When I first started baking, I was amazed by the wide variety of flours available. As I walked down the aisles of baking stores, I saw rows and rows of different brands and types of flour, each promising the perfect bake.
It's so hard to choose between options when baking already has so many variables. It's not uncommon that something to go wrong…but it can be difficult to trace the root cause of the problem.
Unlike fruits or vegetables, you can't justify your choice by tasting before committing. After too many baking attempts that resulted in cookies in the shape of discs and rather dense cakes, I realized the importance of choosing your flour carefully. To settle the battle of the flours once and for all, I decided to turn to the experts.
The Panel of Bakers and Experts
To get a definitive answer, I reached out to some of the most respected bakers in the industry. Their combined experience and knowledge is unmatched, making them the perfect panel to determine the best flour.
Simple Recipes / King Arthur Baking Company
The Best All-Purpose Flour, According to Bakers and Pastry Chefs
After hearing what these expert bakers had to say, one brand stood out from the rest: King Arthur All Purpose Flour. The consensus among professionals is that King Arthur delivers consistent, high-quality results no matter what product you're preparing. Its versatility and reliability make it a must-have in their kitchens.
Founded in 1790, King Arthur Baking Company is the oldest flour company in the United States. It started as a family-owned business that imported flour from England. Over the centuries, it has become a trusted brand known for its high-quality, consistent products and its commitment to baking education. It’s no wonder the bakers and pastry chefs I spoke to are big fans.
Auzerais, Ali and Lizzie didn't hesitate: their top pick for the best all-purpose flour for baking is King Arthur.
Becca trusts King Arthur All-Purpose Flour for its consistent quality. “I buy King Arthur…it’s perfect if you want something widely available in the grocery store and only want to keep one flour on hand!”
Anthea likes buying King Arthur in bulk. “I like them because I can get really big bags, which means fewer trips to the store!”
Lindsay uses King Arthur All-Purpose Flour for all of her baking except when she's feeding her sourdough starter, in which case she prefers King Arthur Organic Flour.
Paola emphasizes the practicality and quality of King Arthur flour. “Even when I worked in an industrial kitchen, I tended to use King Arthur all-purpose flour. In my pantry, I currently have 00 pizza flour (King Arthur's), all-purpose flour, whole wheat flour and bread flour. It is easily found in various supermarkets and wholesalers.
“King Arthur flour also boasts that it contains no GMOs, no bleach, no bromate, and no artificial preservatives, but for those who don’t understand why this might affect your homemade baked goods, just know that this flour has great flavor for your everyday baking.”
Dan loves King Arthur and adds, “I love their social media presence and how they engage with the people who use their products! They also have an incredible recipe database and use some of my favorite bakers to develop recipes. They really have a strong community built around their fantastic products!”
Looking for a gluten-free option?
Katarina is an expert in allergy-friendly recipes and a fan of King Arthur's two gluten-free flours: Measure for Measure Gluten-Free Flour and All-Purpose Gluten-Free Flour.
“Both will give you great results (when used in place of regular all-purpose flour). The main difference is that measure-for-measure contains binders like xanthan gum and cellulose gum, while gluten-free all-purpose flour does not. When baking a cake, cookie, or brownie recipe, you don’t need to add xanthan gum if you’re using measure-for-measure, but you may need to add it for gluten-free all-purpose flour.
