plus 1/3 cup all-purpose flour
All-purpose flour is a moderate source of carbohydrates and protein, with B vitamins and iron often added through enrichment. It is relatively low in fiber unless whole wheat is blended in.
About
All-purpose flour is a refined wheat flour milled from a blend of hard and soft wheat varieties, resulting in a moderate protein content (typically 10-12%) that makes it versatile for most baking applications. The endosperm of the wheat kernel is ground into a fine powder, then typically bleached or aged to improve baking properties. All-purpose flour occupies a middle ground between bread flour (higher protein) and cake flour (lower protein), making it suitable for a wide range of applications from cookies and cakes to breads and pastries. The flour may be enriched with vitamins and minerals to replace nutrients lost during processing.
Culinary Uses
All-purpose flour is the most commonly used flour in home and professional kitchens, serving as the foundation for countless baked goods including cakes, cookies, quick breads, muffins, pastries, and yeasted breads. It is used as a thickening agent for sauces, gravies, and roux, and as a coating for fried foods. The moderate gluten content allows bakers to adjust hydration and kneading to achieve desired textures—shorter mixing times yield tender cakes, while longer development produces chewy breads. It pairs well with both sweet and savory applications.