flower baking

The listings show typical bag sizes such as 5 pounds, 48 ounces (3 pounds), and 16 ounces (1 pound).

The results include gluten-free 1:1 (cup-for-cup) blends. Some are fortified with iron, calcium and B vitamins; others are blends of millet, rice and sorghum. These can generally replace wheat flour cup-for-cup, though some gluten-free mixes are not ideal for yeasted recipes.

Higher-protein bread flours are recommended for yeast breads, pizza crusts and rolls because their higher gluten content strengthens the dough and improves rise. Most gluten-free 1:1 blends are noted as less suitable for yeasted recipes.

Two explicit protein values are listed: one all-purpose flour at 11.7% protein and one bread flour at 12.7% protein.

Listings include white whole wheat and 100% whole grain whole wheat flours, recommended for breads, muffins, pancakes and cookies. White whole wheat is noted for a milder flavor.

Store flour in an airtight container in a cool, dry place to maintain freshness.