King Arthur Baking Company has introduced Gluten-Free Bread Flour at Natural Products Expo West. For the first time, bakers can create gluten-free bread and other treats that offer the same taste, texture and rise as traditional baked goods.
Following last year’s release of Gluten-Free Pizza Flour, the new product builds on the company’s portfolio of more than two dozen gluten-free flours and mixes.
“Creating products that make baking accessible for all bakers - no matter their dietary restrictions, lifestyle preferences or baking level - is a top priority at King Arthur,” says John Henry Siedlecki, King Arthur vice president of innovation. “For years, consumers have been asking for a solution to their gluten-free bread baking, and our new Gluten-Free Bread Flour delivers like nothing else on the market. People following a gluten-free diet can now bake with confidence, whether they are tackling an artisanal boule, cinnamon bun, challah bread, or a simple sandwich bread.”
King Arthur’s Gluten-Free Bread Flour is the first gluten-free bread flour in the American market, giving bakers the option to enjoy home-baked gluten-free versions of all their favorite recipes. The Gluten-Free Bread Flour was chosen as the winner of Natural Products Expo West NEXTY Awards under the Best New Special Diet Food category this year.
King Arthur’s Research and Development test kitchen bakers have been developing and testing this product for more than two years. Made with gluten-free wheat starch, the Gluten-Free Bread Flour creates an easy-to-shape, gluten-free dough that is ideal for traditional bread and other yeasted recipes like artisan boules, bagels, cinnamon rolls and burger buns.