10 g Whole grains per 30 g serving.

Certified Gluten-Free. Whole Grain: 10 g or more per serving. Eat 48 g or more of whole grains daily. WholeGrainsCouncil.org.

Non GMO Project Verified. nongmoproject.org.

New look! Same ingredients! 1-For-1 wheat flour replacement. We promise that delicious scratch baking will be back in your life! Our flour blend will work perfectly as a one-for-one replacement for wheat flour in most recipes. Pamela's Products have been formulated and produced to be wheat-free and gluten-free, and manufactured in a gluten-free certified facility.

Brown Rice Flour, Tapioca Starch, White Rice Flour, Potato Starch, Sorghum Flour, Arrowroot Starch, Guar Gum, Sweet Rice Flour, Rice Bran

Classic Chocolate Chip Cookies: Yield Approx 48 Cookies. 2-1/4 cups All-Purpose Flour Artisan Blend. 3/4 tsp baking soda. 1 tsp salt. 16 TBSP butter. 1 cup white sugar. 1 cup packed light brown sugar. 1 tsp vanilla. 2 eggs, large. 2 cups semi-sweet chocolate chips. Optional: 1 cup chopped walnuts. Allergen Options: For dairy-free, use 16 TBSP very cold butter alternative, For egg-free, use equivalent prepared egg replacer. Instructions: Preheat oven to 350 degrees. Grease baking sheets or line with parchment paper. In a large cream the butter, white and brown sugar, and vanilla until beat in eggs. Gradually add flour, baking soda and salt, stirring until well mixed fold in chocolate chips and nuts, if using. Drop dough by the tablespoon onto prepared baking sheets, spacing them about 2 inches apart. Bake for 12 to 15 minutes or until edges start to brown. Banana Nut Bread Yield: 9 inches x 5 inches loaf. 2 cups All-Purpose Flour Artisan Blend. 8 TBSP butter. 1 cup sugar. 1/2 cup packed brown sugar . 2 eggs, large. 1 tsp vanilla. 1 cup mashed ripe banana (about 4 medium bananas). 1/2 cup sour cream or plain Greek Yogurt. 2 tsp baking powder. 1 tsp salt. 1 cup walnuts, chopped. Optional:1/4 tsp nutmeg. Instructions: Preheat oven to 350 degrees . Grease a 9 in x 5 in loaf pan. Beat butter and together until creamy then mix in eggs and vanilla, In a separate bowl, mix together bananas and sour cream or yogurt, and then add it to butter mixture. Add dry ingredients and nuts and mix completely pour into loaf pan. Bake for 60 to 70 minutes, or until toothpick comes out clean. Pie Crust Yield: Two 8 in pie crusts. 2-1/2 cups All-Purpose Flour Artisan Blend. 1 tsp salt. Optional: 1 tsp sugar. 8 TBSP shortening, well chilled. 8 TBSP unsalted butter, well chilled. 1/3 cup ice water. Instructions: Preheat oven to 425 degrees. Grease two 8 in pie pans. Combine dry ingredients in a bowl, or in the tray a stand mixer, if using. Using a pastry blender, fingers, or the paddle attachment of the cold butter and shortening into dry mixture until pea sized crumbs are formed. Added ice and mix until dough can hold together in a ball. If needed, use up to 1 TBSP addition in to divide dough into two balls. Working with one ball at a time, roll out dough between two pieces of plastic wrap to form a 10 in circle. Remove wrap and gently press dough into pie pan. For prebaked shell: bake for 15 minutes at 425 degrees, then turn down oven to 375 degrees and continue baking for 10 to 15 minutes or until brown. Use prebaked or unbaked crust according to individual pie recipe.