Ever wonder how all those flours are different?
We sifted through the details to address those queries and other wheat flour conundrums.
Danielle Daly
You probably already know that all flours are not created equal.
Photo:Danielle Daly
Whole Wheat Flour
Whole wheat flouris made from the entire wheat kernel.
This includes the bran and germ.
It has a lower protein content than bread flouraround 15%.
In most cases, it’s possible for you to substitutewhole wheatflour with bread flour or all-purpose flour.
All-Purpose Flour
All-purpose flour is the flour bang out you probably know and love.
If a recipe doesn’t stipulate otherwise, AP flour is the one to reach for.
Generally speaking, recipes that call for all-purpose flour are best made with such.
(Try using bread flour as a substitute for all-purpose inno-knead onion rolls.)
Cake flour can also sub for AP 1:1.
It results in a similar taste but a less chewy texture.
For the best substitute, look for a gluten-free flour mix at your grocer’s.
It’s ground extra-fine, resulting in a lighter, loosely structured crumb and fluffy texture.
In most cases, all-purpose flour makes a suitable 1:1 substitution for cake flour.
This may result in a denser cake with a slightly larger crumb than one made with cake flour.
Frequently Asked Questions
Most types of refined flour come in two forms: bleached and unbleached.
Chemical bleaching simply speeds up flour’s natural aging process, which improves certain characteristics for baking.
Enriched flour is often more expensive but has a longer shelf life than unenriched flour.
White whole wheat flour is made from a different variety of wheat than regular whole wheat flour.
This variety is lighter in color and has a milder flavor.
“Flour, whole wheat, unenriched.”
U.S. Department of Agriculture.
