Our all-purpose flour is an essential ingredient for every baker, and works in any recipe calling for "flour" or "all-purpose flour," yielding exceptional results. Blending whole wheat flour with all-purpose flour will lighten the finished product while adding the nutritional benefits of whole wheat. For example, if you wanted to put together 140 grams of flour (which is the proper measurement for “1 cup” of an all-purpose flour blend by volume in my recipes), using the Mock Better Batter Blend, here’s the math: 30% BRF = 30% (or 0.30) x 140 grams = 42 grams superfine brown rice flour All-purpose flour is great for, well, all purposes. All-purpose flour is formulated to have a medium gluten content of around 12 percent or so. Oftentimes bread flour or all-purpose flour is substituted for some of the whole wheat flour to help give whole grain loaves a boost. Gold Medal All Purpose is made of the stuff you can trust. That's where we come in! Average Rating: (1.0) out of 5 stars. Add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt per 1 cup flour. Although there are many types of flour, all-purpose (or occident) flour is used most frequently. Fresh pasta is considered quite a project, but one well worth the effort. Bugs, bugs, bugs!!! All-purpose flour has less protein, with around 8 to 11 percent. The tricky part is ladling just the right amount of batter on a perfectly hot pan—but you'll get the hang of it after a few tries. Fresh pasta is considered quite a project, but one well worth the effort. It's made moist by folding apples into the batter, which yields a tender, juicy crumb. Flour note: If your “all-purpose” flour is lower in protein than the flour I used, King Arthur Flour Unbleached All-Purpose at 11.7% protein, you might want to keep an eye on the hydration as you're adding water in the mix and add less if the dough feels overly wet. Get our recipe for Jelly Thumbprint Cookies. Gluten Free Bread Flour can be made by combining all purpose gluten free flour (which contains superfine white rice flour, superfine brown rice flour, tapioca starch/flour, potato starch, potato flour, xanthan gum, and pure powdered pectin) with whey protein isolate and Expandex modified tapioca starch in specific proportions. When completely substituting whole-wheat for white, use 7/8 cup whole-wheat for one cup of white flour. This all-purpose flour from BRM™ is ideal for all kinds of baking recipes, including pizza crusts, pie crusts, pastry dough, bread, cookies, muffins and cakes. This low-maintenance cake is the perfect foray into dessert-baking for beginners. Use it to scoop up some delicious sauce, or turn it into a breakfast wrap with eggs and bacon. Get our recipe for Peanut Butter Blossom Cookies. … Whole-wheat flour = wholemeal flour. Get our life-saving Dinner Daily newsletter. From basic white bread with yeast to quick and batter breads filled with a variety of flavors, these recipes show off the possibilities of the simple kitchen staple . Depending on the mill, all-purpose flour is made by removing the wheat’s germ and grinding the starch-rich endosperm into a flour with a 9% to 11% protein content. Use this article to jog your memory and come back to classics you've forgotten about, or get a few new ideas for ways to use up all-purpose flour. Pilafs, soups, burgers, tacos, and even desserts! Storage & Availability. Worst case scenario, you may see bugs crawling in it, in which case, it's obviously time to toss it (and maybe clean out your pantry). How we use your email ? Includes a touch of malted barley to enhance the rise in your yeast breads. Biscuits show the greatest difference and all yeast breads. But soft wheat flours aren't marked , you just have to figure out which is hard and which is soft by using. Cups per Pound: There are 3-1/3 cups of flour per pound and about 17 cups per 5-lb. And lucky for us, there are also very few bread recipes that are easier to make. Well, if you have buttermilk (or the two ingredients you need to make some) you can make a loaf of rustic Irish soda bread. You'll feel like you've hit the jackpot when the aroma of rosemary, garlic, and olive oil fill your home, and even more so when you start making sandwiches with warm focaccia slices. And here's something you've probably never tried making at home: donuts. Beyond the basics like butter, sugar, and an egg, you'll need a dash of spice—and that's it! Stumped for dinner? America's Best Baking Flour™ This versatile all-purpose wheat flour has a protein content of 10-12% and is an excellent choice for baking bread, cookies, cakes, muffins, quick breads, pie crusts, pizza crusts and more. There are no results for your search. To produce the same flaky deliciousness, we've cut out the shortening and used low-fat buttermilk. This healthier alternative will make your breakfast even better. What, with all the frying and cutting, it seems like quite a task, right? No grit, all glory. Glaze them or not, adorn them with sprinkles or not, you'll be thrilled you have some hot, freshly fried donuts when you're done. Get our recipe for Southern Style Biscuits. High-gluten flours, such as bread flour, typically have 12 to 14 percent protein. My all purpose flour sourdough comes in at 67.6% hydration, whereas my beginner recipe made with bread flour is about 60.9%, including the olive oil. 1/4 cup soybean flour + 3/4 cup all-purpose flour If a recipe calls for two cups flour, try one cup all-purpose and one cup whole-wheat. U.S. law requires that all flours without the wheat germ have riboflavin, niacin, iron, and thiamin added. Use it for dinner immediately, or freeze for up to two weeks. Looking for one of your favorite recipes? EatThis.com is part of the AllRecipes Food Group. 1 1/2 cups breadcrumbs = 1 cup sifted all-purpose flour; 3/4 cup whole wheat flour or bran flour + 1/2 cup all purpose flour; Even though all-purpose flour is a good general flour, most professional bakers don't use all-purpose flour. The main difference between bread flour and all-purpose flour is a matter of protein. This easy, homemade past recipe can be made with all-purpose flour, or a combination of several different flours (like all-purpose and semolina).