King Arthur Baking Company Non-GMO All-Purpose Flour Unbleached Description
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King Arthur Flour Unbleached All-Purpose Flour
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100% Hard Red Wheat Grown on American Farms
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Non-GMO Project Verified
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11.7% Gluten-Forming Protein Content
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Ideal For Cakes, Cookies, Bread, Brownies, Pancakes, and More
Our all-purpose flour is an essential ingredient for every baker, and works in any recipe calling for "flour" or "all-purpose flour," yielding exceptional results. Unbleached and unbromated, this flour is milled to be versatile: strong enough for bread, and gentle enough for tender, delicate scones and cakes. Use it in any recipe calling for just plain flour or all-purpose flour – it's a basic pantry ingredient that we've perfected and tested with the strictest specifications in the industry, so you can rely on it for all of your cooking and baking needs. Milled from the finest American wheat, our flour is prized by chefs, bakeries, and culinary schools around the country for its consistency and performance.
Directions
Raw flour is not ready-to-eat and must be thoroughly cooked or baked before eating to prevent illness from bacteria in the flour. Do not eat or play with raw dough; wash hands, utensils, and surfaces after handling. After opening, keep cool and dry in a sealed container. Freeze for prolonged storage.
Free Of
GMOs, bleach, bromate, and artificial preservatives.
*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 (30 g)
Servings per Container: About 30
| Amount Per Serving | % Daily Value |
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| Calories | 110 | |
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| Total Fat | 0 g | 0% |
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| Saturated Fat | 0 g | 0% |
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| Trans Fat | 0 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 0 mg | 0% |
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| Total Carbohydrate | 23 g | 8% |
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| Dietary Fiber Less than | 1 g | 3% |
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| Total Sugars | 0 g | |
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| Includes 0g Added Sugars | | 0% |
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| Protein | 4 g | 6% |
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| Vitamin D | 0 mcg | 0% |
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| Calcium | 0 mg | 0% |
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| Iron | 0 mg | 0% |
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| Potassium | 0 mg | 0% |
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Other Ingredients: Unbleached hard red wheat flour, malted barley flour.
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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Rose and Pistachio Wreath Cookies
[vc_row][vc_column][vc_column_text]Decorated with dried rose petals, chopped pistachios and a honey and rose water glaze, these wreath-shaped sugar cookies bring a touch of elegance to any spring celebration. Serve these sweet floral wreaths at a garden party, bridal or baby shower, afternoon tea or Mother's Day gathering
. A few drops of food coloring and flakes of edible gold leaf add an element of sophistication. And don't skip the chilling steps in this recipe—cold dough helps the wreaths to keep their pretty shape as they bake!
Rose and Pistachio Wreath Cookies
Cookies
- 1 2/3 cups all-purpose flour
- 1 Tbsp. rose tea (or ground culinary dried rose petals)
- 1/2 tsp. baking powder
- 1/4 tsp. fine sea salt
- 7 Tbsp. unsalted butter (softened)
- 1/2 cup granulated sugar
- 1 egg
- 1/2 tsp. almond extract
Glaze
- 1 1/2 cups confectioner's sugar
- 2 Tbsp. whole milk (or plant milk of choice)
- 1 Tbsp. honey
- 1 tsp. rose water
- Pinch fine sea salt
- Pink or green food coloring (optional)
Decoration
- 2 Tbsp. culinary dried rose petals
- 3 Tbsp. chopped pistachios
- Edible gold or silver leaf (optional)
Cookies
- In medium bowl, whisk flour, rose tea, baking powder and sea salt.
- In separate mixing bowl or stand mixer, mix butter on high speed until fluffy.
- Mix in granulated sugar, egg and almond extract.
- Add dry ingredients and mix on low speed until just combined.
- Flatten into disc. Wrap in plastic wrap and chill in refrigerator, at least 2 hours or overnight.
- Line baking tray with parchment. Preheat oven to 350 degrees F.
- On floured countertop, roll chilled dough to 1/4-inch thick.
- Cut with 2 1/2-inch round scalloped cutter. Transfer to prepared tray.
- With 3/4-inch round cutter or bottle cap, cut holes in each cookie to form wreaths.
- Re-roll scraps and repeat with remaining dough.
- Chill tray in refrigerator for 30 minutes.
- Bake 12-13 minutes, or until very lightly golden brown. Cool on wire rack.
Glaze
- Add confectioner's sugar to medium bowl.
- Whisk in milk, honey, rose water and salt.
- Tint with food coloring, if desired.
- Transfer to piping bag.
Decoration
- Pipe glaze around wreaths.
- Sprinkle with rose petals and pistachios.
- Allow cookies to sit, uncovered, until glaze sets. Garnish with gold or silver leaf, if desired.
- Serve immediately. Store leftover wreath cookies in an airtight container at room temperature for up to three days.
Get these ingredients and more at Vitacost.
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