King Arthur Gluten-Free All-Purpose Flour – Wholesome Baking Staple for Celiac-Friendly Home Kitchens
King Arthur Gluten-Free All-Purpose Flour – Wholesome Baking Staple for Celiac-Friendly Home Kitchens
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Why you'll love it
- No grittiness or aftertaste — a common pain point with inferior gluten-free flours
- Single-blend convenience eliminates the need to buy and mix multiple flours per recipe
- Trusted heritage brand founded in 1790 with rigorous recipe testing
- Triple certification (GFCO, Non-GMO Project, Kosher) builds trust for restricted-diets shoppers
- Made without xanthan gum for cleaner ingredient lists and better scratch-baking control
- 100% employee-owned B Corporation aligns with ethically-minded purchasing decisions
- Tastes like regular flour — no weird, gritty, or chalky aftertaste
- Can be used cup-for-cup in many recipes like biscotti
- Baked goods are indistinguishable from wheat-based versions — guests can't tell they're GF
- Baking disappears quickly / gets more compliments than other GF brands
- Cor nbread turns out great
- Popovers came out 'amazing' and 'perfect'
- Pumpkin pies and pecan pies turned out beautifully
- 16 years gluten-free customer calls it the best they've ever used
- Works well for frying chicken when combined with almond flour
- Consistency is almost like glutinous wheat flour when xanthan gum is added
- Can substitute baking powder for baking soda successfully
- Easy to use
- Light texture when combined with another good quality flour
- Consistent results across many recipes
- King Arthur brand trust extends to their GF line
Perfect for
- One-to-one substitution for wheat flour in cookies, cakes, muffins, and quick breads
- Baking gluten-free birthday and celebration cakes for sensitive eaters
- Making gluten-free bread, pancakes, and pancakes without mixing multiple starches
- Replacing individual rice, tapioca, and potato flours in scratch gluten-free recipes
- Making popovers from a homemade GF recipe
- Baking sugar cookies and molasses cookies for Christmas
- Baking baked GF pumpkin donuts
- Frying chicken (mixed with almond flour)
- Making biscotti cup-for-cup
- Making sugar-free mini pumpkin pies and pecan pies for Thanksgiving
- Making cornbread
- Making drop biscuits
- Making zucchini bread
- Making fancy pancakes (used as a benchmark test recipe)
- Thickening sauces using arrowroot instead of GF flour
- Using baking powder instead of baking soda in substitutions
- Filling Amazon Prime Pantry Box with bulk purchases (10 boxes at a time)
Product Information
King Arthur Gluten Free Flour is ideal for all gluten-free recipes, our carefully tested blend of white rice flour, whole grain brown rice flours, tapioca starch, and potato starch yields baked goods with no grittiness or aftertaste
Non-dairy and non-GMO, our flour (made without xanthan gum) is the choice of gluten-free scratch bakers everywhere. Our Gluten Free Flour is also fortified with iron calcium and vitamin B
King Arthur Gluten Free Flour is Non-GMO Project Verified; Certified Gluten-Free by The GFCO, a program of the Gluten Intolerance Group (GIG); Certified Kosher
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
The #1 gluten-free all-purpose flour in the country. Ideal for all gluten-free recipes our carefully tested blend of white rice and whole-grain (brown) rice flours, tapioca starch, and potato starch yields baked goods with no grittiness or aftertaste. Non-dairy and non-GMO, our flour (without xanthan gum) is the choice of gluten-free scratch bakers everywhere. No need to mix together the many different flours most gluten-free recipes call for; simply substitute our blend instead. Comes in a 24 Oz box. Certified Gluten-Free by the non-profit Gluten-Free Certification Organization (GFCO), a program of the Gluten Intolerance Group (GIG). Certified kosher. Sourced non-GMO. Fortified with iron, calcium, and vitamin B. 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.
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)].
Items Details
Frequently Asked Questions
Does this flour have a gritty texture or aftertaste that would bother me in everyday baking?
No. This blend is specifically formulated and tested to deliver a smooth texture and neutral taste, so your baked goods will not have the chalky or gritty aftertaste common in lower-quality gluten-free flours.
Is it safe for me to use regularly if I have celiac disease?
Yes. The flour is GFCO-certified, meaning it is third-party verified to contain less than 10 parts per million of gluten, making it suitable for a strict celiac or gluten-intolerant lifestyle.
Does it contain xanthan gum, and is that healthier?
This version is intentionally made without xanthan gum, giving you cleaner ingredient lists and full control over how much binder (if any) you add to your scratch recipes.
Is it fortified with vitamins and minerals I might miss when cutting wheat?
Yes. The blend is fortified with iron, calcium, and B vitamins including niacinamide, thiamine, and riboflavin to support nutritional balance in a wheat-free diet.
Is it made with legume flours, which can be hard on sensitive digestion?
