U.S. Flour

Milled from premium hard red winter wheat, Sir Galahad Artisan Flour from King Arthur Flour is best described as an all-purpose, low protein bread flour (11.7% Protein, unbleached). It is a flour commonly used in bakeries due to its high versatility. Strong enough for bread but gentle enough for delicate scones and cakes. It can be used to make artisan bread, laminated dough, Neapolitan pizza, cookies, scones and quick bread. 

Sir Lancelot from King Arthur is a high-gluten flour (14.2% protein, unbleached). This flour is a must-have for baking extra-chewy artisan breads and breads made with a lot of whole grains. Sir Lancelot is carefully milled from hard red spring wheat and is perfect for baking pizza crusts, bagels, artisan breads and rye, whole wheat and oat breads.

A low protein (11.4%) hard wheat flour milled from selected stocks of cleaned wheat. Superior quality unbleached and not bromated flour formulated for best performace in old world artisan style baking. Applications include artisan breads, pan breads, rolls, deep dish pizza crusts, and buns. Provides excellent absorption and bake volume. Blended to produce the perfect texture and grain in naturally fermented Artisan breads. 

Medium Stone Ground Whole Wheat Flour is milled from cleaned, sound, hard red or whilte spring wheat and is perfect for making wholea wheat breads and rolls, bagels, tortillas, pizza dough, pretzels, muffins, cookies and crackers. 

A premium quality flour milled from whole grain rye with most of the bran and germ removed. Provides a rye taste without the dark color. For use in light rye breads and rolls, specialty and multigrain applications. 

Similar to white rye flour but with more bran, medium rye flour offers a darker color and strong flavor for rye baked goods. Pure Medium Rye is a premium quality flour milled from whole grain rye with some of the bran and germ removed giving a hearty rye flavor and traditional rye color. For use in Pan and hearth-type rye breads, rye rolls, buns, specialty and multi-grain applications where a darker color and stronger flavor are desired. 

A premium quality flour milled from whole grain rye that gives hearty rye flavor and color to breads, rolls, specialty and multi-grain applications where a dark color and strong flavor are desired. 

Organic Whole Dark Rye Flour is made of whole grain rye, which means it's more nutritious than any other kind. Because of the intense and fruity natural flavor of rye, dark rye flour will make all your baked goods taste incredible. This type of organic rye flour has a higher content of fiber and essential minerals, including calcium.  

Rye meal is a coarse whole-grain rye flour made from whole rye that has been coarsely ground. It is most commonly found in pumpernickel bread. This grain is more nutritious than other bread grains because it contains the whole rye grain. Most rye flour is made only from the endosperm of the rye berry, omitting the bran and sperm. Since it contains the nutritious bran and germ of the rye berry, is is more nutritious than breads made with wheat or even rye flour. 

Spelt is an ancient variety of wheat and is more widely used in Europe where it's know as Dinkel and Farro in Italy. Many people with wheat allergies or sensitivities can enjoy bread made with spelt flour. Spelt is renowned for its health benefits but also delivers a mellow nutty flavor. Use in place of ordinary wheat for breads and pasta.

Neapolitan Pizza Flour adds to dough strength for it to stretch without tearing. Ideal for use in making flat breads for pizzas, calzones, and even paninis, this unbleached flour makes delicious pizza crusts, hearth-style pizzas, and other baked goods.