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2. A Guide to Different Types of Flour and When to Use Them - AOL

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   Bread Flour. Comparing bread flour versus all-purpose flour, the former has the highest protein content of the refined wheat flours, clocking in at up to 14 percent.

3. Bread Flour Substitute: What to Use Instead - AOL

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   How to Substitute All-Purpose Flour for Bread Flour Stefania Pelfini, La Waziya Photography/Getty Images For a basically seamless bread flour substitution, just swap in all-purpose flour 1:1.

4. 12 Types of Flour All Bakers Should Know (and What They’re ...

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   Flour is a catch-all te Now, you’re ready to branch out with more advanced loaves. But one look at the baking aisle and your head is spinning from all the options.

5. Flour - Wikipedia

   en.wikipedia.org/wiki/Flour

   All-purpose, or "AP flour", or plain flour is medium in gluten protein content at 9.5–11.5% [18] (10–12% from second source [19]) protein content. It has adequate protein content for many bread and pizza bases, though bread flour and special 00 grade Italian flour are often preferred for these purposes, respectively, especially by artisan ...

6. 12 Types of Flour All Bakers Should Know (and What They’re ...

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   But unlike regular whole wheat flour, spelt flour is lower in protein and behaves similarly to all-purpose flour (but with a lot more flavor). It tastes slightly acidic and tangy, almost like yogurt.

7. 12 Types of Flour All Bakers Should Know (and What They’re ...

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   4. White Whole Wheat Flour. White whole wheat flour is milled just like regular whole wheat flour, but it starts with a hard wheat that’s paler, called hard white wheat.

8. The 5 healthiest flours to use instead of all-purpose white ...

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   All-purpose, enriched wheat and organic wheat are popular cooking and baking flours, but they’re all refined flour products. So, while tasty, these flours may be associated with certain health ...

9. The Best Gluten-Free Flour for Baking: Tested, Vetted ... - AOL

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   King Arthur Baking. For more advanced bakers who like to control their own destiny (AKA how elastic a dough is), King Arthur Baking Company’s Gluten-Free All-Purpose Flour is the way to go.