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King Arthur Flour
|12 servings per container|
|Serving Size: 0.25 cup mix (30 g)|
|Calories from Fat||5||80|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||.5 g (1%)||9.5 g (14%)|
|Saturated Fat||0 g (0%)||5 g (25%)|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)||65 mg (22%)|
|Sodium||130 mg (5%)||190 mg (8%)|
|Total Carbohydrate||25 g (8%)||26 g (9%)|
|Dietary Fiber||1 g (4%)||4%|
|Protein||1 g||3 g|
Easy to prepare. Baking with joy since 1790. Bakes 1 cake or 20 cookies. Made with: real molasses, ginger, & cinnamon. Non-dairy (To make non-dairy: use vegetable oil). Sourced Non-GMO. Certified gluten-free. Whole Grain: 8 g or more per serving. Eat 48 g or more of whole grains daily. WholeGrainsCouncil.org. Richly spiced and ultra-moist, delicious classic gingerbread is easy to bake at home with our simple mix. Fragrant with cinnamon, molasses, and ginger, this sweetly scented cake is a year-round favorite. Find all King Arthur Flour Gluten-Free baking products 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. Compliments of The King Arthur Flour Kitchen. For Drop Cookies: KingArthurFlour.com/mixes. 100% employee-owned. 100% committed to quality. Sourced Non-GMO: All ingredients in this mix are Non-GMO from the source. Learn more at: KingArthurFlour.com/non-gmo. B Corporation: bcorporation.net. We're committed to using the power of business as a force for social and environmental good. kingarthurflour.com. Produced in a GFCO-certified gluten-free facility. Printed on 100% recycled (35% post-consumer) content. Please recycle.
Cane Sugar, Whole Grain Oat Flour, Potato Starch, Molasses (Molasses, Maltodextrin), Cornstarch, Spices, Salt, Vietnamese Cinnamon, Natural Flavor, Xanthan Gum, Baking Soda.
Do not eat raw mix, dough, or batter.
Our Recipe for Gluten-Free Gingerbread: You'll Need: 1/2 stick (4 tablespoons) butter, melted or 1/4 cup oil; 1/2 cup water; 3 large eggs; 1 teaspoon gluten-free baking powder; 1 cup dried fruit, chips or nuts (optional). Bakes 1 Cake: 1. Preheat oven to 350 degrees F. Grease, or line with parchment, an 8-inch square pan or an 8-inch or 9-inch round pan. 2. Combine the mix with all ingredients and stir until smooth. 3. Pour batter into pan and shake to level. Allow to rest for 10 minutes. 4. Bake cake for 28-32 minutes, until center feels set and edges start to pull away from the pan. 5. Cool completely before frosting or serve slightly warm with whipped cream. Our Recipe for Gluten-Free Gingerbread Cutout Cookies: 1 stick (8 tablespoons) butter, softened; 1 large egg. Twenty 4-Inch Cookies: 1. Combine the mix with all ingredients until smooth. 2. Divide dough in half, wrap, and refrigerate for at least 2 hours (or up to 3 days). 3. Preheat oven to 350 degrees F. Grease or line a baking sheet with parchment paper. 4. Roll dough on cornstarch or gluten-free floured surface 1/8 inch thick for crisp cookies or 1/4 inch thick for chewy cookies. 5. Cut into shapes and transfer to prepared baking sheet. 6. Bake for 11-14 minutes or until firm. Cookies won't change color except for slight browning on edges when done. 7. Cool completely before icing.
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