Dedicated gluten-free manufacturing facility. Wheat free. GF: Certified gluten-free. This Box Contains: One bag bread mix. 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! Find great gluten-free recipes, products and information at kingarthurflour.com/glutenfree. 100% employee owned. 100% committed to quality. Printed on 100% recycled (minimum 35% post-consumer) content. Please recycle. B Corporation. bcorporation.net. We keep the best interests of our employees, our community, and the environment top of mind in everything we do. kingartherflour.com.
16 oz (454 g) x 6
0.25 cup mix
12 per pack
You Will Need: 1/2 cup melted butter or oil; 3 large eggs; 3/4 cup milk; 1 cup chopped nuts, optional. 1. Preheat oven to 350 degrees. Grease a 9 inch x 5 inch loaf or tea loaf pan. 2. Stir together the melted butter or oil, eggs, and milk. Add the mix and stir until combined. Add the nuts if desired. 3. Fill the pan almost full. Bake for 50 to 55 minutes for a 9 inch x 5 inch loaf or 45 to 50 minutes for a tea loaf. The internal temperature should be 205 degrees F or above to be sure that the loaf is baked. 4. Remove from the oven and turn out the pan after 15 minutes. Transfer to a rack to cool. Yield: 1 - 9 inch x 5 inch or 1 tea loaf. For Muffins: Grease the 12 cups of a standard muffin pan or line with greased paper muffin cups. Mix as directed above. Spoon batter into muffin cups until almost full. Bake for 18 to 22 minutes. Remove from the oven and turn the muffins out of the pan after 5 minutes. Transfer to a rack to cool. Yield: 12 muffins. For a Dairy Free Version: Use 1/2 cup vegetable oil and 1 cup rice or soy milk instead of butter and milk. Follow directions above. For a Lower Fat Version: Reduce the oil to 1/4 cup and add up to 1/2 cup of ripe mashed banana. Follow directions above.
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