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King Arthur Flour Gluten Free Multi-Purpose Flour

King Arthur Flour Gluten Free Multi-Purpose Flour
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King Arthur Flour Gluten Free Multi-Purpose Flour

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King Arthur Flour Gluten Free Multi-Purpose Flour Description

  • For Better Taste and Texture
  • Fortified with: Iron, Calcium, and Vitamin B
  • No Xantham Gum
  • Certified Gluten Free
  • Non-GMO Project Verified
  • Kosher

No Compromises:

Our mixes are carefully crafted in our test kitchen through meticulous taste-testing (it's a tough job, but we're up to the challenge!) and blending to replicate our favorite recipes. The result? Mixes that make the finest gluten-free baked goods around. Simple ingredients, reliable results, and deliciousness for everyone to enjoy!

  • For Better Taste and Texture
  • Fortified with Iron, Calcium, and Vitamin B
  • No Xantham Gum
  • Certified Gluten Free
  • Non-GMO Project Verified
  • Kosher


The finest gluten-free flour for baking. Crafted for better taste and texture in your baked goods. use it in your favorite gluten-free recipes for consistent, reliable results.

Free Of
Gluten and 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: 3 Tbsp. (30 g)
Servings per Container: About 22
Amount Per Serving% Daily Value
   Calories from Fat0
Total Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate24 g8%
   Dietary Fiber0 g0%
   Sugars0 g
Protein2 g
Vitamin A0%
Vitamin C0%
Other Ingredients: Specialty flour blend (rice flour, tapioca starch), potato starch, whole grain brown rice flour, vitamin and mineral blend [calcium carbonate, niacinamide (vitamin B3), reduced iron, thiamin hydrochloride (vitamin B1), riboflavin (vitamin B2)].

Produced in a GFCO-certified gluten-free facility.


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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Blueberry Oatmeal Muffins (Gluten-Free)

These blueberry oatmeal muffins check all the breakfast boxes! They’re family-friendly, totable and easily made with a base of quick oats, chia seeds, fresh blueberries and oat milk. The plant-based ingredients fill bellies with fiber, healthy fats, vitamins and minerals. Best of all, the maple syrup, vanilla extract, blueberry jam, cinnamon and nutmeg make for a mouthwatering morning meal. Bake a batch of 12 and refrigerate for easy breakfasts the whole family will love. Four Blueberry Oatmeal Muffins Sit Atop a Pink Linen Tablecloth Surrounded by Fresh Blueberries, Mint Sprigs and Maple Syrup |

Blueberry Oatmeal Muffins (Gluten-Free)

  • 2-1/2 cups oat milk
  • 2 tsp. white chia seeds
  • 1 tsp. vanilla extract
  • 1/2 cup blueberry jam (room temperature)
  • 1/4 cup maple syrup
  • 3 cups quick oats
  • 2 tsp. baking powder
  • 2 tsp. cinnamon
  • Pinch nutmeg
  • 1/2 tsp. salt
  • 1 cup fresh blueberries

Crumble Topping

  • 1/4 cup quick oats
  • 1/4 cup walnuts (coarsely chopped)
  • 1/4 cup gluten-free flour
  • 3 Tbsp. coconut oil (melted)
  • 1/4 cup coconut sugar
  • 1/2 tsp. cinnamon
  1. Preheat oven to 375 degrees F. Fill muffin tin wells with paper baking cups.
  2. In medium bowl, mix together oat milk, chia seeds, vanilla extract, blueberry jam and maple syrup; let sit 20 minutes.
  3. In a separate bowl, whisk together oats, baking powder, cinnamon, nutmeg and salt.
  4. In small bowl, prepare crumble topping. Combine oats, chopped walnuts, gluten-free flour mix, coconut oil, coconut sugar and cinnamon. Set aside.
  5. Pour wet mixture into dry mixture and stir to combine. Fold in blueberries.
  6. Divide batter evenly into muffin tin. Top each with crumble topping, dividing evenly.
  7. Bake 30-35 minutes until filling is set. Cool slightly before serving.
  • Top each warm oatmeal cup with a drizzle of maple syrup.
  • Substitute gluten-free flour mix for all-purpose flour.
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