What is another word for all-purpose flour?
Pronunciation: [ˈɔːlpˈɜːpəs flˈa͡ʊ͡ə] (IPA) 
All-purpose flour is a common ingredient in most baked goods, from bread to cakes, biscuits, and pies. However, certain recipes may call for variations of all-purpose flour, such as pastry flour, cake flour, or bread flour. Pastry flour has a lower protein content than all-purpose, resulting in a lighter, crumbly texture. Cake flour, on the other hand, is even finer and lighter than pastry flour, making it ideal for delicate cakes. Bread flour has a higher protein content than all-purpose flour, resulting in chewy bread and pizza crusts. Other substitutes for all-purpose flour include self-rising flour, gluten-free flour, and almond flour for those with dietary restrictions.
