c. all-purpose flour

Forms & Preparations

• Bleached white flour — All-purpose flour treated with bleaching agents (chlorine dioxide or benzoyl peroxide) to whiten and slightly improve baking properties; standard in North American baking.
• All-purpose flour (unsifted) — The standard form as packaged; denser than sifted flour and the most common measuring method in modern recipes.
• Bleached — Chemically whitened and oxidized to strengthen dough elasticity; preferred for cakes and pastries requiring tender crumbs.
• Unbleached — Natural cream color with no chemical additives; develops gluten strength more slowly, favored by artisanal bakers and bread makers.
• Sifted all-purpose flour — Aerated by passing through a fine mesh; lighter in density and used in recipes that require precise weight-to-volume measurements or maximum tenderness in cakes.
• Unbleached white flour — All-purpose flour without chemical bleaching; naturally yellower in color and may require slightly longer fermentation in bread-making.
• Sifted flour — Flour passed through a fine-mesh sieve to aerate and remove lumps; historically required in many recipes, now less common as flour is pre-milled finer.
• Self-rising — Pre-mixed with baking powder and salt; convenient for quick breads and biscuits but less suitable for recipes requiring specific leavening control.
• Bleached all-purpose flour — Chemically whitened and oxidized for improved gluten development and uniform color; slightly increases rising power in baked goods compared to unbleached varieties.
• Enriched — Fortified with added vitamins and minerals (typically iron, thiamine, niacin, and folic acid) to restore nutrients lost during milling.
• Unbleached all-purpose flour — Natural color without chemical whitening; contains slightly less gluten and produces marginally different textures than bleached varieties.
• Bleached vs. unbleached — Bleached flour is chemically whitened and ages faster (beneficial for yeast baking); unbleached retains natural off-white color and requires longer rest; functionally similar but slight differences in browning.
• Enriched flour — All-purpose flour fortified with added B vitamins (thiamine, riboflavin, niacin) and iron to meet nutritional standards in many countries.
• Protein-adjusted blends — Some manufacturers offer higher-protein or lower-protein versions of all-purpose flour for specific applications, though these blur the line with bread and cake flours.
• Instant/Wondra — Specially processed with anti-caking agents for immediate dispersal in liquids; useful for gravies and sauces but not recommended for baking.
• Self-rising flour — All-purpose flour with added baking powder and salt; designed for quick breads and biscuits, though specialty blends vary in ratio.
• Whole grain blend — Combined with whole wheat flour for increased nutrition and fiber while maintaining some of the workability of all-purpose flour.
• Flour blends (with other grains) — Modern all-purpose blends sometimes incorporate small percentages of other grains (spelt, rye, kamut) for flavor variation while maintaining versatility.
• Instant or granulated flour — Pre-gelatinized starch granules that dissolve easily in cold water; used primarily as a thickening agent for sauces and gravies.