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PC Gluten Free All Purpose Flour

PC Gluten Free All Purpose Flour

800 g

Created for those trying to eliminate or limit gluten in their diet, and certified gluten-free by the Canadian Celiac Association, this flour blend is ideal for scratch baking cookies, cakes, breads and pizza crusts, and anywhere else you’d use all-purpose wheat flour. Cook, bake and create with gluten-free confidence.

  • Gluten Free

Ingredients: tapioca starch, modified potato starch, corn flour,modified cellulose, xanthan gum.

  • Serving Size Per 30 g

  • Calories | 110

    % Daily Value*

  • Fat | 0.0 g

    0%

  • Saturates | 0.0 g

    0%

  • Trans | 0.0 g

  • Carbohydrate | 26 g

  • Fibre | 1 g

    4%

  • Sugars | 0 g

    0%

  • Protein | 1 g

  • Cholesterol | 0 mg

  • Sodium | 35 mg

    2%

  • Potassium | 20 mg

    1%

  • Calcium | 10 mg

    1%

  • Iron | 0.3 mg

    2%

    • *5% or less is a little, 15% or more is a lot

PC Gluten Free All Purpose Flour
Created for those trying to eliminate or limit gluten in their diet, and certified gluten-free by the Canadian Celiac Association, this flour blend is ideal for scratch baking cookies, cakes, breads and pizza crusts, and anywhere else you’d use all-purpose wheat flour. Cook, bake and create with gluten-free confidence.

  • Gluten Free

Ingredients: tapioca starch, modified potato starch, corn flour,modified cellulose, xanthan gum.

  • Serving Size Per 30 g

  • Calories | 110

    % Daily Value*

  • Fat | 0.0 g

    0%

  • Saturates | 0.0 g

    0%

  • Trans | 0.0 g

  • Carbohydrate | 26 g

  • Fibre | 1 g

    4%

  • Sugars | 0 g

    0%

  • Protein | 1 g

  • Cholesterol | 0 mg

  • Sodium | 35 mg

    2%

  • Potassium | 20 mg

    1%

  • Calcium | 10 mg

    1%

  • Iron | 0.3 mg

    2%

    • *5% or less is a little, 15% or more is a lot

Create Something Delicious

  • 1 hr

    Gluten-Free Biscuits

    Gluten-Free Biscuits

    Everyone should have a reliable recipe for a basic white biscuit in their repertoire, even if you’r...

    Everyone should have a reliable recipe for a basic white biscuit in their repertoire, even if you’re eating gluten-free. The lack of gluten in the gluten-free flour means the dough does not rise as much as yeasted dough made with regular wheat flour dough would, so don’t be alarmed. Serve with soup or stew, or split and fill with cheese or jam.

    View Recipe
    • Image of text which reads: we perfected this in our PC Test Kitchen

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