Recipes

[Antilope]

Types of Flour and Best Uses:
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Cake Flour 5 to 8% protein - cakes

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Pastry Flour 8 to 9% protein - pie crusts, pastries, cookies, biscuits

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Self-Rising Flour 9 to 11% protein - biscuits, quick breads, cookies

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All-Purpose Flour 9 to 12% protein - everyday cooking, quick breads, pastries

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Bread Flour Flour 12 to 13% protein - traditional breads, bread machine, pizza crusts

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Whole Wheat Flour 14% protein - hearth breads, blending with other flours

High-Gluten Flour 14 to 15% protein - bagels, pizza crusts, blending with other flours
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"Protein:
Protein indicates the amount of gluten available in the flour. Gluten is the substance that develops when the protein, which occurs naturally in wheat flour, is combined with liquid. Because gluten is able to stretch elastically, it is desirable to have a higher gluten flour for yeast-raised products, which have doughs that are stretched extensively; like pizza, most breads, and bagels. For piecrusts, cookies, and pastry to be short and crumbly, a lower protein flour is better. Protein levels range from 7% in pastry and cake flours to as high as 15% in high-gluten bread flour." - King Arthur Flour.
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Protein in flour types and brands:
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CAKE FLOUR - about 7% protein
-King Arthur Cake Flour, 7.0%
-Softasilk Cake Flour, 7%
-Swans Down Cake Flour, 7%
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ALL-PURPOSE FLOUR, SOUTHERN, BLEACHED - 8 to 9% protein
-Martha White All-Purpose Flour, 9%
-Red Band All-Purpose Flour - Out of Business
-White Lily All-Purpose Flour, 8 to 9%
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SELF-RISING FLOUR - 8 to 10.5% protein
-Gold Medal Self-Rising Flour, 10.5%
-King Arthur Unbleached Self-Rising Flour, 8.5%
-Martha White Self-Rising Flour, 9%
-Pillsbury Best Self-Rising Flour, 10%
-Presto Self Rising Cake Flour, 7.4%
-White Lily Self-Rising Flour, 8 to 9%
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INSTANT FLOUR 10.5 to 12.5% protein
-Pillsbury Shake & Blend Flour, 12.5%
-Gold Medal Wondra Flour, 10.5%
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ALL-PURPOSE FLOUR, BLEACHED & UNBLEACHED, NATIONAL BRANDS - 10.5 to 11.5% protein
-Gold Medal All-Purpose Flour, 10.5%
-Pillsbury Best All-Purpose Flour, 10 to 11.5%
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ALL-PURPOSE FLOUR, NORTHERN, BLEACHED & UNBLEACHED - 11.5 to 12% protein
-Heckers and Ceresota All-Purpose Flour, 11.5 to 11.9 %
-King Arthur All-Purpose Flour, 11.7%
-Robin Hood All-Purpose Flour, 12.0%
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BREAD FLOUR - 12 to 13% protein
-Gold Medal Better For Bread, 12%
-King Arthur Unbleached Bread Flour, 12.7%
-Pillsbury Best Bread Flour, 12%
-White Lily Bread Flour, 13%
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WHOLE WHEAT FLOUR - 14% protein
-King Arthur 100% Whole Wheat Flour, 14%
-King Arthur 100% White Whole Wheat Flour, 14%
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GLUTEN FLOUR, Breadmaking Supplement - 65 to 77% protein
-Arrowhead Mills Vital Wheat Gluten Flour, 65.0%
-Bob's Red Mill Vital Wheat Gluten Flour, 75.0%
-Gillco Vital Wheat Gluten Flour, 75.0%
-Hodgson Mill Vital Wheat Gluten Flour, 66.6%
-King Arthur Vital Wheat Gluten Flour, 77.8%