Arrowhead Mills Organic Tapioca Flour Gluten Free Description
Arrowhead Mills® brand was born in the Texas Panhandle back in 1960. We've grown, but we haven't changed how we do things. We're still using our same trusted milling process and building long-term relationships with our organic growers, working with them face-to-face, day-to-day. Hard work, honesty, kindness, and business with a handshake - that's our process.
That's the Arrowhead way.
It's how we bring the awesome goodness of the land to your table, and we're real proud of it.
Directions
Store in a cool dry place.
Free Of
Gluten, GMOs, fat, sodium.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 2 Tbsp. (12 g)
Servings per Container: About 42
| Amount Per Serving | % Daily Value |
|
| Calories | 40 | |
|
| Calories from Fat | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 10 g | 3% |
|
| Dietary Fiber | 0 g | 0% |
|
| Sugars | 0 g | |
|
| Protein | 0 g | |
|
| Vitamin A | | 0% |
|
| Vitamin C | | 0% |
|
| Calcium | | 0% |
|
| Iron | | 0% |
|
Other Ingredients: Organic tapioca flour.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Almond Lemon Coconut Cake
[vc_row][vc_column][vc_column_text]Light and fluffy, with hints of bright citrus flavor, this naturally sweet lemon coconut cake comes together with super fine gluten-free almond flour, pure maple syrup, shredded coconut and fresh lemon zest. Perfectly moist, with a bit of tropical flair, it’s a crowd-pleasing dessert for springtime (or anytime!), whether you follow a special diet or not.
Almond Lemon Coconut Cake
- 2 cups finely ground almond flour (sifted)
- 1/3 cup tapioca flour
- 1/3 cup shredded unsweetened coconut
- 1/3 cup pure maple syrup
- 1/4 cup avocado oil
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1 Tbsp. fresh lemon juice
- 2 Tbsp. lemon zest
- 3 large eggs
Optional
- 1/2 cup sliced almonds
- Dusting powdered sugar
- Preheat oven to 350 degrees F. Prepare 8-inch round cake pan by lightly greasing and line bottom with parchment paper.
- In large bowl, whisk together almond flour, tapioca flour, shredded coconut, baking powder, baking soda and salt.
- In separate medium bowl, whisk eggs, maple syrup, olive oil, lemon juice, lemon zest, vanilla and almond extract until smooth.
- Add wet ingredients to the dry ingredients and stir until just combined. Avoid overmixing.
- Pour batter into prepared cake pan and smooth top. Top with sliced almonds, if using. Bake 30-35 minutes or until toothpick inserted in center comes out clean.
- Let cake cool in pan for 10 minutes, then transfer to wire rack to cool completely. Do not slice cake until it has completely cooled.
- Dust top with powdered sugar prior to serving, if desired.
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