Our All-Purpose Flour is unbleached, unbromated, enriched baking flour milled from the highest quality North American wheat. This all-purpose flour from BRM™ is ideal for all kinds of baking recipes, including pizza crusts, pie crusts, pastry dough, bread, cookies, muffins and cakes.

10-12% It's unbleached and unenriched, with no potassium bromate added. This versatile all-purpose wheat flour has a protein content of 10-12% and is an excellent choice for baking bread, cookies, cakes, muffins, quick breads, pie crusts, pizza crusts and more. Does your recipe call for self-rising flour?

Unbleached flour is flour that has aged naturally after being milled. It has an off-white color, which continues to dull as it ages, and a more dense grain than bleached flour. Just because this type of flour hasn't been bleached doesn't necessarily mean it hasn't been treated with other chemicals.

Bleached flour works well in recipes like cookies, pancakes, waffles, quick breads, and pie crusts. Meanwhile, unbleached flour is better suited for puff pastries, eclairs, yeast breads, and popovers.

Oregon You know our products are made here in Oregon, but many of you want to know where the grains are grown. At Bob's Red Mill, we strive to buy ingredients as close to home as possible.

At Bob's, we have many different flour types, from all purpose flour to gluten free flour substitutes such as cassava flour, almond flour, coconut flour and more. The key difference in flours is the amount of protein each contains.

Wheat flour, white, all-purpose, enriched, unbleached, 1 cup

White bleached flour is best used for pie crusts, some cakes, cookies, pancakes, and waffles. White Unbleached - All-purpose Flour has a higher protein (gluten) content of approximately 11% and is good for baking most cakes, muffins, biscuits, biscotti, and some pizza crusts.

Unbleached flour does not have as nice an appearance as bleached flour, but it has been exposed to fewer chemicals. Using unbleached flour instead of bleached flour doesn't have any major risks, but can make a difference in quality of some baked goods.

Unless you are making a vanilla cake that needs to look very white in appearance or a cake that needs to be exceptionally tender (like an angel food cake), you can use all-purpose bleached or unbleached flour for all of your cooking and baking needs, unless the recipe calls for a specialty flour.

Bob's Red Mill Is Born After all, Bob had already built Moores' Flour Mill from scratch - and this time he was starting with an actual mill! Bob quickly put a plan in action (first major purchase: a $22 coffee pot) and in 1978, he and Charlee opened the doors of Bob's Red Mill to a flurry of public and media interest.

Bob's Red Mill Flours are Premium Quality from the Start I also want flours that won't go rancid quickly. This means using flours from small mills that value quality over mass production. In the mid 1960s Bob Moore came across a book on old stone-grinding flour mills.

all purpose flour Hong Kong flour (also known as Pao flour) is essentially an all purpose flour that is highly bleached. This process gives it a pure white color. It is recommended for making Chinese steamed buns or other types of dim sum where a pure white color is desired.

Unbleached flour does not have as nice an appearance as bleached flour, but it has been exposed to fewer chemicals. Using unbleached flour instead of bleached flour doesn't have any major risks, but can make a difference in quality of some baked goods.

Yes: some with a very sensitive palate might be able to taste a difference, but in general we find there is no discernible difference in the volume, texture etc. of baked goods made with bleached versus unbleached flour.

Unbleached flour is aged naturally (with no or fewer chemical additives) by being exposed to oxygen over a longer period of time. It has a slightly darker color than bleached flour and has a texture that is a bit more dense.