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King Arthur Flour Gluten Free Brownie Mix

SKU: 71012075089
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$41.94 $33.55

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King Arthur Flour Gluten Free Brownie Mix is fantastic. Just stir in 2 eggs, melted butter or vegetable oil, and water. Spoon into pan, bake, and enjoy. Brownies made from King Arthur Mix will stay fresher longer than brownies made from other mixes due to the quality assurance process. King Arthur Flour is proud to introduce the very best gluten-free brownie mix you may ever bake. Each pack is 17-ounce and the gluten free brownie mix makes sixteen 2”-square brownies. Includes six packs in a case.



King Arthur Flour Gluten Free Brownie Mix is a step above the gluten free options out there. How does America’s oldest flour company go gluten-free? That’s what they asked themselves when customers began requesting to help them in their quest for more satisfying gluten-free baked goods. With the same high standards they apply to all of their products, they’ve created what they believe is the very best gluten-free mixes on the market today. Carefully blended wholesome, gluten-free ingredients into these easy-to-use mixes, then tested and re-tested to ensure your success. King Arthur guarantees that your experience with their mixes will be enjoyable, fulfilling and, most of all, great-tasting. King Arthur Flour gluten-free mixes – a taste the whole family will enjoy!

Ingredients: Sugar, Specialty Flour Blend (Tapioca Starch, Rice Flour), Cocoa Processed with Alkali, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Natural Vanilla Flavor, Salt.

King Arthur Flour Gluten Free Brownie Mix Nutrition

gluten free certified

Note: you must use real eggs in this recipe; flax- or starch-based egg replacers don’t work well.

Tips for success with your gluten-free brownie mix: Baking times can vary considerably, depending on the pan used.

  • In darker pans, including our corrugated King Arthur Flour/USA pans, bake for 30 to 35 minutes.
  • In lighter-colored pans, bake for 35 to 40 minutes.
  • For glass pans, decrease the oven temperature to 325°F, and bake for 40 to 45 minutes.

When done, the brownies’ internal temperature should register 214°F to 218°F on an instant-read thermometer. A toothpick inserted in the center may come out with a few moist crumbs clinging to it; it doesn’t have to be absolutely clean.

To make more cake-like brownies

  • Following the directions as written will yield a very fudgy brownie. If you prefer a less fudgy (yet still moist and tender) brownie, substitute 10 tablespoons melted butter + 3 large eggs for the butter or oil, water, and eggs called for. Mix and bake as directed.


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