Can you use all purpose flour instead of unbleached?

Yes, you can usually use all-purpose flour in place of unbleached flour in most recipes.

Here's why:

* Similar Protein Content: All-purpose flour and unbleached flour have a similar protein content (around 10-11%). Protein content is what determines the gluten development in your dough, which affects texture.

* Similar Texture: Both flours will give you a similar texture in most baked goods.

However, there are some exceptions:

* Yeast Breads: For some yeast breads, unbleached flour may be preferred because it has slightly less gluten development than all-purpose, which can make for a softer, chewier bread.

* Cakes and Cookies: For very delicate cakes and cookies, some bakers prefer unbleached flour because it can create a slightly lighter crumb. However, most all-purpose flours will work fine.

* Gluten-Free Baking: If you're following a gluten-free recipe, you'll need to use a gluten-free flour blend and not substitute all-purpose flour.

Important Note: The bleaching process does not affect the taste or nutritional value of flour significantly.

In general, you can safely substitute all-purpose flour for unbleached flour in most recipes without a noticeable difference in taste or texture.