What Is Unbleached all-purpose flour and How Can I Use It?

Unbleached all-purpose flour is easier to cook with than it looks. Here's how to choose, use, and store it, what to substitute, and 872 recipes to get you started.

What is unbleached all-purpose flour?

All-purpose flour is milled from wheat to a moderate protein level, usually around 10 to 12 percent, which is why it handles so many jobs passably well.

It is the default flour in most home kitchens, the one a recipe means when it just says "flour."

Unbleached simply means it was not treated with chemical whiteners. It keeps a faint cream color and ages naturally, and it behaves the same as bleached flour in nearly every recipe. The protein content drives results, not the color.

That middle-of-the-road protein is the whole point. It builds enough gluten for a sturdy loaf or a chewy cookie, but not so much that a cake turns rubbery.

How to Use It

Reach for it whenever a recipe does not specifically call for a tenderer or stronger flour. Cookies, muffins, pancakes, quick breads, pie dough and most everyday baking are squarely its territory.

It also thickens. A tablespoon whisked into fat makes a roux for gravy, and a spoonful coats meat before browning so a stew gains body.

How you measure matters more than the brand. Scooping the cup straight from the bag packs in too much flour and leaves baked goods dry and dense. Spoon it in and level the top, or better, weigh it: one cup is about 120 grams (4¼ ounces).

It carries enriched doughs nicely too, from a tender Brioche type Bread to the spiced swirl of Chocolate Cinnamon Rolls, where you want some chew but not the dense pull of a bread-flour crumb.

Cooking and Pairing

All-purpose plays well with the leaveners and liquids around it. Pair it with baking powder or soda for quick breads, with yeast for everyday loaves, and with eggs and milk for batters like Popovers with Plum Jam, where moderate gluten gives the structure to climb and hold a hollow center.

The usual mistake is overworking it. Stir a muffin or pancake batter just until the flour disappears; every extra turn builds gluten and toughens the crumb. Lumps are fine and bake out.

The opposite mistake is underbaking thickened sauces. Raw flour tastes pasty, so let a roux or floured gravy bubble a couple of minutes to cook the starch through.

Substitutes

Match the swap to the job. For a chewier, sturdier result, bread flour steps up with more protein, useful in pizza and rustic loaves. For a more tender crumb, cake flour drops the protein, though you may need to adjust liquid.

You can mimic self-rising flour by adding 1½ teaspoons of baking powder and ¼ teaspoon of salt per cup.

Whole wheat flour subs in for up to half the all-purpose in most recipes. Go further and the bran cuts gluten strands, giving a denser, drier result unless you add liquid.

Buying and Storing It

Any major brand of unbleached all-purpose is fine.

What varies is the protein, with national brands often slightly higher than regional ones, which shows up as a touch more chew.

Keep it airtight in a cool, dark cupboard, where it holds six to eight months. The natural oils in the wheat eventually go stale, so a long-stored bag can pick up a faint cardboard smell.

For longer storage, freeze it; in an airtight bag it stays fresh for a year or more. Let it come to room temperature before baking so it hydrates evenly and does not chill your butter.

Nutrition

Quick facts

Where to find unbleached all-purpose flour: Unbleached all-purpose flour is usually found in the bakery section or aisle of the grocery store or supermarket.

Food group: Flour, unbleached, all-purpose is a member of the Cereal Grains and Pasta US Department of Agriculture nutritional food group.

In Chinese

面粉，未漂白多用途

British (UK) term

Flour, unbleached, all-purpose

en français

farine non blanchie

en español

harina sin blanquear

How much does unbleached all-purpose flour weigh?

Related

Cereal Grains and Pasta

Recipes using unbleached all-purpose flour

There are 872 recipes that contain this ingredient.

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A savory German onion pie featuring a yeasted crust topped with caramelized onions, crispy bacon, and a creamy sour cream custard. Perfect as an appetizer or main dish, especially during autumn or Oktoberfest celebrations.

Kale & Two Cheese Scones

Craving a breakfast treat that's hearty, cheesy, and not overly sweet. These kale and cheese scones are your new best friend. Inspired by the cozy vibes of an American bakery, we've packed them with tender kale, sharp cheddar, nutty Parmessan, and a hint of plump raisins for a subtle sweetness that balances the savory kick. A generous grind of black pepper adds a spicy edge, making these perfect for brunch, snacks, or even alongside soup.

