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King Arthur Flour
|about 24 servings per container|
|Serving Size: 2 tbsp mix (19 g)|
|Calories from Fat||0||35|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||0 g (0%)||4 g (6%)|
|Saturated Fat||0 g (0%)||2.5 g (13%)|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)||20 mg (7%)|
|Sodium||160 mg (7%)||7%|
|Total Carbohydrate||16 g (5%)||5%|
|Dietary Fiber||0 g (0%)||0%|
|Protein||0 g||1 g|
Customize it. Wheat Free: Produced in a GFCO-certified gluten-free facility. Certified gluten-free. Try our complete line of gluten free mixes. 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. kingarthurflour.com. Produced in a GFCO-certified gluten-free facility.
Specialty Flour Blend (Tapioca Starch, Rice Flour), Cane Sugar, Brown Sugar, Whole Grain Brown Rice Flour, Cornstarch, Molasses (Molasses, Maltodextrin), Natural Vanilla Flavor, Salt, Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Cornstarch, Monocalcium Phosphate), Baking Soda.
Do not eat raw flour, dough or batter.
You Will Need: 1/2 cup soft butter or vegetable shortening; 1 large egg; 2 tablespoon water; 1 to 3 cups add-ins (optional). For a dairy free version: choose vegetable shortening instead of butter. 1. Preheat the oven to 350 degrees F. 2. Put about half the cookie mix in a bowl, and beat in the butter. Add the egg and water, and beat until fluffy. 3. Beat in the remaining cookie mix, scraping the bottom and sides of the bowl. If desired, add 1 to 3 cups chocolate chips, nuts, or dried fruit. 4. Drop by heaping tablespoonfuls onto ungreased baking sheets, leaving 2 inches between cookies. Gently flatten cookies to 1/2 inch thick. 5. Bake until just browned, 10 to 12 minutes. 6. Remove from the oven, let the cookies cool on the pan for 5 minutes, then transfer to a rack to cool completely. Yield: about 24 cookies. For warm cookies anytime, scoop dough balls, freeze, and bake when desired.
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