All-Purpose Flour

True to its name, all-purpose flour is a good choice for all kinds of baking because it has a middle-of-the-road protein content (between 9 and 13%). This variety is made from a blend of hard and soft wheat, giving it a middle-of-the-road protein and starch content. It is worth noting that protein content directly influences how much gluten can be formed with a particular flour. In other words, flours with low protein contents generate less gluten, whereas flours with high protein content generate more. Besides, gluten determines the structure and texture of a baked good, because cakes made with cake flour might be more tender, and loaves made with bread flour might rise higher, but the differences are subtle. All-purpose flour is also a good choice for other cooking jobs tackled by flour, such as thickening sauces and coating foods.