Sir Galahad Flour for the Artisan Baker

11.7 Protein – .48 Ash – Enriched

Milled entirely from premium hard red winter wheat to produce traditional, more flavorful baked goods, hearth breads and pizza for artisan bakers with uncompromising standards.

100% White Whole Wheat Flour

14.0 Protein – 1.80 Ash

100% high-protein, whole wheat flour milled from hard white spring wheat. Hard white wheat yields a lighter colored whole wheat flour with a slightly sweeter taste making it suitable for a wider variety of baking applications than traditional whole wheat flours. Fine grind for the widest variety of uses.

Specifications, nutritional information and sample recipe »

King Arthur Special Spring Patent Flour

12.7 Protein – .48 Ash – Enriched

A “super short patent” flour with a higher protein and lower ash than ordinary short patent flour. The result is a flour with exceptional versatility and absorption which yields a wide variety of outstanding products, naturally enhanced by the lack of any chemical additives.

Sir Lancelot Hi-Gluten Flour

14.2 Protein – .52 Ash – Enriched

The finest 100% spring wheat high-gluten flour with unmatched absorption and performance for baked goods requiring extra strength.

Queen Guinevere Hi-Ratio Cake Flour

8.0 Protein – .34 Ash

Our premium high ratio cake flour.

Round Table Pastry Flour

9.2 Protein – .44 Ash

Milled from 100% soft white winter wheat.