All Purpose Flour

All Purpose Flour, also known as plain flour, is a versatile ingredient essential in both sweet and savory cooking. It is not bound by seasonality and is available year-round. All Purpose Flour is a staple in a wide range of cuisines, particularly in Western cooking, where it is used for baking bread, pastries, and for thickening sauces. Its ability to provide structure to baked goods makes it a go-to flour for many recipes.

All Purpose Flour Synonyms

Plain flour
white flour
refined flour
wheat flour

All Purpose Flour Substitutes

Different Forms/Types of All Purpose Flour

Bulk

Some stores offer all-purpose flour in bulk bins, allowing customers to purchase the exact amount they need.

Bagged

All-purpose flour typically comes in pre-sealed bags, ranging from small 1-pound bags to larger 25-pound bags for heavy users.

Bleached

Flour that has been chemically treated to speed up aging, resulting in a whiter and finer-grain flour.

Enriched

All-purpose flour that has been fortified with added nutrients, such as iron and B vitamins, to replace those lost during processing.

Unbleached

Flour that has not undergone the bleaching process, resulting in a denser grain and a more natural color.

How to Choose All Purpose Flour

When choosing all-purpose flour, look for a fine, powdery texture without any lumps or foreign particles. The flour should have a clean, neutral smell; any off odors could indicate spoilage. For those interested in the nutritional content or baking qualities, consider whether you want unbleached or bleached, and if the flour is enriched. Check the packaging for any tears or holes, and always note the expiration or best-by date to ensure freshness.

Cooking/Prep Tips for All Purpose Flour

All Purpose Flour is a versatile ingredient that serves as the foundation for many recipes. For intermediate and expert home cooks, it's important to understand the protein content, which affects gluten formation and the texture of the final dish. When making doughs, be mindful of overmixing, which can result in tough baked goods due to excessive gluten development. Sifting flour can help aerate it, leading to lighter cakes and pastries. For thickening sauces or gravies, cook the flour in fat to create a roux, which eliminates the raw flour taste and provides a silky texture.

Shelf Life of All Purpose Flour

All-purpose flour should be stored in a cool, dry place, away from direct sunlight and heat. Once opened, transfer the flour to an airtight container to prevent it from absorbing moisture and odors from other foods. Properly stored, all-purpose flour can last up to eight months. If you don't use flour frequently, consider storing it in the refrigerator or freezer to extend its shelf life. Be sure to bring the flour back to room temperature before using it in recipes.

Recommended Brands for All Purpose Flour

bleached all-purpose flour: Gold Medal

enriched all-purpose flour: Pillsbury

unbleached all-purpose flour: King Arthur Flour

Cooking Techniques for All Purpose Flour

Roux: A roux is made by cooking equal parts flour and fat (usually butter) together until it reaches the desired color, ranging from blonde to dark brown, depending on the recipe. It's a thickening agent for sauces, soups, and gravies.

Dusting: Dusting surfaces with flour prevents dough from sticking when rolling or shaping. This technique is essential for pie crusts, bread, and other pastries.

Breading: Flour is often used in a breading process, as the initial coating before dipping into egg and breadcrumbs. It helps the breading adhere to the food, creating a crispy exterior when fried or baked.