King Arthur Measure for Measure Gluten-Free Flour: All-Purpose 1:1 Substitute for Wheat Flour, Non-GMO, Kosher Certified, 3 lbs Bag for Baking Cookies, Cakes, Muffins

Someone near and dear to me follows a gluten-free diet, and finding a versatile and reliable flour is a challenge – but King Arthur Measure for Measure Gluten-Free Flour has been an absolute game changer. I’ve used it in everything from cookies and cakes to bread and pizza dough, and it works beautifully every time. What I love most about this flour is how well it mimics the texture and consistency of regular all-purpose flour. Whether I'm baking for myself or for family and friends, no one can tell the difference between my gluten-free creations and traditional ones. It’s also incredibly easy to use – just substitute it in a 1:1 ratio for all-purpose flour in most recipes. This makes baking so much less stressful and more enjoyable. The quality of the flour is top-notch – it's finely milled and doesn’t have that gritty texture that some gluten-free flours can have. Plus, it’s made with a blend of rice flour, tapioca starch, and other quality ingredients that provide just the right structure and moisture. The results are always light, fluffy, and delicious. I’ve tried other gluten-free flours before, but none compare to the consistency and ease of use of King Arthur’s Measure for Measure. If you're gluten-free, this is a must-have in your pantry. I can’t recommend it enough for anyone who loves to bake!

This is a great substitute for people who can not tolerate gluten. The flour is very fine, and easy to work with. It doesn't taste exactly like wheat flour, but it is as good as you will get for gluten free flour, and it is easy to look past the subtle potato flavor. There is nothing too weird in it, but does seem to be a little less nutrient dense and satiating than wheat flour. This can also be used to make sourdough with. It starts off a bit slower, but matures after a couple of weeks, and then smells nearly identical to my whole wheat starter. The main difference when baking with this stuff is that you need to use a much higher water percentage. I highly recommend this for anyone with celiac, or who is gluten intolerant. Although people who are gluten intolerant could probably eat traditional sourdough bread, but I have never been able to find a willing test subject.

I’ve been using this gluten-free flour for a few weeks now, and I’m so impressed with how well it works in my baking! As someone who needs to follow a gluten-free diet, I’ve tried several flours, and this one is by far my favorite. It has a great texture—light and airy—and it behaves just like regular flour in most recipes. I used it to make cookies, muffins, and even bread, and everything turned out delicious! The taste is neutral, with no weird aftertaste like some gluten-free flours have. My baked goods have a soft, tender crumb, and they rise perfectly every time. I also love that it’s made from a blend of high-quality ingredients, so I don’t have to worry about additives or fillers. The flour is easy to work with and doesn’t clump, making it a breeze to measure and mix. I’ve also noticed that it doesn’t absorb as much liquid as some other gluten-free flours, so I can get the right consistency for my batters and doughs. If you’re looking for a reliable, high-quality gluten-free flour, I highly recommend this one. It’s become my go-to for all my gluten-free baking needs!

I've always used KA ap flour in my life until I found out that I have Celiac disease. Dispute my disease, I had my urge to bake something delicious so I decided to purchase KA GF flour. This product is good to bake anything non yeasted bread such as quick bread; banana bread, chocolate pumpkin breas, pie crust, pie tart etc. I had overall great success making my baking goods using this flour. The bread taste great without tasting grainess. Also I am fairly happy with the size even though they are twice expensive compared to regular flour. That's something I have to sacrifice as a Celiac disease person. I am not happy that this product contains Xintangum though. I wish there was an alternate version without xintangum. Overall, the flours bakes beautifully and it rises very well. If you are planning to bake especially quick breads, muffins, this flour will do the job as good as regular bread.

Really hard to shop for gluten free flour for me at the stores I shop. Thank you Amazon you are my gluten free headquarters. It's a really good basic cooking flour, I also love your gluten free bread flour.

Being gluten-free, I’ve had my fair share of “close enough” substitutes that didn’t quite hit the mark. So when my buddy decided to use King Arthur Measure for Measure Gluten-Free Flour to make fried chicken just so I could enjoy it too, I was cautiously optimistic. Let me tell you—this flour knocked it out of the park. The fried chicken came out crispy, golden, and absolutely delicious. Honestly, if I hadn’t known it was made with gluten-free flour, I wouldn’t have guessed. My buddy, a self-proclaimed fried chicken purist, even admitted he couldn’t taste the difference between this and regular wheat flour. That’s high praise coming from someone who treats deep frying like an art form. What’s great about this flour is that it’s a true 1:1 substitute for wheat flour. There’s no complicated math or additional ingredients needed—just swap it in and go. It worked perfectly for dredging and created a crisp, flavorful coating that held up beautifully during frying. Now I’m eyeing all the recipes I’ve missed out on—breading, baking, thickening sauces—and feeling like I’ve struck gluten-free gold. I’m not saying this flour will solve all my food problems, but it definitely gave me back fried chicken, which is basically the same thing. Final thoughts: King Arthur Measure for Measure is a total win for anyone looking for a seamless gluten-free flour substitute. Whether you’re frying, baking, or just trying to keep your gluten-free friends happy, this flour delivers. 10/10, and I’m now convinced it’s magic.

I’ve tried a few gluten-free flours. I have hypothyroidism and I have to keep my level of gluten very low to not at all. Some of the problems I’ve had with gluten-free flour is that it never acts like flour. And it doesn’t have the same consistency so when I make a cake or fresh noodles, they never come out right. The taste is always horrible. on a whim I tried this flour because of how long they’ve been making flour. It has a lightness and the density of flour. And it being gluten-free the health benefits of not having to go to the bathroom constantly is God sent. But let’s talk about cooking with it. I’ve already bought three additional bags from either Kroger’s or Walmart because I make homemade noodles that I love to make so much. They taste better than any of the store bought gluten-free noodles. Every time I’ve ever bought those gluten-free noodles I always have to add either a bullion or broth to make it taste halfway decent not anymore. I have made homemade pancakes and noodles so much. And can’t wait to try other recipes where I have to use flour. Though this flour is a bit more expensive the quality and ability that it acts just like any flour is the best one out there to be compared to white flour. I cannot wait to try their other products. So if you like making your own pancake mixture or your own noodles, cakes and stuff like that, I would really suggest this flour if you’re used to an all purpose flour or just a white flour. I don’t think you will find one that you can easily compare. That would be even better.

Tried converting several family favorite cookie recipes to gluten free. Couldn't have been simpler. Taste was great. Brought back many fond memories. Bag is sturdy and well made; I keep the flour in this original packaging with no issues.