Aunt Cee-Cee's Recipe Collection

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Know Your Flour

less protein = better for quick breads
more protein = better for yeast breads

Cake flours (Swans Down, Softasilk):
7.5 to 8.5% protein
Bleached southern all-purpose (White Lily, Martha White, Gladiola, Red Band):
7.5 to 9.5% protein
National brand self-rising (Gold Medal, Pillsbury):
9 to 10% protein
National brand bleached all-purpose (Gold Medal, Pillsbury):
10 to 12% protein
Northern all-purpose (Robin Hood, Hecker’s):
11 to 12% protein
Northern unbleached all-purpose (King Arthur):
11.7% protein
Bread Flour:
11.5 to 12.5% protein

Aunt Cee-Cee's Recipe Collection

Aug 26, 2011

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