Is American flour different from Canadian flour?

Is American flour different from Canadian flour?

I spend my winters in Arizona. I noticed that the grain density of American flour is different from Canadian flour. Therefore, my cakes and muffins do not turn out very well! Do you have a solution for me?

Is American flour different from Canadian flour?

You are very observant and are quite right to note that our Canadian baking recipes do not mix very well with some American flours, particularly those made in the southern United States. Why? Southern flour contains less protein than Canadian flour and does not absorb liquid as well. Avoid brands like Martha White and White Lily when making your Canadian recipes. They contain about 9%-10% protein. Look for unbleached all-purpose flour instead, a brand like Gold Medal, Pillsbury or King Arthur, that contains about 12%-13% protein, the equivalent of all-purpose Canadian flour.



  1. Different flours from around the world give a much different dish. I use Italian flour when making breads and pasta. Much lighter on the digestive.

  2. good to know!

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