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King Arthur, Grain-Free Paleo Baking Flour, Certified Gluten-Free, Non-GMO, Certified Kosher, 16 Ounces, 4 Count

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Product ID: 171188940
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king arthur
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About the item

An essential for Paleo baking! Go against the grain with our Paleo flour blend—the perfect ingredient to achieve the very best results in grain-free and Paleo baking. Simply swap it in to turn any non-yeasted recipe grain-free or use in Paleo recipes! Paleo baking can be tricky to replicate the texture and flavor you love from beloved baked goods without using any grains. That’s why we’ve created this flour blend; it gives you great bakeability, reliable results, and delicious flavor with lots of tional benefits! Formulated by bakers specifically for baking, this is—hands-down—the best ingredient to use for your Paleo and grain-free recipes. Our blend of almond, cassava, and coconut flours is an equal substitute for conventional all-purpose flour in any non-yeasted recipe. With 4 grams each of protein and fiber per serving, it’s a tional powerhouse. It has three simple ingredients: almonds, cassava, and coconut and no preservatives. That’s it! Just the good stuff. Founded in 1790, King Arthur is a 100% Employee-Owned Company and the nation’s premier baking resource, offering everything from top-quality baking products to inspiring recipes.
  • About this item This King Arthur is a blend of almond, cassava, and coconut flours is an equal substitute for conventional all-purpose flour in any non-yeasted recipe. (Contains 4 bags of 16 ounces) Our paleo flour offers 4 grams each of protein and fiber per serving, it’s a tional powerhouse King Arthur Paleo Baking Flour is Non-GMO Project Verified; Certified Gluten-Free by The GFCO, a program of the Gluten Intolerance Group (GIG); Certified Kosher and Grain-Free King Arthur Baking Company is a 100% Employee-Owned Company and a founding B Corporation We are King Arthur Baking Company. Our name and logo reflect who we've always been and always will be: bakers who are committed to spreading the simple joy of baking.

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