All Purpose Flour

All-purpose flour is a common type of flour made from wheat grains. It's milled from a blend of hard and soft wheat, giving it a balanced protein content suitable for many baking applications. The milling process removes the bran and germ, leaving the starchy endosperm.

Manufacturers use all-purpose flour as a primary structural ingredient in baked goods. Its gluten-forming proteins provide elasticity and structure, while its starch absorbs moisture and helps with binding. It is a key ingredient in breads, cakes, cookies, muffins, and pancakes.

All-purpose flour is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of carbohydrates and some B vitamins and iron, especially if enriched. The WHO and EFSA have evaluated flour and its components, but do not set specific numeric limits for typical consumption. Whole wheat flour, which includes the bran and germ, is often recommended for increased fiber intake.