What to look for
Buy the flour type specified by the recipe; protein content varies by brand.
Store it thoughtfully
Seal in a cool, dry place and protect from pests; label the opening date.
How to use it
Weigh for consistency. Cook flour-containing dough and batter before eating.
When you need a substitute
Bread flour may make a bake chewier; cake flour may make it more tender. Neither is a universal one-for-one swap.
A common pitfallScooping tightly packs cups, quietly adding much more flour than intended.
Substitutions change flavor, texture, and sometimes safety or structure. Check the recipe and product labels, especially for dietary needs.
