Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sorghum Flour, Tapioca Flour, Xanthan Gum.
Classic Chocolate Chip Cookies: 2 1/4 cups Bob's Red Mill. Gluten Free 1-to-1 Baking Flour. 1 tsp Baking Soda. 2 large Eggs. 1 tsp Salt. 1 cup (2 sticks) Butter, softened. 3/4 cup Sugar. 3/4 cup packed Brown Sugar. 1 tsp Vanilla Extract. 2 cups Chocolate Chips. 1 cup chopped Walnuts (optional). Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. Mix four, baking soda and salt in a small bowl. Set aside. Beat butter, sugar, brown sugar and vanilla extract in a large bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually add four mixture and beat until well blended. Stir in chocolate chips and nuts (if desired). Roll dough into balls, about 2 tablespoons each. Place 2 inches apart on prepared baking sheets. Bake for 11-13 minutes or until golden brown. Cool on baking sheets for 5 minutes. Move to wire rack to cool completely. Makes 36 cookies. Scrumptious Blueberry Muffins: 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour. 2 tsp Baking Powder. 1/2 tsp Salt. 1/2 cup (1 stick) Butter, softened. 1 1/4 cups plus 2 tsp Sugar, divided. 2 large Eggs. 1/2 cup Buttermilk. 1 1/2 cups fresh Blueberries. Preheat oven to 425 degrees F. Grease a muffin pan with butter or nonstick spray or line with paper baking cups. Whisk together flour, baking powder and salt. Set aside. In a large bowl, cream together butter and 1 1/4 cups sugar until light and fluffy, scraping down the sides of the bowl often. Add eggs one at a time, beating well after each addition. Add half the flour mixture and beat until just blended. Beat in buttermilk, then add remaining four mixture and beat until blended. Gently fold the blueberries into the batter. Spoon batter into prepared muffin pan. Sprinkle with remaining 2 teaspoons sugar. Place pan in oven and immediately reduce heat to 375 degrees F. Bake for 30 minutes or until muffins are golden brown. Cool in pan for 5 minutes. Move to wire rack to cool completely. Makes 12 muffins. Bob's Best As Buttermilk Biscuits: 2 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour, plus extra for rolling. 2 1/2 tsp Baking Powder. 1/2 tsp Baking Soda. 2 tsp Sugar. 1 tsp Salt. 1/2 cup (1 stick) Butter, chilled and cut into 1/4 -inch cubes. 2 Eggs. 3/4 cup plus 1 Tbsp Buttermilk, divided Preheat oven to 450 degrees F. Whisk together four, baking powder, baking soda, sugar and salt in a large bowl. Cut in butter with a pastry blender until mixture resembles small pebbles. In a small bowl, whisk together eggs and 3/4 cup buttermilk. Make a well in the center of the flour mixture and pour in the eggs and buttermilk. Stir until a soft dough forms. Dough will be slightly wet. Turn dough out onto a large piece of plastic wrap sprinkled with flour. Sprinkle flour over top of dough and cover with another large piece of plastic wrap. Roll or pat dough to 1/2 -inch thick. Remove top piece of plastic wrap. Fold dough in half from bottom to top, then fold in half again from side to side. Cover dough with plastic wrap and roll or pat to 1-inch thick. Remove top piece of plastic wrap. Cut dough with 3-inch round biscuit cutter, pressing straight down (don't twist). Dip the cutter into flour between each biscuit. Place biscuits on ungreased baking sheet. Brush with remaining 1 tablespoon buttermilk. Bake for 18 minutes, or until tops are golden brown. Remove from oven and cool on baking sheet for 10 minutes before eating. Makes 6 biscuits.
Store in a cool, dry place.
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