King Arthur Measure for Measure Review

King Arthur Measure for Measure Gluten-Free Flour — GFCO certified, made in a dedicated facility

Disclosure: This review is based on publicly available product information, manufacturer claims, and community feedback — not hands-on testing. We are not affiliated with King Arthur Baking Company. Links to Amazon may earn us a small commission at no extra cost to you.

Celiac-Safety Summary

Criteria	Assessment
Certification	GFCO certified (<10 ppm)
Facility	Dedicated gluten-free production
Testing	Third-party batch testing
Community Reports	Trusted by celiac community
Editorial Rating	4.7/5 for celiac safety

Bottom Line: King Arthur Measure for Measure flour meets celiac-safe standards with GFCO certification and dedicated gluten-free production. It’s a reliable choice for people with celiac disease who want the quality backing of an established baking company.

Company Background and Trust

King Arthur Baking Company has been making flour since 1790—the oldest flour company in America. Their reputation for quality is well-established, and they’ve applied that same rigor to their gluten-free line.

What matters for celiac safety:

• Dedicated gluten-free production (not just a “gluten-free line” in a wheat facility)
• GFCO certification requiring <10 ppm testing
• Established quality control infrastructure
• Transparent ingredient sourcing

Certification and Manufacturing Analysis

GFCO Certification

King Arthur Measure for Measure carries GFCO (Gluten-Free Certification Organization) certification, which requires:

• Testing below 10 ppm — Stricter than FDA’s 20 ppm standard
• Annual facility audits — Third-party verification of protocols
• Ingredient verification — All components must be verified safe
• Ongoing batch testing — Not just initial certification

Why 10 ppm matters: Research from Catassi et al. found that even 10mg of daily gluten (approximately what you’d get from 50g of product at 20 ppm) can cause intestinal damage in some people with celiac disease. The 10 ppm threshold provides additional safety margin.

Manufacturing Facility

King Arthur produces their gluten-free products using dedicated equipment with separation from their conventional wheat flour operations. Key safety measures include:

• Dedicated production equipment
• Separate ingredient storage
• Air handling designed to prevent cross-contact
• Staff protocols and training
• Testing protocols for finished products

Product Composition

Ingredients

Rice flour, tapioca starch, potato starch, rice starch,
xanthan gum, calcium carbonate

Component Analysis:

Ingredient	Purpose	Notes
Rice flour	Base structure	Primary flour component
Tapioca starch	Elasticity, binding	Helps with texture
Potato starch	Lightness	Creates tender crumb
Rice starch	Fine texture	Smooth mouthfeel
Xanthan gum	Binding	Replaces gluten function
Calcium carbonate	Fortification	Added nutrition

Allergen Profile:

• Free from top-8 allergens
• No dairy, eggs, nuts, soy
• Contains rice (relevant for those limiting rice intake)
• Xanthan gum included (relevant for those sensitive to gums)

No Bean Flours

Unlike some gluten-free blends, King Arthur avoids bean flours (chickpea, fava, etc.). This eliminates the “beany” taste that some people find objectionable in gluten-free baking. The result is a neutral-flavored flour that disappears into baked goods.

Baking Performance (Community Feedback)

Quality gluten-free flour delivers professional-looking baked goods

Based on community feedback and home baker reviews, here’s how this flour performs across different applications. These ratings reflect aggregated user reports, not our own testing.

Performance by Application

Application	Score	Celiac-Safe?	Notes
Chocolate Chip Cookies	5/5	Yes	Excellent spread, texture, and taste
Yellow Cake	4.5/5	Yes	Tender crumb, slightly denser than wheat
Pizza Dough	4/5	Yes	Good handling, crispier than wheat
Sandwich Bread	4/5	Yes	Good rise, tighter crumb
Muffins	5/5	Yes	Perfect domes, tender texture
Pancakes	5/5	Yes	Fluffy, golden, excellent — try our celiac-safe fluffy pancakes
Pie Crust	4/5	Yes	Flaky but fragile
Gravies/Sauces	5/5	Yes	Smooth, no off-flavors

Performance Observations

Excels At:

• Cookies — Proper spread, chewy center, crisp edges
• Pancakes and waffles — Light, fluffy, golden brown
• Muffins and quick breads — Great rise, moist texture (perfect for recipes like our celiac-safe banana bread)
• Cakes — Tender crumb, good moisture retention
• Thickening — Smooth gravies and sauces

Good But Not Perfect:

• Yeasted breads — Acceptable but denser than wheat
• Pizza dough — Crispier, less chewy than traditional
• Pie crust — Flaky but requires careful handling

Comparison: King Arthur vs. Bob’s Red Mill

Feature	King Arthur	Bob’s Red Mill
Certification	GFCO (<10 ppm)	GFCO (<10 ppm)
Facility	Dedicated gluten-free	Dedicated gluten-free
Bean-free	Yes	Yes
Xanthan included	Yes	Yes
Texture	Finer	Slightly coarser
Flavor	Neutral	Neutral
Price	$$	$$
Availability	Good	Excellent

Verdict: Both are excellent celiac-safe choices. King Arthur has a slightly finer texture; Bob’s Red Mill is more widely available. For celiac safety, either is appropriate. Read our full Bob’s Red Mill 1-to-1 review for a detailed comparison.

Why Choose GFCO-Certified Flour?

