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Wheat Flour
Ground from the whole grain, this
may be whole meal or white. Hard, or strong wheat
flour is high in gluten, which makes it ideal for
adding to rice flour to make bread.
The varieties of wheat flour includes (from hardest
to softest flours),
Drum wheat
flour and semolina flour - typically
used for making pastas, Whole
wheat flour and graham flour - typically
mixed with all-purpose or bread flour to make bread
or baked goods, bread flour
- typically used for making yeast breads,
all-purpose flour - can be used for breads
and baked goods, pastry flour - typically used for
pastries, and cake flour
- typically used for cake.
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All-purpose
flour = flour = plain flour
 Bleached
and unbleached versions of all-purpose flour can be
used interchangeably, through bleached flour is
whiter and has less vitamin E than unbleached. It
can be used for general baking.
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Bread Flour
= hard-wheat flour = strong flour = high-gluten
flour
This flour has a high level of
gluten, which gives bread more structure. Don't
confuse it with gluten flour ( also called vital
wheat gluten), which is pure gluten and used as a
bread additive or to make seitan.
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Cake Flour
= soft-wheat flour
This also includes self-rising cake
flour. These substitutions will perform better if
you also do this : (1) Mix the batter as little as
possible. (2)Separate eggs, beat the whites, and
fold them into the batter.
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