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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). Wheat type: 100% US Hard Red Wheat grown on America farms. 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%. 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. No preservatives. Non GMO Project verified. nongmoproject.org. Baking with joy since 1790. Ideal for cookies, bread, brownies, pancakes & more. Never bleached, never bromated. We say no to bleach. Most flour companies add benzyl 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/contact. KingArthurFlour.com/FlourIQ. KingArthurFlour.com. Facebook. Instagram. We're here to help. Baker¿s hotline: Call or chat online with questions for our friendly, experienced bakers. 855-371-BAKE (2253). KingArthurFlour.com/contact. 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 are committed to using the power of business as a force for social and environmental good. We care as much about our people, our community and our planet as we do our flour. Certified B Corporation. Find more tried-and-truly-good recipes using our Whole Wheat Flour at: KingArthurFlour.com/recipes. Please recycle.
Unbleached Hard Red Wheat Flour, 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. Chocolate Chip Cookies: Ingredients: 2/3 Cup light brown sugar, firmly packed; 2/3 cup granulated sugar; 12 tablespoons (¾ cup) unsalted butter, room temperature; ¾ teaspoon salt (use ½ teaspoon salt if you use salted butter); 2 teaspoons vanilla extract; ¼ teaspoon almond extract, optional; 1 teaspoon vinegar, cider or white; 1 teaspoon baking soda; 1 large egg; 2 cups King Arthur Unbleached All-Purpose Flour; 2 cups semisweet chocolate chips. (1) Preheat the oven to 375 degrees F. Lightly grease (or line with parchment) two baking sheets. (2) In a large bowl, combine the sugars, butter, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy. (3) Beat in the egg, again beating until smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined. (4) Mix in the flour, then the chips. (5) Scoop 1 ¼ inches balls of dough onto the prepared baking sheets, leaving 2 inches between them on all sides; they'll spread. (6) Bake the cookies for 11 to 12 minutes, until edges are golden brown. (7) Remove the cookies from the oven, and cool on the pan until they've set enough to move without breaking. Repeat with the remaining dough. Yield: 3 dozen large (3 inches) cookies. 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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