Did You Know?

What is the difference between bleached and unbleached flour?


When flour is first milled, it has a yellowish cast which many find unappealing.  Within a few months of milling, the pigments in all-purpose flour naturally whiten.  


Because it is expensive to naturally "age" flour, some producers expedite the process chemically.  In flours labeled "bleached," benzoyl peroxide has likely been used to fade the yellow color.


In baking tests, bleached flour is criticized for tasting flat or having "off" flavors.  However, texturally, the flours behave the same.


These characteristics, are much harder to detect in recipes with a high portion of ingredients other than flour, such as oatmeal cookies.


In most instances when using both types, they produce identical flavor and texture.  It is fine to use small amounts of bleached flour to thicken sauces, but avoid using it for baking.

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