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About King Arthur Flour

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, we’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 our dedicated employee-owners.

Contact King Arthur Flour

135 US Route 5 South
Norwich, VT, 05055
http://www.kingarthurflour.com
800-827-6836

King Arthur Flour - Gluten-Free Pancake Mix - 15 oz.Fluffy & Delicious

Zoom View - Gluten-Free Pancake Mix
KosherWheat FreeSoy FreeGluten FreeEco FriendlyNut FreeIs Vegetarian
    King Arthur Flour - Gluten-Free Pancake Mix - 15 oz.
    Picture shown may differ in size, strength or flavor.
    Item Code: 130731
    UPC Code: 071012075034
    Pricing Info Re-Order
    Retail Price: $6.69
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    Earn 4 Points
    Product: Gluten-Free Pancake Mix
    Code#: Lucky ID: 130731 | UPC: 071012075034
    Manufacturer:King Arthur Flour
    Size/Form: 15  oz.
    Packaged Ship Weight: 1.10  lbs
    Servings: 8
    Dosage Size: 0.33  Cup(s)
    Auto Re-Order Frequency: More Info



    In stock Quantity: 

    Availability: Usually Ships Within 24-48 Hours

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    King Arthur Flour Gluten-Free Pancake Mix - 15 oz.

    King Arthur Flour Gluten-Free Pancake Mix is the best gluten-free pancake mix you'll ever bake. One box of King Arthur Flour Gluten-Free Pancake Mix will yield about sixteen 4" pancakes. Pancakes made with King Arthur Flour Gluten-Free Pancake Mix are delicious plain, but adding berries, dried fruit, or chocolate chips is always a good option. King Arthur Flour Gluten-Free Pancake Mix is also wheat, soy, and nut free and kosher!

    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.

    Energy Reduction
    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”!

    Operations
    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
    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.

    Suggested Use

    You will need: 2 large eggs, 6 tablespoons melted butter or 4 tablespoons oil, 2 cups milk

    1. Whisk together the eggs, butter or vegetable oil, and milk. Whisk in the mix. Allow the batter to sit for 10 minutes, to thicken.
    2. Preheat the griddle to medium (350°F).
    3. Scoop the batter by the 1/4-cupful onto lightly greased griddle.
    4. Cook for 1 to 2 minutes, until bubbles form on tops of pancakes and bottoms are golden brown.
    5. Flip and cook for 1 to 2 minutes on other side. Serve hot, with butter and syrup.

    Yield: sixteen 4" pancakes.

    For a half batch, make batter as directed except use 1 2/3 cups mix, 1 large egg, 3 tablespoons melted butter or 2 tablespoons oil, and 1 cup milk.

    For waffles, make batter as directed. Bake in waffle iron.

    Test Kitchen Tips
    Make waffles, too. Prepare batter as directed on the box, but increase the milk from 2 to 2 ½ cups. Bake waffles according to your iron's directions; using a smaller amount of batter results in thinner, crisper waffles.

    Ingredients

    King Arthur Flour - Gluten-Free Pancake Mix - 15 oz.
    Supplement Facts
    Serving Size: 1/3 Cup mix (53g)
    Servings Per Container: about 8 (one serving = 2 pancakes)
    Mix Prepared
    Calories 180 280
       Calories from Fat 5 90
    Amount Per Serving Prepared %Daily Value
    Total Fat 11.5g 17%
       Saturated Fat 6g 30%
       Trans Fat 0g
    Cholesterol 75mg 25%
    Sodium 640 27%
    Total Carbohydrate 42g 14%
       Dietary Fiber 1g 4%
       Sugars 4g
    Protein 4g
    Vitamin A 6%
    Vitamin C 0%
    Calcium 4%
    Iron 4%
    *Daily Value Not Established.
    †Percent Daily Values are based on a 2,000 calorie diet. Your diet values may be higher or lower depending on your calorie needs.
     
    Other Ingredients: Whole Grain Brown Rice Flour, Potato Starch, Tapioca Starch, Rice Flour, Sugar, Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate, Natural Flavors, Salt, Xanthan Gum.
    Produced in a dedicated gluten-free, allergen-free manufacturing facility.
    Free of the 8 most common food allergens.
    About King Arthur Flour
    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, we’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 our dedicated employee-owners.
    135 US Route 5 South
    Norwich, VT, 05055
    Phone: 800-827-6836
    http://www.kingarthurflour.com
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