King Arthur Baking — '00' NEAPOLITAN-STYLE GLUTEN-FREE PIZZA FLOUR
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 10 MG | 1% | |
| Iron, Fe | 0 MG | 0% | |
| Potassium, K | 80 MG | 2% | |
| Sodium, Na | 50 MG | 2% |
Nutrition Highlights
- Very low in fat (0g per 100g).
- High in dietary fiber (10g per 100g), supporting digestive health.
About '00' NEAPOLITAN-STYLE GLUTEN-FREE PIZZA FLOUR
This second listing for King Arthur Baking Company 00 Neapolitan-Style Gluten-Free Pizza Flour under the GRAMS brand name represents an alternate database entry with additional FDA compliance language. The formulation is identical to the King Arthur Baking Company-branded version, using gluten-free wheat starch, corn starch, sorghum flour, a cellulose and psyllium fiber blend, inactive yeast, and xanthan gum. The asterisks in this version's ingredient listing specifically call out that the wheat starch has been processed to allow the food to meet FDA requirements for gluten-free designation, which requires the finished product to contain fewer than 20 parts per million of gluten. This disclosure is a regulatory requirement for gluten-free products made from wheat-derived ingredients. The GRAMS brand designation in this record may reflect a specific retail or foodservice channel version of the same product. The flour is designed for home bakers who follow a gluten-free diet but want to produce high-quality Neapolitan-style pizza with a thin, extensible crust rather than settling for denser, less authentic gluten-free pizza alternatives. King Arthur's expertise in specialty flour development makes this one of the more refined gluten-free pizza flour options in the consumer baking market.
Ingredients
GLUTEN-FREE WHEAT STARCH*, CORN STARCH*, SORGHUM FLOUR, CELLULOSE AND PSYLLIUM FIBER BLEND, INACTIVE YEAST, XANTHAN GUM, *THE WHEAT STARCH HAS BEEN PROCESSED TO ALLOW THIS FOOD TO MEET THE FOOD AND DRUG ADMINISTRATION (FDA) REQUIREMENTS FOR GLUTEN-FREE FOODS
Dietary Information
'00' NEAPOLITAN-STYLE GLUTEN-FREE PIZZA FLOUR is considered low-fat, high-fiber, making it a suitable choice for various dietary plans.
Calorie Breakdown
At 333 calories per 100 grams, '00' NEAPOLITAN-STYLE GLUTEN-FREE PIZZA FLOUR gets 4% of its calories from protein, 100% from carbohydrates, and 0% from fat. This is moderately high, similar to many cooked grains and dairy products.
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