King Arthur gluten-free flour review: how it actually performs in real baking tests

King Arthur is one of the most trusted names in baking, so their gluten-free flour blends carry high expectations. We've been baking with both their Measure for Measure and 1-to-1 flours for years across dozens of recipes, and this is our honest, detailed breakdown of how they actually perform.

Key takeaways

• King Arthur makes two main gluten-free flour blends: Measure for Measure (with xanthan gum) and Gluten Free All-Purpose (without xanthan gum). They behave very differently.
• Measure for Measure is the better choice for converting traditional wheat recipes because it already contains xanthan gum and is designed as a true 1:1 swap for all-purpose flour.
• The All-Purpose blend gives you more control over binder ratios but requires you to add xanthan gum or another binder yourself.
• Both blends use rice flour, tapioca starch, and potato starch as their base, which produces a neutral flavor with minimal grittiness.
• King Arthur gluten-free flours are certified gluten-free and tested to below 10 ppm, making them a reliable choice for celiac bakers.
• At roughly $0.30-$0.40 per ounce, they're more expensive than store-brand blends but competitively priced against other premium options like Bob's Red Mill 1-to-1.

What's actually in King Arthur gluten-free flour

Both King Arthur gluten-free blends start with the same core ingredients: white rice flour, brown rice flour, tapioca starch, and potato starch. This is a classic rice-starch blend foundation that most commercial GF flours use because it produces a relatively neutral flavor and light color.

The key difference is the binder. Measure for Measure includes xanthan gum in the blend itself, so you don't need to add any. Gluten Free All-Purpose does not, which means you'll need to add xanthan gum or another binder to most recipes.

If you're curious about how these rice flour and starch components work individually, our guides on brown rice flour vs white rice flour and arrowroot starch brands dig deeper into the science of each.

How King Arthur Measure for Measure performs in real recipes

This is the blend most people are asking about when they search for a King Arthur gluten-free flour review, and it's the one we reach for most often. Here's how it handled different categories of baking.

Cookies

Measure for Measure produces cookies that are nearly indistinguishable from wheat-based versions. Chocolate chip cookies spread normally, develop crispy edges, and stay chewy in the center. Sugar cookies hold their shape well when chilled before cutting. We did notice slightly more spreading in thin, butter-heavy cookies like snickerdoodles compared to wheat flour, so chilling your dough an extra 15-20 minutes helps. For our top cookie sheet recommendations, we've found that a good pan makes a real difference with GF cookies that are prone to spreading.

Cakes and muffins

This is where Measure for Measure really shines. Muffins come out with a tender, moist crumb that doesn't crumble apart. Yellow cake and chocolate cake both rise well and have a texture that's close to conventional. The crumb is slightly more delicate than wheat-based cake, so be gentle when removing from pans. We noticed no gritty texture, which is a common complaint with cheaper rice-based blends.

Quick breads and pancakes

Banana bread, zucchini bread, and pancakes all work beautifully. The blend hydrates well and produces a batter consistency that's very close to what you'd expect with regular all-purpose flour. Pancakes are fluffy and don't have that dense, gummy center that plagues many GF pancake attempts.

Yeast bread

This is the one area where expectations need to be managed. Measure for Measure can make a decent sandwich loaf, but it won't give you the same oven spring or chewy crumb as wheat bread. The loaf tends to be denser with a tighter crumb. For better yeast bread results, we'd recommend dedicated GF bread recipes rather than trying to convert a wheat bread recipe 1:1. If you're serious about GF bread, check out our guide on selling gluten-free bread from home for recipe development tips.

If you're just getting started with gluten-free baking, our Confident Gluten-Free Baker Toolkit walks you through flour blends, ratios, and troubleshooting so you can stop guessing and start getting consistent results with whatever flour you choose.

How King Arthur compares to other popular gluten-free flour blends

King Arthur isn't the only option on the shelf, and we've tested it head-to-head against the most common competitors. Here's how they stack up.

King Arthur vs Bob's Red Mill 1-to-1: These are the two most commonly compared blends. Bob's includes sorghum flour, which adds a slightly heartier, earthier flavor. King Arthur has a more neutral, clean taste. In cookies and cakes, the difference is subtle. In lighter recipes like crepes or white cake, King Arthur's neutrality gives it an edge. Bob's is usually a few cents cheaper per ounce.

King Arthur vs Cup4Cup: Cup4Cup contains milk powder, which gives baked goods a richer flavor and slightly more golden color. It's excellent for pastry and pie crust but significantly more expensive. If you're dairy-free, Cup4Cup is off the table entirely.

King Arthur vs homemade blends: If you want to experiment with your own ratios, our homemade gluten-free flour blend recipe gives you a solid starting point. The advantage of King Arthur is consistency and convenience. The advantage of homemade is cost savings and the ability to customize for specific recipes.

