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King Arthur Flour, Gluten Free Multi-Purpose Flour, 24 oz (680 g)

MSRP:
$9.39
Our Price:
$8.19
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$1.20 (13)
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In Stock
  • Expiration Date: Feb 2017
  • Shipping Weight: 1.89 lbs (0.86 kg)
  • Product Code: KNG-07502
  • UPC Code: 071012075027
  • Package Quantity: 24 oz (680 g)
  • Dimensions: 2.1 x 5.3 x 7.7 in, 1.6 lbs (0.73 kg)
Product Overview

Description

  • Dedicated Gluten-Free Manufacturing Facility
  • Wheat Free
  • Ideal for Gluten-Free Baking
  • Better Taste & Texture
  • Certified GF Gluten-Free
  • Kosher

No Compromises

How does America's oldest flour company go gluten-free? That's what we asked ourselves when our customers began requesting - no, imploring - us to help them in their quest for delicious gluten-free baked goods.

With the same high standards we apply to all of our products, we've created what we're sure you'll agree are the very best gluten-free mixes on the market today. We've carefully blended wholesome, gluten-free ingredients into these easy-to-use mixes, then tested and re-tested to ensure your success. We guarantee that your experience with our mixes will be enjoyable, fulfilling and, most of all, great-tasting.

King Arthur Flour gluten-free mixes - a taste the whole family will enjoy!

Suggested Use

Gluten Free Popovers

4 large eggs

2 tablespoons melted butter or oil

1 1/4 cups lukewarm milk

1 cup multi-purpose flour

1/4 teaspoon xanthan gum

1/2 teaspoon salt

  1. Preheat the oven to 400°F. Grease a 12-cup popover pan or muffin pan.
  2. Whisk together the eggs, butter, and milk in a large bowl. In a separate bowl, whisk the flour with the xanthan gum and salt, then gradually sift and whisk into the liquid ingredients until you have a smooth batter.
  3. Pour the batter into the greased cups, filling each about 2/3 full.
  4. Bake for 25 minutes, then reduce the oven heat to 350°F and bake for an additional 15 minutes, until the popovers are deep brown. Remove from the oven, let firm for 5 minutes, then remove from the pan and serve immediately.

Yield: 12 popovers.

Other Ingredients

Specialty flour blend (rice flour, tapioca starch), potato starch, whole grain brown rice flour, calcium carbonate, niacinamide (A B vitamin), reduced iron, thiamin hydrochloride (vitamin B1), riboflavin (vitamin B2)..

Produced in a dedicated gluten-free manufacturing facility.

Warnings

Do not eat raw flour, dough or batter.

Supplement Facts
Serving Size: 3 Tbsp. (30 g)
Servings Per Container: about 23
  Amount Per Serving % Daily Value*
Calories 100  
Calories from Fat 5  
Total Fat 0 g 0%
Saturated Fat 0 g 0%
Trans Fat 0 g  
Cholesterol 0 mg 0%
Sodium 0 mg 0%
Total Carbohydrate 24 g 8%
Dietary Fiber 0 g 0%
Sugars 0 g  
Protein 2 g  
Vitamin A   0%
Vitamin C   0%
Calcium   6%
Iron   8%
Thiamin   10%
Riboflaving   6%
Niacin   8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
  Calories: 2,000 2,500
Total Fat Less than 65 g 80 g
Saturated Fat Less than 20 g 25 g
Cholesterol Less than 300 g 300 g
Sodium Less than 2,400 mg 2,400 mg
Total Carbohydrate   300 g 375 g
Dietary Fiber   25 g 30 g
iHerb Customer Reviews
 

Pantry Staple

Posted by 5734218001819962394 on May 25, 2015

Best gluten free flour on the market. Competitive price too.

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King Arthur Flour, Gluten Free Multi-Purpose Flour is GREAT for Gluten Free Baking!

Posted by BeckySue on Mar 13, 2015

Since I am on a gluten free diet I appreciate that this item is from a Dedicated Gluten-Free Manufacturing Facility. This product is Wheat Free, Soy Free and Nut Free too. It is ideal for gluten-free baking.

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One of the best multipurpose gluten free flour

Posted by 5041320679589986108 on Oct 20, 2014

Just by looking at it you notice this isn't a starch only flour, it has the body to it that bean based flours have but the best part is after baking it doesn't have the odd bean based flour taste. Love this flour and will continue to buy it. I have yet tried it for cookies or pies but I suspect it will be the best choice for them.

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Thank You!

Posted by Reviewer3000993 on Sep 14, 2014

What a joy to find that celiacs don't have to forgo their sweet treats! Made the famous Hershey Sourcream Chocolate Cake, replacing the wheat flour with this and xanthan gum - couldn't tell the difference. Made some amazing Oatmeal Chocolate Chip Cookies - everybody proclaimed to be the Ultimate OCCC, and had people asking for recipes (they didn't know the OCCC were GF!!). Just made some chewy ginger oatmeal cookies with this yesterday - again, very well received by non-celiacs even. I am looking forward to more experimentation and more successes with this wonderful flour mix. You know that gritty/grainy texture of many GF baked goods? TIP: rest the dough in the fridge for 1-2 days ... no more grittiness!! The rest period is necessary for hydrating the flour starches.

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best gluten free flour mix tried so far

Posted by 5337652482377838413 on Mar 11, 2014

This is the best ready-mixed gluten free flour I've tried - used in batter for fish (British style fried fish & chips), coating for fish or meat, cakes and muffins.

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