King ArthurBread Flour, Gluten Free, 1:1 Flour Replacement great for yeasted recipes, 2lbs (Pack of 2)

I’ve been using this gluten-free flour for a few weeks now, and I’m so impressed with how well it works in my baking! As someone who needs to follow a gluten-free diet, I’ve tried several flours, and this one is by far my favorite. It has a great texture—light and airy—and it behaves just like regular flour in most recipes.I used it to make cookies, muffins, and even bread, and everything turned out delicious! The taste is neutral, with no weird aftertaste like some gluten-free flours have. My baked goods have a soft, tender crumb, and they rise perfectly every time. I also love that it’s made from a blend of high-quality ingredients, so I don’t have to worry about additives or fillers.The flour is easy to work with and doesn’t clump, making it a breeze to measure and mix. I’ve also noticed that it doesn’t absorb as much liquid as some other gluten-free flours, so I can get the right consistency for my batters and doughs.If you’re looking for a reliable, high-quality gluten-free flour, I highly recommend this one. It’s become my go-to for all my gluten-free baking needs!

I have now used this new gluten-free bread flour (following recipes on the KA web site) to (1) build a sourdough starter (it is healthy and vigorous!), (2) bake cinnamon rolls (nom!), and (3) bake sourdough boules 4 times. I doubt you could tell the difference between my sourdough and store-bought wheat-based sourdough; this is the first GF bread I've ever eaten without feeling sorry for myself. It's a joy!Reviewers who warn "it contains wheat" are simply wrong. It contains purified wheat starch, freed of gluten (gluten is a protein, not a starch) and meets the FDA requirements for gluten-free foods. That wheat starch is the magic that makes this flour perform exactly like wheat flour, but without the wheat. Saying "it contains wheat" is like saying that Vaseline contains crude oil, or that salt contains seawater. Anyway the proof is in the eating, and I have had zero gluten reactions while pigging out on delicious bread and rolls for the first time in decades.

King Arthur Gluten-Free Bread Flour is a great blend. I've never had a problem with whatever I make with it, which is usually feeding my sourdough starter, which I use to make awesome gluten-free pizza crust. King Arthur does quality right.

If you want TASTY gluten free bread then you should make your own and this is the only gluten free bread flour for the job as long as you are NOT truly allergic to wheat as there is some wheat starch in this flour.It may seem a bit pricey but when you consider that you can make 3 loaves of bread from one sack of flour then you will find that the value really is there. Totally worth it. This flour is about a dollar more at my local store so the savings are here for sure.When baking loaves of GF bread with this flour there is actually the subtle scent of BREAD in the air which is quite pleasing and not to be had with other gf flours. Loaves taste like bread, the texture is bread like, and the slices have the strength to support a burger or a loaded sandwich and can be used for nice, THICK slices of GLUTEN FREE FRENCH TOAST.Buy it and then bake it. You won’t regret it.

Perfect for all my recipes. My only suggestion is to have it more refined/milled like the 00 wheat flours.

I love this gf bread flour. The mixture works great to substitute for regular bread flour in “regular” recipes and also works great in gf recipes to replace multiple flours and starches.

Make my first GF sourdough starter and bread. Oh, it was easy and yummy! Do NOT use recipe measurements! Weigh instead. I weighed one cup and it was more than the recipe the gram weight. King Arthur said to always use weight measurements. For those who have posted that it is NOT gluten free, the flour ingredients says, "gluten free wheat starch". Not all wheat starch is gluten free, but KA has processed the gluten out of the wheat starch. My understanding is that it then meets the FDA standard of less than 20ppm for persons with celiac disease. I did post a question to KA to explain the one-star reviews.

First, a caution. Pay careful attention to the instructions on the package about adding extra liquid, giving the dough time to rest, and so on. I had to modify my recipe and baking process to allow the flour to work. However, the instructions are clear and that was easy to do.Finnish pulla (cardamom-flavored butter-rich yeast bread) has been a family holiday favorite for many years, but since some of us became gluten intolerant, not all of us have been able to enjoy it -- until now. True, the gluten-free version doesn't look the same, since the dough texture doesn't support braiding. However, by following the directions, I was able to produce a very tasty version of the recipe.Pulla is supposed to be a bit dense, and the gluten-free version was just perfect. It may be that other breads come out more dense than desired, but for me, that's not a problem. I don't need my breads to be light and fluffy. The texture was pleasant and I can't see it being a problem in any bread I might make. I will definitely use this flour again!