Does any one have a favorite brand of AP flour or are they all the same? I've been buying bulk at Sam's but wondering lately if it's good flour.

I love Pillsbury Unbleached. For a white cake I will use bleached though.

Thanks grandmom! Anyone else?

I use whatever is the cheapest. Meijer store brand usually but sometimes Gold Medal will be on sale. I haven't ever noticed a difference.

I use the Walmart brand.

I'm so glad you posted this, GrandmaG. My local grocery store has a 5 lb. bag of Pillsbury flour on sale for $1 (limit 5). The Gold Medal brand I usually buy is $2.50, so I was wondering if I should go for the cheaper one. Guess I will. Thanks!

King Arthur, unbleached.

Honestly, I think all AP flours are pretty consistently the same. I just buy the 25 lb bags of Peter Pan flour from Sam's, but over the years have used almost every brand under the sun. I put my money in the better brands of butter, cream, buttermilk, sour cream, cream cheese, extracts, etc...but cheap flour seems to perform identically to the brand name flours.

I like King Arthur, as well, but it's hard to find in my area

I use wm or food lion brand. Tried the bakers and chefs in large bags at sams and it didnt work well at all. Different brands can have different protein contents. Cake flour typically has 8 grams of protein per 4 ounces, bread flour 14 grams, Ap can have anywhere from 8 to 14 grams of protein per 4 ounces of flour so there can be a huge difference in how tough your finished product is. You can determine the protein amount in your flour by multiplying the number of grams of protein in 113 grams of flour (listed in nutritional information label on package) by 100 and then dividing by 113. hth

(sorry made a typo and fixed it, the equation should work now )

I buy what's on sale

Jen

King Arthur all the way!

I either buy what's on sale, or King Arthur, which can be found at Walmart.

I use the store brands. I notice a difference in granulated sugar by brand, but flour seems to be pretty much the same.