The Flour Risk Factor

Flour presents the highest cross-contact risk in baking. To understand why gluten is so problematic even in trace amounts, see our complete guide to understanding gluten. Here’s why flour specifically is risky:

1. Volume matters — You use more flour than any other baking ingredient
2. Airborne particles — Wheat flour travels and settles on surfaces
3. Accumulation — Even low ppm adds up with large quantities

Example calculation:

• 2 cups of flour ≈ 240g
• At 19 ppm (FDA limit): 4.56mg gluten
• At 9 ppm (GFCO limit): 2.16mg gluten

For someone reacting to 10mg daily, the GFCO standard provides meaningful additional protection.

What Certification Guarantees

Certification	Testing Standard	Verification
None (just “GF” label)	<20 ppm (if tested)	Manufacturer’s responsibility
GFCO	<10 ppm	Third-party audits and testing
NSF Gluten-Free	<20 ppm	Third-party verification
CSA	<5 ppm	Strictest standard available

King Arthur’s GFCO certification means regular third-party verification—not just label claims. For a full breakdown of how these certification tiers work and what the law requires, see our gluten-free labeling laws guide.

Tips for Celiac-Safe Baking

Organized preparation and dedicated equipment lead to successful gluten-free baking

With This Flour

1. Measure by weight — 120g per cup for best consistency
2. Let batters rest — 5-10 minutes allows starches to hydrate
3. Don’t overmix — Develops starches and creates gummy texture
4. Room temperature ingredients — Better incorporation
5. Extra liquid if needed — gluten-free batters sometimes need 1-2 tablespoons more

In Your Kitchen

• Use dedicated celiac-safe baking equipment
• Store this flour away from any gluten-containing products
• Label your container clearly
• Use a dedicated measuring cup
• Clean surfaces before celiac-safe baking

Storage and Shelf Life

Recommended Storage

Condition	Shelf Life	Notes
Unopened, cool pantry	12+ months	Check date on package
Opened, airtight container	4-6 months	Store in cool, dry location
Refrigerated	6-12 months	Bring to room temp before baking
Frozen	12+ months	Thaw before use

Cross-Contact Prevention

• Transfer to a dedicated airtight container after opening
• Store above any gluten-containing products (crumbs fall down)
• Use a dedicated scoop that never contacts gluten
• Keep in a designated celiac-safe area of your pantry

Where to Buy

Reliable Sources

Retailer	Availability	Pricing	Notes
King Arthur website	Direct	$$+	Subscription available
Amazon	Excellent	$$	Subscribe & Save options
Target	Good	$$	In-store and online
Whole Foods	Good	$$+	Regular stock
Kroger & affiliates	Varies	$$	Check local availability
Thrive Market	Online only	$$	Membership required

Price Comparison

Size	Typical Price	Per Ounce
3 lb (48 oz)	$8-11	$0.17-0.23
Bulk options	Varies	Often better value

Prices as of January 2026. Sales and subscriptions can reduce prices significantly.

Who Should Use This Flour

Recommended For

• People with celiac disease needing verified-safe baking flour
• Home bakers wanting quality results with minimal adjustments
• Those who trust established brands — King Arthur’s 230+ year reputation
• Bakers avoiding bean flours — No chickpea or fava flour taste
• Anyone wanting GFCO certification over FDA minimum standards

Consider Alternatives If

• You need to avoid rice — Rice is the primary ingredient
• You’re xanthan-sensitive — Xanthan gum is included
• Budget is primary concern — Store brands may be less expensive
• You want artisan bread results — Specialized bread flours may perform better

Final Assessment

Celiac-Safety Rating: 4.7/5

Criterion	Score	Notes
Certification	5/5	GFCO certified <10 ppm
Facility	5/5	Dedicated gluten-free production
Testing	5/5	Third-party verification
Community Trust	4.5/5	Well-regarded, fewer community reports than Bob’s
Baking Performance	4.5/5	Excellent for most applications
Value	4/5	Slightly pricier than competitors

Editorial Recommendation

King Arthur Measure for Measure flour is a trusted, celiac-safe choice backed by GFCO certification and a company with centuries of flour-making expertise. The slightly finer texture produces excellent results in cookies, cakes, and pancakes.

For people with celiac disease, this flour meets our safety standards and performs well across typical baking applications. It’s a strong alternative to Bob’s Red Mill, and personal preference may guide which you choose.

Both King Arthur and Bob’s Red Mill are celiac-safe choices. Choose based on availability, price, or texture preference—you can’t go wrong with either.

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Disclosure: This review is based on publicly available product information, manufacturer claims, and community feedback. We are not affiliated with King Arthur Baking Company. Product formulations and manufacturing practices can change—always verify current certification and ingredient information. Links to Amazon may earn us a small commission at no extra cost to you.

Sources

1. FDA. “Questions and Answers: Gluten-Free Food Labeling Final Rule.” August 2013.
2. Catassi C, et al. “A prospective, double-blind, placebo-controlled trial to establish a safe gluten threshold for patients with celiac disease.” American Journal of Clinical Nutrition. 2007.
3. Gluten-Free Certification Organization. “GFCO Certification Standards.” Accessed January 2026.
4. King Arthur Baking Company. “Gluten-Free Products.” Accessed January 2026.
5. Thompson T, et al. “gluten cross-contact of grains, seeds, and flours in the United States.” Journal of the American Dietetic Association. 2010.