Made from a mixture of soft and hard wheat, all-purpose flour is for exactly what it sounds–pretty much anything. With 10 to 12% protein (gluten), you can purchase it bleached or unbleached. It is the most versatile flour, though be sure to use bleach or unbleached if specifically stated in the recipe.
Bleached flour is generally for:
- Pie crusts
- Quick breads
- Pancakes and waffles
Unbleached flour is generally for:
- Yeast breads
- Danish pastry
- Puff pastry
- Cream puffs
Though similar to all-purpose flour, bread flour contains a higher protein content, between 12 to 14%, and is generally unbleached. This flour is best for yeasty breads, as its better for volume and creates a chewier crust.
This flour is a very fine type kind made from soft wheat, is love in protein, but higher in starch. Products made from cake flour tend to be more tender and delicate. It’s best used for baked goods with a higher ratio of sugar to flour, resulting in fine-textured cakes, muffins and cookies.
Self-rising flours contains salt and a leavening agent, meaning you don’t need to add baking powder to your batter. Not recommended for yeast breads, self-rising flour is best used for biscuits and quick breads.
Whole Wheat Flour
This flour is high in protein, providing heavier, denser baked goods. Made from grinding the entire kernels of red wheat, it’s high in nutrients and dietary fibre as well.
Nutrition per 125 mL all-purpose wheat flour (66 g):
|Total Dietary Fibre||2.0 g|
|Total Fat||1 g|
Provided by Health Canada