King Arthur, All Purpose Unbleached Flour, Non-GMO Project Verified, Certified Kosher, No Preservatives, 5 Pounds

(10 customer reviews)

About this item Our all-purpose flour is an essential ingredient for every baker yielding exceptional results. Unbleached and unbromated, this flour is milled to be versatile: strong enough for bread, and gentle enough for tender, delicate scones and cakes Milled from the finest American wheat, our flour is prized by chefs, bakeries, and culinary schools around the country for its consistency and performance. This all-purpose flour is also 100% US hard red wheat grown on American farms King Arthur All Purpose Unbleached Flour is Non-GMO Project Verified; Certified Kosher and has 11.7% protein content. Instructions: After opening, keep cool and dry in sealed container.Freeze for prolonged storage King Arthur Baking Company is a 100% Employee-Owned Company and a founding B Corporation We are King Arthur Baking Company. Our name and logo reflect who we’ve always been and always will be: bakers who are committed to spreading the simple joy of baking

$8.16

Based on 10 reviews

5.0 overall
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  1. syngeskalsyngeskal

    I use this flour for many uses – pizza, white bread, french bread, pancakes, etc (I am a baker by hobby). The flour is highly consistent and finely ground with plenty of gluten to work with (although less than King Arthur’s blue label bread flour). This is an all-around flour that is my go-to flour for many baked goods. I am happy to know this comes from an employee-owned company.

    syngeskalsyngeskal

  2. Paula Hickey

    I tried this flour at a friend’s recommendation and I’m hooked. I will not go back to the other name brand flours for my cooking and baking needs. Makes wonderful cookies, cakes, muffins, etc.

    Paula Hickey

  3. Kindle Customer

    I like King Arthur flour. I am not sure what the difference is, but it seems to be better for my baking needs, especially their bread flour. I like to grind whole wheat myself and then mix it in 50/50 to most of my breads and I am still able to get a good proof using King Arthur. Some of the other brands seem to not get a good proof even at 100%. Again, I do not know what the technical grinding process differences could be. Maybe it is where they get the wheat from.

    Kindle Customer

  4. N

    I have used King Arthur flour off and on for 6+ years, I have never had any issues with baking that I can associate back to the flour when I bake with King Arthur Flour. I have used this flour for making bread, gravy, muffins, and cake with no issues.My favorite bread recipe:420gr Flour265gr Water17gr Honey25gr Olive Oil9gr Yeast9gr SaltI mix everything together and let it stand for 30 minutes, then I stretch the dough 4 times and let it proof in a greased cast iron bread pan for 2 hours in a warm place with a piece of seran wrap over it. I then bake at 450degrees for 50 minutes.

    N

  5. GardenCat

    I was first turned onto King Arthur Flour by a cookbook:  The World’s Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones The Pizza Bible . The cookbook described several of the different flours and spoke very highly of KAF, and it’s protein content and suitability for good deep dish pizza. I went to my local store where it was twice the price of my regular brands (White Lily and Gold Medal) but I splurged to try it.Indeed, it did make a very good deep dish pizza, as close to Pizza Hut’s type crust as I think I can come without their exact pan and recipe. Gluten formation was very even, with nice air pockets throughout the finished bread.I was pleasantly surprised to find that it is fairly affordable on Amazon. My local grocery stores charge around $5 a bag for it, but it isn’t that common a flour in this area of the South.I can certainly tell the difference in KAF and generics or my usual brands, and it has earned it’s place in my kitchen. I still prefer White Lily for biscuits, but this is my preferred pizza and cheese stick flour.

    GardenCat

  6. L. Smith

    I’m an avid baker and this is my go-to all-purpose flour. The company is a great resource, too – I highly recommend their books and websites for the kind of information that can take you from a solid baker to a great baker (and recipes that work perfectly with their ingredients).On protein: all-purpose flours can have varying protein levels that affect how they taste and how they bake. KAF has an 11.7% protein content, which is pretty high. For comparison, most major all-purpose flour brands are closer to the 10-11% range – and that percentage point does make a big difference; KAF bread flour is only one percentage point higher at 12.7%. This relatively high protein leads to a chewier and more structurally sound product – which is great for many applications, but not for others. For example, I wouldn’t recommend this flour for light cakes (use cake flour instead!).

    L. Smith

  7. V

    king arthur flours have been my go-to for more than two decades now. wasn’t at all surprised to read a few years ago that chefs worldwide say it’s what they use when in america. it’s gmo-free, no bromates, and the company is employee owned! although I do bake the occasional pastry and it’s great for cakes, pies, cobblers, what have you, I mostly make bread.the all-purpose flour is my favorite for flatbread (which I eat almost daily) and pizza. the bread flour (in the blue bag) is better for naan. the whole wheat and the white whole wheat and the self-rising are also fantastic (and always on hand). when it’s on sale I buy at least a hundred pounds and keep it in the freezer. most of my meals are “fast food.” hummus, babaganoush, zaatar, etc., and all of them are scooped with bread. I keep a running bowl of dough in the fridge, made with king arthur flour, flax, chia, and pink salt. this bread is also great as the bun for my garbanzo-oat-veg burgers. bowls of rice, beans, salsa, and avocado are delicious eaten with corn/flour tortillas made with this flour and organic masa. this flour really is all-purpose!knock on wood, I’ve never seen a recall for king arthur flours. the “purity” of these flours seems standard, but the most important thing when it comes to breads is taste and texture. other flours simply do not compare. I’ve tried several “artisan” and organic brands but always come back to king arthur…usually mixing those flours with king arthur after trying them on their own and finding them lacking (I’d never throw them away, and they were far more palatable as the 1 in a 4:1 ratio with the king arthur).if you love to bake or want to eat more healthily and cheaply (it takes fewer than five minutes to make a bowl of dough that will last several days, fewer than five minutes to grab a ball from the bowl and roll out one piece, then five minutes to bake in a toaster oven), I cannot recommend this flour highly enough. and though I’ve always known the company is employee owned, these many years later it still thrills me no end. their products are superlative! long may they prosper…

    V

  8. deweyduo

    This is the ONLY flour I will use in my bread machine. I have tried other bread flours and all purpose flours and this one is the absolute best for consistency and taste. I have made French bread, traditional white sandwich bread, country white bread, potato bread, coffee cake, banana bread, and other sweet breads with this flour and you just can’t go wrong. I have even flubbed up the measurements before and it has been forgiving. Compared with the King Arthur bread flour, I really couldn’t tell a difference. This brand is exceptional and I recommend it to all my friends.

    deweyduo

  9. TwinMama

    We use this flour for all of our bread making. We mix it half and half with King Arthur brand whole wheat flour, add flax and chia seeds, and make a delicious and hearty loaf of bread with it. Nothing beats the first slice of bread from a still-warm loaf made with this smooth flour.

    TwinMama

  10. Garden Level

    This is by far the best all-purpose flour one can buy in the United States.King Arthur is the only mill that doesn’t add the carcinogen bromate to their product. Consequently this flour has a fine consistency and creates a light silky bread dough. I have been working with it for about three years, two of them in a scratch bakery. My employer at that bakery researched and was committed to healthy foods.Before working there, I used to buy the cheapest flour at the grocery, assuming there was no difference except in marketing. I was very wrong.After using KA flour, I will never buy another flour for my personal use let alone professionally. Any baker or cook will notice it’s qualities immediately. The bottom line is that this is an excellent product for both home and professional bakers.

    Garden Level

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