Arrowroot Mills, 1 to 1 Organic All Purpose Flour, Gluten Free, 20 oz (567 g)

Gluten-free oat-free raisin cookies*

Yields 36-48 cookies

• 1 1/2 cups Arrow Mills® Gluten-Free All-Purpose Flour
• 1 teaspoon baking soda
• 1 teaspoon of cinnamon
• 1/2 teaspoon salt (optional)
• 1/2 cup + 6 tablespoons butter, softened
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 2 egg
• 1 teaspoon vanilla
• 3 cups oats (quick or old-fashioned, uncooked)
• 1 cup of raisins

Preheat oven to 350ºF. 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 mixed.Add oats and raisins and continue mixing until evenly distributed.

Drop tablespoons of batter onto a greased parchment-lined cookie sheet. Bake for 10-12 minutes † or until golden brown.

Remove from oven and let cool for 1 minute before transferring cookies to a cooling rack.

Gluten-free chocolate cake*

Makes 1 cake

• 1 1/2 cups Arrow Mills® Gluten-Free All-Purpose Flour
• Oil 2/3
• 1 1/3 cup water
• 4 large eggs
• Vanilla extract 1 TBSP
• 1 1/2 cups granulated sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon of salt
• 1 cup cocoa powder

Preheat oven to 350ºF. Lightly oil two 9-inch round pans or one 13×9-inch skillet.

In a medium mixing bowl, combine oil, water, eggs, and vanilla. Mix until combined.

In a separate bowl, combine sugar, gluten-free flour, baking powder, salt, and cocoa powder. Mix until combined.

Gradually add the dry ingredient mixture to the wet mixture. Scrape down the bowl once all the dry ingredients have been added. Mix on medium speed for 2 minutes. The dough should be smooth.

Pour batter into prepared baking pans. Bake 34-38 minutes for 9-inch pans and 45-50 minutes† for 13×9 pans, or until a toothpick inserted into center comes out clean.

*Make sure all recipe ingredients are gluten free.

† Directions developed using conventional ovens. Ovens vary; baking times may need to be adjusted.