Organic Gluten Free Baking & Pizza Flour, 5 lbs

(3 customer reviews)



The Premium Gold flours are easy to use. Just take your favorite recipes and replace the flour with ours at a 1:1 ratio. Meaning if it’s a teaspoon of all-purpose flour use a teaspoon of Premium Gold gluten free flour. If it’s 4 cups of whole wheat flour replace it with 4 cups of Premium Gold gluten free flour. We made the product so it’s easy for you to use.

· Organic 1:1 All Purpose Flour/ Whole Wheat Flour Replacement

· 12g Whole Grains and 1200mg Omega 3 per Serving

· Farm to Table, Product of the USA

· 100% Natural, Gluten and Allergen Free, Kosher, no preservatives, no additives, not genetically engineered

· 5lb Resealable Pouch (depends on size of container

Additional information

Weight 5.5 lbs

3 reviews for Organic Gluten Free Baking & Pizza Flour, 5 lbs

  1. Jan of Dundas

    Wow! I had given up on pizza since I became gluten free. I liked the gluten free flour so much that I immediately ordered this pizza flour. It is wonderful! I baked a thin crust pizza on a preheated cast iron Pizza pan using a peel to insert and remove the pie. I followed the directions on the package but made the pie on an olive oil infused piece of parchment paper on the peel. This is the best thin pizza crust I have eaten in seven years! Thank you.

  2. Nancy

    Best and easiest flour to use! I missed my homemade pizzas so much so was happy to have found this flour. So delicious. I also amended this flour with some buckwheat flour and made the bread machine sandwich bread recipe – came out delicious and easy to slice and great texture! Not crumbly. Thank you for these great products!

  3. Tiffany

    Wow! I’m not totally gluten-free but am considering becoming so.

    I just made the banana muffins recipe found on their site and they were great! I would have liked more banana taste but they were moist, airy and tasty. Be sure to sift and scoop the flour into the measuring cup (you’ll have grains remaining when you sift so just dump that part into the bowl) and level out the dry ingredients (I called and they told me these tricks).

    Also, if you’re in a rush, warm your eggs for 3-4 minutes in warm water and soften butter (I used 6 tbs salted butter, 2 tbs unsalted cause that’s what I had on hand) in microwave. Otherwise, if you have time, let ingredients sit at room temperature for 45 minutes, per the woman I spoke to on the phone. The recipe may still say “soda” but they mean baking soda. I added wet ingredients to dry ingredients then mixed well. It yielded me 15 muffins (likely more if you fill up the recommend 2/3 of the muffin hole; I put too much on some but that left a nice golden muffin top).

    Definitely recommend this flour. If you need clarity on a recipe, just call or email them. Super friendly and willing to help!

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