Bread Flour

Top 7 Best Bread Flours for Baking at Home

This article explores and reviews some of the brands of flour available on the market. In the end, we pick the flour, that we think is best fitted for baking the tastiest products at home. Our best choice of price-quality – Great River Organic Milling Whole Wheat Bread Flour

Great River Organic Milling Whole Wheat Bread Flour

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There are many secrets to making the tastiest bakery, but the whole process starts with the selection of the right ingredients. The integral component of any delicious baking is its flour, which is why choosing the right one is vital to get the flavor you sought after.

ready bread flour for baking

Bread flour stands out from other types of flours because it contains heavy amounts of protein (about 12-14%) and fair dosages of potassium bromate and vitamin C, which makes the gluten in the flour be more elastic. This type of flour needs more kneading, but your hard work will be rewarded by the chewy and air-like texture of the final product.

If you are a bread connoisseur eager to bake your own bread, brioche, bagel, or pizza crust, you might be overwhelmed by the number of flour brands available on the market. In this article, we will explore some of the finest selection of flours to ensure that your mornings will be brightened up by the finest baking.

King Arthur Flour

ImageProductBrandLink
Great River Organic Milling, Whole Grain, Hard Red Spring Wheat, Organic, 25-Pounds (Pack of 1)Great River Organic MillingBuy on Amazon
Bob's Red Mill Organic Dark Rye Flour, 20 Ounce (Pack of 4)Bob's Red MillBuy on Amazon
Bob's Red Mill 10 Grain Bread Mix, 19-ounce (Pack of 4)Bob's Red MillBuy on Amazon
King Arthur, 100% Organic Unbleached Bread Flour, Non-GMO Project Verified, No Preservatives, 5 Pounds (Packaging May Vary)King Arthur FlourBuy on Amazon
Antimo Caputo Chefs Flour 2.2 LB (Case of 10) - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & PastaAntimo CaputoBuy on Amazon
Hodgson Mill Whole Grain Rye Flour 5-Pound Sacks (Pack of 6), Traditional Stone-Ground Whole Grain Rye Flour, for Rye or Pumpernickel BreadHodgson MillBuy on Amazon
Robin Hood Multigrain Bread Flour 5kgRobin HoodBuy on Amazon

#1 Great River Organic Milling – Organic Whole Wheat Bread Flour

Great River Organic Milling Flour

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Great River Organic Milling takes pride in the quality of its products and its commitment to organic agriculture, which it supports by building and maintaining healthy soil. This improves water quality and, in turn, makes the grain and other food crops on the soil contain more healthy nutrients.

This bread flour is created in the northern plains of western North Dakota, where it’s meticulously milled from hard red spring wheat. Great River Organic Milling ensures that its flour contains strong gluten content and exactly 14% of protein.

Highlights:

  • High nutritional value of the flour.
  • Granite millstones contribute to the quality and taste of the flour.
  • Strictly maintained protein level (14%).
  • Milled from red spring wheat.
  • Certified Organic by Quality Assurance International, Kosher approved, and GMO-free.
  • It comes in a 25 and 50-pound pack.

Great River Bread Flour

Pros
  • Good flavor

  • Easy to bake. Just follow the recipe, that’s printed on the bag

  • Holds water well when working with the dough

  • Fair price

  • The company’s support center is helpful and quick to react if you have any problems with the product. Easy to get a replacement if you find any defect

Cons
  • The crust doesn’t get brown very well

  • The loaf might have a lot of cracks

  • Not much oven spring

  • Some buyers complained about bugs and moth in their bags of flour

#2 Bob’s Red Mill Organic Dark Rye Flour

Bob's Red Mill Organic Dark Rye Flour

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Bob’s Red Mill Dark Rye Flour is a staple of quality in the United States and Eastern Europe. This brand of flour is finely milled and stone ground from premium dark, plump rye berries, which hearty and distinctive flavor made them popular.

