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Arrowhead Mills Organic All Purpose Flour Gluten Free -- 20 oz

Arrowhead Mills Organic All Purpose Flour Gluten Free
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Arrowhead Mills Organic All Purpose Flour Gluten Free -- 20 oz

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Arrowhead Mills Organic All Purpose Flour Gluten Free Description

  • It's Simple - No Short Cuts - Just 100% Commitment to Quality
  • New Reusable Bag
  • Great Substitute for White Flour
  • 13G Whole Grains Per Serving
  • Certified Gluten Free
  • Non-GMO Project Verified
  • Kosher

Delicious, gluten free baking from scratch is at your fingertips with Arrowhead Mills™ Organic Gluten Free All Purpose Flour. A great substitute for white flour, this gluten free flour is non-GMO, dairy free and a good source of fiber. Each serving has 13 grams of whole grains. Use this flour to whip up fluffy gluten free pancakes, muffins, waffles and quick loaves to help make every day special.

  • One 20 oz bag of Arrowhead Mills™ Organic Gluten Free All Purpose Flour
  • Gluten free Arrowhead Mills™ flour is a great substitute for white flour
  • Non-GMO, dairy free, gluten free flour is a good source of fiber and has 13 grams of whole grains per serving
  • Use this organic all purpose flour to make delicious gluten free baked goods from scratch
  • Perfect for creating your favorite baking recipes, this gluten free, organic flour helps make every day special
  • It’s simple. No shortcuts. Just 100% commitment to quality.

Free Of
Gluten, dairy, GMOs.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1/4 Cup (34 g)
Servings per Container: About 16
Amount Per Serving% Daily Value
   Calories from Fat10
Total Fat1 g2%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Potassium15 mg0%
Total Carbohydrate28 g9%
   Dietary Fiber2 g10%
   Sugars0 g
Protein2 g
Vitamin A0%
Vitamin C0%
Other Ingredients: Organic rice flour, organic brown rice flour, organic tapioca flour, organic millet flour, organic inulin, xanthan gum.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Chocolate Pear Tart

[vc_row][vc_column][vc_column_text]Indulgence meets sophistication in this gluten-free masterpiece: a luscious pear tart with a decadent chocolate twist. Elevate your dessert game with this tasteful creation that not only impresses the palate but also prioritizes well-being. Crafted without refined white sugar, each bite is a celebration of better-for-you ingredients, proving that elegance and health-conscious choices can coexist harmoniously.

Slice of Chocolate Pear Tart Topped with Walnuts and Mint on Fancy Plate Next to Tart Pan with Whole Tart

Chocolate Pear Tart


  • 1-1/3 cup King Arthur Gluten-Free Flour
  • 1/4 tsp. sea salt
  • 3/4 cup coconut sugar
  • 1/2 cup vegan butter
  • 1/2 tsp. vanilla extract
  • 1 egg yolk
  • 2 tsp. ice water


  • 2 ripe but firm pears (halved, cored, thinly slice)
  • 1 egg
  • 1/4 cup maple syrup
  • 1 tsp. vanilla extract
  • ¼ tsp. cinnamon
  • 3/4 cup coconut cream

Chocolate topping

  • 1 cup Hu Dark Chocolate Gems
  • 1/2 cup walnuts
  • Fresh mint
  1. Preheat oven to 375 degrees. Grease 9-3/8-inch x 1-inch tart pan with butter.
  2. In mixing bowl, mix together flour, salt and sugar for crust.
  3. Add butter and mix until well combined.
  4. Add egg, vanilla and water and mix into dough.
  5. Into tart pan, press dough into bottom and up onto sides, making it as smooth and even as possible.
  6. Bake crust 15 minutes or until golden brown. Remove from oven and allow crust to cool completely. (Note: Do not make crust too brown at this stage.)
  7. Reduce oven temperature to 325 degrees F.
  8. In bowl, beat together eggs, maple syrup, vanilla, cinnamon and coconut cream for filling until combined.
  9. Into cooled crust, place pears in fan shape around entire bottom of pan. Gently pour filling over pears until close to top of pan.
  10. Bake 15 to 20 minutes. (Note: The coconut cream will set fully once tart is cooled.)
  11. In saucepan over low heat, melt chocolate. Pour evenly over top of filling. Refrigerate 2-3 hours to set.
  12. Garnish with walnuts and mint.

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