Flour 101
Flour is flour ... except it’s not so simple.
As the cornerstone of baking, flour is one of the most crucial things to understand, including how to use it, how to measure it, and how to always choose the right one. When it comes to that last point, we don't just mean the type of flour; the brand of flour you choose is also important. The highest-quality, most consistent flour will result in the best baking, which is why King Arthur has the strictest standards in the industry. We produce the best flour to make sure you always bake at the top of your game.
Never Bleached
No bleach, no bromate, and no artificial preservatives.
Baker Tested
We set the strictest standards in the industry for testing flours.
Built on American Wheat
We’re proud to source entirely from American farms.
Commitment to Non-GMO
We believe in clean food you can feel good about.
A guide to our flours
All-Purpose
Flour matters – and our versatile unbleached all-purpose flour works in all kinds of baking, yielding exceptional results.
Bread
The secret to loaf mastery: Our higher gluten bread flour is extra-high in protein, giving strength and rise to your breads.
Whole Wheat
Eating well should taste good. Whole wheat imparts deep flavor along with the nutrition and fiber of whole grains. Win-win.
White Whole Wheat
So light, you’ll forget it’s whole wheat. All the nutrition and goodness of whole grains in a lighter, milder-tasting flour.
Self-Rising
This unbleached blend of soft wheat flour and baking powder, with a touch of salt, yields ethereally light and tender baked goods.
Cake
Dessert, perfected. Our unbleached flour creates cakes with a medium-fine texture and a moist, flavorful crumb.
'00' Pizza
Bake authentic Neapolitan pizza from your own home oven with this flour milled to exacting '00' standards.
Gluten-Free
The one flour for your gluten-free baking; perfect for converting your favorite recipes into gluten-free versions.
How flour works in recipes
Different flours are designed to star in certain types of recipes, and vice versa. After all, you wouldn't make bread with cake flour! These recipes showcase what specific flours can bring to your baking.
Easy Drop Biscuits
Made with just two ingredients, these drop biscuits showcase the benefits of self-rising flour. Not only does it streamline the recipe (salt and baking powder are included, so all you need to do is add heavy cream!), but the flour's lower protein content also creates the lightest, most tender biscuits.
Get the recipe
Tender White Cake
Cake flour is the secret to this cake's fine crumb and soft texture. The cake uses the reverse-creaming method, also known as the paste method, so there's no need to cream the butter and sugar. It yields a cake perfect for birthdays and special occasions, yet simple enough for everyday cupcakes.
Get the recipeFrequently asked questions
How do I choose the right flour?
There are two important considerations: quality and protein content. First, ensure that your flour is the best you can find. Second, know about protein content. Every type of flour is milled to have a specific protein content — the higher the protein, the “stronger” the flour. Find a flour company that mills to a specific protein content (like King Arthur), as it’s important to use the right flour with the proper protein content for your recipe. Read more.
What's the best way to store flour?
To prevent your flour from spoiling (including gluten-free flour!), store it in an airtight container or bag. This could be something as simple as sliding your bag of flour into a large resealable bag or a Lock-Top Flour Container — anything that adds layers of airtight protection. Then, keep it in a cool, dark place, since warmth and light speed up the spoilage process. For long-term flour storage, keep it in your freezer to extend its shelf life. Read more.
What makes King Arthur flour different?
At King Arthur, our mission is to offer the highest quality flour to help you bake your best. That means our flour is never bleached, never bromated, and non-GMO. We also set strict standards for variables like protein percentage, ash content, moisture levels, wheat quality, and more, and constantly test to ensure our flour is meeting these specifications. And we’re committed to sourcing our wheat entirely from American farms and helping grow a strong, sustainable agricultural economy. Read more.
What's the difference between hard and soft wheat?
In the United States, there are two primary types of wheat grown: hard and soft. Hard wheats are high-protein wheats (typically between 10 and 14 percent protein); by contrast, soft wheats have a larger percentage of carbohydrates and less proteins than hard wheats, and thus flour milled from soft wheat berries has less gluten-forming abilities. Read more.
Flour for the planet