Common problems with King Arthur gluten-free flour and how to fix them

Even a good flour blend can produce disappointing results if you don't account for a few gluten-free quirks. Here are the issues we see most often.

Dry, crumbly results

Gluten-free flours absorb moisture differently than wheat flour. If your baked goods are dry and crumbly, try adding 1-2 tablespoons more liquid than the recipe calls for. Also, let your batter rest for 10-15 minutes before baking so the starches can fully hydrate.

Gummy or underbaked centers

This happens when the starch in the flour gelatinizes but doesn't set properly. Lower your oven temperature by 25 degrees F and bake a few minutes longer. Avoid opening the oven door during the first two-thirds of baking time. Our guide on fixing gummy centers covers this in detail.

Too much spreading in cookies

The xanthan gum in Measure for Measure helps, but it can't fully replicate gluten's structural role. Chill your cookie dough for at least 30 minutes before baking, and consider adding an extra tablespoon of flour to very butter-heavy recipes.

Dense yeast bread

As mentioned above, yeast bread is the hardest category. If you're getting a poor rise, make sure your yeast is fresh, your dough is warm enough (around 80 degrees F), and you're not over-mixing. GF bread dough should look more like a thick batter than a traditional dough ball.

Is King Arthur gluten-free flour safe for celiac disease?

Yes, King Arthur gluten-free flours are certified gluten-free by the Gluten-Free Certification Organization (GFCO) and tested to below 10 ppm, which is stricter than the FDA's 20 ppm threshold. They're produced in a dedicated gluten-free facility, which eliminates the cross-contamination risk that exists with brands that process wheat products on the same lines.

For anyone who's newly diagnosed with celiac, this level of testing and facility separation is exactly what you should look for. Not all "gluten-free" labeled flours meet this standard.

Where to buy and what to pay

King Arthur gluten-free flours are widely available at grocery stores including Whole Foods, Target, Walmart, and most natural food stores. You can also order them online, which is often the best deal when you buy in bulk.

The King Arthur Measure for Measure Flour typically runs $7-9 for a 24 oz bag or around $18-22 for a 3 lb bag. The King Arthur Gluten Free All-Purpose Flour is priced similarly. If you bake frequently, the larger bags offer better per-ounce value.

For weighing your flour accurately (which matters even more in gluten-free baking than conventional baking), we use the OXO Good Grips 11lb Food Scale and it's been rock solid.

Who should buy King Arthur gluten-free flour

King Arthur Measure for Measure is our top recommendation for three types of bakers:

• Beginners who want a reliable, one-bag solution that works across most recipes without extra ingredients or guesswork. If you're following our gluten-free baking for beginners guide, this is a great flour to start with.
• Busy bakers who don't want to blend their own flours or think about binder ratios for every recipe.
• Anyone converting family recipes from wheat to gluten-free. The 1:1 substitution ratio makes the math simple, and the neutral flavor keeps your recipes tasting like themselves.

If you're an experienced GF baker who likes to customize blends for specific applications, or if you're on a tight budget and bake in large volumes, you might be better served by buying individual flours like sweet rice flour and starches and blending your own.

Frequently asked questions

Can you use King Arthur Measure for Measure flour in any recipe?

You can use it in most recipes that call for all-purpose flour, including cookies, cakes, muffins, quick breads, and pancakes. It works less well in recipes that depend heavily on gluten structure, like artisan yeast breads, puff pastry, and croissants. For those, you'll get better results with recipes specifically developed for gluten-free baking.

What is the difference between King Arthur Measure for Measure and their all-purpose gluten-free flour?

The main difference is that Measure for Measure contains xanthan gum as a binder, while the All-Purpose blend does not. Measure for Measure is designed to replace wheat flour 1:1 in existing recipes. The All-Purpose blend is meant for recipes that already specify adding xanthan gum or another binder separately.

Is King Arthur gluten-free flour better than Bob's Red Mill 1-to-1?

Both are excellent blends. King Arthur has a more neutral flavor, which makes it better for delicate recipes like white cake or sugar cookies. Bob's Red Mill includes sorghum flour, giving it a slightly heartier taste that works well in chocolate baked goods and muffins. Price-wise, Bob's is usually a few cents cheaper per ounce. We keep both in our pantry.

Does King Arthur gluten-free flour taste like regular flour?

It's one of the most neutral-tasting GF blends available. Most people cannot tell the difference in recipes with strong flavors like chocolate, banana, or spice. In very plain recipes like a basic white cake or shortbread, some people detect a slight difference in texture more than flavor. The rice flour base doesn't have the strange aftertaste that some bean-based GF flours can have.

Can you make your own version of King Arthur gluten-free flour at home?

Yes. A close approximation is 1 cup white rice flour, 1/2 cup brown rice flour, 1/3 cup tapioca starch, 1/3 cup potato starch, and 1 teaspoon xanthan gum. Our homemade gluten-free flour blend recipe walks you through this process with exact ratios and tips for getting consistent results every time.