Rye is full of dietary fiber and iron. It is also rich with antioxidants, minerals, and nutrients. This flour can be used to cook many kinds of bakery products. You can even use it to make cookies, muffins, cakes, and pancakes.

Highlights:

  • Rich with iron, fiber, minerals, and nutrients (protein, copper, zinc, selenium, and phosphorus).
  • 100% stone ground from premium organic dark, plump rye berries.
  • 100% whole grain.
  • Consistently high quality and coarseness.
  • Certified Organic by Quality Assurance International, Kosher approved Vegan (no eggs, dairy or honey) and GMO-free.
  • Comes in a 22-Oz in a 4 pack.
Pros
  • Hearty and robust flavor

  • Great for making pastries (waffles, cookies, muffins, cakes, pancakes)

  • Good for baking pizza crust

  • Great packaging of the product

  • Reasonable price

Cons
  • Some buyers reported that they found mold in their packages

  • You may need to mix it with other types of flour if you want a good rise

#3 Bob’s Red Mill 10 Grain Bread Mix

Bob's Red Mill Bread Mix 10 Grain

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Another type of flour from Bob’s Red Mill, renowned for the flavorful products it sells. This flour consists of whole-grain ingredients. It’s also Vegetarian and Kosher approved.

The 10 Grain Bread Mix is a quick and effortless way to make delicious, fresh products. Bread baked by this flour has a mildly nutty flavor and a nice structure, which makes it great for French toasts and sandwiches.

Highlights:

  • Good texture.
  • Nutty flavor.
  • Whole grain.
  • Vegetarian and Kosher approved.
  • It comes in a 19-oz package.
Pros
  • Best used to make sandwiches, croutons, bread salad, and French toasts

  • Small price

  • Easy to bake in the bread machine

  • Good package. One 19-oz pack is more than enough to make a loaf of bread

Cons
  • Bread doesn’t have a good and consistent rise

  • Could be too soft and fragile for some

#4 King Arthur Flour 100%s Organic Unbleached Bread Flour

King Arthur Flour Unbleached Bread Flour

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King Arthur Flour is an employee-owned company, which provides high-quality flour and ingredients since 1970. This company’s bread flour is 12.7% protein, which is higher than most USA brands. The high amount of protein strengthens the rise, so the final product is lofty and has a more defined texture.

The flour is milled and processed with great attention to detail to the point of perfectionism, in order to ensure that every consumer will have his expectations exceeded. This brand of flour is considered the best by baking enthusiasts and professionals all over the world. King Arthur Flour is great for yeast baking. We recommend using it to make delicious bread, rolls, or pizza crust. If you want to add extra height to other bakery products – just combine King Arthur Flour with whole wheat flours.

Highlights:

  • High protein count.
  • Organically grown.
  • Milled to the strictest specifications in the industry.
  • Flour is unbleached and un bromated.
  • Made from 100% American-grown wheat.
  • Approved “Organic” by the USDA. Certified Organic by Quality Assurance International, Kosher approved, and GMO-free.
  • Comes in a 5-pound pack.
Pros
  • Good taste

  • Extra protein count

  • Easy to bake, work well with the bread machine

  • No need to add extra gluten or yeast to the general recipe

  • Perfect for yeast baking (bread, rolls, pizza crust)

  • Can be combined with other types of flour to add height to the bakery products

Cons
  • Pricier than other flours

  • Some customers report that the bags of flour are prone to tearing

  • The last shipment of this flour was recalled due to the possibility of contamination with E. Coli

#5 Antimo Caputo Chefs Flour 2.2 LB

Antimo Caputo Chefs Flour 2.2 LB

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This Italian company is dedicated to making wheat flour, which is used for making authentic Neapolitan pizza since 1924. The product is milled slowly and carefully, which results in better water absorption and superior yield of the flour. Antimo Caputo Chefs Flour has strong and elastic gluten, which works great for restaurant and home chefs alike.

