King Arthur flour recipes

[Anonymous]

Anonymous wrote:I just had bad luck with their king cake recipe - it turned out super-dry. The instructions were pretty vague considering it's basically a bread - "mix and knead all of the dough ingredients together to form a smooth, very silky dough", so maybe it's an old/unpopular one. For contrast, their recent cinnamon roll recipe is WAY more detailed and has accompanying video. So, I'm sure the quality and usability is all over the map.

In terms of large recipe aggregators, I seem to have the best luck with Food52 and the Washington Post.

This was the recipe that prompted my post. It looks fine-ish for an enriched bread, but to get true king cake texture you need sour cream. So, like I said, some of the recipes seem to go for ease over authenticity.

[Anonymous]

they’re better than most blogs and cookbooks and have some good tips on technique too. my pet peeve is that they use their recipes to push ingredients you have to order from their catalog sometimes.

[Anonymous]

Anonymous wrote:I really like the yeast waffle recipe.

Me too! It was like waffle nirvana to me. But DH and DS rejected them, said they tasted funny

[Anonymous]

I can’t stand the advertising running through other sites. KAF’s visual clarity is great and recipes are reliable... if I follow them. Also, they have tips for improving skills in certain areas. I like reading the recipes through my flour smudged phone better than the NYTs recipes.

[Anonymous]

I've tried and enjoyed most of their recipes for sourdough starter discard. I prefer Alexandra Cooks for sourdough pizza crust, but otherwise KAF has been good for me.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I just had bad luck with their king cake recipe - it turned out super-dry. The instructions were pretty vague considering it's basically a bread - "mix and knead all of the dough ingredients together to form a smooth, very silky dough", so maybe it's an old/unpopular one. For contrast, their recent cinnamon roll recipe is WAY more detailed and has accompanying video. So, I'm sure the quality and usability is all over the map.

In terms of large recipe aggregators, I seem to have the best luck with Food52 and the Washington Post.

This was the recipe that prompted my post. It looks fine-ish for an enriched bread, but to get true king cake texture you need sour cream. So, like I said, some of the recipes seem to go for ease over authenticity.

Didn't grow up with king cake, so I can't speak to authenticity. That said, lots of recipes on the internet don't include sour cream and mine turned out well for the third year in a row.

Someone up thread mentioned waffles-- haven't made KAF's, but Marion Cunningham's are really great for a standard waffle iron. The compliments roll in at brunch.
http://www.saveur.com/article/Recipes/Yeast-Raised-Waffles/

[Anonymous]

We buy the gluten free King Arthur's flour. It's workable. One of the easier brand to work with. And gluten free flour is a bit of a challenge.

[Anonymous]

I’ve never made anything from their website which has turned out poorly if I followed their directions. The right amount of skill and special ingredients required for me, a slightly above average home baker.

[Anonymous]

Everything I have made from KA has been really good. I also read the comments and find that helpful. I love the sugar cookies and the vanilla birthday cake. Today I made the Hearth bread (which smells good but haven't tasted yet and the fudge brownies - yum!!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I just had bad luck with their king cake recipe - it turned out super-dry. The instructions were pretty vague considering it's basically a bread - "mix and knead all of the dough ingredients together to form a smooth, very silky dough", so maybe it's an old/unpopular one. For contrast, their recent cinnamon roll recipe is WAY more detailed and has accompanying video. So, I'm sure the quality and usability is all over the map.

In terms of large recipe aggregators, I seem to have the best luck with Food52 and the Washington Post.

This was the recipe that prompted my post. It looks fine-ish for an enriched bread, but to get true king cake texture you need sour cream. So, like I said, some of the recipes seem to go for ease over authenticity.

Didn't grow up with king cake, so I can't speak to authenticity. That said, lots of recipes on the internet don't include sour cream and mine turned out well for the third year in a row.

Someone up thread mentioned waffles-- haven't made KAF's, but Marion Cunningham's are really great for a standard waffle iron. The compliments roll in at brunch.
http://www.saveur.com/article/Recipes/Yeast-Raised-Waffles/

Yep, I spent years living in New Orleans and Baton Rouge, and the king cake recipes I collected there do not include sour cream. I don't doubt that a recipe with sour cream would be good, but it's not my experience with NO king cakes.

[Anonymous]

They are solid and reliable and you can contact them with questions, which can be helpful at times.

[Anonymous]

Their crispy pan pizza reciple and their flour tortilla recipes are in point. I didn't like their latest cinnamon roll recipe and will have to check out this king recipe. I made an amazing king cake this year using a youtube recipe from the Creoljun Contessas. It was honest to God amazing!

[Anonymous]

Wow, OP, you were right about the King Cake recipe!!!

https://m.youtube.com/watch?v=MaCIRsSIZsI

This is the Creoljun Contessa recipe. Treat yourself to an amazing King Cake!

[Anonymous]

I love the KAF whole grain banana bread. I add chocolate chips and whole walnuts and it's delicious. (I add slightly less sugar to compensate for my adding the chocolate).

I also like some of their sourdough starter discard recipes - especially the crackers.

[Anonymous]

I just made their pineapple upside down cake; it came out very nicely.