Persian Swiss Chard & Dill Frittata

Get ready to whip up a vibrant, herb-packed dish that’s bursting with flavor and perfect for any meal of the day! This Persian-inspired frittata is a fresh twist on the classic omelet, blending tender Swiss chard, fragrant dill, and zesty scallions into a fluffy, golden masterpiece. Baked to perfection, it’s easy to make and even easier to love. Serve it with warm flatbread, a sprinkle of feta, or a side of crisp veggies for a delightful meal. Let’s dive into this green goodness!

Irish Green Crepes for St. Patrick's Day

Festive green crepes for St. Patrick's Day celebrations with delicate texture and shamrock color. Fill with sweet or savory for Irish-themed breakfast or dessert.

Black Olive & Sea Salt Focaccia

Black olive and sea salt focaccia is a classic Italian flatbread brushed generously with olive oil, scattered with chopped olives, and finished with coarse sea salt for that signature crunch.

Very Yummy Brownies

Fudgy chocolate brownies: dense, rich brownies built on six squares of unsweetened baking chocolate and real butter. The bake-sale champion that crackles on top and stays gooey inside.

Old-Style Wheat Biscuits

Old-style wheat biscuits: tender, fluffy whole-wheat biscuits made with canola oil and a quick buttermilk substitute. A homestyle baked good ready in 30 minutes flat.

Cute Sugar Cookies

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Saucepan Fudge Brownies

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Chocolate Rum Ice Cream

Homemade chocolate rum ice cream with unsweetened baking chocolate and rum extract. The custard base comes together in the microwave in under 5 minutes. Serves 8.

Simply Refreshing Summer Lime Tart

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Fried Ice Cream

Mexican restaurant-style fried ice cream with rock-hard ice cream balls coated in crushed cornflakes, dipped in beer batter, and flash-fried at 375°F until golden. Crisp shell, frozen center, the showstopper dessert.

Cheesy Cheddar Biscuits

Sharp cheddar biscuits with butter and milk, baked hot for crisp golden tops and a tender, cheesy crumb. Six ingredients, one bowl. Best straight from the oven, split warm.

Yummy Falafel

Crispy fried falafel balls with chickpeas, herbs, and warm spices. Classic Middle Eastern vegetarian patties served in pita with fresh vegetables and tahini sauce.

Classic Fudge Brownies

Bakery-style fudge brownies with melted unsweetened chocolate, brown and white sugar, corn syrup for chew, and a generous handful of toasted nuts. A big-batch 9x13 pan that yields 24 dense, glossy squares.

Chapatis #1

Homemade chapatis made with whole wheat and all-purpose flour, just four ingredients and no yeast. Griddle-cooked flatbread that puffs up light and soft with the right technique.

Favourite Bread Machine White Bread ABM

A soft and fluffy white bread recipe scaled for a 2-pound loaf, perfect for a standard bread machine.

Tom's Cheddar Biscuits

Cheddar biscuits with sharp shredded cheese cut straight into the dough, baked tall and golden in a hot oven. Six pantry ingredients, no buttermilk required, ready alongside dinner.

Frosted Fudge Brownies

Frosted fudge brownies built with unsweetened chocolate, butter, and toasted walnuts, then crowned with a stovetop boiled fudge frosting. Dense, fudgy, and unapologetically rich.

Protein Pancakes

Protein pancakes blend whole-wheat flour, bran, ground oats, and soy flour for a fiber-packed stack with 14 grams of protein per serving. Hearty, nutty, and built to keep you full past lunch.

Eggless Banana-Chocolate Bread

Eggless banana-chocolate bread is a soft yeast loaf, not a quick bread: mashed banana and melty chocolate pieces baked into a tender, sliceable bread. Egg-free and lovely toasted for breakfast.

Snack Pumpkin Muffins

Snack pumpkin muffins with pumpkin puree, cinnamon, and an optional sliced almond topping. Small-batch (4 muffins), ready in 35 minutes, perfect for a single serving or two cookies and tea.

Super Moist Cherry Brownies

Cherry brownies baked low and slow with chopped sweet cherries, walnuts, and unsweetened chocolate. Dense, fudgy texture with bright pops of fresh cherry in every bite.

Breakfast Pumpkin Muffins

Breakfast pumpkin muffins with pumpkin puree, cinnamon, and a tender shortening-based crumb. A simple twelve-muffin batch that's ready in 30 minutes for fall breakfasts.

