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King Arthur Baking Company Gluten-Free Bread Flour
King Arthur Baking Company Gluten-Free Bread Flour
32 ozPopular item
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About
Highlights
Gluten Free
Wheat Free
Ingredients
Gluten-free Wheat Starch*, Corn Starch Cellulose And Psyllium Fiber Blend Sorghum Flour, Pea Protein, Xanthan Gum, Enzymes, *the Wheat Starch Has Been Processed To Allow This Food To Meet The Food And Drug Administration (fda) Requirements For Gluten-free Foods
Directions
How to Bake with it: As if by magic, all your favorite breads can be made gluten-free with this versatile flour. Enjoy gluten-free versions of classic yeasted recipes like sourdough boules, bagels, cinnamon rolls, and burger buns. For baker-tested recipes using this flour, visit BakeWith.Us/GlutenFreeBread. Substitute this flour 1:1 (by volume or weight) in bread recipes that call for wheat flour. Add 2-3 tablespoons more liquid per cup of flour used in your recipe. Mix dry ingredients with liquids and rest dough for 20 minutes before kneading. This method (autolyse) makes dough firmer and easier to handle. Dough made with Gluten-Free Bread Flour will rise about 50% faster than usual. Preheat your oven early and bake for longer; add an extra 5-15 minutes depending on the bread.
Warnings
Contains: wheat.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 100
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 30mg1%
- Total Carbohydrate 25g8%
- Dietary Fiber 2g8%
- Sugars 0g
- Protein 2g
Highlights
Gluten Free
Wheat Free
Ingredients
Gluten-free Wheat Starch*, Corn Starch Cellulose And Psyllium Fiber Blend Sorghum Flour, Pea Protein, Xanthan Gum, Enzymes, *the Wheat Starch Has Been Processed To Allow This Food To Meet The Food And Drug Administration (fda) Requirements For Gluten-free Foods
Directions
How to Bake with it: As if by magic, all your favorite breads can be made gluten-free with this versatile flour. Enjoy gluten-free versions of classic yeasted recipes like sourdough boules, bagels, cinnamon rolls, and burger buns. For baker-tested recipes using this flour, visit BakeWith.Us/GlutenFreeBread. Substitute this flour 1:1 (by volume or weight) in bread recipes that call for wheat flour. Add 2-3 tablespoons more liquid per cup of flour used in your recipe. Mix dry ingredients with liquids and rest dough for 20 minutes before kneading. This method (autolyse) makes dough firmer and easier to handle. Dough made with Gluten-Free Bread Flour will rise about 50% faster than usual. Preheat your oven early and bake for longer; add an extra 5-15 minutes depending on the bread.
Warnings
Contains: wheat.
Common questions
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