Should I Change the Recipe If I Use Bleached Flour Instead of Unbleached Flour?

Christine Gallary
Christine GallarySenior Recipe Editor at The Kitchn
After graduating from Le Cordon Bleu in Paris, I worked at Cook's Illustrated and CHOW's test kitchens. I've edited and tested recipes for more than 15 years, including developing recipes for the James Beard-award winning Mister Jiu's in Chinatown cookbook. My favorite taste testers are my husband, Hayden, and daughter, Sophie.
updated May 1, 2019
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Q: I see that many baking recipes are calling for unbleached flour. If I use bleached flour, should I make any changes to the recipe? Thank you.

Sent by Barbara

Editor: The protein levels in unbleached and bleached flours are the same, so they can be used interchangeably. However, some claim that bleached flours are whiter in color, and others say that the flavor in unbleached flours are the same. Here’s more on the topic of bleached flours:

Readers, what do you think?

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Baking
Cooking Methods
Ingredient