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KING ARTHUR FLOUR
Gluten free. Whole grain. Fortified with: Iron; calcium; vitamin B. A good source of fiber (see nutrition for fat content). Certified gluten-free. 50%+ Whole Grain: 14 g or more per serving. 50% g or more of grain is whole grain. WholeGrainsCouncil.org. Certified gluten-free by GFCO. Learn more: gfco.org. Non GMO Project verified. nongmoproject.org. Baking with joy since 1790. Easy to prepare gluten free. Made with real pumpkin & spices. To best flavors of fall in one comforting slice. real pumpkin with a blend of clove, ginger, cinnamon and nutmeg pair deliciously in this tender-crumbled, moist loaf. Compliments of The King Arthur Flour Kitchen. No Compromises: our mixes are carefully crafted in our test kitchen through meticulous taste-testing (it's a tough job, but we're up to the challenge!) and blending to replicate our favorite recipes. The result? Mixes that make the finest gluten-free baked goods around. Simple ingredients, reliable results, and deliciousness for everyone to enjoy! 100% employee-owned. Committed to quality. Try all King Arthur Flour gluten-free baking products. KingArthurFlour.com/glutenfree. Learn more at: KingArthurFlour.com/glutenfree. Baker's Hotline: we're here to help. Call or chat online with our friendly, experienced bakers. 855.371.BAKE (2253). KingArthurFlour.com/contact. Certified B corporation. We're committed to using the power of business as a force for social and environmental good. Printed 100% recycled (35% post-consumer) content. Please recycle.
Cane Sugar, Whole Grain Brown Rice Flour, Pumpkin Flakes, Whole Grain Oat Flour, Potato Starch, Cellulose, Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Cornstarch, Monocalcium Phosphate), Molasses (Molasses, Maltodextrin), Salt, Spices, Xanthan Gum, Vitamin and Mineral Blend [Calcium Carbonate, Niacinamide (Vitamin B3), Reduced Iron, Thiamin Hydrochloride (Vitamin B1), Riboflavin (Vitamin B2)], Baking Soda.
Do not eat raw mix, dough, or batter.
Our Recipe for Gluten-Free Pumpkin Bread: You'll Need: 1/4 cup vegetable oil; 3 large eggs; 2/3 cup milk; 1 cup chips or nuts (optional). To Make Non-Dairy: use rice, soy, or almond milk. Bakes 1 loaf or 12 muffins. 1. Preheat oven to 350 degrees F. Grease a 8-1/2 inch x 4-1/2 inch loaf pan or 12 cups of a muffin pan. 2. Stir all ingredients together in a bowl until combined. Add nuts or chips, if desired. 3. Scoop into pan. Allow batter to rest for 10 minutes before baking. 4. Bake bread for 45-50 minutes (muffins for 18-22 minutes). Internal temperature should be 205 degrees F or above to be sure bread is baked. 5. Cool for 10 minutes (5 minutes for muffins) before removing from pan. Cool completely on rack before slicing. Baking Tips: For spicy pumpkin bread, stir 1/4 cup diced candied ginger into batter. Sprinkle top with cinnamon sugar, bake as directed above.
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