8 Best Organic Flours for Baking 2026

If you’re navigating the gluten-free or keto landscape, Viva Naturals Organic Coconut Flour is a revelation—an ingredient that doesn’t just replace wheat but transforms your baking. Sourced from fresh organic coconuts in the Philippines and milled to a fine, unbleached consistency, this flour delivers a mildly sweet, rich flavor and packs a serious fiber punch, making it ideal for low-carb muffins, grain-free pancakes, or paleo banana bread. As a grain-free keto flour, it absorbs moisture like a sponge—just ¼ cup replaces a full cup of all-purpose flour—so it demands extra eggs or liquid, but that’s the trade-off for a flour that keeps blood sugar stable and digestion smooth.

In real-world testing, this flour shines in dense, moist baked goods like brownies or keto breads, where its low-fat, high-fiber profile supports structure without heaviness. However, it struggles with delicate cakes or flaky pastries—its absorbent nature can lead to dryness if ratios aren’t dialed in precisely. Still, for anyone avoiding grains or embracing plant-based baking, its certified vegan, paleo, and USDA Organic credentials mean you’re not sacrificing ethics or quality. It’s not a drop-in substitute, but with a little technique, it becomes a keto baking powerhouse.

Compared to traditional wheat or even other gluten-free blends, Viva Naturals stands apart for dietary specificity—this isn’t a jack-of-all-trades, but a precision tool for grain-free diets. It outshines general-purpose alternatives when the goal is low net carbs and clean ingredients, though it demands more baking finesse than user-friendly all-purpose options like King Arthur’s. For keto bakers, paleo enthusiasts, or those with gluten sensitivities, this flour is non-negotiable—a staple that delivers where flavor, health, and dietary compliance intersect. It’s more demanding than King Arthur’s Organic All-Purpose, but infinitely more specialized and nutritionally potent.

King Arthur Organic Medium Rye Flour doesn’t just bake bread—it builds character. With more bran than white rye, this 100% US-grown flour delivers a darker hue and deeper, earthy flavor, making it the go-to for authentic pumpernickel, sour rye loaves, or even rye chocolate chip cookies that surprise with complexity. Milled from non-GMO organic grain and sealed in a resealable bag for freshness, it’s a flavor-forward choice that elevates any recipe from basic to artisanal. If your usual flour feels flat, this one answers the call for bakers craving depth and tradition.

In practice, this rye flour performs best when blended—used 100%, it can yield dense, gummy results due to its low gluten-forming proteins, but mixed with bread flour, it adds moisture and a malty richness that lasts for days. It excels in slow-fermented sourdoughs, moist brownies, and hearty rolls, where its natural sweetness and robust body shine. However, don’t expect the lofty rise of high-protein wheat flours—this is a flavor-first ingredient, not a structure-builder. Still, for rye bread enthusiasts, it’s unmatched in authenticity and consistency.

Stacked against King Arthur’s own Organic Bread Flour, this rye option trades volume for nuance—perfect when you want taste over height. It’s less versatile than all-purpose, but for bakers invested in European-style rye or regional specialties, it’s essential. While Jovial’s Einkorn offers ancient grain appeal, this rye flour wins for distinctive, savory depth and clean sourcing. It delivers more personality than standard wheat flours, with the trust of a 230-year-old brand, making it the top pick for bakers who value flavor legacy and purity over convenience.

Jovial Organic Einkorn Flour is like baking with a time machine—this ancient wheat delivers a nutty, buttery richness absent in modern flours, thanks to its unhybridized genetics and Italian terroir. With weaker, more digestible gluten, it’s a godsend for those sensitive to contemporary wheat, offering a middle ground between full gluten structure and gentle digestion. Its high protein content supports excellent rise in sourdough and pizza dough, while its silky texture and golden hue make every loaf feel indulgent. For bakers chasing both flavor and gut comfort, this flour is a revelation.

