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Bobs Red Mill Gluten Free
|Serving Size: 1 pizza slice (57 g)|
|Servings Per Container: about 8|
|Calories from Fat||10||50|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||1 g (2%)||9%|
|Saturated Fat||0 g (0%)||5%|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)||18%|
|Sodium||370 mg (15%)||16%|
|Total Carbohydrate||45 g (15%)||15%|
|Dietary Fiber||4 g (16%)||16%|
Delightfully easy, this mix bakes up two 12 inch gluten free pizza crusts! Top with your favorite gluten free toppings and savor how delicious homemade pizza can be. 100% Whole Grain: 29 g or more per serving. WholeGrainsCouncil.org. Eat 48 g or more of whole grains daily. An employee-owned company. Delicious. Easy to make. Wheat free. Dairy free. Whole grain. You can see our quality. Bob's Red Mill products labeled Gluten Free are batch tested in our quality control laboratory. We use an ELISA Gluten Assay test to confirm that a product is gluten free. This mix was created by Chelsea Lincoln, our gluten free baking expert. Dear Friends, Since starting this company over thirty years ago, our mission has always been to offer the most diverse array of stone ground, whole grain products. About ten years ago, we noticed that some folks were exclusively buying gluten free grains like brown rice, sorghum and quinoa. Soon after that, we learned all about celiac disease and gluten intolerance and how serious they are to people like you. Over the years we have introduced a variety of measures to ensure purity in our line of gluten free products that have become industry standard. We inspect all farm deliveries, use dedicated gluten free production facilities and employ batch testing in our quality control laboratory. Knowing that we're providing safe and delicious gluten free foods that you and your family can trust makes it all worth the effort. To your good health, - Bob Moore. Product of USA.
Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Millet Flour, Whole Grain Sorghum Flour, Tapioca Flour, Potato Flour, Cane Sugar, Xanthan Gum, Active Dry Yeast, Sea Salt (Magnesium Carbonate), Guar Gum.
Manufactured in a facility that uses tree nuts and soy.
1 pkg Gluten Free Pizza Crust; 1-1/2 cups warm water; 2 eggs (Eggless Option: Combine 2 tbsp flaxseed meal + 6 tbsp water; let stand one minute. Add to recipe as you would the eggs); 2 tbsp olive oil; yeast packet (enclosed). Preheat oven to 425 degrees F. In a large bowl, combine water and yeast. Let stand a few minutes. Add eggs and oil to mixture and blend briefly. Add GF Pizza Crust Mix and blend about a minute on medium speed, until combined. Leaving dough in bowl, split in half, cover with plastic wrap and allow to rise for 20 minutes. Place dough on greased pizza pans. Using wet hands, spread out dough to cover the full pizza pan. Bake without toppings for 7 to 9 minutes. Remove from oven, cover with favorite sauce and toppings. Bake for 15-18 minutes. Makes two 12-inch or one 16-inch pizza crusts. Dough can be stored in the refrigerator for a few days. Wrap dough in plastic wrap and store in plastic bag. When ready to bake, take dough out of refrigerator and allow to rest 30 minutes. Spread dough onto greased pizza pan and bake as directed.
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