually beat in dry ingredients until thoroughly blended and mixture thickens slightly. Batter will be consistency of thick cake batter. Spread evenly in pan.
  • Bake 25 to 30 minutes, or until top is firm and edges are lightly browned. Serve warm.

  • Дополнительные факты
    Размер порции: 1/4 чашки (43 г)
    Порций в контейнере: около 16
    Количество на порцию % Дневная стоимость*
    Калории 110
    Калории от жира 10
    Всего жиров 1 г 2%
    Насыщенный жир 0 г 0%
    Транс-жир 0 г
    холестерин 0 мг 0%
    натрий 10 мг 0%
    Всего углеводов 23 г 8%
    Диетическое волокно 5 г 20%
    Sugars 0 г
    белка 2 г
    Витамин А 0%
    кальций 1%
    Витамин С 0%
    Железо 6%
    * Процент дневной нормы основаны на диете в 2000 калорий. Ваши дневные значения могут быть выше или ниже в зависимости от ваших потребностей в калориях.
    Калории: 2000 2500
    Всего жиров Меньше, чем 65 г 80 г
    Сидел. Жир Меньше, чем 20 г 25 г
    Cholest Меньше, чем 300 мг 300 мг
    натрий Меньше, чем 2400 мг 2400 мг
    Всего карбюратор. 300 г 375 г
    волокно 25 г 30 г

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