gluten free. bakewithus/gf. gluten-free wheat starch: this flour contains gluten-free wheat starch for taste and texture of traditional bread. 100% employee owned. new! estd 1790. 1:1 substitute. see baker's tips. great for sourdugh, sweet breads & rolls. kingarthurbaking.com. how2recycle.info. to learn more and to discover our favorite recipes and tips, scan the qr code or visit bakewith.us/glutenfreebread. follow us! (at)kingarthurbaking. 800-827-6836. for information on allergens and cross-contact prevention, visit kingarthurbaking.com/allergen-program. baker's hotline: we're here to help: call or chat online with our experienced bakers. 855-371-bake (2253); kingartuhrbaking.com/bakery-home. certified b corporation. we're committed to using the power of business as a force for social and environmental good.

Gluten-free Wheat Starch*, Corn Starch Cellulose And Psyllium Fiber Blend Sorghum Flour, Pea Protein, Xanthan Gum, Enzymes, *the Wheat Starch Has Been Processed To Allow This Food To Meet The Food And Drug Administration (fda) Requirements For Gluten-free Foods

How to Bake with it: As if by magic, all your favorite breads can be made gluten-free with this versatile flour. Enjoy gluten-free versions of classic yeasted recipes like sourdough boules, bagels, cinnamon rolls, and burger buns. For baker-tested recipes using this flour, visit BakeWith.Us/GlutenFreeBread. Substitute this flour 1:1 (by volume or weight) in bread recipes that call for wheat flour. Add 2-3 tablespoons more liquid per cup of flour used in your recipe. Mix dry ingredients with liquids and rest dough for 20 minutes before kneading. This method (autolyse) makes dough firmer and easier to handle. Dough made with Gluten-Free Bread Flour will rise about 50% faster than usual. Preheat your oven early and bake for longer; add an extra 5-15 minutes depending on the bread.