Q: Can I use all-purpose flour for everything?
A: The thing that sets the types of flour apart from each other is the gluten content, and this depends on whether the flour is made out of hard wheat or soft wheat. Gluten is referred to as the protein that makes yeast stretch and rise. To get the best baking results, go for the type of flour that a recipe particularly requires.
All-purpose flour is built for a wide array of purposes, and those include cookies, biscuits, as well as cakes, among other. It is a blend of high-gluten hard wheat and low-gluten soft wheat, it comes in both unbleached and bleached forms, and you can use them interchangeably.