King Arthur vs. Bob's Red Mill: An In-Depth Flour Comparison
Choosing the right flour is fundamental to achieving successful baked goods. For many home bakers, the choice often comes down to two major players: King Arthur Baking Company and Bob's Red Mill. While both brands are highly respected and widely available, they have different philosophies and product characteristics that can significantly impact the final result of your baking projects.
Company Philosophy and Product Range
King Arthur Baking Company, an employee-owned benefit corporation, is renowned for its consistent, high-quality conventional wheat flours. Its long history since 1790 has established it as a trusted expert, focusing on a curated selection of premium baking ingredients.
Bob's Red Mill, also employee-owned, has a broader product philosophy centered around whole grains, natural foods, and dietary diversity. The company offers a vast array of products, including an extensive line of gluten-free options, organic grains, and unique flours milled with traditional quartz millstones.
Protein Content and Texture
The protein content in flour directly influences the amount of gluten it can form, which in turn determines the texture of your baked goods.
King Arthur Flour
King Arthur is known for its higher-protein flours, even within standard categories like All-Purpose (AP). King Arthur's unbleached AP flour has a protein content of 11.7%, which is higher than most conventional brands. This results in a more structured and chewier crumb, making it an excellent all-rounder for various applications but especially well-suited for recipes needing a strong gluten network, such as yeast breads.
Bob's Red Mill Flour
Bob's Red Mill offers a broader range of protein contents across its specialty flours. For example, their Artisan Bread Flour has a protein content of 12.5-13.5%, while their Whole Wheat Pastry Flour is much lower at 9-11%. The milling process at Bob's Red Mill, particularly with their stone-ground varieties, can also result in a slightly different texture and feel in the final product.
Wheat Types and Milled Varieties
King Arthur Flour
- Unbleached: King Arthur's conventional wheat flours are unbleached, which many bakers prefer for its natural characteristics and lack of chemical additives.
- Specific Flours: The brand offers highly specialized flours, including cake flour and bread flour, each optimized for specific baking results.
- Consistency: The milling process is tightly controlled, leading to a consistently reliable product every time.
Bob's Red Mill
- Stone-Milled: Many of Bob's Red Mill's whole-grain and organic products are stone-ground, which incorporates the germ and bran more thoroughly, leading to a richer flavor and different texture.
- Diverse Varieties: The company is a go-to for unique and alternative flours, such as garbanzo bean, buckwheat, and almond flours, catering to a wide range of dietary preferences and experimental baking.
- Organic Focus: Bob's Red Mill has a strong focus on natural and certified organic grains, appealing to health-conscious consumers.
Gluten-Free Options: A Key Difference
For gluten-free baking, the comparison shifts to specialized blends. King Arthur's Measure for Measure flour is designed as a direct 1:1 substitute for wheat flour, offering reliable results and a neutral flavor. Bob's Red Mill, in contrast, offers multiple gluten-free blends, including a 1-to-1 flour with a slightly nuttier taste and different texture. Bakers report that King Arthur's gluten-free blend offers a more consistent bounce and structure, whereas Bob's Red Mill provides a softer, more rustic crumb, particularly for quick breads.
King Arthur vs. Bob's Red Mill: At a Glance
| Feature | King Arthur Baking Company | Bob's Red Mill Natural Foods |
|---|---|---|
| Best For | Structured baked goods, consistent results, classic recipes | Whole-grain baking, specialized dietary needs, rustic textures, flavor-forward baking |
| Protein Content | Consistently higher protein content across product types, especially AP flour | Varies widely across its diverse product line, often higher in whole-grain types |
| Milling Process | Conventional roller milling for consistent, refined flour | Primarily stone-ground, which can retain more of the grain's natural character and oil |
| Product Range | Excellent range of high-quality wheat flours, baking mixes, and ingredients | Broader spectrum of whole grains, cereals, beans, and a wide variety of flours |
| Gluten-Free Options | Reliable 1:1 substitute with neutral flavor and good structure | Varied blends with slightly different textures and flavors, often more rustic |
| Texture in Baking | Strong gluten, yielding chewier breads and more consistent cakes | Can produce a fluffier, taller bread with some varieties or a more delicate, rustic crumb |
| Company Ethos | Legacy brand with a focus on premium, consistent baking results | Whole-grain pioneer, prioritizing natural and diverse foods |
Making Your Final Flour Selection
To decide whether King Arthur or Bob's Red Mill is right for you, consider the following points:
- For Predictable Excellence: If you are a methodical baker who values consistency and structure in your baked goods, King Arthur is likely your top choice. Its higher protein content in all-purpose flour offers a reliable performance for a wide range of recipes, from breads to cookies.
