Bleached Or Unbleached Flour For Cookies

Baking By rhondab Updated 2 Jun 2010 , 3:07pm by bonniebakes

rhondab Posted 1 Jun 2010 , 2:50pm
post #1 of 5

A Cook's Illustrated magazine recipe from 1996 says that sugar cookies are one place where bleached flour is preferred over unbleached, making the cookies "much lighter and a better butter flavor" I'm in the habit of buying unbleached, just wondered what most folks use and if anyone has noticed a difference.

4 replies
verono Posted 1 Jun 2010 , 4:51pm
post #2 of 5

I've always used unbleached...
And they are delicious! icon_wink.gif

bonniebakes Posted 1 Jun 2010 , 6:05pm
post #3 of 5

I use unbleached and unbromated flour for everything.

Echooo3 Posted 2 Jun 2010 , 7:00am
post #4 of 5

I use unbleached flour, I just like the results better.

Bonniebakes - why do you choose to use unbromated flour? I've never heard of it. I am always learning something new on here that why I love hanging around here.

bonniebakes Posted 2 Jun 2010 , 3:07pm
post #5 of 5

From what I understand, bromate/potassium bromate is often added to flour to increase strength and elasticity. It's considered a possible carcinogen and is banned in several countries. Supposedly as the product bakes, it "burns off" but there's always a chance it doesn't (especially if the item isn't cooked at a high enough temperature or is undercooked), or residue might remain.

I choose to use the least possible chemicals in anything I cook, so unbleached and unbromated is the way I go....

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