Flour IQ (2024)

FAQs

What's so special about King Arthur flour? ›

King Arthur Flour contains no bleach, no bromate, and no artificial preservatives of any kind. What you get—instead of those chemical bleaching agents—is flour from superior grains grown by farmers we trust.

As a baker, you have to determine which flour meets your tastes. So, if you are a die-hard White Lily fan, I say use White Lily! Many baked goods will be lighter than those baked with King Arthur, and if that serves your taste, then keep on keepin' on with White Lily.

A: I am happy to say that King Arthur does not add the artificial B vitamins and iron, especially folic acid which is toxic to many people with MTHFR gene mutations. I called them and and asked about this. None of their flours are "enriched" now, which is a good thing. Helpful?

In addition to containing no bleach, bromate, or artificial preservatives, all King Arthur flour is also third-party non-GMO certified. Protein content is on the front of King Arthur signature flour bags.

After 230 years of baking, we decided it was time to change our company's name and logo to better represent who we have become and the things we believe in. The wheat crown represents our heritage, our quality, and our commitment to agriculture.

The primary difference between bread flour and all-purpose flour is the protein content. Bread flour has more protein (King Arthur's is 12.7%) than all-purpose (11.7%).

Thus, whole wheat flour is widely considered healthier. It's a good source of protein, fiber, and a variety of vitamins and minerals. As it contains gluten, it isn't appropriate for people with celiac disease or non-celiac gluten sensitivity.

However, flour does go bad, which you can determine from smell and appearance. If the quality has deteriorated and you use it, whatever you make will mirror those deficiencies. If it is rancid, your finished dish will have that sour scent and flavor, and maybe even cause gastrointestinal issues.

Organic flour is milled from pesticide-free grain and grown in soil only fertilized by natural substances. The flour is not artificially processed or chemically ripened.

Who owns King Arthur flour? ›

The company has been 100% employee-owned through an Employee Stock Ownership Plan (ESOP) since 2004. Employees who log more than 800 hours of work per year following their first year of employment are eligible to become owners through the ESOP. In 2007 it became a B corporation.

With a mission that's always centered on providing the purest, highest quality flour, we decided to remove the enrichments, allowing our Signature white flours to contain only the ingredients that contribute directly to their superior bakeability.

Concerns about the potential toxicity of bleaching agents led the European Community to forbid their use in the 1990s, while China and Turkey have also banned them in recent years. Still, benzoyl peroxide remains legal in many other countries, [End Page 149] such as Canada and the United States.

It's unbleached and unenriched, with no potassium bromate added.

Many bakeries have voluntarily stopped using potassium bromate such as Pepperidge Farm, Pillsbury, and Best Foods, Inc. Ascorbic acid has been used as a replacement product for potassium bromate.

“Shelf life is very dependent on how recently the flour has been milled, when you bought it, and how it's been stored prior to your purchase,” explains Wanders. The shelf life can be from three to four months to years, and how the flour is stored once it reaches your kitchen greatly affects how long it'll last.

It's easy to make traditional recipes gluten-free with King Arthur Gluten-Free Measure for Measure Flour. It's a simple 1:1 substitute for all-purpose or whole grain flour that's designed to be easily swapped into most of your favorite non-yeasted recipes.