King Arthur Baking Company All-Purpose Flour Unbleached Description
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King Arthur Flour Unbleached All-Purpose Flour
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100% Hard Red Wheat Grown on American Farms
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Non-GMO Project Verified
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11.7% Gluten-Forming Protein Content
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Ideal For Cakes, Cookies, Bread, Brownies, Pancakes, and More
Our all-purpose flour is an essential ingredient for every baker, and works in any recipe calling for "flour" or "all-purpose flour," yielding exceptional results. Unbleached and unbromated, this flour is milled to be versatile: strong enough for bread, and gentle enough for tender, delicate scones and cakes. Use it in any recipe calling for just plain flour or all-purpose flour – it's a basic pantry ingredient that we've perfected and tested with the strictest specifications in the industry, so you can rely on it for all of your cooking and baking needs. Milled from the finest American wheat, our flour is prized by chefs, bakeries, and culinary schools around the country for its consistency and performance.
Directions
Raw flour is not ready-to-eat and must be thoroughly cooked or baked before eating to prevent illness from bacteria in the flour. Do not eat or play with raw dough; wash hands, utensils, and surfaces after handling. After opening, keep cool and dry in a sealed container. Freeze for prolonged storage.
Free Of
GMOs, bleach, bromate, and artificial preservatives.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 Cup (30 g)
Servings per Container: About 30
| Amount Per Serving | % Daily Value |
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| Calories | 110 | |
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| Total Fat | 0 g | 0% |
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| Saturated Fat | 0 g | 0% |
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| Trans Fat | 0 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 0 mg | 0% |
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| Total Carbohydrate | 23 g | 8% |
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| Dietary Fiber Less than | 1 g | 3% |
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| Total Sugars | 0 g | |
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| Includes 0g Added Sugars | | 0% |
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| Protein | 4 g | 6% |
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| Vitamin D | 0 mcg | 0% |
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| Calcium | 0 mg | 0% |
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| Iron | 0 mg | 0% |
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| Potassium | 0 mg | 0% |
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Other Ingredients: Unbleached hard red wheat flour, malted barley flour.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Cranberry Shortbread Cookies
[vc_row][vc_column][vc_column_text]This cranberry shortbread cookies recipe offers a holiday spin on traditional slice-and-bake shortbread. Made with a buttery almond flour base, this easy-to-make recipe captures the best flavors of the season with dried cranberries, walnuts and fresh rosemary. They’re an impressive and festive addition to any cookie swap or party platter.
Cranberry Shortbread Cookies
- 1/2 cup unsalted butter (softened)
- 1/4 cup coconut sugar
- 2 tsp. lemon zest
- 1-1/8 cups all-purpose flour
- 1/2 cup almond flour
- 1 Tbsp. finely chopped fresh rosemary
- 1/4 tsp. fine sea salt
- 1/4 cup dried cranberries
- 3 Tbsp. chopped walnuts
- In large mixing bowl or bowl of stand mixer, mix butter, coconut sugar and lemon zest on high speed until smooth and creamy.
- In separate bowl, whisk together flour, almond flour, rosemary and sea salt. Add to butter mixture and mix on low speed until mixture resembles coarse bread crumbs.
- Add cranberries and walnuts and knead by hand until soft dough forms.
- Shape dough into 8-inch log. Wrap in plastic wrap and refrigerate 1 hour, or until firm.
- Preheat oven to 350 degrees F. Line large baking tray with parchment.
- Unwrap log. With sharp knife, cut into 1/4-inch-thick slices. Arrange on prepared tray.
- Bake 13-15 minutes, or until bottoms are lightly golden brown. Cool on wire rack.
- Store cranberry shortbread in airtight container at room temperature up to 5 days.
Add the ingredients to your cart and make these festive cookies!
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