King Arthur Flour Gluten Free: Complete Product Line Review

When I first started looking into gluten-free a few months ago, I was pretty convinced my baking days were over. I'd tried a few store-bought gluten-free flours, and they were...well, let's just say they turned my beloved chocolate chip cookies into sad, gritty hockey pucks. But then I discovered King Arthur's gluten-free line, and honestly? It changed everything.

I've now worked my way through their entire gluten-free product lineup (trust me, my kitchen cabinet can confirm this), and I want to share what I've learned from both my spectacular successes and my epic fails.

The Gluten-Free All-Purpose Flour

King Arthur's Gluten-Free All-Purpose Flour is a carefully tested blend of white rice flour, whole grain brown rice flour, tapioca starch, and potato starch, and it was my first real success story. What sets it apart? It yields baked goods with no grittiness or aftertaste - something that had been the bane of my gluten-free existence.

The key thing to know is that this flour is made without xanthan gum, which initially confused me. I'd been reading recipes that called for adding xanthan gum separately, and suddenly it all made sense! This gives you complete control over how much binding agent you want to use.

I remember my first successful batch of muffins with this flour - I actually did a double-take. They were tender, not crumbly, and tasted like...well, like regular muffins. My non-gluten-free husband couldn't tell the difference, which was both thrilling and slightly annoying (he'd been complaining about my previous attempts for months).

Measure for Measure: The Game Changer for Recipe Converting

Now, if you're like me and have a collection of family recipes you can't bear to give up, King Arthur's Measure for Measure flour is designed to substitute 1:1 for conventional flours. This was huge for me because I could finally make my grandmother's sugar cookies again.

This flour is fortified with iron, calcium, and vitamin B, which is honestly a nice bonus since gluten-free diets can sometimes be lacking in these nutrients. It's ideal for muffins, cookies, cakes, brownies, pancakes, and other non-yeasted recipes.

Here's what I learned the hard way: don't try to use this for bread. I made that mistake early on and ended up with what can only be described as a dense brick that could've doubled as a doorstop. Stick to non-yeasted items, and you'll be golden.

One tip I've discovered through trial and error - cookies made with Measure for Measure might need a couple extra minutes in the oven compared to regular flour. I learned this after pulling out several batches of underbaked, gooey cookies (though my kids didn't mind the "cookie dough" texture).

The Bread Flour

When King Arthur released their Gluten-Free Bread Flour, made with gluten-free wheat starch, I was skeptical. Could it really deliver on its promise of incredible taste and texture for classic yeasted recipes like artisan boules, bagels, cinnamon rolls, and burger buns?

The answer is yes, but with some learning curve involved.

The dough rises about 50% faster than usual - something I discovered when my first loaf practically exploded out of the pan because I wasn't paying attention to timing. You also need to add 2 to 3 tablespoons more liquid per cup of flour used, and the dough will look quite wet at first, which is why allowing it to rest for 20 minutes before kneading is important.

The texture really is remarkable. The secret is that this flour contains gluten-free wheat starch, which helps mimic the flavor of conventional flours and acts as a thickener, resulting in baked bread with an excellent crumb and crust akin to a conventional loaf.

I've had success making everything from sandwich bread to pizza dough with this flour. My biggest win was a batch of cinnamon rolls that were so good, my neighbor asked for the recipe - she had no idea they were gluten-free!

What I Wish I'd Known Earlier

After years of working with these flours, here are some hard-earned tips:

Storage matters: I learned to keep my gluten-free flours in airtight containers in the fridge. They can go rancid faster than wheat flour, and there's nothing worse than realizing your expensive flour has gone off mid-recipe.

Don't skip the rest time: Especially with bread recipes, letting the dough rest is crucial. I was impatient early on and skipped this step more than once, resulting in tough, difficult-to-work-with dough.

Measure by weight: This is true for all baking, but especially gluten-free. Different brands of measuring cups can vary, and gluten-free baking is less forgiving of measurement errors.

The Bottom Line

The general consensus from many bakers is pretty positive, with folks thrilled about the texture and rise they achieve, especially compared to other gluten-free flours. I have to agree.

King Arthur's commitment to quality really shows in their gluten-free line. As a 100% employee-owned company with over 200 years of baking expertise, they've put serious research into making these flours work well.

Are they perfect? No flour is. Will they make every recipe identical to its glutenous counterpart? Probably not. But they'll get you surprisingly close, and sometimes even better than the original.

The best part? King Arthur provides a Baker's Hotline where you can call their friendly staff of experienced bakers for help and advice. I've used this service twice when I was completely stumped, and they were incredibly helpful.

If you're new to gluten-free baking or looking to upgrade from whatever flour blend you've been struggling with, King Arthur's line is worth the investment. Yes, it costs more than regular flour, but when you factor in the reduced waste from failed bakes and the actual enjoyment of eating what you make, it pays for itself.

Trust me, your taste buds (and anyone you're baking for) will thank you.