All-purpose flour is the same thing as plain flour. The terms are simply different for different parts of the world. In Australia and the United Kingdom, it is known as plain flour while in the United States and Canada it is known as All-Purpose Flour. This type of flour has a lower amount of gluten protein than bread flour, but more than baking flour so it is balanced and can be used for a wide range of purposes.
It depends what your making. If your allergic there is many different types of flour, if you are short in some in a recipie, id have to know the recipie to make an accurate jugment on a substitute :) btw im 13
All-purpose flour is mainly a carbohydrate because it contains starch, which is a polysaccharide. It also has a small amount of protein, which contributes to its structure and texture.
Bakers flour has a higher concentration of protein then flours like all purpose. So, this creates more gluten which make bakers flour good for things like bagues. Most packages say what type it is, but if not then just look for one with a protein content greater then the average all purpose. Hope this helped.
no it's not all purpose flour..
Definitely not. All purpose flour is also called plain flour, If you are planning to substitute self raising flour for plain flour, put a teaspoon of baking powder in it as well. DONT substitute plain flour for self raising flour
Numerous other types of wheat flour may be substituted for all purpose flour, particularly cake flour, unbleached flour and bread flour. Self-rising flour may be substituted for all purpose flour if the amounts of baking powder, baking soda and salt are adjusted. Bread flour contains higher amounts of protein than cake flour. This is because high protein content helps to keep bread dough from falling, but is less desirable for cakes because it tends to add a degree of toughness. All-purpose flour has protein levels that fall somewhere between the two, resulting in a compromise that will work for cakes or bread, but not optimally for either. So if you are making a substitution for all-purpose flour, use bread flour for bread and cake flour for cakes, pastries, etc.
yes Bread flour only varies from all purpose flour based on protein content. This causes a slightly heavier dough. It can still be used for any product asking for all purpose flour, but you may notice a slight difference in texture. To see more detail about the difference between many types of flour (including all purpose and bread) check out the link below. http://www.recipezaar.com/library/getentry.zsp?id=64
yes enriched flour can be substituted for all purpose flour in a cake
Yes, in a pinch you can fake the higher starch-to-protein ratio of cake flour by mixing a couple of tablespoons of corn starch per cup of all purpose flour.
All purpose flour is your "baseline" flour--it's wheat that's been dehulled, ground and fortified. Cake flour is ground finer than all purpose flour. Cakes have a very fine texture you can't really get from all purpose flour, because all-purpose flour's particles are larger. Bread flour has more gluten in it, which gives you a more substantial bread.
all purpose flour has bleach in it, therefore when you eat anything made with all purpose flour you are eating bleach.