Help Please.......bleached Flour Vs. Unbleached Flour

Decorating By vetty Updated 30 Nov 2008 , 10:05pm by JanH

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vetty Posted 13 Jun 2007 , 1:52am
post #1 of 5

hello all.....please help me!
I have a cake recipe that calls for unbleached flour, I just found out that I only have bleached pillsbury flour. will this work? or should I just go back out to the store and buy unbleached? Thank you!

4 replies
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JanH Posted 13 Jun 2007 , 4:27am
post #3 of 5

Interesting info on cake flour, bleached and unbleached:


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jenndga Posted 13 Jun 2007 , 5:31am
post #4 of 5

I'm no expert, but I have used bleached and unbleached all purpose flour interchangeably without any ill effects. (I can't even tell a difference in the results at all.) I have not bothered with the scientific facts on the molecular ability to rise, moisture retainment, and whatnot...

I do know that either one I use still makes a mean loaf of banana nut bread! icon_razz.gif

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JanH Posted 30 Nov 2008 , 10:05pm
post #5 of 5

Bleached or unbleached might not matter in banana bread, but it does in butter cakes:

I also conducted an experiment making two of the same butter pound cake recipe in bundt pans, but one with bleached and one with unbleached flours.

The unbleached had a greasy lower portion, while the bleached did not....

Heat treating unbleached flour:
(For areas where bleached simply isn't available.)


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