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| Field | Field type | Value |
|---|
| form | String | Rice, tapioca, potato starch + xanthan gum |
| role | String | Structure ยท gluten-free |
| storage | String | Airtight, 6 months |
| season | String | Year-round |
| kcal100 | Float | 360.0 |
| g_tsp | Float | 2.6 |
| g_tbsp | Float | 7.8 |
| g_cup | Float | 140.0 |
| g_each | Float | |
| allergens | List of String, delimiter: , | |
| pantry | String | no |
| price | Float | 6.49 |
| price_per | String | 22 oz |
| summary | Text | A 1:1 blend with xanthan gum can replace all-purpose flour by volume in cookies, quick breads and pancakes. The crumb is more delicate and batters benefit from a 30-minute rest so the starches hydrate. Yeast breads are a different problem entirely. |
