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Unbleached cake flour, at last

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Given a choice, we prefer to use products that are as natural as possible, so when it comes to flour, we generally go for unbleached over bleached.  But with cake flour, there’s no choice; all brands are bleached — until this August, that is. That’s when the King Arthur Flour Company plans to start stocking markets with their unbleached cake flour blend, the first and only of its kind. 

I’m pretty excited about this product launch, and lucky me, a sample of the flour landed on my desk this week. I haven’t had a chance to try it yet, but I’ll let you know how it performs when I do.

For those of you who don’t see it at your grocery store later this summer, it’ll be available through www.kingarthurflour.com as well.


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  • unbaked2 | 07/10/2009

    I hope that once it's tested, we'll be given an equivalency chart because like AP flour, there has to be a difference in the protein levels between bleached and unbleached, which will undoubtedly change the results in many recipes.

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    BasementBaker | 06/08/2009

    That is exciting! I usually use unbleached pastry flour for my cakes, but now I can use cake flour. Yeah...

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