What kind of flour should I use for bread?

Use bread flour for yeast breads such as challah and rolls, because its higher protein gives a chewier crumb and a better rise. All-purpose flour works for quick breads, muffins and most cakes and cookies.

Can I make these recipes gluten-free?

Many quick breads, cakes and cookies work with a measure-for-measure gluten-free flour, which replaces all-purpose flour cup for cup. Yeast breads are harder to convert and do best with a recipe written for gluten-free flour.

Do I need a stand mixer?

No. Every recipe on this site can be made by hand or with a hand mixer. A stand mixer saves time and effort with bread dough, meringue and large batches of cookies.

Baking Supplies

Good bread and dessert start with good flour and the right pan. For the breads, desserts and Baking with Aly recipes on this site, King Arthur Baking Company carries the flours, pans and mixers, plus online classes if you want to learn a new skill.

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Our picks from King Arthur Baking

King Arthur Baking: floursBread, all-purpose and specialty flours
Bread flour for challah and rolls, all-purpose flour for quick breads and cookies, plus cake, whole wheat and specialty flours.
Shop King Arthur flours
King Arthur Baking: baking pansLoaf, cake, pie and sheet pans
Loaf pans for banana and pumpkin bread, cake and pie pans for the dessert recipes, and sheet pans for cookies and rolls.
Shop King Arthur baking pans
King Arthur Baking: gluten-free bakingGluten-free flours and mixes
Measure-for-measure gluten-free flour and gluten-free mixes, for baking many of our quick breads, cakes and cookies without wheat.
Shop gluten-free baking
King Arthur Baking: classes on demandOnline baking classes
On-demand video classes from King Arthur Baking, so you can learn bread, pastry and more at your own pace.
See the baking classes

Stand mixers and appliances

King Arthur Baking also carries stand mixers and kitchen appliances, including the Ankarsrum mixer from Sweden and Smeg's retro-style mixers and appliances from Italy.

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Tips for baking at home

Measure flour by weight if you can. A cup of flour can vary by an ounce or more depending on how it is scooped; if you use cups, spoon the flour in and level it off.
Use the pan size the recipe calls for. A smaller or larger pan changes the baking time, so start checking early.
Store flour airtight in a cool, dry place. Whole wheat flour keeps best in the refrigerator or freezer.
Let your oven preheat fully before the pan goes in. An oven thermometer shows whether your oven runs hot or cold.

Frequently asked questions

What kind of flour should I use for bread?: Use bread flour for yeast breads such as challah and rolls, because its higher protein gives a chewier crumb and a better rise. All-purpose flour works for quick breads, muffins and most cakes and cookies.
Can I make these recipes gluten-free?: Many quick breads, cakes and cookies work with a measure-for-measure gluten-free flour, which replaces all-purpose flour cup for cup. Yeast breads are harder to convert and do best with a recipe written for gluten-free flour.
Do I need a stand mixer?: No. Every recipe on this site can be made by hand or with a hand mixer. A stand mixer saves time and effort with bread dough, meringue and large batches of cookies.

More: Bread recipes | Dessert recipes | Baking with Aly | Where to buy meat