Higher Harvest by H‑E‑B Gluten-Free All-Purpose Flour

1 lb

$3.62 each($0.23 / oz)

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

If you're looking for a 1:1 substitute for wheat flour, try Higher Harvest by H-E-B Gluten-Free All-Purpose Flour. Not only is it ideal for gluten-free, vegan and carb-conscious diets, this pantry essential is useful for making all kinds of gluten-free baked goods. Check out our chocolate chip cookie recipe below!

• 1 lb of gluten-free all-purpose flour
• 1:1 substitute for wheat flour
• Useful for making gluten-free baked goods
• Good for carb-conscious diets
• Vegan

Highlights

Nutrition Facts
about 15 servings per container
Serving Size
1/4 cup (30g)
- Amount Per Serving
  Calories
  110
- % Daily Value^*
- Total Fat
  0g
  0%
- Saturated Fat
  0g
  0%
- Trans Fat
  0g
- Cholesterol
  0mg
  0%
- Sodium
  0mg
  0%
- Total Carbohydrate
  25g
  9%
- Dietary Fiber
  1g
  4%
- Total Sugars
  0g
- Includes Added Sugars
  0g
  0%
- Protein
  2g
- Vitamin D
  0mcg
  0%
- Calcium
  0mg
  0%
- Iron
  0mg
  0%
- Potassium
  0mg
  0%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Rice Flour, Tapioca Starch, Tapioca Pearl Flour, Gum Arabic, Xanthan Gum.
Allergens and safety warnings
Manufactured in a facility that processes tree nuts. Store in a cool, dry place.
Gluten-Free Chocolate Chip Cookies
Makes 3 dozen.

Ingredients:

2 sticks of unsalted room-temperature butter
1-½ cups brown sugar
2 eggs
1 tsp vanilla extract
½ tsp salt
1 tsp baking soda
2-½ cups of gluten-free all-purpose flour
8 oz chocolate chips

With a hand mixer in a large bowl or in a stand mixer with a paddle attachment, beat butter until creamy. Add sugar and mix until combined. Add the eggs one by one, mixing in between additions. Mix in the vanilla extract. In a medium bowl, whisk together baking soda, gluten-free all-purpose flour and salt. Add the dry ingredients to the butter mixture and mix until just combined. Fold in the chocolate chips. Refrigerate dough for 20 minutes. Preheat oven to 325°F. Form the chilled dough into balls the size of golf balls. Place them on a parchment-lined baking sheet, leaving at least 3" between each ball. Slightly press each ball to form a thick disc. Place cookies in oven and bake for 12 - 16 minutes or until golden-brown. Cool for 10 minutes on a wire rack and enjoy.