- For Flavor and Variety: If you enjoy experimenting with different grains, textures, and flavors, Bob's Red Mill provides a much larger playground. The stone-ground varieties offer a unique, robust flavor profile that can enhance the taste of your whole-grain breads, muffins, and pancakes.
- For Special Diets: For gluten-free needs, both are solid choices but cater to different preferences. King Arthur is great for reliable, neutral-tasting results in bread-like applications, while Bob's Red Mill is excellent for quick breads and a more earthy, rustic texture.
Conclusion
Ultimately, the choice between King Arthur and Bob's Red Mill depends on your specific baking needs and personal taste. King Arthur offers a traditional, reliable, and high-protein flour that excels at providing consistent, structured results. Bob's Red Mill offers a more diverse range of products with an emphasis on whole grains and specific dietary needs, giving your bakes a unique, flavorful, and often rustic character. The best flour is the one that produces the results you desire for the project at hand, so don't be afraid to keep both brands in your pantry for different occasions.
Frequently Asked Questions (FAQs)
Is King Arthur or Bob's Red Mill all-purpose flour better?
King Arthur all-purpose flour has a higher protein content (11.7%) than many other brands, making it more robust and suitable for both bread and pastries. Bob's Red Mill all-purpose is also high-quality but can vary, so check the label based on your specific needs.
Which flour is better for bread baking?
For classic, chewy yeast breads, King Arthur's Bread Flour or even its high-protein all-purpose flour is an excellent choice due to the consistent, strong gluten development. Some bakers, however, prefer Bob's Red Mill Artisan Bread Flour, which can produce a slightly taller, fluffier loaf with great oven spring.
Is Bob's Red Mill flour whole grain?
Bob's Red Mill specializes in whole-grain products and offers a vast selection, including whole wheat, spelt, and other specialty whole-grain flours. They also offer many refined white flour options, so it's important to read the package to know what you are buying.
Why does King Arthur flour cost more?
King Arthur flour is often priced slightly higher due to its history of premium, high-quality, and consistent products, including being 100% employee-owned and a B Corporation. The price difference can be minimal and often reflects the guaranteed reliability many bakers rely on.
Which brand has better gluten-free flour?
For gluten-free baking, King Arthur is often praised for its Measure for Measure blend, which acts as a reliable 1:1 substitute. Bob's Red Mill offers a slightly different, often nuttier and coarser blend, which some prefer for its earthy flavor in quick breads and muffins.
What are the main differences in texture for baked goods?
Due to King Arthur's higher protein content, it creates a more structured and chewier crumb, ideal for artisan bread. Bob's Red Mill's various milling processes and whole-grain focus can produce a more rustic, flavorful, or sometimes fluffier texture, depending on the specific flour.
Should I adjust my recipes when switching between brands?
Yes, a slight adjustment may be necessary. For instance, Bob's Red Mill flour may require a little more liquid than King Arthur flour in some gluten-free recipes. Always consider the protein content and type of flour (all-purpose, bread, etc.) when substituting to achieve the best results.
Can you use King Arthur bread flour for all-purpose needs?
King Arthur's all-purpose flour is versatile enough for many applications, including some breads due to its higher protein content. For delicate baked goods like cakes or pastries, its higher protein may create a chewier texture than desired, so its specific cake flour would be more suitable.
