If you've made food with flour, you may have used the all-purpose variety. However, you can also use bread flour for various ...

Whole Wheat Flour. Whole wheat flour is made from the entire wheat kernel. This includes the bran and germ. It has a lower protein content than bread flour—around 15%.

Find out why some loaves are actually better when made with all-purpose flour—and why sometimes it's bread-flour-or-bust—in this bread vs. AP flour explainer.

Alyssa has been writing about health, wellness and lifestyle for more than 10 years. She covers food, cooking and science for Reader's Digest, as well as Allrecipes, Southern Living, Woman's World ...

Bread flour typically has a protein content of between 12 to 14 percent, which means it's great for baking bread that you want to be chewy, stretchy, and lightweight, like pizza or focaccia ...

All-purpose flour is made of both hard and soft wheat both, and has 12 percent gluten content. Commonly used for cookies, cakes, and muffins, all-purpose flour contains 8 to 11 percent protein ...

As all-purpose flour is made from a harder wheat, the protein content in all-purpose flour is about 10 to 12 percent, while the content in cake flour (which is made from a softer wheat) is about ...

We're breaking down exactly when and how to use bread flour vs. all-purpose flour. The post This Is the Difference Between Bread Flour vs. All-Purpose Flour appeared first on Reader's Digest.

All-Purpose Flour appeared first on Reader's Digest. We're breaking down exactly when and how to use bread flour vs. all-purpose flour. The post This Is the Difference Between Bread Flour vs.