You will end up with a different look and texture if you do, but it is possible.
The purpose of white flour is to bake with or to thicken in recipes. This can be used in limitless ways.
Yes it can!
Use wholemeal flour instead of white - OR - replace some of the white flour with bran.
Certainly, white all purpose flour will work in muffins. Although they might turn out to be cupcakes, rather than muffins.
There are 90g in a cup of white all purpose flour. There are 90g in a cup of white all purpose flour. It depends on what type of flour it is. In all purpose gold medal flour there are only 88g of carbs in 1 cup of flour ( 22g per 1/4 cup ).
To make all-purpose flour at home, you can mix together equal parts of whole wheat flour and white flour. This combination will give you a flour that can be used for a variety of recipes.
Purity Flour is a brand name, the same as Quaker Oats is a brand name. Generally speaking, Purity flour is a good quality all-purpose white flour. You can use any all-purpose flour as a substitute.
White flour is wheat flour. The asker may intend to ask whether whole wheat flour can be substituted for white flour. The answer is yes, but the final product will be more dense and heavy than when made with white flour. Home bakers often compromise by replacing 1/3 to 1/2 of the flour in a recipe with whole wheat flour, then use white flour for the remaining amount.
Generally, you can replace white flour with whole wheat flour of the same type (bread for bread, all purpose for all purpose), substituting one for one. However, products made with whole wheat flour will usually be more dense. This may be helped somewhat by sifting the flour one or two extra times to help incorporate more air. Always remember when using any all purpose flour for items such as muffins and cookies to mix as little as possible to avoid forming glutens, which will toughen the final result.
One must expect some differences in the final product when whole wheat flour is substituted for white or all-purpose flour. A fairly safe practice is to replace no more than one-third of the flour with whole wheat flour. This ensures proper rising and a delicate crumb. As the proportion of whole wheat to white increases, the baked product will be increasingly dense with less rise and a tougher, more chewy crumb.
A suitable substitute for white whole wheat flour in baking recipes is regular whole wheat flour or a combination of all-purpose flour and wheat germ.
Replacements or substitutes for all purpose flour are: 1 cup + 2 tbsp sifted cake flour = 1 cup sifted all-purpose flour; 1 cup minus 2 tbsp unsifted flour = 1 cup sifted all-purpose flour; 1 1/2 cups breadcrumbs = 1 cup sifted all-purpose flour; 3/4 cup whole wheat flour or bran flour + 1/2 cup all purpose flour; 1 cup rye or rice flour; 1/4 cup soybean flour + 3/4 cup all-purpose flour