King Arthur Flour, Gluten Free Multi-Purpose Flour, 24 oz (680 g)
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- Dedicated Gluten-Free Manufacturing Facility
- Wheat Free
- Ideal for Gluten-Free Baking
- Better Taste & Texture
- Certified GF Gluten-Free
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!
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
- Preheat the oven to 400°F. Grease a 12-cup popover pan or muffin pan.
- 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.
- Pour the batter into the greased cups, filling each about 2/3 full.
- 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.
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.
Do not eat raw flour, dough or batter.
|Serving Size: 3 Tbsp. (30 g)|
|Servings Per Container: about 23|
|Amount Per Serving||% Daily Value*|
|Calories from Fat||5|
|Total Fat||0 g||0%|
|Saturated Fat||0 g||0%|
|Trans Fat||0 g|
|Total Carbohydrate||24 g||8%|
|Dietary Fiber||0 g||0%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:|
|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|
I recently needed to remove gluten from my diet and began to experiment with the various gluten free flour blends out there. I found that most of them leave a after taste that sometimes was not so pleasant. King Arthur leaves no after taste and I am able to use my regular recipes, just replacing the flour with the King Arthur gluten free blend and a teaspoon of xantham gum. It is great!
One of our favorite gluten free all purpose flours. Made in a dedicated facility.
Posted by 5509160165115886125 on Sep 03, 2016
Nice for gluten free recipes
Posted by 5734218001819962394 on May 25, 2015
Best gluten free flour on the market. Competitive price too.
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.
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.
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.