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All-Purpose Flour Artisan Blend (4 lb)

Gluten-Free All-Purpose Flour | Pamela's Products

9 Review(s)/Comment(s) | Add Your Review/Comment

All-Purpose Flour Artisan Blend (4 lb)
$17.49

Availability: Out of stock

Delicious scratch baking will be back in your life! This flour blend has no dairy, no nuts, no salt, no leavening, no corn and no soy. It will work perfectly in most of your traditional recipes or with subtle tweaking such as adding more liquid. Now you can bake like you used to!

Helpful Hints:

  • Will work in most recipes as a replacement for wheat flour.
  • Due to the subtle flavor, seasoning and herbs will elevate the taste when making gravy, or coating meats and poultry.
  • Batters may thicken as they sit and may require water to thin.
  • For yeast breads, we suggest using 1 tsp dry yeast per cup of All-Purpose Flour. Additional water will most likely be needed. Add water until dough is a sticky batter similar to banana bread. For a taller loaf, use a parchment collar at least 3 to 5 inches above the edge around the interior of the bread pan.

UPC: 093709304005
Gluten-Free
Non-GMO Verified
Kosher
Whole Grain 10g

MORE INFORMATION

Ingredients + Allergens

Additional Information

Brown Rice Flour, Tapioca Starch, White Rice Flour, Potato Starch, Sorghum Flour, Arrowroot Starch, Guar Gum, Sweet Rice Flour, Rice Bran.

Manufactured in a gluten-free certified facility, on equipment that processes Tree Nuts, Coconut, Eggs, Soy and Milk. Manufactured in a peanut-free facility.
Click for Allergy Chart.
Recipes
Reviews
Overall Average Rating:
9 ratings
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9 Item(s)

Teresa 08/237/2021 08/26/2021
  • Rating:
BEST FLOUR ON THE MARKET for the gluten-free+celiac. Thank you for some sense of normalcy back in my baking life!
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Suzanne 03/71/2021 03/13/2021
  • Rating:
I've been using this GF flour blend for years and it never disappoints. You can use this in any of your old standby recipes for quick breads, cookies etc. instead of wheat flour. Depending on the amount of flour in the recipe relative to the other ingredients, the difference is slight to negligible. The Pamela's website is a good resource for recipes using this product.
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Margaret B 09/244/2021 09/02/2021
  • Rating:
This is my all-time favorite gluten-free flour! I use it in everything I bake and cook that requires flour. It feels like typical wheat flour, not at all gritty like a lot of other gluten-free flours.
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Great product! 10/293/2020 10/20/2020
  • Rating:
Excellent gluten-free product. I use it for baking chocolate chip cookies, German chocolate cake and pound cake. No need to change a recipe to make the gluten-free version. Pamela’s Artisan flour measures like standard flour.
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Angela 09/258/2020 09/15/2020
  • Rating:
This blend is what I use for my pie crusts and it does not disappoint. I also enjoy it as a base for muffins especially blueberry. It makes a great pepper gravy or use in a rue.
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Margaret B 09/258/2020 09/15/2020
  • Rating:
Still the best I've used! This flour is not in the slightest bit gritty or lumpy, and it doesn't taste "off" at all. I can use it cup for cup in recipes that are assumed to ask for wheat flour, though I do have to make adjustments to ingredients usually. I am an enthusiastic fan of Pamela's products!
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We love this flour! 08/243/2020 08/31/2020
  • Rating:
Thank you so much for creating this flour! My son was diagnosed with eczema at 6 months old. We JUST discovered his food allergies last October. This company, these flours are the greatest. So versatile. I've made cupcakes for his birthday. And pancakes which are his favorite. And we use the recipes Pamalas provides.
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Joanne 12/340/2020 12/06/2020
  • Rating:
I love Pamela's gf artisan blend flour. I use it for all my gf baking.
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Debbie 01/04/2020 01/05/2020
  • Rating:
This Gluten Free flour is the best on the market. I am Celiac and have tried numerous brands of GF flour, plus prepared my own blend; nothing has come close to this flour mix. Friends rave about my pie crust, cakes and bagels. Thank you for making it possible for celiacs to be able to enjoy food again.
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