In testing, einkorn proves surprisingly forgiving—its gluten develops quickly, so over-kneading is a real risk, but it bakes up with a tender crumb and complex aroma unmatched by standard all-purpose. It excels in sourdough, where its natural sugars feed fermentation beautifully, and in pasta, where its buttery color and delicate bite elevate simple dishes. However, it browns faster than modern wheat, so oven vigilance is key. While not for celiacs, it’s a game-changer for mild gluten sensitivity, blending performance with nutritional density—packed with lutein, vitamin E, and trace minerals.

Compared to King Arthur’s Organic Bread Flour, Jovial’s einkorn trades some strength for digestibility and taste, making it ideal for slow-fermented, health-conscious baking. It’s pricier and less shelf-stable than conventional flours, but for those prioritizing flavor, heritage, and well-being, it’s worth every penny. Where Polselli’s 00 flour reigns for Neapolitan pizza, Jovial owns the sourdough and family dinner table—offering a richer, more nourishing experience than even the best modern wheat. It’s not the cheapest, but it’s uniquely balanced between tradition, taste, and tolerance.

Polselli Organic Tipo 00 Flour is the secret weapon of home pizzaiolos who demand authentic Neapolitan results without boarding a plane to Naples. Milled to an extra-fine, silky texture from 100% Italian organic wheat, this double zero flour delivers a light, airy crust with the perfect balance of crispness and chew—ideal for wood-fired or home oven baking. With no additives, bleach, or bromates, and USDA Organic certification, it’s purity you can taste, making it the gold standard for premium Italian baking.

In real use, this flour hydrates beautifully—absorbing water evenly for smooth, elastic dough that’s a joy to stretch by hand. It’s exceptional for thin-crust pizza, yielding a leopard-spotted cornicione and tender center, and equally impressive in fresh pasta, where its fine grind creates a silky, restaurant-quality sheet. Bread made with it rises well but lacks the chew of high-protein bread flours, so it’s best reserved for flatbreads or soft rolls. While it performs like a dream, its bulk 5 kg (11 lb) size may overwhelm casual bakers—this is a flour for the committed.

Against Molino Grassi’s 00, Polselli offers superior consistency and brand heritage, having milled flour since 1848. It’s not as high-protein as King Arthur’s bread flour, but it’s unrivaled for authenticity in Italian cuisine. For bakers serious about artisan pizza, pasta, or focaccia, this is the benchmark—a flour that turns home kitchens into trattorias. It costs more than most, but delivers uncompromised tradition, texture, and taste, outperforming smaller imports in both performance and provenance.

Molino Grassi Organic 00 Flour is the understated champion of Italian-style baking—light, finely milled, and perfectly balanced for delicate doughs that need tenderness over toughness. With a 15.5% humidity level, it strikes a sweet spot between workability and stability, making it a favorite for fresh pasta, soft pizza crusts, and tender cakes. Imported directly from Italy and USDA Organic certified, this soft wheat flour brings authentic dolce vita to your kitchen, with a smooth, creamy texture that rolls out thinner than most.

In practice, it absorbs liquid efficiently, forming a supple dough that’s easy to handle—ideal for beginners tackling homemade tagliatelle or a simple margherita pie. It bakes up with a golden, slightly sweet crumb that’s never gummy, though it won’t deliver the chewy backbone of high-gluten bread flours. Its 2.2 lb twin-pack format is perfect for regular users who want backup without committing to 11 lbs like Polselli’s bulk option. While it lacks the protein punch for sourdough, it’s flawless for lighter baked goods.

Pitted against Polselli, Molino Grassi is more accessible and portion-friendly, though slightly less consistent in texture across batches. It doesn’t have the artisan storytelling of Jovial or King Arthur, but it delivers authentic Italian performance at a fair cost. For home cooks who bake pizza weekly or make pasta from scratch, it’s the smart, reliable choice—offering 90% of Polselli’s quality in a more manageable, beginner-friendly package. It’s not the most premium, but it’s the best balance of authenticity, size, and ease.

