What is the difference between unbleached flour and bleached flour

Bleached flour works well in recipes like cookies, pancakes, waffles, quick breads, and pie crusts. Meanwhile, unbleached flour is better suited for puff pastries, eclairs, yeast breads, and popovers. Bleached flour is treated with chemicals to speed up the aging process, whereas unbleached flour is aged naturally. Opting for unbleached, whole-wheat flour may increase your intake of several nutrients and minimize your exposure to potentially harmful chemicals.

Still, both varieties can be used interchangeably in most recipes without significantly altering the final product. A variety of healthy, gluten-free alternatives to regular or wheat flour exist for those who avoid gluten. Here are the 14 best gluten-free flours. Refined or simple carbs are low in fiber, vitamins and minerals. They are also linked to weight gain and many serious diseases.

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For the most part, you can use them interchangeably with good results. Unbleached flour, meanwhile, has been naturally aged after being milled. Maybe, maybe not. The European Union, Canada, and China have banned peroxides in flour processing because of health concerns, but American manufacturers can still use them. Do with that information what you will.

Bleached flour is slightly softer than its unbleached counterpart. It can improve the texture of soft baked goods like cookies, cakes, quick breads, muffins, etc. On the other hand, unbleached flour is still naturally bleached, simply because it is exposed to oxygen. When the flour is exposed to the air, it naturally whitens to a certain extent, though this does not affect the texture of the flour.

During the bleaching process, a chemical breakdown occurs which diminishes the amount of nutrients in the flour — particularly vitamin E. As a result, these nutrients typically have to be added back in.