No. The blend is made from white rice flour, whole grain brown rice flour, tapioca starch, and potato starch only, with no legume flour added.
Will my homemade bread and cakes feel indulgent, or will I be settling for 'good enough' gluten-free?
Customers consistently report that baked goods made with this flour taste and feel like traditional wheat-based versions, often disappearing faster than expected because no one can tell they are gluten-free.
I have been gluten-free for over 15 years. Is this really worth switching to?
Long-term gluten-free customers, including one who has avoided wheat for 16 years, have called this the best gluten-free flour they have ever used, praising the consistent texture and lack of aftertaste.
Is this brand trustworthy enough to be a permanent part of my wellness routine?
Yes. King Arthur was founded in 1790 and applies the same rigorous recipe testing to its gluten-free line, backed by GFCO, Non-GMO Project, and Kosher certifications.
How does this compare to mixing my own rice, tapioca, and potato starch at home?
It eliminates the need to buy, measure, and store multiple starches, while delivering a tested, balanced blend that has been refined for consistent scratch-baking results.
What is the difference between this flour and the King Arthur Measure for Measure version?
This all-purpose GF flour is made without xanthan gum, giving you more control, while the Measure for Measure version includes xanthan gum for one-to-one cup-for-cup swapping in recipes that already call for it.
Will my pancakes and quick breads really turn out well without a complicated flour mix?
Yes. Fancy pancakes are often used as a benchmark test recipe for this flour, and home bakers report light, fluffy results without blending multiple starches.
Is the employee-owned, B Corporation status meaningful for ethical shoppers?
Yes. King Arthur is 100% employee-owned and a certified B Corporation, which aligns with purchasing decisions made by ethically minded and certification-conscious shoppers.
I am sensitive to wheat but not fully allergic. Will this flour taste too 'healthy' or different?
No. The flavor is designed to mimic traditional all-purpose wheat flour, so your baked goods will taste familiar rather than noticeably 'gluten-free.'
Can I use it to fry chicken in a healthier way?
Yes. Many home cooks combine this flour with almond flour for frying chicken, achieving a light, crispy coating that fits a better-for-you cooking routine.
Can I thicken sauces with it instead of using wheat flour?
Yes. It can be used in savory cooking to thicken sauces, or you can substitute arrowroot for an even cleaner gluten-free thickener.
Will I have to compromise on taste to stay committed to my gluten-free lifestyle?
No. This blend was developed specifically to remove the compromise, producing baked goods that are described as 'indistinguishable' from wheat-based versions by both bakers and guests.
How do I substitute this flour for wheat flour in a recipe?
For cookies, cakes, muffins, and quick breads, you can typically substitute it cup-for-cup for wheat flour. For yeasted breads or recipes that rely on gluten structure, you may want to add xanthan gum (usually about 1 teaspoon per cup of flour) for better elasticity and rise.
Can I use this flour to make bread in a bread machine?
Yes, but because this version does not contain xanthan gum, you will get the best results by adding xanthan gum to the dough (typically 1 to 1.5 teaspoons per cup of flour) and using a gluten-free bread machine cycle if your machine has one.
How should I store the flour after opening?
Store it in a cool, dry place in a sealed container. For long-term freshness, especially in warm or humid climates, you can keep it in the freezer and scoop out what you need as you bake.
Does this flour work with almond flour, and can I blend the two?
Yes. It pairs well with almond flour and is often combined for frying chicken, rustic breads, and recipes where you want a slightly more tender or protein-rich crumb.
Is this flour compatible with baking powder and baking soda substitutions?
Yes. In many recipes you can substitute baking powder for baking soda (roughly 3 teaspoons of baking powder per 1 teaspoon of baking soda) when converting traditional recipes, and the blend supports both leaveners well.
What is in the box when it arrives?
Each order includes one 24 oz box of King Arthur Gluten-Free All-Purpose Flour, fully sealed. If you purchase the 2-pack, you will receive two individually sealed 24 oz boxes. No additional ingredients, mixes, or tools are included.
Is this flour safe for people with wheat allergies, not just gluten sensitivity?
Yes. Because it is made from rice, tapioca, and potato starch with no wheat ingredients, and is GFCO-certified to under 10ppm of gluten, it is safe for people with wheat allergies and celiac disease.
Does it contain any common allergens beyond wheat?
It does not contain wheat, but it is manufactured in a facility that may handle other allergens. Always check the current package label for the most up-to-date allergen and cross-contamination information.
What is the difference between gluten-free all-purpose flour and regular all-purpose flour?
Regular all-purpose flour is made from wheat and provides gluten structure. Gluten-free all-purpose flour is a blend of starches and non-wheat flours designed to mimic the texture and behavior of wheat flour without the gluten, which is necessary for people with celiac disease or wheat sensitivity.