The soft wheat flour makes for a flavorful crust with tender bottom and bubbles in a croissant. As the name truthfully suggests, this flour is an essential ingredient for fantastic pizza crust, cakes, plates of pasta, and gourmet pieces of bread.

Highlights:

  • 100% wheat flour, which is perfect for long fermentation baking.
  • All-natural flour with no additives.
  • Known for its authentic taste and great texture.
  • Fine water absorption and yield.
  • Comes in 10 packs of 2.2 LB each (total of 22 LB)
Pros
  • An ideal choice for pizza crust, pasta, and gourmet bread

  • Easy to use in baking

  • Good for home ovens (temperatures up to 500 degrees Fahrenheit)

Cons
  • Hard to find in conventional grocery stores

  • Not for gluten-sensitive people

  • Some bags can be little understaffed with flour

#6 Hodgson Mill Whole Grain Rye Flour 5-Pound Sacks

Hodgson Mill Whole Grain Rye Flour

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Bakers of Hodgson Mill, located in the USA, have provided quality flours and meals for over 125 years. The Hodgson Mill Whole Grain Rye Flour is 100% Whole Grain, always fresh and full of nutrition with a strong rye flavor. This company uses quality grains and slowly mills them, using a stone grounding process, which ensures that the final product has wholesome texture and distinct taste.

It is important to consider that this flour is rough ground, so making a full loaf of bread from only this flour may result in a very dense final product. We recommend mixing this flour with other grains to lighten the loaf. Hodgson Mill Whole Grain Rye Flour is best used for baking Jewish or Russian Ryes, Sourdough, and Pumpernickel.

Highlights:

  • 100% Whole Grain.
  • 100% stone ground from quality grains.
  • Flour is unbleached, un bromated, and unenriched.
  • Certified Organic by Quality Assurance International, Kosher approved, and GMO-free.
  • It comes in a 5-pound sack, which consists of 6 packs.
Pros
  • Great flour for Jewish or Russian Ryes, Sourdough, Pumpernickel, artisan bread, and sandwiches

  • Amazing aroma and flavor

  • Healthy and fresh. Unbleached and GMO-free

  • Good value for the price

Cons
  • Some bags of flour are prone to tearing

  • Needs to be mixed with liquid and other flours if you don’t want brick-like loaves of bread

#7 Robin Hood Multigrain Bread Flour

Robin Hood Multigrain Bread Flour

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Since 1909 Robin Hood is considered as a stamp of quality both inside and outside of Canada. Robin Hood Multigrain Bread Flour is another addition to flours, which are perfect for hearty loaves of bread with its soft, even structure.

Milled from hard red spring wheat and soft wheat, then blended together, along with cracked rye and wheat, this flour is an excellent choice for making bread.

Highlights:

  • Canadian classic.
  • High protein count.
  • Hearty flavor.
  • Milled from red spring wheat.
  • Non-white bread flour with less sugar and salt, compared to standard US recipes.
  • GMO-free.
  • It comes in a package of 11 pounds (5 kilograms).
Pros
  • Excellent flour for hearty loaves of bread

  • Fine for yeast-raised bakery, rolls and pizza crust

  • Easy to make by hand and with a bread machine

  • Soft, even structure

  • Good rising

Cons
  • Hard to come by in grocery stores

  • Can be pricey, because most of the time you must order it online from Canada

What We Recommend

The best pick for your money overall is non-arguably King Arthur Flour 100% Organic Unbleached Bread Flour. It’s considered the best flour on the market for a reason!

For making hearty bread we recommend Robin Hood Multigrain Bread Flour. Though it’s hard to come by and you will probably have to order it online from Canada for an extra cost.

