Features:

  • Contains 6 - 15 ounce boxes
  • Make light, fluffy gluten-free pancakes or waffles that everyone will enjoy. Makes sixteen 4" pancakes per box.
  • Fortified with iron, calcium and vitamin B
  • Certified Gluten-Free by GFCO and Non-GMO Project Verified
  • Part of King Athur Flour’s award winning line of gluten-free mixes
My Baking Tried and True for a Non-Gluten Household

So I had to cut out all dairy and gluten about a year ago, which of course was extremely hard to do after a lifetime of full-on wheat and milk gluttony. On a search to try and reintroduce normalcy into my life, this was the first baking mix I found that could stand in for my traditional cooking. It is a bit pricey (I could, after all, buy three bags of regular flour to one box of this or any other gluten free baking mix), and I've tried my hand at making things like biscuits, etc., through my own blends. However, after repeated failed attempts, my family finally begged me to go back to using what we know works. I primarily make biscuits and pancakes with this and no one can tell the difference. I want to try the many recipes King Arthur provides, but as a working mom, I just haven't found the time (although I am confident they are amazing!). When buying, I have found the best deal to be purchasing the pack of six on Subscribe and Save, which gets me down to about $6 per box. Of course it's not as cheap as wheat, but that gluten/gladin thing is the devil (and I clearly don't have the talent to do it all from non-wheat scratch), so this has become my tried and true.

Thank heavens for this gf flour!!

This baking mix is the absolute best one that I have tried so far and I use it for literally everything I bake or cook that requires a gluten free flour. Waffles and pancakes turn out delicious as do the various muffins, biscuits and cookies that I bake. Most people cannot tell that they are eating a food that is gluten free when using a good recipe and by using this flour!! The possibilities are endless and I'm so glad I can still eat amazing food while living gluten free. I've never noticed any grittiness that some gf flours can lend to a finished food, however, the one thing that I always do when preparing anything with this mix, is that I let the flour absorb the moisture and soften up for about 10-15 before baking, which I believe really helps. I buy this in bulk from Amazon since just one box alone will cost me almost $8 at the store. This is the cheapest price I have found online and will continue to order as long as the quality stays consistent!

Best on the market & a staple in my pantry

My husband and children LOVE pancakes, so we've eaten lots of them at home and in restaurants. We're breakfast people. As far as GF pancake mixes go, this is hands-down the best on the market. No one will know it's GF, and it yields a thick fluffy stack. Flavor is similar to a diner pancake, but better. In fact, this mix is better than any of the restaurants in my area that serve GF pancakes, and I've recommended to at least one owner that they switch. A single box will feed a small army. For my family of 4, I make two batches from each box. (I use a food scale to weigh the contents, and then I use half at a time.) The recipe calls for milk, oil or butter, and eggs. If you're also dairy-free (GFDF) as many people are, this is not the mix for you. But if you are, you can always call the KAF Baker's Hotline and speak to a friendly baker who can advise you on whether you can modify the recipe. I call the hotline periodically, and all the bakers who staff it are versed in GF baking. They've got great ideas and can help you improvise. If you're not familiar with the company, King Arthur uses high quality ingredients and the company has a fine reputation in the baking world. So grateful to find this on Subscribe & Save. I use a case per month.

So delicious! No gluten reaction!

I love this pancake mix. I have Crohns and I don't get a reaction during or after eating. That isn't to say anyone with Crohns will have the same positive experience. I started eating gluten free and soy free just a few years ago, and I dislike most gluten free substitutes as many taste like cardboard. But this mix is delicious! I cannot tell a from non-gluten pancakes made from scratch. I use almond milk as a milk substitute and they taste so good. If I feel like making a crepe I just add more milk! Though you have the option of making half of the box, I make the entire thing. I have stored the batter for over 48 hours in my fridge, just adding a little milk each time to liven up the mix. In fact, I think the pancakes taste better when I refrigerate the mix before cooking! :) Happy Pancake Eating!!!

The only Gluten free flour you need!

In our family we manage Celiac, Eosinophilic Esophagitis and multiple food allergies. King Arthur flour is the only flour I use. It is incredibly versatile, never has a gritty taste or texture as do some gluten free flours and can be used for all types of baking. I absolutely love the all purpose baking flour. I use it to make cakes, muffins, breads and pizza crust. It is too 8 free and corn free which serves our allergy set very well. Can't imagine what I would do without it! I Highly recommend for all baking purposes!

