24 Feb 2010 --- 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.