Gluten Free Multi-Purpose Flour, 6 Pack, 24 oz (680 g), From King Arthur Flour
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King Arthur Flour
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Ideal for Gluten-Free Baking
Better Taste & Texture
Certified GF Gluten-Free
How does America's oldest flour company go gluten-free? That's what we asked ourselves when our customers began requesting - no, imploring - us to help them in their quest for delicious gluten-free baked goods.
With the same high standards we apply to all of our products, we've created what we're sure you'll agree are the very gluten-free mixes on the market today. We've carefully blended wholesome, gluten-free ingredients into these easy-to-use mixes, then tested and re-tested to ensure your success. We guarantee that your experience with our mixes will be enjoyable, fulfilling and, most of all, great-tasting.
King Arthur Flour gluten-free mixes - a taste the whole family will enjoy!
Save time by using our multi-purpose flour in your favorite gluten-free recipes. No need to blend the many different flours most gluten-free recipes call for - just measure our multi-purpose flour and use in place of the total amount of rice flour, brown rice flour, tapioca starch or potato starch, etc. called for in the recipe.
Your baked goods made with our multi-purpose flour taste better and stay fresh longer.
Gluten Free Popovers
4 large eggs
3 tablespoons melted butter
1 1/4 cups lukewarm milk
1 cup multi-purpose flour
1/4 teaspoon xanthan gum
1/2 teaspoon salt
- Preheat the oven to 400Ā°F. Grease a 12-cup popover pan or muffin pan.
- Whisk together the eggs, butter, and milk in a large bowl. In a separate bowl, whisk the flour with the xanthan gum and salt, then gradually sift and whisk into the liquid ingredients until you have a smooth batter.
- Pour the batter into the greased cups, filling each about 2/3 full.
- Bake for 25 minutes, then reduce the oven heat to 350Ā°F and bake for an additional 15 minutes, until the popovers are deep brown. Remove from the oven, let firm for 5 minutes, then remove from the pan and serve immediately.
Yield: 12 popovers.
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