Baker’s Corner All Purpose Flour

Flour is an ancient food source, one of the most ancient we know of. Archaeological evidence suggests that humans have been using flour for thousands — and perhaps even tens of thousands — of years. The cultivation of wheat and corn goes back even farther than that.

Today, wheat flour is an indispensable part of food production worldwide, the foundation of everything from noodles to cookies. If you like to make things from home, especially from scratch, you likely have a large store of flour ready for your recipes.

Wheat flour is a common staple on the shelves of virtually all grocery stores, and it’s common in other stores that carry food products, like pharmacies and dollar stores. Aldi is no different.

Baker’s Corner All Purpose Flour is a staple Regular Buy at Aldi. You can find it in stores all the time; we typically see it in large stacks in a dry goods aisle. Aldi sells just one variety of wheat flour, a 5-pound paper bag. The bag boasts that it is enriched, bleached, and presifted.

At the time of this post, the bag of flour costs $2.35, which comes out to about 47 cents a pound or just under 3 cents an ounce. That’s nearly identical to the current price of Walmart’s Great Value All Purpose Flour.

Aldi flour looks a lot like what we find in other grocers. The ingredients are a familiar list of enriched bleached wheat flour — including iron, thiamine mononitrate (Vitamin B1), riboflavin, and folic acid — plus enzyme. The packaging dutifully, if obviously, lists wheat as an allergen. Each 1/4-cup serving has 110 calories and 23 grams of carbs.

The back of the bag lists some helpful tips for using the flour. For example, it suggests storing the flour in an airtight container in a cool, dry place. It also notes that the flour can be placed in a food-storage plastic bag, sealed tightly, and then frozen, although the flour should be brought to room temperature before using. It also offers some suggestions on measuring and substitution. The fine print at the bottom also notes that flour should not be consumed raw and should be cooked prior to eating.

We’ve generally found Aldi flour to … well, be about what you would expect from flour. It sifts out like regular flour, bakes and cooks up like regular flour, and otherwise acts like we’d expect flour to act. We make everything from homemade pizza to homemade sausage gravy to cookies with this flour. It keeps about as well as any other flour we’ve bought over the years, especially if we seal it up, which we always do.

One other note: our bag contained a recipe for oatmeal chocolate chip cookies. We haven’t tried this recipe yet, but it’s there, and you can find it in the picture below.

The Verdict:

Baker’s Corner All Purpose Flour has been our go-to flour for years, and the best we can say about it is that it operates like other flour that we’ve used from other stores, and at a lower price. In our view, that makes this an obvious choice for flour.