Gloria - from Southbridge, MA
The best flour would be the flour called for in the recipe you are following. Flour comes in several varieties, based on the amount of protein in the flour. The higher the protein level, the chewier and stiffer the final product will be. Flour with less protein results in a softer, more tender, final product. Cake flour has the lowest amount of protein of any flour, which helps cakes be more tender. All-purpose flour is most commonly called for in recipes. Bread flour has the most protein, and should only be used when baking bread.