Editing All-purpose flour

{{Ingredient
|form=Wheat, ~10–12% protein
|role=Structure · gluten, starch
|storage=Airtight, 6–8 months
|season=Year-round
|kcal100=364
|g_tsp=2.6
|g_tbsp=7.8
|g_cup=125
|g_each=
|allergens=wheat, gluten
|pantry=yes
|price=3.79
|price_per=5 lb
|summary=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.
}}

== Substitutions ==
{| class="wikitable rp-rules"
! Use instead !! When its job is !! How much !! Confidence !! What changes
{{Substitution|to=Gluten-free flour blend|ratio=1|confidence=medium|effect=One-for-one with a blend that includes xanthan gum. Rest the batter 30 minutes. Crumb is more delicate; cookies are a bit sandier.|warning=For yeast breads a blend is not enough; that needs a different recipe.}}
|}