Best gluten free cornbread mix we've tried. Uses millet flour. Baked in iron skillet & used rice milk to make it dairy free

This is very good & will be the gluten free cornbread mix I use from now on. I read through ingredients & noticed that millet flour was used. The cornbread was not at all grainy like some gluten free mixes. I'm not sure if the millet flour made the difference or not, but this gluten free mix is the closest to regular cornbread that we've tried so far. To make this mix dairy free, I substituted rice milk for milk. I baked it in an iron skillet. If you're interested, some information about millet flour: Millet was a new flour to me so I did some research before baking. (A family member is gluten & dairy intolerant. I didn't want to take any chances) I learned that millet is an ancient grain & it is gluten free. When used in bread it has a texture similar to bread made from wheat flour. **However, do not overeat products that contain millet flour because millet is a potent goitrogen. Goitrogens are those substances in food that suppress thyroid activity and can lead to goiter, an enlargement of this very important gland which resides in the throat. Low iodine intake can also lead to goiter. Cooking actually increases the goitrogenic effect of millet.** (**I found this information on "The Healthy Home Economist" article "Beware of Millet" web page) So eat millet in moderation. Because we really like this cornbread, we're going to try a loaf of millet bread (when/if we find it & if it is dairy free) to see how close the taste & texture is to wheat bread.

Excellent Gluten Free Product!!!

This pie crust is absolutely the best gluten free pie crust I have ever made!!!! I find that I do need to slightly adjust the amount of water depending on the time of year I make it. During the heating season here in Michigan, I have to use an extra tablespoon or two--but I add a small amount at a time until the mix holds together in my food processor. Once the mix starts to hold together in my food processor, I use my hands to form it in to a ball. It should hold together well if you have used the proper amount of water. I have found that the best way to roll out the dough is to place half of it (in the shape of a disc) between two pieces of plastic wrap. Roll the dough out to your desired size, pull off the top piece of plastic wrap. Leave the dough stuck to the bottom piece of wrap--invert the crust and place it in your pie plate, all the while leaving the plastic wrap on it. Press the dough carefully in to position and then pull off the plastic wrap. This is hands down the easiest and tastiest crust ever!! I always get multiple compliments on pies I make with this crust mix--and I usually don't share that it's gluten free! Thank you King Arthur!!!

Finally! I found them

They make the nicest gluten free pancakes I have tried and I have tried several brands, these look and have the texture of the real thing. They are a little bland so expect to add some vanilla cinnamon or whatever your preference. After trying out the pancakes we bought a waffle iron/maker and made Belgian waffles with vanilla, cinnamon and fresh blueberries, they were sooooo tasty I think the mix works so much better for waffles and they heat up later in the toaster too. The only negative is the mix is too good you could easily eat too many :)

The most amazing and delicious brownie ever.

I have a coworker with celiac disease and I felt bad that we would celebrate birthdays with goodies that she could not eat. I bought a case of these brownie mixes. They are incredibly easy to prepare. Just add water, melted butter and egg. They smell divine while baking. And when I tasted them, I have to say they are my new all time favorite brownie EVER. I took three pans of them to work and the coworkers gobbled them up faster than you can imagine. My celiac afflicted friend was able to join in and happily partake with no problem. I cannot find these mixes in my local grocery store. I find other King Arthur mixes but not the brownies. I am so glad I have Amazon as close as a key click away to order these whenever I want. If you are gluten intolerant, or know someone who is. Or you just want to try some of the BEST, fudgiest, most amazing brownies in the world.... I urge you to get these. I am not kidding. Hands down, the best I have ever had.

AT LONG LAST!!!

I couldn't be more thrilled to have found a pie crust mix that is actually comparable to the real thing! I had pretty much given up hope of ever eating a decent homemade pie again. I have celiac disease and have attempted both pre-made and homemade GF pie crusts and they were all horrible. Leave it to King Arthur to save the day. I had to adjust the water measurement a little in order for the crust to roll out correctly (the first crust was too crumbly, but I was scared to add more water for fear it would be too sticky), but the second (and beyond) crust were almost indistinguishable from crusts made with wheat flour. Thank you, King Arthur Flour!!!

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