King Arthur vs. Gold Medal Unbleached All Purpose Flour

[meryl]

I've always used Gold Medal Unbleached with great results in all my baking, ie, cakes, cookies, muffins, quick breads... Is there really a big difference between Gold Medal Unbleached and King Arthur? I've read mixed reviews - some say they notice a big difference - others say not at all.

 

[michael-in-phoenix]

I haven't noticed any substantial difference. Both work well. KA costs more.

 

[cynupstateny]

I like KA better in yeast breads. GM for everything else.

 

[stephanie-oh]

KAF vs GM

I use the KAF AP for most of my general baking but for bread I use Gold Medal Bread flour(used to be called Harvest king now just GM Bread Flour). I use KAF AP because it's unbleached, unbromated. Truthfully, i've been using the KAF so long that I'm not really sure how much of a difference it makes, but since I can purchase KAFAP reasonably($6.49 for 10# at bJ's) that is what I buy. On the other hand KAF bread flour is $6.19 for 5# and i refuse to pay the price and see too little difference in end product. Steph

 

[curious1]

That is high. I bought 5# of KA bread flour last week for $3.79 at Publix. Now I must use it.

 

[CathyZ]

I've noticed a HUGE difference

I've used Gold Medal Unbleached for years. I started using King Arthur when I could buy it in a local market a few years ago. I have put them side by side in many recipes and without question the King Arthur is the superior product.

For me it is the same difference as using a fine quality chocolate versus Hershey's.

 

[cheezz]

KA is SO much cheaper at Trader Joes though... that is what I buy.

 

[joe]

Me too. I wish they carried the KA bread flour. It makes such better bread than GM. Worth th extra.

 

[monj]

KA has free shipping this week with a $50 purchase--that's a lot of flour and Fiori smileys/smile.gif

I'm not usually a mix fan, but their chocolate icing mix is really good. I like to keep a bag on hand for cupcake emergencies smileys/smile.gif The italian flour is also nice. Add up quickly smileys/frown.gif

 

[meryl]

And have you noticed any difference in the texture of your cakes, cookies, etc?

 

[meryl]

It looks like I may have to try a side by side comparison with a few cakes, but don't know if I can

justify the high price of KA to do so. And no, I don't have a TJ's nearby!

 

[curious1]

Meryl, I think you can stick with your Gold Medal. I'm sure someone will correct me if I'm wrong,

but the protein content of flour can vary. KA is known for it's high protein content. Cake flour has a very low protein content. If I remember correctly, Pillsbury and Gold Medal are in between

So the lower the protein content of your flour, the better for most cakes. I don't bake cakes, but I use KA for my all-purpose flour and keep White Lily on hand for pancakes, biscuits, cornbread, etc because it is supposed to have a lower protein content than the above mentioned.

I researched all this several years ago, I hope the info hasn't changed.

 

[meryl]

You're right about that - and that's why I've always thought I was better off sticking to Gold Medal

in cakes, cookies, etc. Yeast bread may be a different story.

 

[meryl]

Good article on flour - "Choosing FLour for Baking"

http://www.finecooking.com/articles/choosing-flour-for-baking.aspx

 

[curious1]

Yes, I should have said I would use KA or KA bread flour to make yeast breads.

 

[curious1]

Although my mom and aunt made wonderful yeast breads and never had anything but Gold Medal.

 

[meryl]

I've also had good results making yeast bread with Gold Medal.

 

[curious1]

I must have missed this article. Interesting info about adding extra flour to increase protein.

 

[cheezz]

I haven't used anything else for years, so can't really say... just stick with what works!