Jane's Easy Sourdough Pancakes

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Quick Pumpkin Muffins

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Brioche type Bread

Soft, sweet bread, that can be eaten neat, or with sweet or salty supplements. Kids love it, grown-ups love it. Not as sweet as brioche, though. It's always a success!

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Creamy corn and bell pepper chowder: a low-fat skim-milk chowder with sweet corn, red bell peppers, scallions, and shallots. Pureed corn gives it body without heavy cream.

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Daddy's Peanut Butter Cookies

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False curry slice

500 g chicken breasts 1,5 tablespoons mustard 3 eggs 1 tsp spices mixture 1/2 tsp carry dust 1 tsp white pepper 4-5 teaspoons flour salt Mix together: eggs + spices + salt + spices mixture + mustard Cut the chicken breasts into strips and stir the egg mixture. Stir in enough flour to get a thicker sauce. Let the mixture stand for 3-4 hours. Heat oil in a frying pan. Put a spoonful of the mixture in hot oil.

Pumpkin Bread with Cinnamon & Chocolate Chips

Pumpkin bread loaded with semisweet chocolate chips, warm cinnamon, and nutmeg. A brown-sugar dusting in the pans bakes into a sweet, slightly crisp crust around a moist, tender crumb. The holiday quick bread that vanishes fast.

Nancy's Banana Nut Muffins

Banana nut muffins with a moist, tender crumb from ripe mashed bananas and a cup of chopped walnuts. The trick is mixing the batter just enough, so they bake up soft and golden, never tough. Great warm with jam.

Whole Wheat Chapatis

Whole wheat chapatis are unleavened Indian flatbreads cooked on a hot griddle. Five ingredients: flour, whole wheat, salt, ghee, water. Optional open-flame puff for the authentic balloon effect.

Guilt-Free Low-Fat Crockpot Onion Soup

A healthified low-fat version of onion soup for your slow cooker.

Holiday Dinner Rolls

Honey-sweetened dinner rolls with a half cup of potato flakes for a tender crumb. Whole wheat and white flour blend, soft and slightly sweet, ideal for holiday tables.

Creamy Smooth Peanut Butter Cookies

Creamy peanut butter cookies with extra brown sugar for chewy centers and a thumbprint pressed into each top, optionally crowned with a peanut. Makes 5 dozen cookies.

Mom's Croissants

Authentic French croissants made from scratch with butter laminated dough, multiple folds for flaky layers, and that iconic golden crescent shape Mom perfected.

Summer Blueberry Tart

Summer blueberry tart, a French-style dessert with a buttery pate brisee crust and a filling that's half cooked blueberry glaze, half fresh berries, for vivid flavor and a clean slice. Lovely with creme fraiche.

Pfeffernusse (Pepper Balls)

German pfeffernusse: spiced honey cookies with cinnamon, cloves, allspice, mace, and a touch of black pepper, dipped in vanilla glaze. Traditional Christmas cookie recipe.

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Extra-Rich Chocolate Pecan Pie

Extra-rich chocolate pecan pie: classic Southern pecan pie reimagined with melted semi-sweet chocolate and evaporated milk for a denser, fudgier filling. The Thanksgiving showpiece your table needs.

Awesome Breakfast Biscuits & Sausage Gravy

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Honey Challah

Whether for Rosh Hashanah, the Jewish New Year, or the dinner before Yom Kippur, the Day of Atonement when Jews fast, a beautiful honey challah is one of the treats of the holiday season. Pure honey sets this recipe apart, ensuring a moist texture and beautiful golden brown color. It’s simply splendid for French toast or for brunch anytime: If you’re invited as a guest, make everyone happy and bring a loaf or two. This recipe yields two loaves. Find more recipes on TheNibble.com.

Almost Whole Wheat Sour Cream Pancakes

Whole wheat sour cream pancakes with separated eggs for extra fluffiness, sweetened with honey. Tender, tangy weekend breakfast pancakes that aren't dense or dry.

Whole Wheat Strawberry Shortcake

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Baked Red Velvet Donuts

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Double-Braided Challah

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Delicious White Bread

Classic white sandwich bread from your bread machine. Soft, tender crumb perfect for toast and sandwiches. Just add ingredients, press start, and wait for fresh-baked aroma.

All 872 unbleached all-purpose flour recipes