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GLUTEN-FREE

Biscuit & Pastry Flour Blend

Gluten-Free Biscuit & Pastry Flour Blend

$17.95
$17.95
Sale Sold out
Ships on Thu 7/10
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 is processed to remove the gluten proteins that cause reactions in individuals with celiac disease and gluten intolerance. Learn More

Our products are made in a dedicated gluten-free facility and tested to ensure they meet or exceed FDA standards for gluten-free foods (less than 20 ppm gluten).

View full details

— 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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