Bleached vs Unbleached Flour (2024)

Technically, all flours are bleached. But thedifference is in the process. When flour ismilled, it appears yellowish. Over time,as it ages and is exposed to air, flournaturally whitens. This is what we know asunbleached flour. But this process can takea month or two, making it more expensiveto produce. Bleached flour is treated withchemicals, like benzoyl peroxide, to expeditethe process, resulting in a whiter and brighterflour, with a softer texture and finer grain.But have no fear — the chemicals convert toharmless salts. To thicken sauces or dredgechicken breasts and the like, it’s fine to useeither one. Professional bakers will likely useunbleached, but just use what your recipecalls for as bleaching alters flours’ proteinstructure which can affect a recipe’s outcome.

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