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King Arthur Flour
|12 servings per container|
|Serving Size: 4 tbsp mix|
|Amount Per Serving and/or % Daily Value*|
Customized it. Wheat free. Produced in a GFCO-certified gluten-free facility. 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.
Cane Sugar, Whole Grain Brown Rice Flour, Potato Starch, Tapioca Starch, Cellulose, Leavener (Baking Soda, Calcium Acid Pyrophosphate, Monocalcium Phosphate), Natural Flavor, Salt, Cornstarch, Vitamin and Mineral Blend [Calcium Carbonate, Niacinamide (Vitamin B3), Reduced Iron, Thiamin Hydrochloride (Vitamin B1), Riboflavin (Vitamin B2)], Xanthan Gum, Nutmeg.
Do not eat raw flour, dough or batter.
You Will Need: 6 tablespoons melted butter or oil; 3 large eggs; 1 cup milk; 1-1/2 cups add-ins (optional). For a Dairy Free Version: use 1/4 cup vegetable oil and 1 cup rice milk. Follow directions below. 1. Preheat the oven to 375 degrees F. Grease the 12 cups of a standard muffin pan, or line with greased paper muffin cups. 2. Stir together the melted butter or oil, eggs, and the milk. Add the mix and whisk until smooth. If desired, add 1-1/2 cups of fresh berries, chopped nuts, dried fruit, or chips. 3. Fill the muffin cups almost full. Let the batter rest for 10 minutes. Sprinkle with cinnamon sugar or coarse sugar, if desired. 4. Bake for 18 to 22 minutes, until a cake tester inserted in the middle of one of the center muffins comes out clean. 5. Remove from the oven, and after 5 minutes transfer muffins to a rack to cool. Yield: 12 muffins. Our gluten-free muffins stay fresh longer than other brands. Enjoy until the last bite. Store airtight and enjoy within 3 days, or freeze.
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