what all flours constitute 'all purpose flour'?

Answer 1

it has to do with the balance of gluten...

high gluten is more for bread as it holds more structure

low gluten is for pastry as it is more 'tender'

'all purpose' is a balance of the gluten and typically I believe that it is wheat flour

'self-raising' flour has a bit of yeast already added to it (or equivalent).

Answer 2

self rising is different then AP flour i know thats not your question but i saw it in an answer and i thought i would clear that up for you. a blend of soft and hard flours is all purpose flour. high gluten and low gluten flours mixed together so you can use this flour for most purposes. dont get confused by the name because some recipes really need the bread flour or cake flour. or pastry flour or whatever is called. if you use AP flour to make a pizza dough it will work but not as good if you use AP flour in most cake recipes it will be too tough. you might not be able to tell the difference but an experienced pastry chef or baker would know

Answer 3

its Self raising flour