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KING ARTHUR FLOUR
Gluten free. Whole grain. Certified Gluten-free: Certified Gluten-free by GFCO. Learn more: gfco.org. Whole Grain: Whole Grain 10 g or more per serving. Eat 48 g or more of whole grains daily. WholeGrainsCouncil.org. Fortified with: iron, calcium, vitamin B. Non GMO Project verified. nongmoproject.org. Baking with joy since 1790. Easy to prepare. Bakes 12 muffins or 1 loaf. No artificial preservatives. Add-ins not included. 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. 100% Committed to quality. Compliments of The King Arthur Flour Kitchen. KingArthurFlour.com. KingArthurFlour.com/contact. 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. Try all King Arthur Flour gluten-free baking products. KingArthurFlour.com/glutenfree. Printed on 100% recycled (35% post-consumer) content. Please recycle.
Cane Sugar, Whole Grain Brown Rice Flour, Potato Starch, Tapioca Starch, Cellulose, Baking Powder (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 mix, dough, or batter.
Our recipe for Gluten-Free Muffins: You¿ll need: 6 tablespoons butter, melted or oil. 3 Large eggs. 1 cup Milk. 1-1/2 cups add-ins (optional). Your muffins turn out perfectly every time with our mix. Tender, sweet muffins are easy to dress up with fruit, spices, nuts, and more. To make non-dairy: use oil and rice, soy, or almond milk. (1) Preheat oven to 375 degrees F. Grease 12 cups of a standard muffin pan, or line with greased paper muffin cups. (2) Stir together melted butter or oil, eggs, and milk. Add mix and whisk until smooth. If desired, add 1-1/2 cups of fresh berries, chopped nuts, dried fruit, or chips. (3) Fill muffin cups almost full. Let batter rest for 10 minutes. Sprinkle with cinnamon sugar or coarse sugar, if desired. (4) Bake for 18-22 minutes, until a cake tester inserted in middle of one of the center muffins comes out clean. (5) Cool in pan for 5 minutes before turning out onto rack to cool completely. Baker¿s tip: For quick bread: Preheat oven to 350 degrees F and grease a 9 inches x 5 inches loaf pan. Prepare mix as directed. Pour into loaf pan and allow to rest 10 minutes. Bake for 55 - 65 minutes, tenting at 45 minutes. Cool for to minutes in pan before turning onto a rack to cool completely.
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