All-purpose flour has a secret superpower: it’s the best thickener for gravies, sauces, and stews. Bread flour can make sauces gluey, and cake flour can make them watery. All-purpose flour creates a smooth, silky gravy that your grandmother would weep over. And here’s the wild part: it’s also good for dusting countertops for pasta, even though semolina flour is the traditional choice. It’s like using a screwdriver as a hammer—it’ll work, but you’ll feel a little guilty.
So, can you use all-purpose flour? Absolutely. For most home baking, the answer is a resounding “meh, close enough.” You won’t win any blue ribbons at the county fair, but you’ll eat something delicious that took less effort than a panic attack. Keep a bag in your pantry, treat it with the respect it deserves, and remember: Flour is just ground-up wheat—it’s not going to judge you for using the wrong kind. Not out loud, anyway.
