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Bob's Red Mill Gluten Free Non-GMO Super-Fine Almond Flour Description
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One, 16oz resealable pouch
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Gluten Free; Non-GMO Project Verified; Vegan; Vegetarian; Paleo Friendly.
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As a general rule of thumb, you can replace 25% of the all-purpose flour in your baking recipes with almond flour to add texture and flavor and reduce the total carbohydrates.
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Manufactured in a dedicated gluten free facility; R5-ELISA tested gluten free
Almond Flour is simply skinless, blanched almonds that have been finely ground. Great for gluten free and paleo baking!
Reasons to Love Almond Flour:
- Super-Fine Almond Flour
- From Blanched Whole Almonds
- Great for Baking
- Sourced Non-GMO Pledge
- Paleo Friendly
- Gluten Free
- Grain Free
Directions
Store in a cool, dry place. Keeps best refrigerated or frozen after opening.
Free Of
Gluten, GMOs, grains.
*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. (13 g)
Servings per Container: About 35
| Amount Per Serving | % Daily Value |
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| Calories | 80 | |
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| Total Fat | 6 g | 8% |
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| Saturated Fat | 0 g | 0% |
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| Trans Fat | 0 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 0 mg | 0% |
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| Total Carbohydrate | 3 g | 1% |
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| Dietary Fiber | 2 g | 7% |
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| Total Sugars | 1 g | |
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| Includes Added Sugars | 0 g | 0% |
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| Protein | 3 g | |
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| Vitamin D | 0 mcg | 0% |
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| Calcium | 36 mg | 2% |
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| Iron | 1 mg | 6% |
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| Potassium | 105 mg | 2% |
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Other Ingredients: Blanched almonds.
Contains: Tree Nuts (almonds).
Manufactured in a facility that also uses tree nuts and soy.
Tested and confirmed Gluten Free in the quality control laboratory.
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.
Reviews
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Gluten-Free Carrot Cake with Vegan Lemon Mascarpone Cream
Welcome spring or celebrate
Easter or
Passover with this healthier, gluten-free version of a classic layered carrot cake. It’s super moist and flavorful, with a melt-in-your-mouth texture made even more special with a luscious
vegan lemon mascarpone cream. The soft, crumbly cake, with its rich flavors of cinnamon, carrot and coconut, marries perfectly with the tart taste and creamy texture of the frosting. Raise a fork and celebrate hope, renewal and deliciousness!
Carrot Cake with Vegan Lemon Mascarpone Cream
Dry
- 3.2 oz. gluten-free oat flour
- 3.2 oz. brown rice flour
- 3.2 oz. almond flour
- 3 Tbsp. potato starch
- 1/3 cup shredded coconut
- 1-1/2 tsp. cinnamon powder
- 1-1/4 tsp. aluminum-free baking powder
- 3/4 tsp. baking soda
- 1/8 tsp. Himalayan pink salt
Wet
- 6 oz. grated carrot
- 5 oz. coconut sugar (or regular sugar)
- 1/2 cup vegetable oil
- 7 Tbsp. non-dairy milk
- 3 Tbsp. flaxseed meal
Other
Lemon mascarpone cream
- 1 can (13.5 oz.) coconut whipping cream
- 1/2 lb. silken tofu
- 4 Tbsp. maple syrup
- 3-4 tsp. lemon juice
- Zest of 1 lemon
- 1 Tbsp. melted coconut oil
- Preheat oven to 380 degrees F. Line quarter sheet cake pan with parchment paper.
- In large bowl, combine flaxseed meal and 7-1/2 Tbsp. water and set aside until thickened.
- To bowl, add oil and milk and whisk well. Add rest of wet ingredients and mix well.
- To same bowl, add all dry ingredients and mix well.
- Add white vinegar and mix.
- Pour batter into prepared pan and smooth down evenly.
- Bake 15 minutes at 380 degrees F, then reduce to 360 degrees F and continue to bake 10 more minutes or until toothpick inserted in center comes out clean.
- Allow to cool completely, wrap and refrigerate overnight.
- Wrap tofu in several layers of paper towel, place between plates and add weight on top. Let drain overnight in refrigerator.
- Chill coconut whipping cream overnight in refrigerator.
- Set out mixing bowl. Open can of coconut cream and scoop out solidified cream on top and place in bowl. With electric hand mixer, beat until whipped.
- Add remaining mascarpone ingredients and continue to beat until smooth. (Note: Drained tofu weighs about half as much as solidified cream.)
- Cut chilled cake into two equal halves, place one half on plate and carefully spread lemon mascarpone cream on top. Place other half of cake on top and spread with more cream. Pipe with remaining cream. (Note: Because the cake is crumbly, if necessary, cut it crosswise and join pieces together on plate.)
- Chill at least 30 minutes before serving.
Get the quality ingredients you’ll need to create this cake!
