King Arthur Gluten-Free Flour Mix (24 oz): What It Does Well and Where It Trips Up

King Arthur is a 100% employee-owned company and a founding B Corp, which adds some street cred to this 24-ounce gluten-free flour mix. This blend aims at consistent results in gluten-free baking, mixing rice and tapioca starches with a touch of sorghum flour. The result? Pancakes, biscuits, and waffles that rise reliably without grainy or gummy textures.

Giving the batter a five-minute rest before cooking allows the starches and proteins to absorb moisture evenly, helping pancakes and biscuits gain a better lift, and waffles to crisp up without sogginess. The flavor stays neutral without that chalky or metallic aftertaste common in gluten-free flours—you taste your vanilla, cinnamon, or chocolate chips, not the flour itself.

This mix excels for quick-bake items like breakfast griddles, drop biscuits, and quick breads. It also holds together well enough in banana bread, muffins, cookies, and brownies (though brownies need a bit less water). You can add mix-ins like citrus zest or cacao nibs without wrecking the texture.

Here’s the rub: at 24 ounces, this bag is smaller than most all-purpose flours and carries a higher per-ounce cost. That’s something to keep in mind if you bake often or for large groups. The packaging is also minimalist—inside a cardboard box is a thin plastic pouch that tears easily and isn’t resealable. You’ll want to promptly move the flour into an airtight container to avoid spills or stale product.

Don’t expect this to handle artisan bread, croissants, or puff pastries well. Gluten-free flours lack the gluten structure needed for chewy or flaky dough, and bread machines don’t work well with this mix—it turns into sticky or dense batter instead of dough.

For storage, keep the flour sealed tight and away from humidity which can cause clumping. Shaking the container before use helps redistribute heavier starches that settle. Use a spoon to measure and level your scoops instead of packing flour down, to prevent gummy or dense baked goods. If you want more chew in breads or biscuits, adding about 1/4 teaspoon xanthan gum per cup helps, but skip it for delicate cakes or pancakes.

To put those tips into practice, try making cinnamon sugar drop biscuits with four pantry staples. They come together fast and bake up tender with a hint of sweet spice—a nice, simple treat that plays to this mix’s strengths.

Bottom line: King Arthur’s gluten-free flour mix is a solid pick for weekend pancakes and quick breads that demand reliable texture and clean flavor. It stumbles on artisan-level baking and requires attention to packaging and cost. If you’re after dependable gluten-free baking without fuss or odd aftertastes and your recipes stick mostly to quick bakes, this one’s worth considering. For layered cakes, flaky croissants, or crusty breads, you’ll need to look elsewhere.