All-Purpose Flour

Store in an airtight container in a cool, dry place. Refrigeration or freezing extends shelf life and prevents rancidity, especially in warm climates. Bring to room temperature before using for best results.

Most all-purpose flour is enriched with iron and B vitamins

Spoon flour into measuring cups and level off with a knife rather than scooping directly—this prevents packing and using too much

Sift flour when making delicate cakes for a lighter texture

Let doughs and batters rest after mixing to allow flour to fully hydrate

For crispy coatings, combine all-purpose flour with cornstarch

Overmixing batters and doughs, which develops too much gluten and makes baked goods tough

Not measuring accurately—too much flour makes dry, dense results

Using old flour past its prime, which can taste stale or bitter

Substituting all-purpose flour 1:1 for bread flour or cake flour without adjusting expectations for texture