What is the difference between all purpose flour,gluten wheat flour and dumpling wheat flour?
Hi Kranthi, Basically, the difference in the flours you are asking about is the protein or “gluten” level. All purpose flour is just that, a flour with balanced levels of starch and gluten that is suitable for most tasks. High Gluten flour is often called Bread Flour. It’s useful for making breads because gluten is what gives the baked bread it’s “chewiness” and crust. Low Gluten flours have low protein content. They make poor bread, but very tender baked goods (which is why its often called “Cake flour”). Dumpling flour is wheat starch. All of the gluten has been removed from the product. It cannot be used for bread or cakes but is perfect for the paper-thin doughs used for a good Chinese dumpling. Hope this helps a little!