All-Purpose Flour

cup

All-purpose flour is a versatile flour made from a blend of hard and soft wheat varieties. It's suitable for many applications, providing a good balance of protein and starch content.

History

Flour use dates back to ancient civilizations, with early forms coming from grains like einkorn. Milling and cultivation advancements led to all-purpose flour becoming standardized in the 19th century. Modern all-purpose flour undergoes milling and can be bleached or unbleached. Its role in baking is widespread.

Common Uses

Bread making: Foundation for breads, rolls, and baguettes
Pastry and baking: Key for pie crusts, tarts, and pastries, providing a balance of texture
Thickening sauces and soups: Adds body to gravies and soups
Battering and frying: Creates a crispy coating for fried foods
Binding and coating: Used in meatballs and for dusting surfaces
Pasta Dough: Can be used in many pasta dough recipes.

Storage Tips

Store all-purpose flour in an airtight container at room temperature, away from direct sunlight or heat. Properly stored, it can last several months. Refrigeration extends shelf life, but flour can absorb moisture, so ensure proper sealing.

Nutrition Facts (per 100g)

fat 1g

fiber 2.7g

sugar 0.4g

sodium 2mg

protein 10.3g

calories 364kcal

carbohydrates 76.3g

Common Substitutes

Cake flour: Lower protein content, yields tender baked goods
Bread flour: Higher protein, provides chewy texture to breads
Whole wheat flour: Adds fiber and a nutty flavor
Gluten-free flour blend: For gluten-free diets, use an appropriate blend
Self-rising flour: All-purpose flour with baking powder and salt added. Not a direct substitute.