Have Your Cake, and Eat It Too

It’s your party and you can cry if you want to—but enjoy your cake.

Gluten Free All Purpose Flour

Get creative in the kitchen with our special gluten free blend of whole grain and brown rice flours. Substitute for wheat flour in any recipe. Nothing bad is all good.

3.2857142857143
3.29 out of 5 (14 votes)
Primary Prep, Ingredients & Nutritional Info

Nutrition

Nutrition Facts

Serving Size: 1/4 cup mix (30g) (amount for )

Servings Per Container: about 30

Amount Per Serving
Calories110
Calories from Fat10
% Daily Value*
Total Fat1g2%
Saturated Far0g0%
Trans Fat0g
Cholesterol0mg0%
Sodium5mg1%
Total Carbohydrate23g8%
Dietary Fiber1g4%
Sugars0g
Protein2g
Vitamin A0%
Vitamin C0%
Calcium0%
Iron4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs:

Calories20002500
Total Fatless than65g80g
Saturated Fatless than20g25g
Cholesterolless than300mg300mg
Sodiumless than2400mg2400mg
Total Carbohydrate300g375g
Dietary Fiber25g30g
Calories per gram: Fat: 9 Carbohydrate: 4 Protein: 4

INGREDIENTS:

Whole grain sorghum flour, brown rice flour (rice flour, stabilized rice bran with germ), whole grain millet flour, rice flour. Contains 2% or less of the following: food starch-modified, whole grain quinoa flour, xanthan gum.

CONTAINS: May contain milk, soy and eggs.

Refer to the package for the most current ingredient information.

LET'S GET BAKIN'

Because making it is half the fun, right?

Stir things up with our favorite mix-ins & recipes.

  • Easy Gluten Free Pizza Crust

    PRINT SHARE

    Prep 10 min Total Time 45 min Servings 6-12

    Ingredients

    1 1/2 cups Krusteaz Gluten Free All Purpose Flour

    3 teaspoons baking powder

    3/4 teaspoon salt

    3/4 cup milk

    2 teaspoons instant yeast

    1 tablespoon sugar

    1 tablespoon olive oil

    2 tablespoons vinegar

    1. //Preheat oven to 350°F.
    2. //In medium bowl, place Krusteaz Gluten Free All Purpose Flour, baking powder and salt; stir until well blended. Heat milk until warm; add yeast and sugar. Add milk mixture; olive oil and vinegar to flour mixture, stir until ball forms. With slightly damp fingers, press dough in thin even layer onto lightly oiled 12- to 15- inch pizza pan.
    3. //Bake 22-24 minutes. Crust will have cracks. Lightly brush with olive oil and immediately top with sauce, desired topping and cheese. Bake for an additional 15-20 minutes or until toppings are warmed and bubbly. Serve hot.
  • Glorious Gluten Free Biscuits

    PRINT SHARE

    Prep 10 min Total Time 25 min Servings 9

    Ingredients

    2 cups Krusteaz Gluten Free All Purpose Flour

    1 tablespoon sugar

    5 teaspoons baking powder

    1 teaspoon salt

    ½ cup shortening

    1 ¼ cups milk

    1 tablespoon vinegar

    Melted butter to brush tops of biscuits

    1. //Preheat oven to 450°F. Lightly grease baking sheet.
    2. //In medium bowl place all dry ingredients. Using a fork, cut in shortening until mixture is crumbly. Add milk and vinegar, stir just until fully combined.
    3. //For Rolled Biscuits: Place dough on lightly floured surface. Roll dough to 1-inch thickness and cut into desired shape. Place biscuits with edges touching onto prepared baking sheet. Bake 13-15 minutes or until lightly browned.
    4. //For Drop Biscuits: Divide dough into 9 parts, drop onto prepared baking sheet. Bake 12-14 minutes or until lightly browned.
    5. //Immediately brush hot biscuits with melted butter. Serve hot.
  • Gluten Free Blueberry Muffins

