GLUTEN FREE ALL PURPOSE FLOUR INGREDIENTS: White Rice Flour, Tapioca Starch, Sorghum Flour, Sweet White Rice Flour, xanthan gum [xanthan is an effective natural emulsifier] COUNTRY OF ORIGIN: USA
GERBS ALLERGY STATEMENT
We are a dedicated top 14 food allergen Free product line & facility; however if you or a loved one has an allergy(ies) to any Gerbs product, please email or call us (401-231-5181) first before ordering, so that we can answer any questions and talk about your options: email@example.com
Our facility and entire product line is free from: gluten, wheat, peanuts, tree nuts, soy, beans, lentils, beans, dairy/milk, eggs, sesame, shellfish, crustacean, fish, and mustard. As well, Gerbs are Non-GMO, vegan, kosher, sulfur dioxide free, herbicide and pesticide free. Please understand most of our product are produced and packaged on shared but dedicated equipment, right here in our factory headquarters in Johnston, Rhode Island. If you have an allergy to one of our products or ingredients, do not order, please give us a call (401) 231 5181 or send us an email: firstname.lastname@example.org
A Gluten-Free diet is one that excludes most grains, and it is recommended for people who have Celiac Disease or gluten sensitivity. Gluten is a protein found in some grains, such as wheat, rye and barley. Gluten makes bread products chewy and gives them an elastic quality, so it is important to the making of baked goods. Gerbs Gluten-Free Flour safely replicates that elastic quality. Those following a gluten-free diet avoid not just flour milled from these grains, but any of their derivatives, which can sometimes be surprising: some brands of vanilla extract contain gluten, for instance.
Baking gluten-free can be tricky. For best results, follow gluten-free recipes from a trusted source; and use the ingredients called for, rather than substitutes.
GLUTEN FREE BAKING IS A LEARNING CURVE
Often, gluten-free cake batters will be looser than you may be used to, as they often contain more liquid than their standard counterparts. Cakes may also bake longer and lower than the traditional ones you’re used to. Here’s some Great News! You can’t over-mix Gluten-Free batter. There’s no gluten in there to get gummy and heavy, so you’re safe to run that mixer for half an hour and your cake will still turn out well!
G.F. baked goods however, are very sensitive once cooked. If you bake something gluten-free, it may fall apart if you move it before it is completely cool. Parchment-line cake pans or bake in a springform, then let the cake cool completely before removing it to a rack. Let cookies cool on the sheet pan. One more little tick of gluten-free baked goods: storage. They don’t refrigerate well or last as long. Store baked goods at room temperature or freeze them as soon as they are completely cool.
STORAGE OF GERBS
We strongly recommend storing in an airtight container in a cool, dark environment like a pantry or kitchen cabinet, away from direct exposure to sunlight or excessive heat like an oven. The amount of times you open the container and let in the harmful effects of oxygen will only increase the likelihood of rancidity; thus we encourage you to not empty more than 1 pound of product at a time. Gerbs can be frozen too, but we do not recommend it, because the cell structures will change as the product thaws out!