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King Arthur Flour
|16 servings per container|
|Serving Size: about 3 tbsp mix (32 g)|
|Calories from Fat||5||45|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||1 g (1%)||5 g (7%)|
|Saturated Fat||0 g (0%)||2.5 g (12%)|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)||45 mg (15%)|
|Sodium||190 mg (8%)||240 mg (10%)|
|Total Carbohydrate||25 g (8%)||26 g (9%)|
|Dietary Fiber||1 g (3%)||3%|
|Sugars||2 g||3 g|
|Protein||1 g||3 g|
Great for pizza. Certified gluten-free. Wheat free. Produced in a GFCO-certified gluten-free facility. Try our complete line of gluten free mixes. 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.
Bread Mix: Specialty Flour Blend (Rice Flour, Tapioca Starch), Tapioca Starch, Potato Starch, Cane Sugar, Emulsifier (Mono- and Diglycerides), Salt, Xanthan Gum, Vitamin and Mineral Blend [Calcium Carbonate, Niacinamide (Vitamin B3), Reduced Iron, Thiamin Hydrochloride (Vitamin B1), Riboflavin (Vitamin B2)], Enzymes. Dry Yeast: Yeast, Sorbitan Monostearate, Ascorbic Acid.
Do not eat raw flour, dough or batter.
Gluten Free Bread (See Side Panel for Pizza Directions): This Box Contains: one bag bread mix and one yeast packet. You Will Need: 4 tablespoons melted butter or oil; 1-3/4 cups lukewarm milk (95 degrees F); 3 large eggs at room temperature. For a Dairy Free Version: use 1/4 cup vegetable oil and 1-1/2 cups lukewarm water instead of butter and milk. Follow directions below. 1. Use an electric mixer to combine the melted butter or oil, milk, and eggs. Beat in 1 cup of the mix and the yeast. Add the remaining mix a cup at a time. After each addition, scrape the bottom and sides of the bowl, then beat on medium-high speed for 30 seconds. When all the mix has been added, beat on medium-high speed for an additional 2 minutes. 2. Cover the bowl with plastic wrap, and let the batter rise for 30 minutes. 3. Stir to deflate. Spoon batter into a lightly greased 8-1/2 inch x 4-1/2 inch or 9 inch x 5 inch loaf pan, leaving the middle domed in a traditional loaf shape. With wet fingers, gently smooth the surface. Preheat the oven to 350 degrees F. 4. Cover the pan with greased plastic wrap, leaving room for expansion. Let the bread rise until the middle is crowned 1 inch over the rim of the pan. This will take 20 to 40 minutes, depending on room temperature. Carefully remove the plastic wrap. 5. Bake the bread until it's golden brown and the center registers 200-210 degrees F on an instant-read thermometer. This will take 50 to 60 minutes. Remove it from the oven; turn it out of the pan, and cool on a rack. Yield: 1 loaf. Our gluten-free bread stays fresh longer than other brands. Enjoy until the last slice. Store airtight and enjoy within 3 days, or freeze. Gluten Free Pizza Crust: You Will Need: 1-1/4 cups lukewarm water (95 degrees F); 4 tablespoons vegetable or olive oil (plus more for pans); 3 large eggs at room temperature. 1. Use an electric mixer to combine the water, oil, and eggs. Beat in 1 cup of the mix and the yeast. Add the remaining mix a cup at a time. After each addition, scrape the bottom and sides of the bowl and beat on medium-high speed for 30 seconds. When all the mix has been added, beat on medium-high speed for an additional 2 minutes. 2. Cover the bowl with plastic wrap, and let the dough rise for 30 minutes. 3. Stir to deflate. Preheat the oven to 400 degrees F. 4. Drizzle oil to coat each of two baking sheets or pizza pans. Scrape half the dough onto each pan; it will be very soft and sticky. Drizzle the tops with oil and pat each crust into a 12 inch to 14 inch circle or oval. Allow the crusts to rise for 30 minutes, uncovered. 5. Bake crusts until the tops are set and bottoms beginning to brown, 8 to 12 minutes depending on their thickness. Remove from the oven, and top as desired. Return to the oven and bake for an additional 6 to 10 minutes, until bottoms are browned and toppings are cooked. Yield: two pizzas, 12 to 16 slices.
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