King Arthur Baking Company has unveiled a new Gluten-Free Bread Flour at the Natural Products Expo West, allowing bakers to create gluten-free bread and other treats that offer the same taste, texture and rise as traditional baked goods. The new flour builds on the company’s range of more than two dozen gluten-free flours and mixes, including Gluten-Free Pizza Flour launched last year.
“Creating products that make baking accessible for all bakers – no matter their dietary restrictions, lifestyle preferences or baking level – is a top priority at King Arthur,” says John Henry Siedlecki, King Arthur vice president of innovation. “For years, consumers have been asking for a solution to their gluten-free bread baking, and our new Gluten-Free Bread Flour delivers like nothing else on the market. People following a gluten-free diet can now bake with confidence, whether they are tackling an artisanal boule, cinnamon bun, challah bread, or a simple sandwich bread.”
The Gluten-Free Bread Flour was developed by King Arthur’s research and development test kitchen bakers over two years using gluten-free wheat starch, creating an easy-to-shape, gluten-free dough suitable for traditional bread and other yeasted recipes like bagels, cinnamon rolls, and burger buns. The product was selected as the winner of the Natural Products Expo West NEXTY Awards in the Best New Special Diet Food category.