Flour Power - What's In YOUR Kitchen?

There are 3 main types of wheat flour: Bread, All-Purpose, and Cake. As with much in cooking, PROTEIN is the name of the game:

BREAD Flour contains the highest amount of protein in the form of gluten, which allows for "working" the dough to build networks of elasticity to form what we bakers call a good "crumb".

ALL-PURPOSE FLOUR is a mixture of wheats that are both high and low in protein, making it more versatile for different types of cooking - both savory and sweet, as well as some baking.

CAKE Flour is the lowest in protein, and is always chemically bleached to allow it to support the higher fat and sugar content, and lower protein means more tender, delicate texture.

At Lula's for Lunch...and More! Catering http://www.lulasforlunch.com we usually have more BREAD flour on hand than anything else because we LOVE to bake bread!! We also always have on hand Rye, Corn, Pumpernickel, Rice, & a number of whole grains to incorporate into our breads like Flax Seed, etc, to make them yummy AND healthy!!