King Arthur Unbleached Organic Bread Flour is the workhorse every serious baker needs—with a 12.7% protein content, it outperforms most national brands by a full percentage point, creating stronger gluten networks for taller, airier loaves and chewier pizza crusts. Milled from 100% organic hard red wheat and rigorously tested for consistency, this flour delivers reliable rise and rich flavor in sourdough, sandwich bread, or bagels. For bakers who hate flat loaves or dough that won’t stretch, this is the gold standard in structure and performance.

In real-world trials, it absorbs water evenly and develops elasticity quickly—perfect for both hand-kneading and stand mixers. It shines in long-fermented sourdough, where its protein content supports a strong oven spring and open crumb. It also enhances whole wheat blends, giving them lift they’d otherwise lack. The 5 lb resealable bag keeps it fresh for months, making it ideal for frequent bakers. While it’s not for delicate pastries, its yeast-friendly strength makes it the top pick for crusty, professional-grade results.

Compared to King Arthur’s own Organic All-Purpose, this flour is clearly superior for yeast baking, with higher protein and better gluten development. Against Jovial’s Einkorn, it trades some flavor nuance for predictable power and chew. It’s the best overall choice for bakers who want one flour to rule all yeasted recipes—from sourdough to focaccia. While Polselli wins for Neapolitan authenticity, this flour dominates in versatility, strength, and consistency, making it the undisputed leader for artisan breads.

King Arthur 100% Organic All-Purpose Flour is the budget-savvy baker’s secret weapon—delivering consistent, reliable results across cakes, cookies, muffins, and even soft breads without breaking the bank. Milled from organic hard red winter and spring wheats and never bleached or bromated, it strikes a balance between protein (around 11%) and tenderness, making it surprisingly capable for a basic flour. For bakers who want clean ingredients and dependable performance without premium pricing, this is the smart go-to.

In testing, it performs admirably in everything from chocolate chip cookies to pie crusts and quick breads—its malted, unenriched profile enhances browning and flavor without overpowering. It lacks the chew for artisan sourdough and the finesse of 00 flour for pasta, but for weeknight baking, it’s more than sufficient. The 2 lb size is ideal for occasional bakers or those testing organic swaps—no waste, no commitment. While it’s not bulk-priced like larger King Arthur options, it’s the most affordable entry point into their organic line.

Stacked against the Organic All Purpose Artisan Flour, this version is lighter on features but easier on the wallet. It doesn’t have the 11.7% protein of the artisan blend, but it’s perfect for standard recipes calling for “flour.” Compared to Jovial or Polselli, it’s less specialized but far more accessible. For beginners, families, or anyone who bakes across categories, it’s the best value for essential, no-fuss organic baking—proving that quality doesn’t have to be costly.

King Arthur Organic All Purpose Artisan Flour is the best value bulk buy for bakers who refuse to compromise—packing a 11.7% protein content into a 5 lb resealable bag, making it stronger than standard all-purpose yet versatile enough for cookies, cakes, and crusty breads. Milled from 100% organic hard red wheat, it forms excellent gluten structure, so it rises well in yeast doughs while still delivering tender muffins and flaky pie crusts. For frequent bakers, this is the ultimate pantry staple—a single flour that handles nearly everything.

In real use, it performs like a hybrid—strong enough for pizza dough and sandwich loaves, tender enough for scones and brownies. Its high protein ensures good oven spring and chew, while its organic, unbromated profile keeps ingredients clean. The resealable 80 oz bag locks in freshness, ideal for stocking up without waste. It’s not as fine as 00 flour for pasta, nor as digestible as einkorn, but for daily baking across categories, it’s unmatched in balance.

Versus the smaller 2 lb Organic All-Purpose, this artisan version offers more protein and better value per ounce. Compared to the Unbleached Bread Flour, it’s slightly lower in protein but more versatile. For bakers who want one high-performance flour for 90% of recipes, this is the smartest investment—delivering professional results at home-kitchen prices. It’s not the cheapest upfront, but per use, it’s unbeatable.