Bleached and unbleached flours may be used interchangeably in recipes. The foodie fad of using unbleached flour began in the 1980s and shows no signs of waning.

Originally, recipe writers recommended unbleached flour for use in yeast breads because it usually contains slightly more protein than bleached flour.

Protein helps create the sturdy structure of gluten that traps gases, causing bread to rise. Bread flour contains even more protein.

Unbleached flour has become trendy, though, and is called for unnecessarily in many recipes.

In fact, when making cakes, biscuits and other pastries, you’re better off using regular bleached, all-purpose flour. The lower protein content will produce a more tender texture.