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King Arthur Baking Company Organic Unbleached All Purpose Flour -- 2 lbs

King Arthur Baking Company Organic Unbleached All Purpose Flour
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King Arthur Baking Company Organic Unbleached All Purpose Flour -- 2 lbs

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King Arthur Baking Company Organic Unbleached All Purpose Flour Description

  • USDA Organic
  • 100% Organic Hard Red Wheat Grown on American Farms
  • 11.7% Protein - A Versatile Flour to Suit All Your Baking Needs
  • Non-GMO Project Verified
  • Kosher

Our Quality Promise

Flour this good doesn't happen by accident. With expertise and experience from field to bag, we craft our flour with care and a commitment to help you bake your best.


Baking with All-Purpose Flour

Our all-purpose flour is milled to be the ultimate versatile pantry staple; ideal for everything from pancakes, breads, and muffins to cakes, pie crust, and cookies.


Quality & Consistency

Delicious results, every time! We test bake (yum!) our flour to ensure it meets our strict standards - the strictest in the industry.


Never Bleached, Never Bromated

Our flours contain no bleach, no bromate, and no artificial preservatives of any kind.


100% American Grown

We support American farmers who produce the best, highest-quality wheat. All of our wheat flour is grown and milled in the United States.


After opening, keep cool and dry in a sealed container. Freeze for prolonged storage.
Free Of
Preservatives, never bleached, never bromated, 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 (30 g)
Servings per Container: About 30
Amount Per Serving% Daily Value
Total Fat0 g0%
Sodium0 mg0%
Total Carbohydrate23 g8%
   Dietary Fiber Less than1 g3%
Protein4 g6%
*Daily value not established.
Other Ingredients: Certified 100% organic unbleached hard red wheat flour, certified 100% organid malted barley flour.

Do not eat raw flour, 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.
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Vegan Chocolate-Walnut Derby Pie

[vc_row][vc_column][vc_column_text]Craving a taste of the Kentucky classic but want to keep things healthier? This recipe takes the legendary derby pie and gives it a modern makeover. We're talking vegan, refined sugar-free (mind blown!) and bursting with superfood cacao for a healthy dose of chocolatey goodness. Ditch the bourbon (trust us!), but hold onto the decadent chocolate-walnut combo. Bake up this champion upgrade on a classic! A Vegan Chocolate Derby Pie in a Pie Plate on a Wooden Table Top, One Slice of Pie and a Big Bowl of Whipped Cream Sit Nearby  

Vegan Chocolate-Walnut Derby Pie


  • 2-1/2 cups organic all-purpose flour
  • 1 tsp. Redmond Real Salt Sea Salt
  • 1 cup cold vegan butter (diced)
  • 1/2 cup ice water


  • 1/4 cup cacao powder
  • 1/4 cup Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
  • 1/2 cup coconut sugar
  • 1/4 cup maple syrup
  • 1/4 cup vegan butter (melted)
  • 1/2 cup plant-based milk
  • 1/2 tsp. Redmond Real Salt Sea Salt
  • 2 tsp. vanilla extract
  • 1 cup walnuts (coarsely chopped)
  1. For crust, in large mixing bowl or in food processor, combine flour and salt and whisk or pulse briefly until combined.
  2. Sprinkle diced butter evenly over dry ingredient mixture. Use two forks to cut butter into dry ingredients until butter is evenly dispersed into pea-sized (or smaller) bits. If using food processor, briefly pulse butter together with dry ingredients 5 to 7 times until butter is evenly dispersed into pea-sized (or smaller) bits.
  3. Transfer mixture to large mixing bowl. Sprinkle dough evenly with ice water and use spatula to quickly mix water into dough until it is evenly combined and dough begins to form moist clumps. (If the dough is not sticking together, add 1 or 2 more tablespoons of water to help it clump.) Try not to overmix dough.
  4. Using hands, quickly pack dough into ball, then flatten ball into 3/4-inch thick disk.
  5. Wrap dough in plastic wrap and refrigerate at least 1 hour, or up to 3 days, until ready to use.
  6. Preheat oven to 350 degrees F.
  7. Grease 9-inch pie pan with vegan butter. Press 2/3 of dough into base and edges, making dough as even as possible.
  8. Using rolling pin, on work surface, roll out remaining 1/3 of dough for pie top and set aside.
  9. For filling, in medium mixing bowl, combine all filling ingredients and stir until well combined.
  10. Pour filling into prepared crust. Add top layer of rolled-out dough on top of pie, trimming or stretching to fit.
  11. Bake 35-45 minutes, until center is set and pie doesn’t jiggle when shaken. (Note: The consistency will be soft, but firm enough to slice when cooled.)
  12. Allow pie to cool completely before cutting.

Add the ingredients to your cart and place an order.

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