Many people use all purpose flour in bread making instead of bread flour. I started wondering what the difference is. It turns out that the difference is gluten. Gluten is a type of protein found in flour. The more gluten in the flour the heavier the bread.
Bread flour has more gluten than all purpose flour. However the amount of gluten in particular brands of flour varies. In general, all purpose flour has a gluten content of 9% to 12%. Bread flour typically has a gluten range of 10% to 13%. Note the overlapping areas.
If you’re using all purpose flour in your bread machine and it works for you, that’s great. It may be that your brand of flour is in the upper, and perhaps overlapping, range of the gluten levels.
Here’s more information on flour:
Recent Comments