Flour
We carry a wide range of bulk flour to help you bake better and save on essentials. Explore all-purpose, bread, cake & pastry, whole-wheat, almond, coconut, semolina, durum, rye, spelt, and more. Many selections are available in organic, non-GMO, and gluten-free varieties.
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We cannot ship any of these items to Alaska, California, Hawaii, Puerto Rico, or Canada. |
How to store flour
Store flour in airtight containers away from heat, light, and moisture. For long-term freshness, refrigerate or freeze higher-fat flours (like whole-wheat or nut-based) to slow rancidity.
Cake vs pastry vs all-purpose vs bread flour
Cake/pastry flours are lower in protein (about 8–9%) for tender, delicate bakes. All-purpose and bread flour run higher (roughly 10–13%), delivering more structure and chew—ideal for yeasted doughs and sturdy crumb.
What’s the best flour for pasta?
For classic texture and bite, use durum or semolina. High-protein flour gives pasta elasticity and helps it hold its shape.
What’s the best flour for pizza dough?
For a chewier crust with good stretch, choose bread flour. For thin and crisp styles, try finely milled all-purpose flour. Preference depends on texture and oven setup.
What is self-rising flour?
It’s all-purpose flour blended with baking powder and salt—perfect for quick biscuits, pancakes, and simple cakes when you want lift without measuring separate leaveners.
Bleached vs unbleached flour
Bleached flour is treated to speed aging for a whiter color and finer grain; unbleached flour is naturally aged, often slightly higher protein, and great for yeasted breads. Choose based on color/texture preference and recipe needs.
