FAQ

FAQ

Frequently Asked Questions

You may return defective products within 30 days of delivery. Defective products include recalled merchandise or items received with severely damaged packaging. If your items arrive damaged, please email a photo and your order number to info@universalpantry.com.

All refunds will be credited back to the card number used during checkout. Refunds do not include the cost of shipping.

If products are purchased through third-party retailers, customers must address returns directly with that specific outlet.

Shipping costs are calculated at checkout, based on weight and distance your order is traveling. We offer shipping via USPS and UPS, express or ground shipping.

Orders typically ship within 3-5 business days. If you have specific time constraints, please contact us and we will do our best to accommodate them.

At this time we do not ship internationally. Currently, we only ship to the continental US, as well as Hawaii.

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The top 8 most common food allergies are milk, egg, fish, crustaceans, shellfish, tree nuts, peanuts, wheat and soybean. Our products are made in a dedicated Top 8 Allergen-Free facility and are also free from bean, potato, and GMO.

Our products do include Xanthan Gum, which is a derivative of corn.

Our products, as well as the facilities they are produced in, are free from dairy, egg and all animal products.  All recipes provided are entirely plant-based, although some recipes provide an option for using use eggs, if preferred.

If you would like to purchase a gift card, please email us at info@universalpantry.com.

Yes, they are. Our boxes are made from 100% post-consumer material.

Please email us for wholesale inquiries at info@universalpantry.com.

Please email us for commerical inquiries at info@universalpantry.com.

Because our mixes do not contain any preservatives, most baked goods will stay fresh in a sealed container for 2-3 days. Most recipes we provide freeze well. If freezing, be sure to wrap in an airtight container.

Our All-Purpose Flour Blend can be used in most recipes calling for flour. Try swapping out wheat flours in a 1-1 ratio for pastries, desserts, and quick breads.

Oven temperatures and bake time can vary due to many components. Factors include but are not limited to the weather, elevation, temperature inside the kitchen, and your internal oven temperature. We recommend that you always use a toothpick or knife test to make sure your product is done before removing from the oven.

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