All-purpose flour is the workhorse of baking, but what about
those other kinds, like pastry and cake flour? Ever wonder about
the difference? It’s primarily about the protein. When protein
and water combine they produce gluten, the glue of baking.
Different flours have more or less protein, depending on their
end use. Choosing flour with the right protein content will help
your baked goods achieve the best possible texture. When baking,
always follow the recipe as written. Rather than substituting
one flour type for another, look for a recipe that calls for the
appropriate flour. Bread Flour: At around 12 percent protein,
this high-gluten flour gives a structured, chewy texture to
breads. All-Purpose Flour: About 10 percent protein. Pastry
Flour: About 8 percent protein – soft enough to keep your
piecrust light and delicate, but strong enough to hold those
flakey layers together. Cake Flour: With only 6 percent protein,
it gives cakes a super-tender crumb. To get the recipe and
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