All-purpose flour
| Form | Wheat, ~10–12% protein |
|---|---|
| Role | Structure · gluten, starch |
| Storage | Airtight, 6–8 months |
| Season | Year-round |
| Allergens | wheat, gluten |
| Pantry staple | yes (left off shopping lists) |
| Price | $3.79 / 5 lb |
| Nutrition | |
| Per teaspoon | 9 kcal |
| Per tablespoon | 28 kcal |
| Per cup | 455 kcal · 125 g |
| Per 100 g | 364 kcal |
| Approximate; enter values from a source you trust. | |
Description[edit]
The workhorse. Its gluten gives bread chew and cookies their bite; too much working gives pancakes a rubbery crumb. Weight matters more than volume: a cup can be 120 g or 150 g depending on how it was scooped, which is why the record stores grams.
Find out more[edit]
Used in[edit]
| Recipe | Qty | Unit | Job in the recipe |
|---|---|---|---|
| Banana bread | 1.5 | cup | structure |
| Buttermilk pancakes | 2.0 | cup | structure |
| Chocolate chip cookies | 2.25 | cup | structure |
| Classic shortbread | 2.0 | cup | structure |
| Lemon bars | 2.0 | cup | structure |
| Pound cake | 2.0 | cup | structure |
Can stand in for[edit]
Nothing yet.
Substitutions[edit]
| Use instead | When its job is | How much | Confidence | What changes |
|---|---|---|---|---|
| Gluten-free flour blend | any | × 1 | medium | One-for-one with a blend that includes xanthan gum. Rest the batter 30 minutes. Crumb is more delicate; cookies are a bit sandier. ⚠ For yeast breads a blend is not enough; that needs a different recipe. |