All-purpose flour, commonly used in the United States, is milled from the endosperm—the finely ground interior portion of the wheat kernel that is separated from the bran and germ during processing. It’s produced from a blend of both hard and soft wheat varieties, which is why it’s considered suitable for “all-purpose” use. This versatile flour works well in a wide range of baked goods, including yeast breads, cakes, cookies, and pastries.
In the U.S., all-purpose flour is typically enriched with iron and four B vitamins—thiamin, niacin, riboflavin, and folic acid—in amounts that meet or exceed those found in whole wheat flour. More than 95% of white flour sold nationwide is enriched. This enrichment process does not alter the flour’s taste, texture, color, baking performance, or caloric content.
