King Arthur Flour recalls some flour due to E. coli risk


NORWICH, Vt. (AP) — A Vermont-based flour company is voluntarily recalling some bags of flour due to potential E. coli contamination.

The U.S. Food and Drug Administration posted on its website a statement from King Arthur Flour saying the company is recalling more than 14,000 cases of 5-pound unbleached all-purpose flour. The company said Thursday that to date no illness had been reported in connection with the product.

If you want to improve your baking, or just want to know why you should use something other than all-purpose, it’s time that you learn everything you need to know about flours. This guide will walk you through some of the most essential flours out there, and will help you to be more informed about your baking.

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Bleached vs. Unbleached

All-purpose flour is made from a combination of soft winter wheat and hard winter wheat, making it an optimal choice for all kinds of baking. One thing to consider, though, when using all-purpose is whether you want to use bleached or unbleached. Some bakers don’t notice a discernible difference within their finished baked goods, while other’s claim that bleached flour results in better volume, tenderness, and even flavor. One common misperception is that because bleached is whiter, some consumers mistakenly believe it equals purity and quality. Much to their chagrin, though, both benzoyl peroxide and chlorine gas are used to bleach flour, so purity isn’t really the case. In addition, the chlorine can change the level of flour proteins, which is why some folks say it lends to a more tender baked good. Neither chemical is thought to be a health risk, although some purists will argue this point. While all these things are important to consider, a good tip is to use what is called for in a particular recipe.

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Bleached vs. Unbleached, Continued

A great choice for bleached flours is Gold Medal All-Purpose. Used by many recipe developers, it contains around 10.5 percent protein, and is a great choice for popular baked goods like cakes, cookies, brownies, and pie crusts. For unbleached, King Arthur is a great choice. It has 11.7 percent protein content and can be used for everything from cakes and cookies to piecrusts and pizza dough. They also offer an organic version that contains 11.8 percent protein.

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Bread Flours

Bread flour is a great choice for yeast breads, pizza dough, rolls, and focaccia bread. Bread flour has a higher protein count, making it preferable when working with yeast. This is because yeast produces carbon dioxide gas that helps bread rise, but it is also gives the bread the structural support from gluten to hold its volume. King Arthur Unbleached Bread Flour with 12.7 percent protein is a great choice for bread flour.

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High-Gluten Flour

High-gluten flour is like super-charged bread flour, so it’s a great choice for yeast baking as well. Because it has a much higher level of protein, at 14.2 percent, it’s a great choice for making extra-chewy baked goods like bagels or artisan-style breads.

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Cake Flour

Cake flour is typically bleached, although unbleached versions can be found. It has the lowest protein content, therefore making it a great choice for light and fluffy baked goods such as cakes, muffins, and biscuits.

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Pastry Flour

This is a middle-ground flour with a protein content that usually falls between cake flour and all-purpose. Many bakers like it for piecrust. Try making it by combining half all-purpose and half cake flour.

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The flour was distributed through retailers and distributors across the country. The recall doesn’t include products sold through the King Arthur Flour website, Baker’s Catalogue or the Baker’s Store in Norwich, Vermont. The recall affects products with six lot codes and three “best used by” dates.

The company says it was informed by ADM Milling that certain wheat used to make the flour has been linked to an ongoing outbreak of E. coli infections.


This story has been corrected to change the attribution to King Arthur Flour, instead of the U.S. Food and Drug Administration.

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