Delicious, gluten free baking from scratch is at your fingertips with Arrowhead Mills Organic Gluten Free All Purpose Flour. A great substitute for white flour, this gluten free flour is non-GMO, dairy free and a good source of fiber. Each serving has 13 grams of whole grains. Use this flour to whip up fluffy gluten free pancakes, muffins, waffles and quick loaves. Perfect for baking gluten free banana bread or homemade goodies, Arrowhead Mills flour helps make everyday special. Each 20 oz bag of gluten free all purpose flour is resealable and easy to store, making it a great addition to your baking ingredients. Arrowhead Mills has been one of America’s most trusted organic baking brands for over 50 years with high standards and commitment to simply made products. It’s simple. No shortcuts. Just 100% commitment to quality.

• One 20 oz bag of Arrowhead Mills Organic Gluten Free All Purpose Flour

• Gluten free all purpose flour that is a great substitute for white flour

• Non-GMO, dairy free, gluten free flour is a good source of fiber and has 13 grams of whole grains per serving

• Use this organic all purpose flour to make delicious gluten free baked goods from scratch

• Perfect for creating your favorite baking recipes, this gluten free, organic flour helps make every day special

• Arrowhead Mills has been one of America’s most trusted organic baking brands for over 50 years

• It’s simple. No shortcuts. Just 100% commitment to quality.

Organic Rice Flour, Organic Brown Rice Flour, Organic Tapioca Flour, Organic Millet Flour, Organic Inulin, Xanthan Gum.

Yields 36-48 cookies. 1 1/3 cup arrowhead mills gluten free all-purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp salt (optional), 1/2 cup + 6 tbsp butter, softened, 3/4 cup brown sugar, 1/2 cup granulated sugar, 2 egg, 1 tsp vanilla, 3 cups oats (quick or old fashioned, uncooked), 1 cup raisins. Heat oven to 350 degrees F. Combine flour, baking soda, Cinnamon and salt. Separately cream together butter, granulated sugar and brown sugar. Add eggs and vanilla. Mix well. Add flour mixture. Continue mixing until well blended. Add oats and raisins and continue mixing until uniformly distributed. Drop heaping tablespoons of dough onto ungreased cookie sheet lined with parchment paper. Bake for 10-12 minutest (Directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted). or until golden brown. Remove from the oven and let cool for 1 minute before moving cookies to a wire cooling rack._x000D_

Store in a cool dry place._x000D_

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