All-purpose flour is the most common kind of flour—and it's the best choice when you're making a recipe that doesn't specify a certain kind. You can buy it bleached or unbleached.

All-purpose flour vs. bread flour vs. cake flour Bread Flour: Bread flour has a higher protein content which results in more gluten development, leading to a chewier and more structured texture.

Q. I keep bread flour to use in my bread machine. Can I use it instead of all-purpose flour in cakes, pies and other baking? A. You can use your bread flour for other recipes, but you might notice ...

Since bread flour has a higher protein content than all-purpose flour, it’s able to develop more gluten. This leads to bread with more chew—a desirable characteristic in pizza dough, flatbread ...

Bread flour is made of milled hard wheat and has a protein content of around 12% to 15%. The proteins, or gluten, are vital for structure, so bread flour is commonly used in yeasted bread recipes ...

When substituting bread flour for all-purpose flour, you can substitute at a 1:1 ratio. “If the dough seems slightly dry, try adding 1 to 2 teaspoons of additional liquid to the recipe per 1 cup ...

In short, using bread flour vs. all-purpose flour is essential for creating the perfect loaf of bread that’s just waiting to be sliced, toasted, and topped with jam or jelly.