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King Arthur Baking Company Organic Unbleached All Purpose Flour -- 5 lbs


King Arthur Baking Company Organic Unbleached All Purpose Flour
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King Arthur Baking Company Organic Unbleached All Purpose Flour -- 5 lbs

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King Arthur Baking Company Organic Unbleached All Purpose Flour Description

  • 100% Employee-Owned
  • 11.7% Gluten-Forming Protein Content
  • 100% Organic Hard Red Wheat Grown on American Farms
  • A Versatile flour to suit all your baking needs.
  • Ideal for Cakes, Cookies, Bread, Brownies, Pancakes & More
  • USDA Organic
  • Non-GMO Project Verified
  • Kosher

Baking with all-purpose flour

Our all-purpose flour is milled to be the ultimate versatile pantry stable; 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.


Directions

After opening, keep cool and dry in a sealed container. Freeze for prolonged storage.
Free Of
Preservatives, bleach, bromate, GMO.

*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 76
Amount Per Serving% Daily Value
Calories110
Total Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate23 g8%
   Dietary Fiber less than1 g3%
   Total Sugars0 g
    Includes Added Sugars0 g0%
Protein4 g
Vitamin D0 mcg0%
Calcium0 mg0%
Iron0 mg0%
Potassium0 mg0%
Other Ingredients: Certified 100% organic unbleached hard red wheat flour, certified 100% organic malted barley flour.
Warnings

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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Strawberry Shortcake Sheet Cake

This strawberry-loaded cake is love in the sweet form of dessert. And just like love – real love – there really isn’t much effort involved for the greatness of the reward. A single layer of moist, lightly lemony cake is topped with bright slices of juicy strawberries layered over a cream cheese buttercream frosting. Sink your fork in for love at first bite. Easy Strawberry Shortcake Sheet Cake on Cutting Board With Strawberries | Vitacost.com/blog

Strawberry Shortcake Sheet Cake

Lemon Cake

  • 3 cups all-purpose flour
  • 1-½ cups organic cane sugar
  • 1 Tbsp. baking powder
  • ½ tsp. salt
  • 1 tsp. lemon extract
  • 1-½ cups almond milk
  • 1 Tbsp. apple cider vinegar
  • ¼ cup vegetable oil

Cream Cheese Buttercream Frosting

  • 8 oz. cream cheese (softened)
  • 6 Tbsp. unsalted butter
  • 4-5 cups organic powdered sugar
  • 1 tsp. vanilla extract
  • 1-2 Tbsp. almond milk

Topping

  • Strawberries (sliced)
  1. Preheat oven to 350 degrees F. Lightly grease and line with parchment paper an 8-in. square pan or a 9x13-in. baking pan. (Note: Allow parchment to overhang pan for easier removal of cake.)
  2. In bowl, whisk together milk and apple cider vinegar; let rest 5-10 minutes.
  3. In large bowl, whisk together flour, sugar, baking powder and salt.
  4. Add lemon extract, milk-ACV mixture and oil and mix with mixer until just combined. (NOTE: If batter seems extremely thick, add extra milk, 1 Tbsp. at a time, until batter is somewhat pourable but not runny or thin.)
  5. Pour batter evenly into prepared pan, spreading evenly.
  6. Bake for 20-25 minutes, or until toothpick in center comes out clean.
  7. Let cake cool for 30 minutes before carefully lifting from pan and onto rack to cool completely.
  8. In bowl, combine cream cheese and butter with mixer on medium-high speed until smooth and pale.
  9. Add powdered sugar, vanilla and milk and mix on medium speed until smooth and fluffy. (Note: Add more milk, 1 Tbsp. at a time, if too thick or powdered sugar if too thin.)
  10. Using metal or rubber spatula, top cooled cake with frosting and spread until fully coated and smooth. Top with sliced strawberries.
  11. Cut into squares to serve.

Get the ingredients you need to make this sweet treat!

 

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