Last Updated on September 29, 2021
When it comes to cookies, flour is one of the most important ingredients. However, you may have wondered whether you should use bleached or unbleached flour for cookies.
Flour plays an important role in the texture and flavor of cookies. It is an important ingredient that you can’t leave out, as it would ruin your cookies. It gives cookies a lovely chewy, crispy or crunchy flavor, depending on the ratio to the other ingredients.
Unbleached Vs Bleached Flour
As an important pantry staple, you probably have a bag of all-purpose flour in your kitchen. All-purpose comes in both bleached and unbleached. You might have wondered which option is the best one to buy for your needs.
Bleached and unbleached flour varies in different ways such as processing, taste, texture, and appearance. Technically, all flour is bleached, but it is the process of how it is done that sets them apart. Each of them has its benefits, as they work differently in different recipes.
Bleached and unbleached flour has nearly identical nutritional values. They contain the same number of calories, carbs, fat, protein, and fiber. Both kinds of flours are generally enriched with folate, niacin, vitamin B6, and thiamine.
Unbleached flour is bleached naturally as it ages over time after it has been milled. It is off-white in color, as it dulls as it continues to age. Unbleached flour also has a denser grain than bleached flour.
Unbleached flour ages by being exposed to oxygen over time. It often has no, or very few, additives mixed into it.
Bleached flour tends to be more common than unbleached flour. It uses bleaching agents such as benzoyl peroxide and chlorine gas to speed up its aging process. Due to the bleaching agents, bleached flour is whiter in color and is a finer grain.
In addition, bleached flour has a softer texture than unbleached flour. Foods made with bleached flour are soft, with more volume and a brighter color than foods made from unbleached flour. Bleached flour is typically used for baking cookies, quick bread, pancakes, muffins, and pie crusts.
Should You Use Bleached Or Unbleached Flour For Cookies?
Many people opt to use bleached flour for making cookies. Since it has a finer texture and absorbs more liquid, it is a good choice for cookies. It also gives cookies a soft, chewy texture.
In addition, bleached flour is cheaper and generally more readily available than unbleached flour. However, since both have a medium level of protein they can be used to make cookies. Both kinds of all-purpose flours will result in delicious cookies, so it is alright to use them interchangeably if desired.
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The Best Way To Measure Flour
No matter if you decide to use bleached or unbleached flour, it is important to properly measure your flour. Too much flour and your cookies will be thick and tasteless. Too little flour and your cookies will not stay together.
When measuring flour for cookies, it can be tempting to simply use the measuring cup to scoop the flour out of the bag. However, this can result in up to 30% more flour than the recipe calls for. As a result, this will affect the taste and texture of your recipe.
The best way to measure flour is by using a kitchen scale. This will give you the most accurate measurement of your flour, ensuring your cookies turn out tasty. It is an easy and effective way to measure it out.
If you don’t have a kitchen scale, the next best way to measure out your flour is by using a spoon and knife. Simply scoop the flour into the measuring cup by using a spoon. Once it is full, use a knife to level it off, making sure you don’t pack it down and get too much flour.
Deciding Which Flour Is Best To Use In Your Cookie Recipe
Most people will opt to use bleached flour when baking cookies. It is cheaper and softer in grain, which makes for a delicious cookie. However, you can also use bleached flour in your recipe, as you likely won’t be able to tell a difference between the two types.
Do you have any questions about using bleached or unbleached flour for cookies? If so, please ask your questions in the comments down below.
Anna is an experienced pastry chef with a great eye for detail and an even greater passion for creating delicious treats. She has been in the pastry business for over 10 years, and her dedication and commitment to delivering quality pastries has earned her a loyal clientele. Anna is an expert in all aspects of pastry–making, from baking and decorating to creating custom cakes and pastries for special occasions. With her creative flair and a commitment to using only the freshest ingredients, Anna has become a respected pastry chef among her peers. Whether she‘s baking for a special event or whipping up something for her family, Anna‘s cakes and pastries always make for a memorable experience.