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KING ARTHUR FLOUR
Raise your flour IQ 12.7% 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: 12.7% Selected for high-rising yeast breads (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 12.7%. Organic hard red wheat selected for protein content Lofty rise and perfect texture, every time. 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 yeast breads, pizza crust, rolls & 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. 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. KingArthurFlour.com. KingArthurFlour.com/FlourIQ. 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 bread 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.
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. No-knead Pizza Crust. Ingredients: 3 cups King Arthur Organic Bread Flour ¼ teaspoon instant yeast 1 ½ teaspoons salt 1 ½ cups water, barely lukewarm (about 78 degrees F) (1) Stir together all of the ingredients in a large bowl. The dough will be very loose and sticky. (2) Cover the bowl and let the dough rest at cool room temperature anywhere from 12 to 24 hours. The dough will rise and develop lots of bubbles. 3. Heavily flour a clean work surface and pour/scoop the dough out of the bowl. Sprinkle more flour on top. Turn the dough over on itself a few times using a bowl scraper or spatula. 4. Start preheating the oven to 450 degrees F. If you have a pizza stone, put it on the middle shelf of the oven. 5. Divide the dough in half. Cut a sheet of parchment in half to make pieces about 8 inches x 12 inches. (6) Gently pat each piece of dough into an oval about ¼ inches thick right on the parchment. If you're not using d pizza stone, slide the pizza crusts, with their parchment, onto a baking sheet. Spray the crusts with water. (7) Bake the crusts for about 12 minutes on a pizza stone, or about 16 minutes on a baking sheet. Remove them from the oven when they're just beginning to brown on top. (8) Add your favorite precooked toppings. Bake for an additional 4 to 8 minutes, or until the toppings are hot. Serve immediately. Yield: 2 medium oval pizzas. 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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