King Arthur Baking Company Organic Unbleached All Purpose Flour Description
- 100% Employee-Owned
- 11.7% Gluten-Forming Protein Content
- 100% Organic Hard Red Wheat Grown on American Farms
- A Versatile flour to suit all your baking needs.
- Ideal for Cakes, Cookies, Bread, Brownies, Pancakes & More
- USDA Organic
- Non-GMO Project Verified
- Kosher
Baking with all-purpose flour
Our all-purpose flour is milled to be the ultimate versatile pantry stable; ideal for everything from pancakes, breads, and muffins to cakes, pie crust, and cookies.
Quality & consistency
Delicious results, every time! We test bake (yum!) our flour to ensure it meets our strict standards - the strictest in the industry!
Never bleached, never bromated
Our flours contain no bleach, no bromate, and no artificial preservatives of any kind.
100% American grown
We support American farmers who produce the best, highest-quality wheat. All of our wheat flour is grown and milled in the United States.
Directions
After opening, keep cool and dry in a sealed container. Freeze for prolonged storage.
Free Of
Preservatives, bleach, bromate, GMO.
*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 76
| Amount Per Serving | % Daily Value |
|
| Calories | 110 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 23 g | 8% |
|
| Dietary Fiber less than | 1 g | 3% |
|
| Total Sugars | 0 g | |
|
| Includes Added Sugars | 0 g | 0% |
|
| Protein | 4 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 0 mg | 0% |
|
| Iron | 0 mg | 0% |
|
| Potassium | 0 mg | 0% |
|
Other Ingredients: Certified 100% organic unbleached hard red wheat flour, certified 100% organic malted barley flour.
Warnings
Do not eat raw flour, dough or batter.
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.
Reviews
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Pumpkin Thumbprint Cookies
[vc_row][vc_column][vc_column_text]Indulge in the warm, cozy flavors of fall with these delightful pumpkin thumbprint cookies. These soft, chewy cookies are packed with pumpkin puree and spiced with cinnamon and pumpkin pie spice. After rolling dough balls in cinnamon-sugar and baking until edges are set, pumpkin butter is added to the center. They return to the oven for a final bake before they’re left to cool. The longer they cool, the richer the flavor! These cookies are the perfect treat for any autumn gathering or a cozy night in.
Pumpkin Thumbprint Cookies
- 1/2 cup unsalted butter (melted & slightly cooled)
- 1/4 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1 tsp. pure vanilla extract
- 6 Tbsp. pumpkin puree
- 1-1/2 cups all-purpose flour
- 1/4 tsp. salt
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1-1/2 tsp. ground cinnamon
- 1 tsp. pumpkin pie spice
- Pumpkin butter
Cinnamon-Sugar Coating
- 1/2 cup granulated sugar
- 1 tsp. ground cinnamon
- In medium bowl, whisk together melted butter, brown sugar and granulated sugar until there are no lumps. Mix in vanilla and pumpkin puree until smooth. Set aside.
- In large bowl, combine flour, salt, baking powder, baking soda, cinnamon and pumpkin pie spice. Pour wet ingredients into dry ingredients and stir until combined. Dough will be soft.
- Cover dough and chill 30 minutes.
- Remove dough from refrigerator and preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone mats.
- In small bowl, prepare cinnamon-sugar coating by mixing together granulated sugar and ground cinnamon.
- Scoop 1.5 Tbsp. dough, shape into ball, roll in cinnamon-sugar coating and place on prepared baking sheet. Continue and space cookie balls 3 inches apart.
- Using back of spoon, gently create small thumbprint in tops of dough balls. This will hold pumpkin butter after baking.
- Bake 10 minutes or until edges are set while centers appear soft. Remove from oven, place pumpkin butter in thumbprint and return to oven for 2 minutes.
- Allow cookies to cool on baking sheets for at least 10 minutes before transferring them to wire rack to cool completely. (Note: The longer they cool, the better they taste. The flavors develop and texture becomes chewier. They’re even better on day two.)
- Store cookies in airtight container at room temperature for up to a week.
Grab these ingredients and more at Vitacost.
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