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King Arthur Flour
Bakes one loaf or two crusts. This box contains 1 bag of bread mix & 1 yeast packet. Baking with joy since 1790. Easy to prepare. Our gluten-free bread stays fresh longer than other brands. 100% employee-owned. 100% committed to quality. Fortified with: iron; calcium; vitamin B. Non-dairy (For a Non-Dairy Version: Use 1/4 cup vegetable oil and 1-1/2 cups lukewarm water). Certified Gluten-Free. This mix is Certified Gluten-Free. Learn More at: KingArthurFlour.com/glutenfree. Produced in a GFCO-certified gluten-free facility. Try These Other Great Gluten-Free Baking Products: Measure for Measure & Almond Flour. 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. KingArthurFlour.com. Printed on 100% recycled (35% post-consumer) content. Please recycle. Certified B Corporation. We're committed to using the power of business as a force for social and environmental good.
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. Yeast: Yeast, Sorbitan Monostearate, Ascorbic Acid.
Do not eat raw mix, dough, or batter.
Our Recipe for Gluten-Free Bread: 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 Non-Dairy Version: Use 1/4 cup vegetable oil and 1-1/2 cups lukewarm water instead of butter and milk. 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 with plastic wrap, and let rise for 30 minutes. 3. Stir to deflate. Spoon batter into a lightly greased 9 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 with greased plastic wrap, leaving room for expansion. Let 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 until golden brown and the center registers 200-210 degrees F on an instant-read thermometer (50-60 minutes). Turn out of pan, and cool on a rack. Yield: Our gluten-free bread stays fresh longer than other brands. Store airtight and enjoy within 3 days or freeze. Our Recipe for 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 - room temp. 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 todeflate. Preheat the oven to 400 degrees F. 4. Coat two baking sheets or pizza pan with oil. 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 12-14 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. 2 pizzas (12-16 slices).
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