[PAGE] webpages/sites/www.cooksillustrated.com/how_tos [PAGE] webpages/sites/www.cooksillustrated.com/index.html [PAGE] webpages/sites/www.cooksillustrated.com/taste_tests/13-flour body > div[class="wrapper"] > section[class="body"] > section[class="main"] > article[class="taste-test content"][itemscope=""][itemtype="http://schema.org/Article"] > div[class="description"] > p: 'We set out to learn if there was a single all-purpose flour that could best handle most any recipe. Six months later, we had the answer.' body > div[class="wrapper"] > section[class="body"] > section[class="main"] > article[class="taste-test content"][itemscope=""][itemtype="http://schema.org/Article"] > section[class="overview"] > div[class="full"] > p: 'Nevertheless, there are a number of choices a flour company must make when milling all-purpose flour that will influence the way its product performs in recipes. For starters, there is the essence of the flour, the wheat itself. All-purpose flour is typically made from either hard red winter wheat, soft red winter wheat, or a combination of the two. Of the flours we used in the taste tests, five were made from hard winter wheat, one was made of soft wheat, and three were a mix of soft and hard.' [PAGE] webpages/sites/www.cooksillustrated.com/recipes/index.html [PAGE] webpages/sites/www.cooksillustrated.com/recipes/browse/all?filters%5Bmain_ingredient_list%5D=Grains body > div[class="wrapper"] > section[class="body"] > section[class="main"] > section[class="browse-results content"] > div[class="result"] > figure > figcaption > p[class="summary"]: 'When looking for a wheat-free substitute for all-purpose flour, no single gluten-free flour or starch behaves like wheat flour—a blend is a must.'