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1 : 1 S UBS T IT U T E
SEE BAKER’S TIPS
ON BACKG R E AT F O RS OURDO U G H
S WEET BRE AD S& ROLLS

NET WT 32 OZ (2 LBS) 907g

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HOW TO BAKE WITH IT
As if by magic, all your favorite breads can be made gluten-free with this versatile flour.
Enjoy gluten-free versions of classic yeasted recipes like sourdough boules, bagels,
cinnamon rolls, and burger buns. For baker-tested recipes using this flour, visit
BakeWith.Us/GlutenFreeBreadSubstitute this flour 1:1 (by volume or weight) in bread recipes that call for wheat flour.
Add 2 to 3 tablespoons more liquid per cup of flour used in your recipe.
Mix dry ingredients with liquids and rest dough for 20 minutes before kneading.
This method (autolyse) makes dough firmer and easier to handle.
Dough made with Gluten-Free Bread Flour will rise about 50% faster than usual. Preheat
your oven early and bake for longer; add an extra 5 to 15 minutes depending on the bread.

GLUTEN- FREE DUTCH-OVEN ARTISAN BREAD

MAKES 1 LOAFYOU’LL NEEDSTARTER¾ CUP (170g) WATER, LUKEWARM (100°F)¼ TEASPOON ACTIVE DRY OR
INSTANT YEAST¾ CUP (90g) KING ARTHUR

GLUTEN-FREE BREAD FLOUR

Nutrition Facts
30 servings per container
Serving size
1/4 cup (30g)
Amount per serving

Calories

100% Daily Value*0%

Total Fat 0g
Saturated Fat 0g

0%Trans Fat 0g
Cholesterol 0mg

0%Sodium 30mg

1%

Total Carbohydrate 25g
Dietary Fiber 2g

9%7%

Total Sugars 0g
Includes 0g Added Sugars

0%

DOUGH

Protein 2g

ALL THE STARTER (FROM LEFT)

Vitamin D 0mcg

0%Calcium 6mg0%

Iron 0mg0%

Potassium 9mg0%¾ CUP (170g) WATER, LUKEWARM (100°F)½ TEASPOON ACTIVE DRY OR
INSTANT YEAST

2 TEASPOONS GRANULATED SUGAR
1¾ CUPS (210g) KING ARTHUR
1GLUTEN-FREE BREAD FLOURTEASPOON SALTDIRECTIONS
1. MIX starter ingredients until combined; some lumps are OK. Cover and set aside for
2 to 24 hours, at room temperature.

2. COMBINE dough ingredients and mix until smooth and sticky. If mixing by hand,some lumps are OK. Cover and set aside for 20 minutes.

3. FOLD and press the dough over on itself on an oiled surface, about 5 to 6 times. Coverand let rise for 40 more minutes or until dough is puffy.

4. PREHEAT oven to 450°F with an uncovered Dutch oven inside. Knead 5 to 6 times

then loosely shape into a round. Place seam-side up in a floured brotform or towel-lined
bowl. Let rise 30 to 45 minutes or until puffy.

*The % Daily Value tells you how much a nutrient in a servingof food contributes to a daily diet. 2,000 calories a day is used
for general nutrition advice.

INGREDIENTS: Gluten-Free Wheat
Starch*, Corn Starch, Cellulose andPsyllium Fiber Blend, Sorghum Flour,
Pea Protein, Xanthan Gum, Enzymes.
CONTAINS: Wheat.
DISTRIBUTED BY
KING ARTHUR BAKING COMPANY, INC.
NORWICH, VERMONT 05055
800-827-6836 | KingArthurBaking.com*The wheat starch has been processed to allow this foodto meet the Food and Drug Administration (FDA)
requirements for gluten-free foods.
For information on allergens and cross-contact prevention,
visit KingArthurBaking.com/Allergen-Program
DO NOT EAT RAW FLOUR, DOUGH, OR BATTER.

5. FLIP onto a piece of parchment; cut slashes (score) the top. Use parchment to lift dough

WE’RE HERE TO HELP.
Call or chat online with our friendly,experienced bakers.

6. BAKE for 40 minutes with the lid on, uncover, then continue baking for 20 to 30 minutes

855-371-BAKE (2253)
KingArthurBaking.com/Bakers-Hotline

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into preheated pot.

more or until deep brown. Cool completely on a rack before slicing.

GLUTEN-FREE WHEAT STARCH
This flour contains Gluten-Free Wheat Starch for the taste and texture of
traditional bread. To learn more and to discover our favorite recipes and tips,
scan the QR code or visit BakeWith.Us/GlutenFreeBread

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