King Arthur Gluten Free Pizza Flour

King Arthur Gluten Free Pizza Flour (32 oz) sits in the supermarket’s baking aisle, most often in a dedicated gluten-free or specialty flour section alongside almond flour, gluten-free all-purpose blends, and pizza-making kits. You’ll spot it near other King Arthur baking staples and yeast, and sometimes on endcaps during holiday baking season. It suits shoppers planning a pizza night, weekend baking sessions for family members with gluten intolerance, or cooks experimenting with alternative flours for weeknight dinners. The brand positions itself as a heritage baking authority — artisanal, reliable, and a little upscale — appealing to home bakers who want professional results without a commercial bakery. Packaging emphasizes the “gluten-free” claim prominently and leans on King Arthur’s trusted logo and clean typography; there’s no child-oriented artwork and no organic certification listed, so the label leans into trust and performance rather than “natural” or organic halos. In plain terms, this product is a processed flour blend: refined starches (including a wheat starch specially processed to meet FDA gluten-free rules), sorghum flour, added fibers, gums, and inactive yeast are combined to recreate pizza dough behavior. Sensory cues: the powder is fine and slightly powdery with a starchy mouthfeel; dough made from it tends to be tacky at first and relies on xanthan and psyllium for elasticity, producing a thin-crisp or slightly chewy crust depending on technique. Sold in a 32-ounce bag, it becomes part of the ritual of mixing, resting, and stretching — a pantry solution for people who want the familiarity of homemade pizza with gluten-free convenience.