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 |
|
| Calories | 110 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 23 g | 8% |
|
| Dietary Fiber less than | 1 g | 3% |
|
| Total Sugars | 0 g | |
|
| Includes Added Sugars | 0 g | 0% |
|
| Protein | 4 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 0 mg | 0% |
|
| Iron | 0 mg | 0% |
|
| Potassium | 0 mg | 0% |
|
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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Gingerbread Cupcakes With Cinnamon Frosting (Vegan)
These delicious vegan gingerbread cupcakes with cinnamon frosting are the perfect way to celebrate the holiday season. Soft and fluffy, they boast a beautifully spiced cakey base and are topped with a cinnamon-infused frosting. Don't let this simple recipe stop you from decorating your heart out! Top with small gingerbread cookies and other festive edible accessories for peak holiday feels.
Gingerbread Cupcakes With Cinnamon Frosting (Vegan)
Cupcakes
- 1-1/2 cups organic all-purpose flour
- 1-1/2 tsp. baking powder
- 3/4 cup organic cane sugar
- 1/4 tsp. sea salt
- 1 tsp. ground ginger
- 3/4 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 2 Tbsp. molasses
- 1/4 cup coconut oil (melted)
- 1 cup almond milk
- 1 tsp. apple cider vinegar
Frosting
- 5 cups organic powdered sugar (sifted)
- 1/2 cup vegan butter (softened at room temp.)
- 1 tsp. ground cinnamon
- 1/2 tsp. vanilla extract
- 4-5 Tbsp. almond milk
Optional Topping
Cupcakes
- Preheat oven to 400 degrees F and prep 12-cavity cupcake pan with liners and spray.
- In large bowl, whisk together flour, baking powder, sugar, cinnamon, ginger, nutmeg, cloves and sea salt. Set aside.
- Add milk, apple cider vinegar, molasses, and oil to dry ingredients. Using a hand-mixer on medium-speed, mix everything until combined and smooth with no lumps. (Note: Do not over mix.)
- Scoop batter into each cupcake cavity (about ¾ full) and bake at 400 degrees for the first 5 minutes. Then reduce temperature to 350 degrees and continue baking 11-13 minutes or until a toothpick comes out clean in the center.
- Once done, turn oven off with cupcakes still inside and oven door slightly open for 2 minutes. (Note: This keeps cupcakes from deflating.)
- Let cupcakes cool completely before frosting.
Buttercream
- Using electric mixer or hand mixer, beat butter on medium-high speed until smooth and pale. Add powdered sugar, vanilla, cinnamon and milk, continuing to mix on medium speed until desired smooth and fluffy consistency is reached. (Note: If buttercream is runny, add additional powdered sugar 1 Tbsp at a time. If too thick, add milk 1 Tbsp at a time.)
- Pipe buttercream onto cooled cupcakes.
- If desired, top cupcakes with gingerbread cookies.
Grab these ingredients and more at Vitacost.com.
