All-Purpose

Best in: Recipes that need just ‘flour’, yeast bread and anything that needs self-rising flour (with the addition of salt and baking powder)
Benefits: Holds structure relatively well
Protein: 9-12%
Substitute for all-purpose: Can be substituted for anything except wheat flour; when substituting for low-protein flour be gentle with dough/batter; when substituting for self-rising you must add salt and baking powder