Use it as a direct 1:1 substitute for all-purpose flour in cakes, muffins, and cookies, as well as fruit desserts like crumbles and crisps.

Since bread flour has a higher protein content than all-purpose flour, it’s able to develop more gluten. This leads to bread with more chew—a desirable characteristic in pizza dough ...

Here are three nutritious flour replacers to try.Each is naturally gluten free and grain free, nutrient-rich and specifically low in carbs (less than 10 grams net carbs per quarter-cup).