Apples are nature’s candy, but they are also packed with tons of nutrients. What better way to get your daily dose of sweetness and vitamins than by using it in your baking with apple flour?
Apple flour can add a unique flavor and texture that make your baked goods stand out from the crowd.
Here I’ll compare apple flour versus all-purpose flour so you can decide which one is best suited for your next recipe!
Comparing apple flour vs all-purpose flour
All-purpose flour is the most common type of baking flour that can be used in almost any recipe, from baking to cooking sauces or making roux. This is the one you’re probably familiar with.
But what is apple flour? It’s a gluten-free flour made from finely ground apples.
Here’s how apple flour and all-purpose flour compare…
|Apple flour||All-purpose flour|
|Common Allergens||None||Wheat, gluten|
|Pantry shelf life (unopened/sealed)||2 years||6-8 months|
|Best for||Thickening agent, cookies, and cakes.||Non-yeast recipes (think cookies, biscuits, and some breads)|
Differences between apple flour and all-purpose flour
While both apple flour and all-purpose flour can be used in baking and cooking recipes, and as thickening agents, they each offer unique benefits and differences.
The key difference between them is that apple flour uses apples as its base, whereas all-purpose flour uses wheat (and contains gluten).
Apple flour has a soft texture, is gluten-free, grain-free, contains fewer calories than regular wheat flour and has a unique sweet flavor that works great in pancakes, muffins or cookies.
Baking with apple flour vs all-purpose flour
All-purpose flour is widely used because it’s generally easier to work with. It doesn’t add much flavor, whereas apple flour has a unique flavor and texture that can contribute to your recipes.
Apple flour is an excellent alternative to all-purpose flour that is easy to substitute in recipes using a 1:1 ratio. However, in my experience, apple flour is best used as an addition to more substantial flours such as coconut, oat, and wheat flour due to its unique flavor and texture. When used in smaller amounts, apple flour adds moisture and a light, sweet taste with a hint of apple aroma, making for deliciously dense cakes, muffins, pancakes or other pastries.
It can also be used as an egg replacement in some recipes since its high pectin content binds ingredients together much like eggs do.
All-purpose flour works best when you’re working with delicate recipes or aiming for a fluffier result, such as cakes or breads. Here’s when to use all-purpose flour.
Ingredients in apple flour vs all-purpose flour
Apple flour should be nothing but 100% apples, with no artificial flavors or sweeteners. I recommend choosing organic apple flour so you’re only getting the highest quality apples without pesticides or chemicals.
On the other hand, all-purpose flour is a mixture of hard (high-protein) and soft (low-protein) wheat flours and other additives that will vary from brand to brand.
All-purpose flour also often has added nutrients like B vitamins and calcium carbonate which help improve the food’s nutritional value, since it’s not very nutritious on its own.
Apple flour + all-purpose flour nutritional facts
The following table compares the nutritional benefits of 1/4 cup of apple flour and all-purpose flour. Nutrient profiles will vary depending on the brand.
|Per 1/4 cup serving||Apple flour||All-purpose flour|
|Glycemic index score||60||85|
Compared to all-purpose flour, apple flour is lower in protein but high in fiber and contains antioxidant compounds called polyphenols which may have beneficial effects on overall health.
Apple flour is also rich in quercetin, which may protect against heart disease. Additionally, it has a low glycemic index value which helps to regulate blood sugar levels, also making it a good option for those with diabetes. All-purpose flour has a higher glycemic index of 85, so just keep that in mind.
Apple flour vs all-purpose flour storage
Apple flour has a super long shelf life if stored properly. Store it in an airtight container, away from direct sunlight or heat, and it can last up to 2 years!
All-purpose flour, on the other hand, typically has a shelf life of 6-8 months.
However, after opening a package of apple or all-purpose flour, I would use it up within 6 months to prevent any further breakdown in flavor or quality.
Apple flour vs all-purpose flour: The full scoop
So, should you try out apple flour? Or stick with regular all-purpose flour?
I say go for it! Apple flour makes delicious baked goods packed with fiber and antioxidants. If you’re unsure about how it bakes, try mixing it with all-purpose flour until you get used to the texture and apple flavor.
If you are making something light and fluffy like a birthday cake, I would go with all-purpose flour or cake flour!
The main benefit of apple flour is that it is gluten-free and higher fiber content than other types of flours which can help regulate digestion and improve overall health. It’s also rich in antioxidants that protect against heart disease and it’s low glycemic index score means it won’t cause your blood sugar levels to spike after consuming it.
Apple flour is healthy because it’s gluten-free, low-fat, and has more fiber and antioxidants than most other flours. Additionally, it does not contain any cholesterol or trans fats which can both contribute to heart disease if eaten in excess.
There is none! All-purpose flour is the same as flour or white flour. It may be called different things in America, Australia, or the UK. It is a blend of high-protein and low-protein wheat flours that are milled together to make a light, versatile baking product.
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