Krusteaz Gluten Free All-purpose Flour, 8 x 2 lb Case

Name: Krusteaz Gluten Free All-purpose Flour, 8 x 2 lb Case
Brand: Rebel Smuggling LLC
SKU: FD-FDAG-0419
Price: 82.95 USD
Availability: InStock

$82.95

Sale Sold out

Foodservice case item

Shelf stable 8 - 2 LBSold by the case365 day shelf life

Built for foodservice buying, catering, hospitality, home stocking, and prepared-food programs that need reliable case-packed supply.

Supplier: CONTINENTAL MILLS
Case GTIN: 10041449450145

Foodservice shipping Case-packed items ship for commercial replenishment. For recurring or large-volume orders, contact us for quote support.

Delivery ZIP

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Pack: 8 - 2 LB
Handling: Shelf stable
Path: Cart checkout

Estimate includes 24-hour handling and destination transit timing.

Product Description

Krusteaz Gluten Free All-purpose Flour, 8 x 2 lb Case from Krusteaz is a foodservice case item for commercial programs, retail stocking, and planned bulk purchasing. With Krusteaz Gluten Free All-purpose Flour, there’s absolutely nothing you can’t make. Our flour is a perfect 1:1 substitute for wheat-based flour without having to sacrifice flavor or texture. With no artificial flavors and no artificial preservatives, Krusteaz Gluten Free Flour is a must for every gluten-free pantry.

Case pack: 8 - 2 LB.
DOT item 692396; case GTIN 10041449450145.
DOT category: Baking Needs.
Handling: Dry Goods.
Storage: Store in a cool, dry place.
Use: GLUTEN FREE CHOCOLATE Heat oven to 350°F. Stir together Krusteaz Gluten Free All Purpose Flour, sugar, brown sugar, baking soda, salt and chocolate chips. Add eggs, butter and vanilla. Stir until dough forms, hand kneading if necessary. Scoop dough by rounded 2 tablespoons and place 2 inches apart onto ungreased cookie sheet; flatten slightly. Bake 10-11 minutes or until edges are light golden brown. Cool 5 minutes and remove from cookie sheet. Store cooled cookies in airtight container. Makes 3 ½ dozen cookies. GLUTEN FREE CLASSIC PANCAKES Heat pancake griddle to 375°F (medium heat). Lightly grease griddle. Stir together Krusteaz Gluten Free All Purpose Flour, sugar, baking powder and salt. Add milk, egg and melted butter; whisk until smooth. Pour slightly less than 1/4 cup batter per pancake onto griddle. Cook pancakes 1 ½ minutes per side or until golden brown, turning only once. Makes 13-14, 4-inch pancakes.
Preparation: BAKE: GLUTEN FREE CHOCOLATE CHIP COOKIES 2 ¼ cups Krusteaz Gluten Free All Purpose Flour 3/4 cup sugar 3/4 cup packed brown sugar 1 tsp baking soda 1 tsp salt 1 ½ cups chocolate chips 2 eggs 1 cup (2 sticks) butter, softened 1 tsp vanilla Heat oven to 350°F. Stir together Krusteaz Gluten Free All Purpose Flour, sugar, brown sugar, baking soda, salt and chocolate chips. Add eggs, butter and vanilla. Stir until dough forms, hand kneading if necessary. Scoop dough by rounded 2 tablespoons and place 2 inches apart onto ungreased cookie sheet; flatten slightly. Bake 10-11 minutes or until edges are light golden brown. Cool 5 minutes and remove from cookie sheet. Store cooled cookies in airtight container. Makes 3 ½ dozen cookies. GLUTEN FREE CLASSIC PANCAKES 1 ¼ cups Krusteaz Gluten Free All Purpose Flour 1 Tbsp sugar 3 ½ tsp baking powder 1/2 tsp salt 1 cup milk 1 egg 3 Tbsp butter, melted Heat pancake griddle to 375°F (medium heat). Lightly grease griddle. Stir together Krusteaz Gluten Free All Purpose Flour, sugar, baking powder and salt. Add milk, egg and melted butter; whisk until smooth. Pour slightly less than 1/4 cup batter per pancake onto griddle. Cook pancakes 1 ½ minutes per side or until golden brown, turning only once. Makes 13-14, 4-inch pancakes. Do not eat raw dough/batter.
Dietary claims from DOT data: KOSHER.

