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| Flour |
All Purpose Flour:
Most national brands typically have an 11% to 12% protein content which make them perfect for baking quick breads, cookies, biscuits, and cakes. Flour can vary in protein content by brand and also regionally. All purpose flour that bleaches naturally as it ages is labeled “unbleached”, flour treated with chemical whiteners is labeled “bleached” and contains less protein.
Self Rising Flour:
For all brands, this is a uniform blend of all purpose flour and leavening agents. A lot of bakers find self rising flour an ideal blend for biscuits.
Cake Flour:
Cake flour has a lower protein content than all purpose, from 6% to 8%. It is chlorinated to break down the strength of the gluten and is very finely ground, yielding tender cakes with a fine, delicate texture. It measures differently than all purpose flour, 1 cup of all purpose flour is the equivalent of 1 cup plus 2 tablespoons cake flour.
Cake flour has a lower protein content than all purpose, from 6% to 8%. It is chlorinated to break down the strength of the gluten and is very finely ground, yielding tender cakes with a fine, delicate texture. It measures differently than all purpose flour, 1 cup of all purpose flour is the equivalent of 1 cup plus 2 tablespoons cake flour.
