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King Arthur Baking Company Non-GMO Project Verified Unbleached Bread Flour 10 lb Bag

Common questions

Is King Arthur Baking Company Non-GMO Project Verified Unbleached Bread Flour 10 lb Bag healthy?

King Arthur Baking Company Non-GMO Project Verified Unbleached Bread Flour 10 lb Bag scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This product is made from unbleached hard red wheat flour and enzymes, indicating minimal processing and a clean ingredient list.

How processed is King Arthur Baking Company Non-GMO Project Verified Unbleached Bread Flour 10 lb Bag?

King Arthur Baking Company Non-GMO Project Verified Unbleached Bread Flour 10 lb Bag is NOVA Group 1: Unprocessed or Minimally Processed Foods.

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King Arthur Baking Company Non-GMO Project Verified Unbleached Bread Flour 10 lb Bag

King Arthur Baking Company
85 Excellent

Analysis updated August 2026 · How Scout scores

$15.84 · 80 oz · pack of 2 · $0.10 / ounce
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At a glance

Beneficial ingredients 0
Harmful ingredients 0
Category Flours
Summary

This product is made from unbleached hard red wheat flour and enzymes, indicating minimal processing and a clean ingredient list. The absence of harmful additives, seed oils, or artificial ingredients contributes to its high score, making it a wholesome choice for baking. Its processing level is low, which aligns with high-quality standards for bread flour.

Key ingredients 2

Unbleached Hard Red Wheat Flour
Neutral

Unbleached hard red wheat flour is a staple ingredient in bread making, providing structure and texture. It is minimally processed, retaining more nutrients compared to bleached flour. However, it lacks the additional nutrients found in whole grain flours.

Risks

Potential gluten sensitivity or allergy concerns for individuals with celiac disease or gluten intolerance.

Benefits

Provides essential carbohydrates and proteins necessary for energy and muscle maintenance.

Enzyme
Neutral

Enzymes are used in bread making to improve dough handling and texture. They are naturally occurring proteins that catalyze biochemical reactions. The specific type of enzyme is not detailed, but they generally aid in the fermentation process.

Benefits

Enhances the bread's texture and volume, contributing to a better baking outcome.

Processing

Group 1 · Minimally processed

Unprocessed or Minimally Processed Foods

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