Unbleached flour

Under the U.S. standard of identity, flour is the food prepared by grinding and bolting cleaned wheat, and bleaching agents are optional. The regulation requires that flour treated with them be labeled bleached, so flour without that treatment is unbleached.

Unbleached flour is a creamy off-white, since it is not whitened chemically, and it gradually lightens as it sits and is exposed to air. Many bread bakers prefer it because it has a slightly stronger texture and a more natural wheat flavor.

It can generally replace bleached flour one to one. In delicate cakes the crumb may be a little denser and less white, but for breads, cookies, muffins and pie crusts the difference is slight.