Moldy King Arthur Bread Flour Reported at Sam’s Clubs Across the U.S.

UPDATE as of 4/14/2025

After this article went live, it definitely caused a stir—thank you to everyone in the Facebook community who shared their thoughts and flour experiences (moldy or not).

Plenty of readers came to King Arthur’s defense, saying they’ve used the flour for years without any issues (as have I)!

And to be fair, the place people bought their King Arthur flour from varied widely. But a key point that emerged is this: we can’t actually prove where the mold issue started. Was it on King Arthur’s end? Somewhere during transport? Or was it a storage problem at Sam’s Club?

What we do know is that people from multiple states reported similar mold issues specifically with King Arthur flour bought from Sam’s Club—so it’s not an isolated case.

As Melody Massey Kuhl shared: “I live in the Mid-South and had mine shipped from Sam’s and it happened to me.”

While King Arthur doesn’t seem to have released a formal public statement, Candi Jean Holtzclaw posted a DM reply from the company that sheds some light:

“We’ve already had our team working with Sam’s Club to ensure they remove any affected flour from shelves and to fix the storage issue that resulted in this. Flour is a natural product and will of course become moldy when improperly stored, so we’re making sure they don’t allow this to happen again.”

So it looks like the issue may have been a supply chain or storage hiccup—not something wrong with King Arthur’s actual product.

Bottom line? No need to boycott your favorite flour brand over a one-time distributor issue. The real takeaway here is to always check your flour before baking.

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ORIGINAL news story posted on 4/7/2025

One Florida microbaker’s flour disaster has sparked viral concern about something far bigger than just a ruined bake—there’s mold showing up in King Arthur flour bags, and no one’s issued a recall.

Angela Sincore, known online as Thesourdoughhoe, recently shared a viral reel showing three entire bags of King Arthur flour—yep, brand new bags from Sam’s Club—full of mold. Not just a little spot here or there, but chunks of hardened, blackish flour and dark discoloration throughout.

And the kicker? There was zero sign of damage or moisture from the outside.

“I was quite literally devastated when I saw this,” Angela wrote. “It may seem silly, but losing half my bake means losing half my potential income and customers.”

As a microbaker prepping for just her fourth market, 30 lbs of ruined flour is no joke—especially when she drove over an hour to buy it.

She contacted both Sam’s Club and King Arthur Baking Company. “Sam’s actually refunded me and was in contact way sooner than KA,” she said. “It’s happening to KA flour all over the country.”

And yet—still no recall.

So… what if she had baked with that flour?

It’s a fair question, and the answer isn’t comforting. While baking may kill off mold spores, mycotoxins—toxic compounds some molds produce, including black mold—can survive high heat.

These toxins are linked to immune issues, respiratory problems, and more serious long-term health risks. For anyone with mold sensitivities, the consequences could’ve been far worse than a ruined bake.

Angela says her motivation for posting the video was to warn other bakers.

“Posting this video was the best way to inform my baker friends to watch for this,” she wrote.

And many appreciated it—commenters thanked her, saying they’d never considered checking the inside of sealed bags before.

But not everyone saw it that way.

A few commenters accused her of being “dramatic” or trying to go viral instead of just driving back to Sam’s and returning the flour.

Angela responded with a sense of humor: “I had no interest in having mold as my passenger princess on the hour drive to Sam’s.”

Despite the backlash, plenty of folks came to her defense. “It’s not about getting your money back!” Mary Roof wrote. “It’s concern and outrage over the quality and purity of our food!”

As of now, there’s still no official recall from King Arthur. The company has recalled flour before, like in 2019 for potential E. coli contamination. But with more bakers chiming in about similar mold issues, the silence is raising eyebrows.

Angela’s hoping her post helps others avoid a similar fate.

Moral of the story? If you’re a baker stocking up, it might be time to add “flour inspection” to your routine.

Other news: New sourdough robot promises zero effort feeds—but should you trust it?