Nutrition Facts

DOT serving size: 30 GRM

DOT servings per container: 240

Calcium: 0 MGM

Fat: 1 GRM | 1% DV

Iron: 0.7 MGM | 4% DV

Potassium: 70 MGM

Total Sugar: 0 GRM

Vitamin D: 0 MC

Saturated Fat: 0 GRM

Sugar Added: 0 GRM

Sodium: 5 MGM

Transfatty Acids: 0 GRM

Calorie: 110 E14

Cholesterol: 0 MGM

Carbohydrates: 23 GRM | 8% DV

Protein: 2 GRM

Total Dietary Fiber: 1 GRM | 4% DV

INGREDIENTS

whole grain sorghum flour, brown rice flour (rice flour, stabilized rice bran with germ), whole grain millet flour, rice flour, food starch-modified, whole grain quinoa flour, xanthan gum.

MORE INFORMATION

DOT item: 692396

Rebel category: Pantry Ingredients

Case GTIN: 10041449450145

DOT product name: GLUTEN FREE ALL-PURPOSE FLOUR

Brand: Krusteaz

DOT category: Baking Needs

Case pack: 8 - 2 LB

Shipped temperature: Dry Goods

Shelf life: 365 days total; 30 days guaranteed when available from DOT.

Storage: Store in a cool, dry place.

Usage: GLUTEN FREE CHOCOLATE Heat oven to 350°F. Stir together Krusteaz Gluten Free All Purpose Flour, sugar, brown sugar, baking soda, salt and chocolate chips. Add eggs, butter and vanilla. Stir until dough forms, hand kneading if necessary. Scoop dough by rounded 2 tablespoons and place 2 inches apart onto ungreased cookie sheet; flatten slightly. Bake 10-11 minutes or until edges are light golden brown. Cool 5 minutes and remove from cookie sheet. Store cooled cookies in airtight container. Makes 3 ½ dozen cookies. GLUTEN FREE CLASSIC PANCAKES Heat pancake griddle to 375°F (medium heat). Lightly grease griddle. Stir together Krusteaz Gluten Free All Purpose Flour, sugar, baking powder and salt. Add milk, egg and melted butter; whisk until smooth. Pour slightly less than 1/4 cup batter per pancake onto griddle. Cook pancakes 1 ½ minutes per side or until golden brown, turning only once. Makes 13-14, 4-inch pancakes.

Preparation: BAKE: GLUTEN FREE CHOCOLATE CHIP COOKIES 2 ¼ cups Krusteaz Gluten Free All Purpose Flour 3/4 cup sugar 3/4 cup packed brown sugar 1 tsp baking soda 1 tsp salt 1 ½ cups chocolate chips 2 eggs 1 cup (2 sticks) butter, softened 1 tsp vanilla Heat oven to 350°F. Stir together Krusteaz Gluten Free All Purpose Flour, sugar, brown sugar, baking soda, salt and chocolate chips. Add eggs, butter and vanilla. Stir until dough forms, hand kneading if necessary. Scoop dough by rounded 2 tablespoons and place 2 inches apart onto ungreased cookie sheet; flatten slightly. Bake 10-11 minutes or until edges are light golden brown. Cool 5 minutes and remove from cookie sheet. Store cooled cookies in airtight container. Makes 3 ½ dozen cookies. GLUTEN FREE CLASSIC PANCAKES 1 ¼ cups Krusteaz Gluten Free All Purpose Flour 1 Tbsp sugar 3 ½ tsp baking powder 1/2 tsp salt 1 cup milk 1 egg 3 Tbsp butter, melted Heat pancake griddle to 375°F (medium heat). Lightly grease griddle. Stir together Krusteaz Gluten Free All Purpose Flour, sugar, baking powder and salt. Add milk, egg and melted butter; whisk until smooth. Pour slightly less than 1/4 cup batter per pancake onto griddle. Cook pancakes 1 ½ minutes per side or until golden brown, turning only once. Makes 13-14, 4-inch pancakes. Do not eat raw dough/batter.

Dietary claims from DOT data: KOSHER.

Nutrition, ingredient, allergen, pack, and image details are tied to DOT/manufacturer product data for this exact item.

Good fit for gluten-free sandwich service, cafeterias, cafes, hospitality kitchens, catering programs, healthcare foodservice, and buyers who want dependable special-diet options on hand.