Understanding King Arthur's Gluten-Free Flours
King Arthur Baking Company recognizes that one size does not fit all in gluten-free baking. Instead of offering a single, all-purpose gluten-free flour for every recipe, they provide a selection of specialized blends. This strategy ensures that bakers have the ideal combination of ingredients to replicate the taste, texture, and structure of traditional baked goods, whether they are making delicate cookies or robust yeasted bread. The composition of these blends varies significantly to account for the unique requirements of different recipes, often including a mix of whole grains, starches, and binders to mimic the function of gluten.
Key King Arthur Gluten-Free Blends and Their Ingredients
King Arthur offers several prominent gluten-free flour products, each with a distinct ingredient list designed for specific baking applications.
King Arthur Gluten-Free Measure for Measure Flour
This blend is one of King Arthur's most popular products, designed for easy 1:1 substitution in many non-yeasted recipes. Its ingredient list is carefully balanced for consistent results.
- Rice Flour: Provides the bulk of the blend.
- Whole Grain Brown Rice Flour: Adds whole-grain nutrition and a subtle nutty flavor.
- Whole Sorghum Flour: Offers a more complex flavor profile and improved texture.
- Tapioca Starch and Potato Starch: These starches are essential for achieving tenderness and lightness in baked goods.
- Cellulose and Cellulose Gum: These are often used as binders and thickeners to improve structure.
- Xanthan Gum: Crucial for replacing gluten's elastic properties in non-yeasted baked goods, helping to hold the structure together.
- Vitamin and Mineral Blend: Includes calcium carbonate, niacinamide (B3), reduced iron, thiamin hydrochloride (B1), and riboflavin (B2) for fortification.
King Arthur Gluten-Free All-Purpose Flour
This blend is intended for recipes that already specify a gluten-free flour blend and often include additional binders. This blend is made without xanthan gum. Its ingredients are a mix of different flours and starches to provide structure and flavor.
- Rice Flour: A foundation of the blend.
- Tapioca Starch: Used for tenderness and lightness.
- Whole Grain Brown Rice Flour: Adds whole-grain benefits and flavor.
- Potato Starch: Contributes to the overall structure and texture.
- Vitamin and Mineral Blend: Similar to the Measure for Measure blend, providing fortification.
King Arthur Gluten-Free Bread Flour
For serious gluten-free bread bakers, this specialized blend is a game-changer. It is specifically formulated to create high-rising, chewy, and flavorful yeast breads.
- Gluten-Free Wheat Starch: This key ingredient is processed to remove gluten, but provides the structure and elasticity necessary for yeasted breads. The FDA considers it gluten-free, but those with extreme sensitivities should consult a doctor.
- Corn Starch: Contributes to the overall starch content and texture.
- Cellulose and Psyllium Fiber Blend: Aids in moisture retention and structure.
- Sorghum Flour: Adds a unique flavor and structure.
- Pea Protein: Adds protein content and helps with structure.
- Xanthan Gum: Essential for providing the necessary elasticity for bread dough to rise properly.
- Enzymes: Included to aid in the fermentation and rising process.
Comparison of King Arthur Gluten-Free Flours
| Feature | Measure for Measure | All-Purpose | Bread Flour |
|---|---|---|---|
| Key Use | 1:1 substitute in non-yeasted recipes (cookies, cakes, muffins) | Recipes calling for 'GF flour' (muffins, waffles), relies on recipe for binder | Yeasted breads, artisan loaves, and sourdough |
| Contains Xanthan Gum? | Yes | No | Yes |
| Sorghum Flour | Yes | No | Yes |
| GF Wheat Starch | No | No | Yes |
| Primary Starches | Tapioca, Potato | Tapioca, Potato | Corn, Psyllium Fiber |
| Primary Flours | Rice, Brown Rice, Sorghum | Rice, Brown Rice | GF Wheat Starch, Sorghum |
Choosing the Right King Arthur Gluten-Free Flour
Selecting the correct King Arthur gluten-free flour depends entirely on your recipe's requirements. If you are baking a cookie, cake, or quick bread and want a simple swap for a standard wheat flour recipe, the Measure for Measure blend is your best bet. Its inclusion of xanthan gum means you don't need to add it separately.
For more advanced gluten-free recipes that explicitly call for a gluten-free flour blend and instruct you to add a binder like xanthan gum or psyllium husk, the All-Purpose flour is the appropriate choice. This allows you to control the exact amount of binder in your recipe, which can be crucial for achieving specific textures.
Finally, for anyone tackling yeasted baking projects like sourdough, bagels, or dinner rolls, the Gluten-Free Bread Flour is the specialized blend you need. It contains ingredients like gluten-free wheat starch and pea protein specifically designed to replicate the structure and chewiness of traditional bread. King Arthur Baking provides extensive resources and recipes on their website to guide your baking journey.
Conclusion
Understanding what's in King Arthur's gluten free flour is the first step towards successful and delicious gluten-free baking. The company provides specific, well-formulated blends for different applications, preventing the common frustrations of dry or crumbly results. By matching the right flour blend to your recipe—whether it's the Measure for Measure for non-yeasted swaps, the All-Purpose for custom blended recipes, or the specialty Bread Flour for yeasted goods—you can achieve outstanding outcomes. For more recipe ideas and tips, bakers can visit the King Arthur Baking website to explore their wide range of gluten-free creations.
Visit King Arthur Baking's Gluten-Free Guide for more information on their flour blends and recipes.
