Is King Arthur Gluten-Free All-Purpose Flour 1:1?

November 10, 2025 •

4 min read

Over 3 million Americans have celiac disease, driving the demand for reliable gluten-free products. Many bakers wonder if the King Arthur Gluten-Free All-Purpose Flour can be used as a simple 1:1 substitute for traditional flour in their favorite recipes. The answer depends on which specific King Arthur product you are referring to, as the company offers two different gluten-free flours for distinct purposes.

Quick Summary

This article clarifies the difference between King Arthur's standard Gluten-Free All-Purpose Flour and their Measure for Measure flour, detailing which product serves as a 1:1 substitute and for what types of recipes.

Key Points

Not all King Arthur GF flours are 1:1: King Arthur offers two main gluten-free blends; only the "Measure for Measure" flour is a 1:1 substitute.
Measure for Measure is for non-yeasted recipes: This blend is perfect for 1:1 swaps in cookies, cakes, and muffins, but not for breads or pizza dough.
GF All-Purpose is for specialized recipes: The standard gluten-free all-purpose flour is for recipes written specifically for gluten-free ingredients and requires the baker to add their own binders.
The difference is xanthan gum: Measure for Measure includes xanthan gum for binding, while the GF All-Purpose does not, giving the baker more control over the final texture.
Minor adjustments may be needed: Even with 1:1 blends, adding a little extra liquid or resting the dough can help improve the final texture of gluten-free baked goods.
For yeasted recipes, use Bread Flour: King Arthur offers a separate Gluten-Free Bread Flour specifically designed for bread, bagels, and other yeasted items.

King Arthur's Gluten-Free Flour Line-Up

King Arthur Baking Company offers two distinct gluten-free flour products, and understanding the difference is crucial for successful baking results. Many people mistakenly assume the “Gluten-Free All-Purpose Flour” is the one-to-one product, but it is not. The King Arthur Measure for Measure Gluten-Free Flour is the correct product for most 1:1 conversions in non-yeasted recipes. The original King Arthur Gluten-Free All-Purpose Flour, on the other hand, is designed for recipes that specifically call for a gluten-free flour blend.

The All-in-One: Measure for Measure Flour

The Measure for Measure flour is designed for convenience, allowing bakers to swap it directly into existing recipes that use wheat flour without needing other adjustments. It contains a specific blend of flours, starches, and xanthan gum to provide the necessary structure and texture that gluten provides in traditional baking. It's the ideal choice for quick breads, cookies, cakes, pancakes, and muffins. The inclusion of xanthan gum is a key component, mimicking the binding properties of gluten.

The Scratch Baker's Choice: Gluten-Free All-Purpose Flour

King Arthur's standard Gluten-Free All-Purpose Flour is for bakers creating recipes from scratch that are already designed to be gluten-free. Unlike the Measure for Measure variety, this blend does not contain xanthan gum. This gives the baker more control to add a specific amount of binding agents based on their recipe's needs. It is a versatile blend that includes white rice flour, whole grain brown rice flour, tapioca starch, and potato starch.

Using King Arthur 1:1 Flour Correctly

To get the best results with the Measure for Measure flour, follow these simple guidelines:

Stick to non-yeasted recipes: This flour is not formulated for yeasted breads, pizza dough, or bagels, which require a different composition to rise properly. For those, you would need the specific King Arthur Gluten-Free Bread Flour.
Measure correctly: Whether you measure by volume (cups) or weight, the 1:1 ratio holds true for most non-yeasted recipes. Weighing your ingredients with a digital scale is always the most accurate method in baking.
Allow for a rest period: Some gluten-free doughs, especially for thicker baked goods, can benefit from a short rest period (around 20-30 minutes) to allow the flours and starches to fully hydrate and absorb moisture. This can improve the final texture.
Don't overmix: While some gluten-free batters benefit from a little extra beating for structure, overmixing can lead to dry or gummy results. Follow the recipe instructions and stop mixing once the ingredients are just combined.

Comparison Table: King Arthur Gluten-Free Flours


Feature	King Arthur Measure for Measure	King Arthur Gluten-Free All-Purpose
1:1 Substitute?	Yes, for non-yeasted recipes.	No, not a 1:1 substitute for wheat flour.
Contains Xanthan Gum?	Yes.	No.
Best For...	Converting traditional recipes (cookies, cakes, muffins).	Gluten-free recipes calling specifically for a GF blend.
Best With...	Non-yeasted applications.	Specific GF recipes where the binder is added separately.

Common Gluten-Free Baking Adjustments

Beyond simply swapping the flour, successful gluten-free baking sometimes requires a few additional tricks. The finer grind of gluten-free flours means they can absorb more liquid than wheat flour, potentially leading to a drier final product. Adjusting the moisture and considering binding agents are common practices.

Add Extra Moisture

Many bakers find that adding a little extra moisture helps to combat the inherent dryness of gluten-free flour blends. This can be as simple as adding an extra tablespoon or two of milk, yogurt, or applesauce to the batter. For more complex recipes, such as yeasted breads, King Arthur specifically recommends adding 2 to 3 tablespoons more liquid per cup of flour when using their Gluten-Free Bread Flour.

Use an Authoritative Source

For those new to gluten-free baking, using a well-tested, certified gluten-free flour blend is a great starting point. For more advanced bakers, or for recipes that require more specific ratios, researching different flour blends or creating your own can offer a greater degree of control. King Arthur Baking's website is a fantastic resource with countless recipes and tips for using their products successfully.

Conclusion: The Right Flour for the Right Job

In summary, the specific product matters when asking "Is King Arthur gluten-free all-purpose flour 1:1?". The answer lies in choosing the correct product for your baking needs. For straightforward 1:1 conversions in non-yeasted baked goods like cookies and cakes, the King Arthur Measure for Measure flour is the right choice, as it is formulated to mimic traditional flour. For creating recipes from the ground up that are already gluten-free, the original King Arthur Gluten-Free All-Purpose Flour is the better option, giving the baker more control over binders and ingredients. Understanding this distinction is the key to unlocking consistent, delicious gluten-free results.

Frequently Asked Questions

The King Arthur Measure for Measure Gluten-Free Flour is the specific product designed as a 1:1 substitute for wheat flour in non-yeasted recipes.

No, the Measure for Measure blend is not recommended for yeasted recipes like bread. For best results, use the dedicated King Arthur Gluten-Free Bread Flour for those applications.

The key difference is the inclusion of xanthan gum. The Measure for Measure blend contains it for a direct 1:1 swap, while the standard Gluten-Free All-Purpose flour does not, giving bakers control over their own binders.

Xanthan gum acts as a binder and thickener, mimicking the role of gluten by providing elasticity and structure to baked goods that would otherwise be dry and crumbly.

For the most consistent and accurate results, it is recommended to measure all baking ingredients, including gluten-free flour, by weight using a digital kitchen scale.

While the blend is designed for 1:1 conversion, some bakers find that adding a couple of extra tablespoons of liquid can help achieve the best texture, as gluten-free flours can be more absorbent.

King Arthur's official website is an excellent source for extensive resources on gluten-free baking, including recipes, guides, and baking tips.