

It looks and slices like traditional wheat flour without any grittiness or aftertaste. Easy to prepare, our mix yields superior results every time and can easily be used to make gluten-free bread and gluten-free pizza.
Our mixes are carefully crafted in our test kitchen through meticulous taste-testing (it's a tough job, but we're up to the challenge!) and blending to replicate our favorite recipes. The result? Mixes that make the finest gluten-free baked goods around. Simple ingredients, reliable results, and deliciousness that everyone can enjoy!
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For best texture and volume, we strongly recommend that you use an electric hand mixer or stand mixer to make this mix.
Egg Replacement Tips: We recommend using a flax egg replacer. Our bakers tested other commercial egg replacers, but found that a flax egg replacer worked the best, while also giving you the added benefit of flax. The commercial egg replacer in our starch-based recipe was slightly more dense. Use finely ground golden flax if you want a mild flavor, brown for a more "whole grain" taste.
To use your bread machine: Discard ½-teaspoon of yeast from the yeast packet. Whisk together dry mix, reduced yeast packet, and 1 teaspoon of baking powder. Set aside. Whisk together 1½-cups of warm milk, 3 eggs, and ¼-cup vegetable oil or melted butter. Pour into bread machine bucket. Add the dry ingredients. Set machine to dark crust, gluten-free cycle. Start machine.