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Tuesday, February 23, 2010
King Arthur Flour Launches Premium Gluten-Free Baking Mixes

I got an exciting press release about some new gluten-free baking mixes that are now available from King Arthur Flour. The baking mixes are so new, their website isn't even updated yet. I was a bit concerned about how the gluten-free flours were produced in a gluten environment, but I received a very prompt response from the company. I look forward to checking out the new gluten-free mixes from King Arthur Flour soon!

"Rather than blending and packaging the gluten-free mixes/flour here in Vermont, where we blend and package the rest of our mixes, we actually partner with a completely gluten- and allergen-free facility in the Midwest to ensure absolutely no possibility of cross-contamination with gluten. As noted in the release, the facility we work with is certified by the GFCO, so all products are tested to be less than 10 parts per million gluten (the FDA standard is less than 20 ppm) – and the mixes we’ve blended/packaged and tested have had no gluten. So we’re confident there’s very little chance of contamination!"


King Arthur Flour Launches Premium Gluten-Free Baking Mixes

America’s oldest flour company launches wheat-free mixes, ingredients and recipes

February 22, 2010 – Norwich, Vt. – King Arthur Flour has added a new category to its line of premium baking mixes and ingredients: gluten-free. Though the new products may seem a radical change for a company founded more than 200 years ago on wheat, they carry on the tradition of delicious, high-quality baking products on which King Arthur Flour has built its reputation.

“We wanted to create gluten-free mixes that would not only meet the same high standards we apply to all of our products in terms of flavor and texture, but also reflect the highest standards of gluten- and allergen-free certification,” says King Arthur Flour Marketing Director Tom Payne. “We’ve brought to bear our more than two centuries of experience in baking and recipe development, toiling in our test kitchen for over two years to combine the best gluten-free ingredients in novel ways that result in gluten-free baking mixes of superior quality, consistency and taste.”

King Arthur Flour’s gluten-free baking mixes are the only major brand to be third-party certified by the Gluten Free Certification Organization, with standards twice as stringent as those set by the Food and Drug Administration. In addition, they are produced in a dedicated allergen-free facility, guaranteed to be free of the top eight most common food allergens. They are also certified Kosher by the Chicago Rabbinical Council. Says Payne, “We’re sure customers will agree these are the very best gluten-free mixes on the market today.”

Available March 1 at kingarthurflour.com and soon at food retailers nationwide, King Arthur Flour’s gluten-free line includes GlutenFree Multi-Purpose Flour for scratch baking, along with seven convenience mixes: GlutenFree Bread, Pizza Crust, Cookie, Brownie, Chocolate Cake, Muffin, and Pancake mixes. Suggested retail prices range from $4.99 to $6.99. The new line is supported with recipes for gluten-free baking available at kingarthurflour.com, as well as several additional gluten-free ingredients.

King Arthur Flour is one of America’s best-selling flours, known by avid bakers for its consistent baking performance and lack of chemical additives. A variety of King Arthur’s unbleached flours and baking mixes is sold in supermarkets nationwide, with a complete selection of high-quality baking ingredients, mixes and tools available through King Arthur Flour – the Baker’s Catalogue and at kingarthurflour.com. America’s oldest flour company, King Arthur Flour’s fundamental mission is to be the highest-quality product, education and information resource for, and inspiration to, bakers worldwide. More information and a roundup of King Arthur Flour’s baking resources are available at kingarthurflour.com/flours. King Arthur Flour is a 100% employee-owned business.

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1 Comments:

Anonymous Jenn/CinnamonQuill said...

Wow! I hadn't heard this yet!

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