HOME > Chowhound > Los Angeles Area >

ISO King Arthur French Style Flour or T65

Bob Brooks Oct 20, 2010 06:43 PM

Anyone know who caries this in the Westside or the SFV?

  1. Click to Upload a photo (10 MB limit)
  1. Das Ubergeek RE: Bob Brooks Oct 24, 2010 11:20 AM

    Bob, I don't know where you can get it, but may I suggest e-mailing them? KA have been hugely responsive when I've had questions.

    1. Moose RE: Bob Brooks Oct 24, 2010 01:41 PM

      Based on the info on their website, it appears that product is only available online.

      2 Replies
      1. re: Moose
        Mattapoisett in LA RE: Moose Oct 24, 2010 09:49 PM

        You might try Cookbook In Echo Park or Naples Gourmet Grocer in Long Beach. At Cookbook, a few weeks ago I bought Pumpernickel Flour I thought was only online and at Naples a year ago I was able to get the KA Cake Flour which I have not seen anywhere in years.

        Naples Gourmet Grocer
        5650 E 2nd St, Long Beach, CA

        1549 Echo Park Ave, Los Angeles, CA 90026

        1. re: Mattapoisett in LA
          Das Ubergeek RE: Mattapoisett in LA Oct 25, 2010 09:07 AM

          I've bought the cake flour at Gelsons in Irvine.

      2. j
        js76wisco RE: Bob Brooks Feb 7, 2011 12:48 PM

        Believe it or not I saw King Arthur flour at Target in Brea this weekend. They had both AP and bread flour. Here is the kicker. It's cheaper at Target than on the King Arthur website not taking into account the shipping charge.
        King Arthur website - $4.95
        Target - $3.95
        I'm not sure whether or not they carry it at the Target's in SFV or Westside but give it a try. I could have saved myself a little dough, no pun intended, if I knew Target carried the flour instead of ordering in bulk online.

        1. sunshine842 RE: Bob Brooks Feb 7, 2011 12:58 PM

          T65 is roughly the same as American all-purpose flour. I use T65 in all my American recipes, because T55, the standard French flour, just doesn't turn out the same results.

          T55 is closer to pastry flour (which is actually T45) -- but you could probably get pretty darned close by blending pastry flour (true pastry flour, not just the all-purpose flour cut with 3 Tbsp of cornstarch per cup)

          (yes, it's a pain in the neck. I have one container for T65 for my US recipes, one of T55 for my French recipes, and one of T45 for pastries. Throw in a bag of ble noir for buckwheat crepes, and half my pantry is FLOUR.)

          Show Hidden Posts