Chose none other than Antimo Caputo Chefs Flour 2.2 LB – Italian Double Zero 00 – soft wheat for pizza dough, bread & pasta if delicious pizza crust is what you’re after.

bread flour coles

Conclusion

Now that we’ve looked at the best bread flours on the market you should see, that picking the right flour is no rocket science. Instead, you should look at it as an Art – an integral part of the Art of Baking. Just remember, that because it is Art, it will require practice and sacrifice to find the flour best fitted for your taste. We hope that this article will help you to reduce the amount of trial and error to a minimum, so you could bake the bread of your dreams much faster!

TOP 10 Bread Flour

FAQ – Frequently Asked Questions & Answers

Quick question: Can I use bread flour for all-purpose flour?

Yes, bread flour makes pastry more stringy. If you like to knead for a long time, you should use it.

QQ: What is organic bread flour?

It is a flour made from milled com, which has been grown so far from the roads and towns. For growing an organic flour, the field must stay without chemical pesticides for three years.

QQ: Which brand of flour is best?

A lot of experts say that the best flour makes a «Nordic» company.

QQ: Is all bread flour unbleached?

No, many brands make bread flour with perfect white color. They do that by detaching the skin of com.

QQ: Do I need bread flour to make bread?

No, you don’t need to buy special flour. You should just sift common flour through the tammy.

QQ: Which bread flour is best for bread machine?

People with a big experience of baking recommend Russian flour «French contraption».

QQ: What is the healthiest type of flour?

The healthiest flour is oaten. It has the same internals as an oat which we eat every morning.

QQ: Which flour has the lowest carbs?

The lowest carbs have soy flour. It is also has a lot of protein. People who have an allergy to meat protein can substitute eating meat by eating this flour.

QQ: Which flour is best for diabetics?

The best variant for diabetics is flax flour. It has the lowest glycemic index.

QQ: Which flour is best for weight loss?

For losing weight you should eat buckwheat flour. It makes the lower level of sugar in the blood and accelerates metabolism.

QQ: Which bread is lowest in carbohydrates?

Bread with the lowest level of carbohydrates is black. It has only 40 grams of carbs in 100 grams of the product.

QQ: What is the best substitute for bread?

You can substitute bread by usual pita. It has only three components: water, salt, and flour.

QQ: Is bread flour healthier than all-purpose?

Of course, it has a higher level of protein and gluten.

QQ: Is King Arthur bread flour enriched?

Yes, it is enriched be protein, healthy carbs, and microelements.

QQ: What is the best bread flour to use?

The best flour for baking bread is wholemeal wheat. The bread made from this flour has many vitamins and minerals.

QQ: Who makes King Arthur Flour?

The United States.

QQ: Is King Arthur Flour Organic?

Yes, it is!

QQ: Can I use bread flour for baking?

No, for baking, bread flour has too much gluten. As you know, it helps the bread to rise. So, bread flour can just spoil your mood and cakes.

QQ: Is bread flour and pastry flour the same?

No, as I said in the previous answer, they have different concentrations of gluten. I wish you to use wright flour.

QQ: How do you make all-purpose flour into bread flour?

To make all-purpose flour you need to mix three ingredients: potato starch, rice flour, and millet flour.

QQ: Is Pillsbury bread flour bleached?

Yes, but the «Pillsbury» company calls it hi gluten flour, not bread

QQ: Is Spelt pasta high in carbs?

Yes, it has 87 grams of carbs in 100 grams of pasta.


This Post Has 6 Comments

  1. I tried to bake bread from different flours. It was just interesting to experiment. She took both wheat and rye flour, and added bran with chopped nuts. Even buckwheat flour was added to wheat flour. An interesting taste turned out.
    The most delicious bread is obtained from wheat flour, although the taste is affected not only by the quality of the flour itself, but also by the correct ratio of ingredients. The recipes usually indicate a small amount of fat, so the bread is not tasty. Butter bread comes out much better. And there is one more subtlety. It is necessary to sift the flour through a sieve, then the dough is better. Those who bake pies know this. And when using a bread machine for some reason they forget.

