FLOUR
Flour should be stored in airtight containers in a cool, dry place (less than 60 percent humidity). All purpose, bread and cake flour will keep for 6 months to a year at 70° F and 2 years at 40° F; store away from foods with strong odors. Whole-wheat flour should be refrigerated or frozen, if possible. Before using refrigerated or frozen flour, allow it to warm to room temperature and inspect for rancidity and taste.
Substitutions:
• Any recipe calling for all-purpose flour may use ½ whole-wheat flour and ½ all-purpose flour.
• If wanting the product to be 100% whole wheat, substitute 1-cup whole-wheat flour minus 1-tablespoon for every cup of all-purpose or bread flour the recipe calls for.
• To create a lighter whole-wheat loaf, add 1-tablespoon gluten flour and 1-tablespoon liquid for each cup of whole-wheat flour.
Wheat Foods Council www.wheatfoods.org
Generally speaking, flour made from hard winter wheat contains 13% to 15% protein (gluten).
Bread flour is made from hard wheat which produces dough that is elastic and can expand well.
Flour made from wheat grown in the hot months of summer is soft wheat with only 4% to 9% gluten.
Cake and pastry flour is made with fine textured soft wheat, producing tender dough with little stretch for products needing a crumbly texture.
All purpose flour is a mixture of the two types, with about 11-12% gluten.
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