Glossary - print - All Purpose Flour

All Purpose Flour - Glossary Term

view glossary term online:
All Purpose Flour  
As the name suggests, a type of wheat flour that is suitable for most purposes. It is generally produced from a combination of high protein bread flour and low protein cake flour. The bread flour is a variety of hard wheat flour, which contains high levels of gluten. This is a necessary component for baked items to rise properly. The cake flour is a variety of soft wheat flour, which is lighter, contains lower levels of gluten, and results in baked items that are tender and less dense. The combination of the flours gives the all-purpose flour just the right balance for most baked goods.

All-purpose wheat flour is available as bleached or unbleached flour. It can be used for almost any recipe requiring flour such as breads, cakes, and pastries; as a coating for meat, vegetables, and other food items intended for frying or sautéing; and as a thickening agent for gravies, sauces, and stews. All-purpose flour may be stored in an airtight container in a cool, dry place for 6 to 8 months.