King Arthur Flour Gluten Free Muffin Mix

SKU: 71012075096
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$46.74 $37.39

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Available by the case, King Arthur Flour Gluten Free Muffin Mix is fantastic. Just whisk in butter or oil, 3 eggs, milk, and your own favorite add-ins: blueberries, chocolate chips, dried cranberries, kale, etc whatever you love in a muffin. Or simply enjoy these tender muffins as is. It’s high quality ingredients and should stay fresher longer than muffins made from other mixes. This 1 pound mix makes 12 delicious muffins.  Each pack is 16 oz (1 pound) with six packs included per case.



King Arthur Flour Gluten Free Muffin 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, Whole Grain Brown Rice Flour, Potato Starch, Tapioca Starch, Cellulose, Leavener (Calcium Acid Pyrophosphate, Monocalcium Phosphate, Baking Soda), Natural Flavor, Salt, Cornstarch, Xanthan Gum, Nutmeg, Niacinamide (a B Vitamin), Reduced Iron, Thiamin Hydrochloride (Vitamin B1), Riboflavin (Vitamin B2).

King Arthur Flour Gluten Free Muffin Mix Ingredients

gluten free certified

To make in a loaf pan

  • Preheat oven to 350 F and grease a 9”x5” loaf pan.
    Prepare mix as directed, adding up to 1 1/2 cups of fruit, nuts or chips if desired. Extra spice,lemon or orange zest add a nice touch as well.
    Pour into loaf pan and allow to rest 10 minutes.
    Bake for 55 to 65 minutes, tenting loaf at 45 minutes, until an interior temperature of at least 200 F.
    Allow the loaf to cool for 10 minutes in pan before turning onto a rack to finish cooling.


To make pumpkin muffins

  • Stir 1½ to 2 teaspoons pumpkin pie spice into the dry mix (or substitute 1 teaspoon ground cinnamon + ¼ teaspoon ground cloves + ¼ teaspoon ground ginger for the pumpkin pie spice). Prepare the mix as instructed, replacing the milk with one 15-ounce can pumpkin (not pumpkin pie filling). Bake pumpkin muffins for 20 to 24 minutes. Alternatively, pour the batter into a lightly greased 9” x 5” loaf pan, and bake pumpkin bread in a preheated 350°F oven for 60 minutes, or until a toothpick inserted into the center comes out clean.


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