Unbleached White All-Purpose Flour (2024)

FAQs

What is better, unbleached or bleached flour? ›

Bleached flour makes baked goods more consistent. They also have a better texture and rise better. Unbleached flour is good for creating a very compact and dense loaf of bread, but that's typically its only advantage.

Many popular varieties of self-rising flour, like the ubiquitous White Lily brand, are made with bleached, low-protein soft wheat flour, which gives baked goods a super-light texture and tender crumb. In a pinch, however, all-purpose flour makes a fine substitute. It does not matter if it is bleached or unbleached.

Bleached and unbleached flour can be used interchangeably. Some believe that bleached flour is better when you want your baked good to have a really bright white color, like when you make a white cake; or a lighter, fluffier texture, like when you want to make extra fluffy pancakes.

Redbournbury Mill organic strong unbleached white flour made by grinding wheat using traditional water-driven grinding stones and then sieving it using fine sieves. This flour, milled from a blend of high quality wheat wheat has a protein level of approximately 12.5%.

Bleached and unbleached white flours are nearly identical in terms of nutrition. Other varieties of unbleached flour, such as whole-wheat flour, may contain more fiber, vitamin E, manganese, copper, and antioxidants.

As a general rule, don't use self raising flour if there is another leavening agent called for in the recipe such as yeast or baking soda.

The flour that comes out of the sifter is what we know as unbleached all-purpose flour. This flour is not chemically processed and does not contain added nutrients or bran.

Because it hasn't been put through the same chemical treatments, unbleached flour can have a more dense grain. Since it also takes longer for unbleached flour to be produced (the waiting time and storage add costs for the manufacturer), it often is more expensive than its bleached counterpart.

Cakes: For light, delicate cakes like yellow cake, angel food cake, and chiffon cake, use bleached flour, especially when the recipe calls for cake flour. For sturdier cakes like carrot cake, pumpkin loaves, quick breads, and muffins that can tolerate a denser texture, use either bleached or unbleached.

What is King Arthur all-purpose flour? ›

What is this? King Arthur All-Purpose Flour: Unbleached, unenriched, unbromated flour. 11.7% protein content. Made from hard red wheat.

Unbleached Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Enzyme. Contains Wheat Ingredients. Raw flour is not ready-to-eat and must be thoroughly cooked before eating to prevent illness from bacteria in the flour.

Since bread flour has a higher protein content than all-purpose flour, it's able to develop more gluten. This leads to bread with more chew—a desirable characteristic in pizza dough, flatbread, or sourdough.

All-purpose flour is best used for: cookies, muffins, bread, pie crusts, pancakes, biscuits, pizza dough, and pasta.

Although a household staple, bleached flour is not the best choice of flour when it comes to your health. "Choosing foods made with refined flour regularly not only causes you to miss out on important nutrition, but it can set you up for lower satiety and poorer control of blood sugars," explains Hembree.

If you're planning on cooking pizza at home, the most important tip is to choose unbleached flour. However, here are some more tips below on using unbleached flour: While it's true that bread flour has a higher rise and crispier crust, unbleached flour retains a more subtle flavor.

Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy. This is why rice flour is often used when making tempura because it produces a very thin and crispy, dry crust.