308011 Sun Jul 09 23:28:16 -0700 2006 3 31 Home Cooking 0 1734988 I went to King Arthur's website to look up some bread recipes. Every single one of the yeast breads/roll recipe that I clicked on says to use KA's all purposes flour, even the ones normally calls for bread flour. Why is that? Anyone tried their recipe with ap flour? Is it because KA flour already contain more gluton than regular Gold's ap flour? Sun Jul 09 23:28:16 -0700 2006 10144 OnceUponABite 1 1735006 We use their recipes all the time and yes, KA's All Purpose does have more gluten than conventional Supermarket AP Flours. We make breads with it with great success... That being said, they do sell a bread flour, and if you have a recipe that DOES require bread flour, then the KA bread flour works even better than the AP. Best!! --Dommy! Sun Jul 09 23:49:40 -0700 2006 1734988 10659 Dommy 2 1736447 Would you suggest I use a KA recipe but with regular supermarket brand bread flour? I just bought a bag and don't want to waste it. Mon Jul 10 19:43:12 -0700 2006 1735006 10144 OnceUponABite 3 1736532 Sadly, I am not the breadmaker of the household... but if it's a hardy bread (The reason why you would need more gluten) then I would venture to say yes, it should be fine. But if your Bread Flour has it's protein level on it, KA's AP has about 11-12 protein level... See if on the package the Bread Flour has its protein level on it... Best of luck!! Mon Jul 10 20:07:04 -0700 2006 1736447 10659 Dommy