Bette's Featherlight Flour Blend
The Authentic Foods Bette’s Gourmet Featherlight Rice Flour Blend is a unique blend of flours developed by Bette Hagman, author of the book, The Gluten-Free Gourmet Bakes Desserts. It is a fabulous gluten free all purpose flour blend for baking desserts.
3 lb. Package
Ingredients: Rice flour, corn starch, tapioca flour, potato flour
Serving Size (40g),Serving
Amount Per Serving: Calories 140,Calories from Fat 0,Total Fat 0g(0% DV),Saturated Fat 0g(0% DV),Trans Fat 0g,Cholesterol 0mg(0% DV),Sodium 0mg(0% DV),Total Carbohydrate 36g(12% DV),Dietary Fiber 0g(0% DV),Sugars 0g,Protein 1g,Vitamin A (0% DV),Vitamin C (0% DV),Calcium (0% DV),Iron (2% DV)
made brownies with this flour blend. This is what she said in regards to her brownies:
"There are a couple secrets that make these brownies so rich and fudgy. First, I use Authentic Foods Bette's Featherlight Rice Flour Blend for the gluten free flour. This flour is super-fine and makes the dough extra creamy and smooth and leaves no funky taste. All you taste is rich chocolate!"
- Veg Mom
I have used their various gluten free flours for many years and have always been satisfied with the result.
From: Kenneth A. Robbins Leesburg, FL
Bette Hagman's products are the best! Try the recipes on the bags for best results. Greatest flour (I'm gluten free) - makes wonderful banana bread.
From: Pm Mares Golden, CO
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Banana Nut Cake
Makes 6 to 8 servings
1 cup 2 tablespoons Authentic Foods Bette’s Gourmet Featherlight Rice Flour Blend
1/2 teaspoon Authentic Foods Xanthan Gum
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon Egg Replacer
1/4 teaspoon salt
1 large ripe banana mashed
3 tablespoons buttermilk
1 1/2 teaspoons lemon juice
1/4 cup (1/2 stick) margarine
2/3 cup sugar
1 teaspoon vanilla
1/4 cup chopped pecans or walnuts
Preheat oven to 350 degrees Fahrenheit. Grease an 8 inch round cake pan. Set aside.
In a medium bowl, whisk together the Authentic Foods Bette’s Gourmet Featherlight Rice Flour Blend, Authentic Foods Xanthan Gum, baking powder, baking soda, egg replacer and salt.
In a second bowl, blend the buttermilk, lemon juice and the mashed banana.
In another bowl, cream the margarine and sugar. Then add the eggs, one at a time, beating until smooth and fluffy. Add the vanilla, 1/2 of the flour mixture and 1/2 of the banana blend. Beat until smooth. Repeat with the second half. Beat approximately 1 minute. Stir in the nuts and pour into the prepared pan and bake for approximately 30 minutes or until a tester comes out clean and the edges of the cake separate slightly from the pan. Cool before serving. Top with whipped cream and fresh banana slices or ice with your favorite icing.
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