King Arthur Baking Company Bread Flour, Gluten-Free, 1:1 Flour Replacement

Details

Use our Gluten-free Bread Flour for your best breads and baked treats – completely gluten-free. As if by magic, all your favorite breads can become gluten-free with this versatile gluten-free bread flour. Made with gluten-free wheat starch to give baked goods incredible taste and texture, it’s ideal for classic yeasted recipes like artisan boules, bagels, cinnamon rolls, burger buns, and more!

• Perfect for making gluten-free yeasted baked goods

• Makes three artisan boules

• Can be used as a 1:1 substitute for wheat flour in bread recipes

• King Arthur Baking Company, America's oldest flour company, is 100% employee-owned, a founding B Corporation, and the nation's premier baking resource

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.