https://recipedius.com/index.php?action=history&feed=atom&title=All-purpose_flour 2026-11-02T04:37:04Z Revision history for this page on the wiki MediaWiki 1.43.11 https://recipedius.com/index.php?title=All-purpose_flour&diff=18&oldid=prev 2026-09-09T19:54:38Z

<p>Recipedius seed</p> <p><b>New page</b></p><div>{{Ingredient<br /> |form=Wheat, ~10–12% protein<br /> |role=Structure · gluten, starch<br /> |storage=Airtight, 6–8 months<br /> |season=Year-round<br /> |kcal100=364<br /> |g_tsp=2.6<br /> |g_tbsp=7.8<br /> |g_cup=125<br /> |g_each=<br /> |allergens=wheat, gluten<br /> |pantry=yes<br /> |price=3.79<br /> |price_per=5 lb<br /> |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.<br /> }}<br /> <br /> == Substitutions ==<br /> {| class=&quot;wikitable rp-rules&quot;<br /> ! Use instead !! When its job is !! How much !! Confidence !! What changes<br /> {{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.}}<br /> |}</div>

Janine