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Substitute for All Purpose Flour

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Planning on making some cookies today, and discovered my flour (for the second time in six months) had flour beetles -- will be abandoning my ceramic flour holder for a better metal one.

In the meantime, I have whole wheat flour, cake flour, pastry flour, and bread flour. What's my best best for substitutions? Just making a shortbread cookie.

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  1. I'd go with the pastry flour for shortbreads, or indeed, most cookies, if AP isn't available. Cake flour would just be too soft.

    1. definitely the pastry flour.