King Arthur Baking Company Gluten-Free Measure for Measure Flour Description
How to Bake With It
> Perfect for converting your favorite recipes to gluten free! Simply substitute 1:1 (by weight or volume) for standard all-purpose or whole wheat flour in non-yeasted recipes.
> Fortified with iron, calcium, and vitamin B, our flour is ideal for cookies, cakes, quick breads, pancakes, pie crust and more.
> Not recommended as 1:1 substitute for yeasted recipes (breads, pizza, and buns).
> For recipes calling for gluten free flour, or a gluten free flour blend, try our Gluten Free All-Purpose Flour.
Free Of
GMO, gluten.
*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: 4 Tablespoons (31 g)
Servings per Container: 14
| Amount Per Serving | % Daily Value |
|
| Calories | 100 | |
|
| Total Fat | 0 g | |
|
| Saturated Fat | 0 g | |
|
| Trans Fat | 0 g | 0% |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 15 mg | 1% |
|
| Total Carbohydrate | 24 g | 9% |
|
| Dietary Fiber | 2 g | 7% |
|
| Total Sugars | 0 g | |
|
| Includes Added Sugars | 0 g | 0% |
|
| Protein | 1 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 73 mg | 6% |
|
| Iron | 2 mg | 10% |
|
| Potassium | 49 mg | 2% |
|
| Thiamin | 0.2 mg | 15% |
|
| Riboflavin | 0.1 mg | 8% |
|
| Niacin | 3 mg | 20% |
|
Other Ingredients: Rice flour, whole grain brown rice flour, whole sorghum flour, tapioca starch, potato starch, cellulose, xantham gum, vitamin and mineral blend [calcium carbonate, niacinamide (vitamin B3), reduced iron, thiamin hydrochloride (vitamin B1), riboflavin (vitamin B2)].
Warnings
Do not eat raw mix, dough, or batter.
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.
Reviews
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Oatmeal Cookie Peach Cobbler
Sweet, caramelized peaches bubble just beneath a big, crumbly oatmeal cookie and it’s all waiting for you! Well, you
have to
share! But you’re a baker, and bakers are generous by nature. Delighting others is really what it’s all about. With this simple (and exceptionally yummy!) skillet cobbler recipe, even a novice can feel like a pro. And because it’s gluten-free and has no refined sugars, you can share with even more of your friends.
Oatmeal Cookie Peach Cobbler
Caramel Peaches
- 6 ripe peaches (cut in ½-inch slices)
- 5 Tbsp. softened butter (cubed)
- ½ cup coconut sugar
- 2 tsp. vanilla extract
- 1 tsp. cinnamon
- 1 tsp. cornstarch
- Pinch salt
Oatmeal Cookie
- 1-½ cups old fashioned oats
- 3 Tbsp. gluten-free flour
- ? cup coconut sugar
- 1 tsp. cinnamon
- Pinch salt
- 5 Tbsp. softened butter (cubed)
- Preheat oven to 350 degrees F.
- Lightly grease 8- or 10-inch cast iron skillet or use comparable glass baking dish.
- In mixing bowl, toss together ingredients for caramel peaches. Pour into skillet.
- In medium-size mixing bowl, stir together oats, flour, coconut sugar, cinnamon and salt.
- Use hands to work butter into dry ingredients until moist and dough clumps together.
- In skillet, layer oat mixture over peaches and lightly press in place.
- Bake 40-45 minutes or until top of cookie is golden and peaches are bubbling and caramelized.
- Serve warm or at room temperature with desired toppings.
Add the ingredients to your cart and get baking!
