It’s because “all-purpose” sounds so innocent. Like, “Hey, I’m versatile! I can do anything!” But in the gluten world, versatility means “I contain gluten, and I’m proud of it.” Marketing is a tricky friend.
Another reason? Some flours, like rice flour or cornstarch, are naturally gluten-free, but they’re not called “all-purpose.” So if you see “all-purpose” on a bag, assume it’s a wheat-based party. Read labels like a detective reads clues.
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Here’s a silly-but-serious rule: If the bag says “all-purpose flour” and doesn’t say “gluten-free,” it’s a hard no for celiacs or gluten avoiders. If it says “gluten-free all-purpose flour,” you’re golden (literally, if it’s corn-based).
And if you’re ever in doubt? Just ask the bag. Okay, the bag won’t talk back, but the ingredients list will. Look for “wheat,” “barley,” “rye,” or “malt.” If you see those, run the other way.
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