  2. I always use only the highest quality wheat flour. Somehow I decided to experiment with recipes, I decided to bake from cornmeal, the bread turned out to be stiff, as if baked, seemingly rubber. I also tried ready-made mixtures using rye flour, also not that. Still, to our taste, wheat flour is ideal for baking delicious, white bread.

  3. As far as I noticed, it’s just the baking of bread that makes it possible to determine the quality of the flour (it’s no secret that even a product labeled “top grade” may ultimately not be of the best quality): if the flour is really excellent, the bread in the bread maker it turns out really snow-white and very tasty, if the quality of the flour is a little disappointing, then the baked bread will turn out to be slightly grayish. So my advice in this case is unequivocal – you should take only the best flour for a bread machine.

  4. I always buy flour at the Stolz super market. Such yellow packets, Finnish flour, dear. She completely suits me. Peku very much. I tried different flour many times, but this Finnish is just perfect for all yeast dough recipes. The other day I went with a friend, she persuaded me to buy another flour, called “French little thing.” A friend said that I am fooling around and just throwing money away with this Finnish flour. A couple of days ago I put yeast dough on it – horror. The dough is obtained with the same amount of flour, it is somehow liquid and insanely sticky, even the dishes are then washed with difficulty. What is wrong with flour? How to work with it? Maybe someone will reveal the secret of how to “tame” such flour? It’s a pity to throw it away, but I personally can’t call it a test. It’s some kind of klester, not flour …

  5. The seed consists of a shell, an embryo and a mealy kernel. Well, roughly speaking, baking flour of the highest grade consists only of ground kernels, low-grade flour also contains a few ground shells (bran), but whole flour contains, in addition to everything, ground germ. Where to buy, a big mystery. It’s easier to buy grain and grind it yourself at a home mill. I’m dreaming of buying a mill nozzle for my Bosch meat grinder, especially to grind whole flour, but so far I can not find such nozzles. If you can, advise me …

  6. Homemade bread is easy. No bread machine. Last year I had to change my job, and in the new team I got into the community of bakers. They provided me with the necessary information, and for almost a year now I have not gone to the bread departments of shops. I bake bread myself, in the oven of an ordinary gas stove. I do it about once a week. And this requires manual labor no more than 10 minutes, and patience – a day on a working day and 6-7 hours on a weekend. The ingredients are flour, water and salt. So, here is the recipe and technology for making my favorite cereal bread.
    1. In the morning, in 180 ml of water, I spread 2 tablespoons of sourdough, mix it with 120 g of regular and 20 g of rye flour (sift the flour!). I cover and leave in the refrigerator until evening. If this day falls on a weekend, then you can leave it at room temperature for 2-4 hours (until the moment when the sponge has risen and increased in volume by 1.5-2 times).
    2. In the evening, from the resulting dough, I put 2 tablespoons in a separate jar and put in the refrigerator – this is the leaven that will be used for the next batch of bread. I dissolve in 20 grams of water 20 grams of salt (2 teaspoons), mix this solution with sponge and add 70 grams of rye flour and 650 grams of ordinary. I knead everything from 3 to 5 minutes. I add about 3 tablespoons of “grains” to the dough – these can be sunflower or pumpkin seeds, sesame seeds, flaxseed (flax should be soaked in the morning at the same time as dough: pour 50 g of seeds into 150 g of water) … I leave the dough for 2-3 hours under the film.
    4. Late in the evening I shift the dough into a mold, cover with a film and put in the refrigerator for the night.
    5. In the morning I bake bread. If time permits, then about an hour I let stand the test at room temperature. If there is no time, then immediately put the form with the dough in a heated oven. To get a thick crispy crust, I put a cast-iron frying pan in the bottom of the oven, into which 1 glass of water is poured (if there is more water, the crust is too thick and dense). Bake bread on high heat for about an hour.

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