Gluten-Free Cookie Mix by King Arthur Flour
King Arthur Flour Gluten-Free Cookie Mix - 16 oz. (454g)
King Arthur Flour Gluten-Free Cookie Mix is the best gluten-free cookie mix you'll bake. King Arthur Flour Gluten-Free Cookie Mix makes about two dozen unadorned cookies; or about 40 cookies when you add chips, nuts, fruits, ect. Cookies made from King Arthur Flour Gluten-Free Cookie Mix will stay fresher longer than cookies made from other mixes. King Arthur Flour Gluten-Free Cookie Mix is also wheat, soy and nut free!
About the King Arthur Flour Company
King Arthur Flour is America’s oldest flour company, founded in Boston in 1790 to provide pure, high-quality flour for residents of the newly formed United States. More than 220 years later, they’re the nation’s premier baking resource, offering everything from top-quality baking products to inspiring educational programs—all backed by the passion and commitment of their dedicated employee-owners.
1790 Henry Wood began importing European flour to Long Wharf in Boston, Massachusetts. His goal was to provide high-quality flour for bakers in the fledgling United States.
1896 More than 100 years later, the company Wood founded gave its product a new brand name: King Arthur Flour. Their new, exceptional, U.S.-grown flour was introduced at the Boston Food Fair.
1957 The Sands, Taylor, & Wood Company proudly displayed mentions of King Arthur Flour and other products everywhere possible, including on company vehicles, as seen in a 1957 photograph at the company’s Massachusetts headquarters.
1984 Then-owners Frank and Brinna Sands moved the company from Massachusetts, where it had been based for 194 years, to Norwich, Vermont, where the company is headquartered today.
1990 King Arthur Flour established its mail-order Baker’s Catalogue; published The King Arthur Flour 200th Anniversary Cookbook; and mailed its subscription newsletter, The Baking Sheet—to 126 readers.
1992 The Baker’s Store was opened in Norwich at the urging of local catalogue customers. The same year, their Life Skills Bread Baking Program began visiting schools to share the joys of baking and giving.
1995 King Arthur Flour built new headquarters in Norwich, a 12-sided post-and-beam building appropriately named Camelot. Camelot now houses The Baker’s Store and Vermont Public Radio.
1996 With thoughts of retiring, Frank and Brinna Sands decided to sell the company to their employees and began an Employee Stock Ownership Plan; the company also launched its first website.
1998 King Arthur Flour established a second location, Avalon, in nearby Hartford, Vermont, for its customer service, fulfillment, and product development functions. Avalon underwent expansion in 2004 to accommodate the company’s growing workforce.
2000 The King Arthur Flour Bakery and Baking Education Center opened next door to Camelot. Today, bakers come from around the world for their renowned breads and pastries and exceptional classes.
2004 The King Arthur Flour Baker’s Companion won the James Beard Foundation’s Cookbook of the Year Award; King Arthur Flour also completed its ownership transfer and became 100% employee-owned.
2007 King Arthur Flour became a founding B (Beneficial) Corporation, changing its bylaws to reflect its commitment to all stakeholders— including shareholders, business partners, the community, and the environment.
2010 King Arthur Flour launched its award-winning line of gluten-free baking mixes; its Life Skills Bread Baking Program taught its 120,000th student; and Baking Education Center classes reached more than 4,600 bakers.
2011 King Arthur Flour began a major expansion of The Baker’s Store, King Arthur Flour Bakery, and Baking Education Center to ensure they remain a destination for passionate bakers for years to come.
Social Responsibility at King Arthur Flour
Here at King Arthur Flour, they’re committed to treating their customers and partners, their community, and the natural environment with as much care as they give to maintaining the high quality of their flour. After all, healthy relationships with all of these stakeholders will enable their centuries-old business to continue working toward their mission for another 200 years.
They focus their efforts in four core areas: environment, employees, products, and community. They strive every day to be good stewards of each of these things; identifying and implementing ways to improve their environmental footprint, providing funding and service to community organizations, nurturing an employee-focused ownership culture, and maintaining the highest standards for their products and services.
This approach has helped us win numerous workplace and product awards, grow their team of passionate and talented employee-owners, and build meaningful relationships with customers worldwide around the pure joy of baking. It’s their recipe for success, and, like all of their recipes, something they hope will inform and inspire.
Their Commitment to the Environment
Here at King Arthur Flour, they recognize that businesses can have big impacts on the natural environment; and that presents an important opportunity – a responsibility, they believe – to examine and address those impacts in hopes of enhancing rather than degrading the environment in which we all live and work.
