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KING ARTHUR FLOUR
Raise your flour IQ 11.7% Protein content (Protein: The power in your Flour: Protein is the ultimate attribute of quality in wheat flour. Choosing the right protein content for your recipe makes your bread rise higher, your cakes moist, and your pizza crust chewier. Protein content in other flour brands can vary by 2% or more from one bag to the next). Protein content: 11.7% A versatile flour to suit all your baking needs (Protein: The power in your Flour: Protein is the ultimate attribute of quality in wheat flour. Choosing the right protein content for your recipe makes your bread rise higher, your cakes moist, and your pizza crust chewier. Protein content in other flour brands can vary by 2% or more from one bag to the next). Protein content 11.7%. Organic hard red wheat selected for protein content strong enough for yeast breads, mellow enough for cakes. Tightest specifications in the industry for great results every time you bake. USDA Organic. Certified Organic by Quality Assurance International. No preservatives. Non GMO Project verified nongmoproject.org. Baking with joy since 1790. Wheat Type: 100% Organic hard red wheat grown on American farms. Ideal for cakes, cookies, bread, brownies, pancakes & more. We say no to bleach: Most flour companies add benzoyl peroxide, chlorine dioxide, or azodicarbonamide to chemically whiten or artificially strengthen their flours. We want your baked goods to taste delicious and be something you feel good about feeding your family and friends. King Arthur Flour contains no bleach, no bromate, and no artificial preservatives of any kind. What you get in place of these chemical bleaching agents is superior grain and our 225+ year commitment to purity. Not a bad trade off, if you ask us. No Compromises. Our Quality Promise: Flour this good doesn¿t happen by accident. With expertise and experience from field to bag, we craft our flour with care and a commitment to help you bake your best. 100% Satisfaction Guaranteed. 100% committed to quality. KingArthurFlour.com. KingArthurFlour.com/contact. KingArthurFlour.com/glutenfree. Facebook. Instagram. Facebook; Instagram. To learn more, including when to select which flour, visit KingArthurFlour.com/FlourIQ. 100% Employee-Owned: We¿re a 100% employee-owned company ¿ every one of us bakers at heart. Our mission is to inspire connections and community by spreading the joy of baking. As a founding B Corp, we¿re committed to using the power of business as a force for social and environmental good. The Future of Farming: Putting a stake in the future of organic farming is putting a stake in our future: how are eat, how we bake, and what we¿ll leave behind. We are proud to support the Bread Lab at Washington State University, funding innovative organic grain research and developing sustainable agriculture through a revival of nutritious, flavorful grains. Certified B Corporation. Find more tried-and-truly-good recipes using our All-Purpose Flour at KingArthurFlour.com/recipes. Please recycle.
Certified 100% Organic Unbleached Hard Red Wheat Flour, Certified 100% Organic Malted Barley Flour.
Do not eat raw flour, dough, or batter. After opening, keep cool and dry in a sealed container. Freeze for prolonged storage.
Safe Handling Instructions: Raw flour is not ready-to-eat and must be thoroughly cooked or baked before eating to prevent illness from bacteria in the flour. Do not eat or play with raw dough; wash hands, utensils, and surfaces after handling. Chewy Chocolate Chip Cookie Bars: Ingredients: 2/3 cup (10 2/3 tablespoons) unsalted butter, 2 cups + 2 tablespoons firmly packed brown sugar, 1 teaspoon salt, 1 teaspoon vanilla extract, 3 large eggs, 2 ¼ teaspoons baking powder, 2 ¾ cups King Arthur Organic All-Purpose Flour, 2 cups (12-ounce bag) chocolate chips, 1 cup other-flavored chips, dried fruit, or nuts, optional. (1) Preheat the oven to 350 degrees F. Lightly grease a 9 inches x 13 inches pan. (2) Melt the butter and stir in the brown sugar. Stir in the salt and vanilla. Allow the mixture to cool slightly, then beat in the eggs. Scrape the sides and bottom of the bowl and beat again briefly. (3) Add the baking powder and flour, stirring to combine. Stir in the chips or other additions. (4) Scoop the batter into the pan, spreading it to the edges; smooth the top as best you can. (5) Bake the bars for 30 to 32 minutes, until they've risen and their top is shiny and golden. The center of the very middle of the pan should look underdone. As long as no wet batter is evident towards the edges, the bars are done. As they cool, the center will solidify. (6) Remove the bars from the oven and press down the risen edges. Let the bars cool completely before cutting. Yield: 2 dozen bars. Baker's Tip: You might initially think these bars are underbaked, but once you let them cool completely (overnight is best), they are wonderfully chewy and moist. Say no to Raw Dough: Flour is a raw ingredient. Bake fully before enjoying. After opening, keep cool and dry in a sealed container. Freeze for prolonged storage.
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