White Flour

Many years ago – 6,000 BC to be specific – wheat flour was already being used to make food. For so many years, people have used flour to make all kinds of bread! 

The process used to make flour was quite difficult way back in the day. Imagine having to spend time and elbow grease with a mortar and pestle - how tedious! As years went by, technological advancements like watermills and windmills made flour-making a little easier. To think, all these advancements just for the sake of bread.

Nowadays, the use of flour use has evolved beyond just breadmaking. Not only is it used to make roux, but it is also needed to make crackers, dumplings, pasta, and so much more. With all these recipes just waiting to be made, you can see why white flour has become a pantry staple in many households. 

Outside the kitchen, flour surprisingly has a handful of uses! We find that some people are hesitant to get big bags of flour because they’re afraid that the leftovers will just sit in the cupboard. Use your bag of flour to repel ants, shine and clean surfaces, or you can even use it to make a makeshift glue. Yes, while it might seem such a hassle to even attempt making glue with flour, it’s a helpful tip in a pinch!

Bleached, Unbleached, Organic White Flour… is there a difference?

White flour is widely known as bleached or refined flour. But that’s not always the case! You can get white flour that hasn't been bleached. White flour isn’t just bleached flour.

Just to give a little context, white bleached flour has a whitening agent added to it. If we’re talking about food additives, this may technically count as one. If you don’t like this, you can get other white flour alternatives.

White flour is also your bread flour, cake flour, enriched flour, all-purpose flour, and even your pastry flour. They all have differences, but one thing we can focus on is the gluten content.

Bread flour, for example, is made from hard wheat and therefore has a high gluten content. It is this gluten content that allows bread flour to become a stretchy dough used for making bread.

If we look at all-purpose flour, it has medium gluten content. This, in turn, allows it to become more versatile (all-purpose!) and not just used for breadmaking. So, yes, that means there’s more to white flour than first meets the eye.

Now that you have a better grasp of the different types of white flour, you can get the one that suits your needs better! 

Frequently Asked Questions

Is it safe to purchase white flour online?

Of course it is! PlantX is your friendly, neighbourhood online marketplace for all things vegan. If you need white flour or any other essentials for the home and kitchen, browse our shop! Our white flour prices also vary depending on your budget and needs. So, trust us – we’ll deliver your bags of white flour safely.

One great tip is to get just enough white flour online. You can also reorder some if you need more! Getting a bigger bag of white flour might seem more economical, but it’s better when you do not get more flour than you need. That way, you’ll minimise food waste if you do happen to have some left over. 

Does it matter what type of vegan white flour I get? Can I just get any type?

Technically speaking, it always matters! While most people grab a bag of all-purpose flour and call it a day, it can actually be beneficial to get a bag of flour that’s specifically tailored to your needs. If you want to try your hand at baking bread, then maybe getting a flour specifically made for baking can help you achieve the best results. And if you’re making a cake... well, get cake flour!

If you’re following a specific recipe, get whatever it indicates. They always know best and you’ll achieve better results if you follow their instructions.

Can I use any organic white flour for coating and deep-frying?

Well...yes! But does that mean you should? Probably not. When making batters for deep-frying, it’s best to use white flour with low gluten content. The higher the gluten content, the more likely you will have a somewhat chewy bread coating. 

All-purpose flour is often a go-to for this and should do the trick. But did you know that you can also use leftover cake flour for the job?

After you’ve taken food out of the deep-fryer, let them cool on a cooling rack. This will help make them crispier!

Is all-purpose flour and bread flour the same thing?

No, they’re not. You can use bith all-purpose flour and bread flour to bake with, though. The difference is actually their gluten content. Bread flour has more protein and will therefore yield more gluten compared to all-purpose flour.

Going back to our answer to the previous question, keep in mind that gluten plays a part in making foods chewier. If you’re using it to make coated, fried foods, it will give you a chewy exterior.

How do I store my white flour?

Leftover white flour is best kept in an airtight container, away from moisture. When cooking or baking, keep it away from any accidental splatter - that would greatly lessen its shelf life.

Some white flour brands pack their product in resealable bags. When you’re done using it, just keep that bag in a cool and dry place. Oh, and never mix your new bags of flour with old ones!

White flour is normally shelf-stable. It won’t need refrigeration unless otherwise specified (but it’s very unlikely) or if you want to prolong its shelf life. Refrigeration might add some moisture to flour, though. So avoid pulling the container in and out of the fridge.