They’ve diligently worked on projects at their facilities in Vermont, from recycling and composting, to reducing their use of energy. In 2009, in an effort to better understand the broader environmental impacts of their company, King Arthur Flour worked with Esty Environmental Partners to undertake an environmental audit investigating everything from the farming of their wheat to customers baking with their products. Through this audit they’ve identified the areas of biggest opportunity for improvement, and they’re working to find ways to lessen those impacts. It’s a commitment they make to themselves, their communities, and generations to come.
Facilities & Operations
As part of their efforts to minimize their company’s environmental impacts, they’re continually assessing their systems and behaviors within the confines of their own facilities. While these may not be their biggest impacts, most are relatively easy to address, and they raise the visibility of and commitment to environmental stewardship among their employee-owners.
They’ve worked with Efficiency Vermont since 2007 to audit their energy use and identify potential improvements both big and small. As a result, they’ve replaced light fixtures in their warehouse and elsewhere to save more than 65,000 kWh of electricity per year; installed occupancy sensors on lights in many common areas; replaced some appliances with energy-efficient models; and continue to seek opportunities for further reduction in energy use. As they plan a major expansion at their facilities, they’re incorporating energy-efficient design and materials wherever possible.
Solid Waste Reduction
Like most businesses, King Arthur Flour produces some solid waste. From office paper and ingredient packaging, to coffee grounds and vegetable peels, they have a variety of waste to manage. In 2009, they implemented a zero-sort recycling system that enables us to toss all recyclables – papers, a variety of plastics, metal, glass – into one bin, making it simpler for employees to recycle. Food scraps from their café kitchen, bakery, and classrooms are picked up by a local farmer and used to feed her cows, pigs, chickens, and more. Coffee grounds and anything else they can’t send to the animals goes into their on-site three-bin composter. They’ve also eliminated most disposable kitchenware from their facilities, and they continue to remind employees that while diverting waste through recycling and composting is good, “reduce” is the first “r”!
There’s a lot they can do beyond energy use and solid waste to be better environmental stewards. Here at King Arthur Flour, they use GreenSeal-certified cleaning products that are environmentally friendly and better for the health of their employees; and they purchase them in bulk containers with refillable spray bottles, reducing waste. They use non-toxic food-grade lubricants on their manufacturing equipment, and recycled paper in their printers. And their no-idling policy minimizes air pollution coming from their parking lots.
Farming & Milling
Through the use of water, fuel, fertilizer, and pest and weed control, wheat farming is the biggest contributor to environmental impacts in the production of flour. While this area is not in their direct control, they work closely with the farmers who grow their wheat to encourage no-till and other environmentally responsible farming practices and good land management. They recognize this as the biggest area for potential improvement and are committed to addressing it with their farmers in the coming years.
They never waver in their commitment to their centuries-old tradition of purity, both for the consumer and the environment. They hold steadfast to their commitment to sell flour without the bleach, bromates, and other chemical additives most U.S. flour manufacturers include.
Transportation – of both their products and their employees – is another area rife with opportunity for lessening their environmental impacts. They provide information about local bus routes and ride-share programs, host a snack stop for Bike/Walk to Work Day, provide dedicated carpool parking close to their buildings, and have sponsored Green Commute Challenges to encourage employees to find better ways of getting to and from work each day. They also provide bicycles and helmets for employees to use for travel between their buildings, about 1.5 miles apart.
You will need: 1/2 cup soft butter, 1 large egg, 2 tablespoons water, 1 to 3 add-ins (optional)
- Preheat the oven to 350°F.
- Put about half the cookie mix in a bowl, and beat in the butter. Add the egg and water, and beat until fluffy.
- Beat in the remaining cookie mix, scraping the bottom and sides of the bowl. If desired, add 1 to 3 cups chocolate chips, nuts, or dried fruit.
- Drop by heaping tablespoonfuls onto ungreased baking sheets, leaving 2" between cookies. Gently flatten cookies to 1/2 " thick.
- Bake until just browned, 10 to 12 minutes.
- Remove from the oven, let the cookies cool on the pan for 5 minutes, then transfer to a rack to cool completely.
Yield: about 24 cookies.
For warm cookies anytime, scoop dough balls, freeze, and bake when desired.
Test Kitchen Tips
Egg Replacement Tips: Both the flax egg replacer , and the starch egg replacer worked well with our GF cookie mix. The flax replacer made chewier cookies, the starch recipe, crisper. If you like chewy cookies, go with the flax gel.
How to make this mix into a bar: Mix in up to 3 cups of assorted chips, dried fruit, chopped nuts and coconut then spread into a greased or parchment lined 9”x13” pan. Bake at 350 for about 25 minutes. Our favorite bar so far? We used a 1 cup of chocolate chips with ½-cup each of dried cranberries, shredded coconut, gluten free oats, and chopped walnuts.