All-Purpose Flour

Why keep it

The workhorse flour for biscuits, gravy, roux, breading, pancakes, cookies, cakes and general baking.

EFK uses

Chicken pot pie, gravies, biscuits/dumplings, breading, sauces and desserts.

Substitution

Bread flour can work in some savory applications but has more protein; cake flour is not a universal replacement. Whole-wheat flour changes absorption, flavor and structure.

Storage

Keep dry, airtight and protected from heat/pests. Whole-grain products require more attention because their natural oils shorten quality life.

EFK buying principle

A dependable unbleached AP flour is more useful than stocking multiple specialty flours without a purpose.

From the EFK pantry