16 oz bag
14 servings per container
Rice Flour, Whole Grain Brown Rice Flour, Whole Sorghum Flour, Tapioca Starch, Potato Starch, Cellulose, Xanthan Gum, Vitamin And Mineral Blend [Calcium Corbonate, Niacinamide (Vitamin B3), Reduced Iron, Thiamin Hydrochloride (Vitamin B1), Riboflavin (Vitamin B2)].
Produced on equipment that also processes eggs, soy, milk, and coconut.Do not eat raw flour, dough, or batter.
MARTIN'S is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from MARTIN'S, and the nutritional information on the product label does not match the information on our site, please contact MARTIN'S customer service and we will arrange for a credit to issue for the product at issue.
Certified Gluten-Free by GFCO. Learn more at fgco.org. 50+ Whole Grain: 12 g or more per serving. 50% or more of the grain is whole grain. WholeGrainsCouncil.org. Fortified with: iron; calcium; vitamin B. Non-dairy. Non GMO Project verified nongmoproject.org. Learn more at KingArthurBaking.com/gmo. 1:1 substitute for wheat flour. Ideal for cookies, cakes, pancakes, muffins, quick breads, pie crust, and more. Baker’s hotline. We're here to help. Call or chat online with our friendly, experienced bakers. 855-371-Bake (2253). Recyclable.
How to Bake with It: Substitute 1:1 (by weight or volume) for standard all-purpose white or whole wheat flour. Not recommended for yeasted recipes (breads, pizza, and buns).
King Arthur Baking