All-purpose flour is a versatile wheat flour milled to a medium protein level, usually around 10-12%. This protein content makes it suitable for both structure and tenderness in baked goods. It strikes a balance between bread flour’s strength and cake flour’s softness. Because of its adaptability, it’s the most commonly used flour in home baking.
How it’s Used
When mixed with liquid and kneaded, the proteins in flour form gluten, which gives dough elasticity and structure. In cakes or cookies, less mixing keeps gluten development minimal for tenderness. All-purpose flour can also be sifted for lighter batters. Measuring accurately (by weight or spooning into a cup) is critical for consistent results.
Examples of use
All-purpose flour is found in breads, muffins, cookies, pie crusts, and pancakes. It can be substituted in many recipes that call for specialty flours, though results may differ slightly. Bakers often rely on it as a pantry staple because of its wide application. It’s a foundation ingredient in nearly every baking kitchen.
