What is the difference between all-purpose flour and unbleached flour. Can I use in a recipe tha calls for flour?

You're in luck! All-purpose flour and unbleached flour are essentially the same thing. They are both made from the same type of wheat and have similar protein content, which is what determines how much gluten develops in the dough.

The only difference is that all-purpose flour has been bleached. This process is done to make the flour appear whiter, and it can also change the taste and texture slightly. Unbleached flour has a more natural color and flavor.

So, yes, you can use unbleached flour in any recipe that calls for all-purpose flour. In fact, many bakers prefer unbleached flour because it is thought to have a slightly milder taste.

Here's a quick summary:

* All-purpose flour: bleached, whiter, may have a slightly different taste and texture.

* Unbleached flour: not bleached, more natural color, often preferred for its taste.

You can use them interchangeably in most recipes!