    PRINT SHARE

    Prep 5 min Total Time 30 min Servings 10

    Ingredients

    1 ½ cups Krusteaz Gluten Free All Purpose Flour

    5 tablespoons unsalted butter, softened

    ½ cup sugar

    1 egg

    ¾ teaspoon baking powder

    ¼ teaspoon baking soda

    ¼ teaspoon salt

    ¾ cup plain yogurt

    2 teaspoons finely grated lemon zest

    1 cup fresh blueberries

    3 tablespoons raw sugar

    1. //Preheat the oven to 375⁰F. Line muffin pan with paper liners.
    2. //In medium bowl, combine butter, sugar and egg. Add Krusteaz Gluten Free All Purpose Flour, baking powder, soda, salt, yogurt and lemon zest; stir until well blended. Gently fold in berries. Batter will be thick. Fill muffin cups 2/3 full, sprinkle tops with raw sugar.
    3. //Bake 20-26 minutes or until light brown.
  • Gluten Free Chocolate Chip Cookies

    PRINT SHARE

    Prep 10 min Total Time 20 min Servings 3 ½ dozen 3-inch cookies

    Ingredients

    2 ¼ cups Krusteaz Gluten Free All Purpose Flour

    ¾ cup sugar

    ¾ cup packed brown sugar

    1 teaspoon baking soda

    1 teaspoon salt

    1 ½ cups chocolate chips

    2 eggs

    1 cup (2 sticks) butter, softened

    1 teaspoon vanilla extract

    1. //Preheat oven to 350°F.
    2. //Stir together Krusteaz Gluten Free All Purpose Flour with remaining dry ingredients. Add eggs, butter and vanilla. Blend until a dough forms, kneading by hand if necessary.
    3. //Scoop dough by rounded 2 tablespoons and place 2-inches apart on ungreased cookie sheet. Flatten slightly.
    4. //Bake 10-11 minutes or until light golden brown on the edges. Cool 5 minutes before removing from pan.
  • Gluten Free Classic Pancakes

    PRINT SHARE

    Prep 5 min Total Time 8 min Servings 13-14 (4-in) pancakes

    Ingredients

    1 ¼ cups Krusteaz Gluten Free All Purpose Flour

    1 tablespoon sugar

    3 ½ teaspoons baking powder

    ½ teaspoon salt

    3 tablespoons melted butter

    1 egg

    1 ½ cup milk

    1. //Preheat griddle to 375°F. Lightly grease pancake griddle.
    2. //In large mixing bowl, blend Krusteaz Gluten Free All Purpose Flour, sugar, baking powder and salt. Add milk, egg and melted butter; whisk until smooth. Pour slightly less than ¼ cup batter per pancake onto griddle.
    3. //Cook pancakes 1 ½ minutes per side or until golden brown, turning only once.
  • Krusteaz Gluten Free Pie Crust

    PRINT SHARE

    Prep 20 min Total Time 1 hr Servings 2

    Ingredients

    2 ½ cups Krusteaz Gluten Free All Purpose Flour

    1 teaspoon salt

    1 teaspoon sugar

    1 cup cold butter, cut into ½ inch cubes

    8-9 tablespoons ice cold water

    1. //Preheat oven to 350°F.
    2. //In medium bowl blend Krusteaz Gluten Free All Purpose Flour, salt and sugar. Using pastry cutter or fork, cut in butter until mixture is crumbly. Add one tablespoon water at a time, mix and add water until dough forms. Divide into two balls. Chill 10 minutes. Place each dough ball onto a sheet of plastic wrap. Place another sheet of plastic wrap over dough; roll out to 12 inch circle about 1/8-inch thick. Remove top sheet of plastic wrap and flip dough onto pie pan. Gently remove wrap, and press into pan. Fold edges over and crimp.
    3. //If baking pie crust to fill with unbaked filling, bake for 20 minutes. Remove from oven; pierce bottom of crust with fork and bake for an additional 10 minutes.
    4. //For baked filled pie, bake for 20 minutes, pierce bottom of crust with fork and add pie filling. For a double crust pie; roll out second dough ball, cut into strips or shapes and place onto filling. Bake according to pie recipe instructions.

So many boxes, so little time

Get adventurous with some of our other delicious mixes.

More Ideas

More is always good, when it comes to recipes.

Forgot password

Please enter the email address associated with your Krusteaz account and we’ll get you back to baking in no time.

Reset password

We have sent an email to xxxxxx@xxxxx.com. Please check your inbox and click on the link to reset your password.