All-Purpose Flour
A flour that is intermediate between long-patent flours (bread flour) which contain more than 10.5% protein and 0.40–0.50% ash and short-patent flours (cake flour) which generally contain less than 10% protein and less than 0.40% ash.
It is made from hard or soft wheat and is used in baking and in gravies. It is
also termed family flour.
Uses and Tips:
• Use all-purpose flour to make a variety of baked goods such as muffins, breads, cakes, cookies, and dumplings.
• All-purpose flour can be used as a thickener for soups, sauces, and gravies.
Nutrition Information:
• ¼ cup of all-purpose flour counts as 1 ounce in the My Plate.gov Grains Group. For a 2,000-calorie diet, the daily recommendation is about 6 ounces.
Read more about All-Purpose Flour
Read more about All-Purpose Flour
