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King Arthur Flour Bread Mix Gluten Free - 18.25 Oz
Bread + Pizza Mix, Gluten Free
Homemade taste + texture. Non-Dairy (To Make Non - Dairy: Use 1/4 cup vegetable oil and 1 - 1/2 cups lukewarm water.) includes yeast packet. Gluten free. Certified Gluten-Free: Certified Gluten-Free by GFCO. Learn more: gfco.org. Fortified with: Iron; calcium; vitamin B. Sourced non-GMO. KingArthurBaking.com Baker's Hotline: We're here to help. Call or chat online with our friendly, experienced bakers. 855-371-Bake (2253) KingArthurBaking.com/bakers-hotline. Certified B Corporation: We're committed to using the power of business as a force for social and environmental good. 100% employee - owned. Committed to quality.
|Serving size||3 tbsp mix|
|Servings Per Container||16|
|Amount Per Serving||(+)|
|Calories from Fat||0||0|
|% Daily Value*|
|Total Fat 1g||1%||6%|
|Saturated Fat 0.5g||3%||15%|
|Trans Fat 0g|
|Total Carbohydrate 25g||9%||10%|
|Dietary Fiber 0g||0%||0%|
|(-) Information is currently not available for this nutrient.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**.|
|** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA.|
|Total Fat||Less than||65g||80g|
|Sat. Fat||Less than||20g||25g|
|Calories per gram:|
Bread Mix: Specialty Flour Blend (Rice Flour, Tapioca Starch), Tapioca Starch, Potato Starch, Cane Sugar, Emulsifier (Mono - and Diglycerides), Salt, Xanthan Gum, Vitamin and Mineral Blend [Calcium Carbonate, Niacinamide (Vitamin B3), Reduced Iron, Thiamin Hydrochloride (Vitamin B1), Riboflavin (Vitamin B2)], Enzymes, Yeast: Yeast, Sorbitan Monostearate, Ascorbic Acid.
Warning Contains: Produced on equipment that also processes eggs, milk, soy, and coconut. Do not eat raw mix, dough, or batter.
Directions Our Recipe for Gluten-Free Pizza Crust: Youll Need: 1 - 1/4 cups lukewarm milk (95 degrees F); 4 tablespoons vegetable or olive oil, plus more for pans; 3 large eggs. 2 Pizzas (12-16 slices). (1) Use an electric mixer to combine water, oil and eggs. Beat in 1 cup mix and yeast. Add remaining mix a cup at a time. After each addition, scrape bottom and sides of bowl and beat on medium - high speed for 30 seconds. When all the mix has been added, beat on medium - high speed for an additional 2 minutes. (2) Cover with plastic wrap, and let rise for 30 minutes. (3) Stir to deflate. Coat two baking sheets or pizza pan with oil. Scrape half the dough onto each pan; it will be very soft and sticky. Drizzle tops with oil and pat each crust into a 12 inches to 14 inches circle or oval. (4) Allow crusts to rise for 30 minutes, uncovered. Towards the end of the rising time, preheat the oven to 400 degrees F. (5) Bake crusts until tops are set and bottoms are beginning to brown, 8 to 12 minutes depending on thickness. Remove from oven, and top as desired. Bake an additional 6 to 10 minutes, until bottoms are browned and toppings are cooked. Our Recipe For Gluten-Free Bread: Youll Need: 4 tablespoons melted butter (To make non-dairy: Use 1/4 cup vegetable oil and 1 - 1/2 cups lukewarm water) or oil. 1 - 3/4 cups lukewarm milk (To make non-dairy: Use 1/4 cup vegetable oil and 1 - 1/2 cups lukewarm water) (95 Degrees F). 3 large eggs, at room temperature. Our gluten-free bread stays fresh longer than other brands. Store airtight and enjoy within 3 days or freeze. The box contains 1 bag of bread mix & 1 yeast packet. Bakes 1 Loaf: (1) Use an electric mixer to combine butter or oil, milk, and eggs. Beat in 1 cup of mix and yeast. Add remaining mix a cup at a time. After each addition, scrape bottom and sides of howl and heat on medium - high speed for 30 seconds. When all the mix has been added, beat on medium-high speed for an additional 2 minutes. (2) Cover with plastic wrap, arid let rise for 30 minutes. (3) Stir to deflate. Spoon batter into a lightly greased 9 inch x 5 inch loaf pan, leaving the middle domed in a traditional loaf shape. With wet fingers, gently smooth the surface. Preheat oven to 350 Degrees F. (4)Cover with greased plastic wrap, leaving room for expansion. Let rise until crowned 1 inch over rim of pan, 20 to 40 minutes, depending on room temperature. Carefully remove plastic wrap. (5) Bake until golden brown and center registers 200 Degrees F to 210 Degrees F on an instant read thermometer (50 to 60 minutes). Turn out of pan and cool on a rack.