Gluten‑Free All‑Purpose Baking Flour
Default unit: pcs · Less common product
Description
Gluten‑free all‑purpose flour is a blend of rice, tapioca, potato starch and other gluten‑free grains that can replace wheat flour in baking. It has a neutral flavor and works well for breads, cakes, pancakes and other recipes that require a versatile texture.
Nutrition
(per 100g)
Vitamins & minerals
Iron, thiamine (B1), riboflavin (B2), niacin (B3)
How to choose
Look for a blend without added sugar, containing xanthan or guar gum for better texture, and ensure the product is certified gluten‑free.
How to store
Keep in a sealed package in a cool, dry place; after opening, store in the refrigerator or freezer to maintain freshness.
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