Bob's Red Mill
Bob's Red Mill Farine de cuisson tout usage sans gluten
1,25 kg
Bob's Red Mill Gluten Free All Purpose Baking Flour is rated
out of
5 by
6.
13,49 $
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Description
Livraisons et retours
La farine de boulangerie tout usage sans gluten est idéale pour les personnes sensibles au gluten. Cette farine peut être transformée en délicieux produits de boulangerie faits maison comme des gâteaux, des biscuits, des pains et des produits pour le petit déjeuner, muffins, crêpes et gaufres. Ce mélange est le préféré des boulangers amateurs et comme professionnels.
Caractéristiques :
Caractéristiques :
- Sans gluten
- Sans OGM
- Cachère
Avertissement : Produit dans une installation qui traite également les noix, le soja et les graines de sésame.
Points forts
- Malheureusement, en raison de la nature de cet article, nous ne pouvons accepter aucun retour.
Rated 5 out of
5
by
Megan from
This four is great for those of us that have to reduce wheat and/or gluten. IâÂÂve used it for baking multiple items and everything has turned out well when other gluten free flours have not.
Date published: 2019-12-29
Rated 5 out of
5
by
chey77 from
Love this Flour
This is great for my gluten free brownies which are a favorite with my celiac and non celiac friends. I have also used this flour to make shortbread cookies.
Date published: 2021-07-17
Rated 5 out of
5
by
JanT from
Love Bob's Red Mill
I use many of the Bob's GF flour products, but the all purpose has been the best for most of my baking recipes. I am definitely a repeat buyer!!
Date published: 2021-09-03
Rated 5 out of
5
by
C from
Gluten free flour
I use this gluten free flour to make bread and it works beautifully. Gone are the days of mixing all the different flours myself
Date published: 2020-04-13
Rated 5 out of
5
by
Charlotte from
Perfect flour mix
This is a great gluten free flour that we use to replace regular flour in all our recipes.
Date published: 2020-02-12
Rated 5 out of
5
by
walter from
all i use
Bob Red Mills is my go to all purpose gf flour. Love the large bag
Date published: 2021-04-07
