2 oz all-purpose flour
All-purpose flour is a good source of carbohydrates and B vitamins (particularly thiamine and niacin) when enriched; it also provides dietary fiber, though refined flour contains less than whole wheat varieties. Protein content is moderate at approximately 10–12% by weight.
About
All-purpose flour is a refined wheat flour milled from a blend of hard and soft wheat varieties, typically containing 10–12% protein and 72–75% carbohydrates by weight. Originating from common wheat (Triticum aestivum), it is produced by grinding the endosperm of the kernel after removal of the bran and germ, then often bleached and enriched with B vitamins and iron. The moderate protein content and gluten-forming capacity make it versatile across baking applications. All-purpose flour is the standard refined flour product in North American and many Western cuisines, distinguished from specialty flours by its balanced performance in both tender (cakes, pastries) and structured (breads, pasta) applications.
Culinary Uses
All-purpose flour is the foundational ingredient in baked goods across Western cuisine, including cakes, cookies, quick breads, biscuits, and pie crusts. It is used in bread-making, though it produces less structure than bread flour due to lower protein content. In savory applications, it serves as a thickening agent in roux-based sauces and gravies, and as a coating for fried foods. All-purpose flour is also used in pasta dough, batters, and dumplings. Its versatility and consistent performance make it the default choice when recipes do not specify a particular flour type.