Higher Harvest by H‑E‑B Gluten-Free Arrowroot Flour

1 lb

$6.22 each($0.39 / oz)

Aisle 7

Victoria H‑E‑B plus!

6106 N. NAVARRO

Coupon

$3.00

$3 off your basket when you buy $15 of H-E-B, Higher Harvest, H-E-B Organics, Mi Tienda, Hill Country Fare, or Central Market Brand Baking items (located in baking aisle, excludes vegetable and canola oils, & Hill Country Fare spices)

Expires Thursday

Description

If you're looking for a 1:1 wheat flour substitute, try Higher Harvest by H-E-B Arrowroot Flour. It's a gluten-free baking ingredient, useful for whipping up all kinds of your favorite baked goodies. It's made by extracting the starch from tropical tubers, like the Arrowroot plant. Check out our pancake recipe below.

• 1 lb of arrowroot flour
• Gluten-free
• 1:1 wheat flour substitute
• Useful for making baked goods
• Paleo diet-friendly
• Vegan

About Higher Harvest by H-E-B™
We know there's no one-size-fits-all approach to personal wellness. That's why we created our Higher Harvest by H-E-B brand that's tailored to the various lifestyle and dietary needs of you and your family.

Highlights

Nutrition Facts
about 50 servings per container
Serving Size
1 Tbsp (9g)
- Amount Per Serving
  Calories
  30
- % Daily Value^*
- Total Fat
  0g
  0%
- Saturated Fat
  0g
  0%
- Trans Fat
  0g
- Cholesterol
  0mg
  0%
- Sodium
  0mg
  0%
- Total Carbohydrate
  8g
  3%
- Dietary Fiber
  0g
  0%
- Total Sugars
  0g
- Includes Added Sugars
  0g
  0%
- Protein
  0g
  0%
- Vitamin D
  0mcg
  0%
- Calcium
  0mg
  0%
- Iron
  1mg
  6%
- 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
Arrowroot Starch.
Allergens and safety warnings
Manufactured in a facility that processes tree nuts. Store in a cool, dry place.
Almond & Arrowroot Flour Pancakes

Ingredients:
⅔ cup water
3 large eggs
¼ cup melted and cooled butter
2 Tbsp honey
1 tsp pure vanilla extract
2 cups almond flour
¾ cup arrowroot flour
1 tsp cream of tartar
½ tsp baking soda
½ tsp salt

Add water, eggs, melted butter, honey and vanilla in a blender. Blend on high speed until light and frothy, about 30 seconds. Add almond flour, arrowroot flour, cream of tartar, baking soda and salt to blender. Blend on medium speed until smooth and combined. It should be a thick, yet pourable pancake batter. Heat a 12-inch nonstick pan or baking griddle to medium high. Spray with nonstick coating. Add ¼ cup of batter per pancake to the pan or griddle. Cook until the edges are set and the bottom is golden, about 3 - 4 minutes. Flip and cook until the other side is cooked through and golden, about 3 – 4 minutes. Serve while hot with your favorite pancake toppings.