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GLUTEN-FREE

Biscuit & Pastry Flour Blend

Gluten-Free Biscuit & Pastry Flour Blend

$17.95
$17.95
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Buy One Get One 50% Off
A better gluten-free flour, with gluten-free wheat starch.

Our most versatile flour blend!

Like traditional pastry flour, our gluten-free pastry flour blend is ideal for biscuits, pie crust, scones, muffins, quick breads and much more, and substitutes 1:1 in your favorite recipes.

Inspired by the southern flours made with low-protein soft winter wheat—often considered the key to making authentic southern biscuits—this blend produces tender biscuits, flaky pie crust, and light, airy scones with taste and texture that typical gluten-free flours just can't match. No more grittiness, off-flavors, or sticky, unmanageable doughs.

– 32 oz.

– 1:1 Substitute

Ingredients & Nutrition

INGREDIENTS: Gluten-Free Wheat Starch*, Cornstarch, Non-fat Milk Powder, Vegetable Fiber (Psyllium, Cellulose), Xanthan Gum.

CONTAINS: Wheat, Milk.

* The wheat starch has been processed to allow this food to meet the Food and Drug Administration (FDA) requirements for gluten-free foods.
NON-GMO | View Nutrition Label

Gluten-free wheat starch has been processed to remove the gluten proteins responsible for causing reactions in individuals with celiac disease and gluten intolerance. Learn More

All of our products are produced in our dedicated gluten-free facility, and are tested to ensure they meet or exceed FDA standards for gluten-free foods.

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— How to Use —

Substitute 1:1 by weight or volume into any of the following types of recipes designed for traditional all-purpose or pastry flour. Looking for gluten-free self-rising flour? Check out our homemade substitute.

Biscuits • Pie Crust • Scones • Muffins • Quick Breads (Savory & Sweet) • Shortcrust Pastry • Flaky Pastry • Coffee Cake • Soda Bread • Corn Bread • Fruit Cobbler • Biscuit Dumplings

Discover Recipes

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— Baking Tip —

For doughs that require shaping, chill the dough in the fridge for about 10 minutes after incorporating the liquid. This flour blend takes a few minutes to fully hydrate, and the brief rest will make the dough less sticky and more manageable for shaping.

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