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Bleached or unbleached flour for cookies

post #1 of 5
Thread Starter 
A Cook's Illustrated magazine recipe from 1996 says that sugar cookies are one place where bleached flour is preferred over unbleached, making the cookies "much lighter and a better butter flavor" I'm in the habit of buying unbleached, just wondered what most folks use and if anyone has noticed a difference.
post #2 of 5
I've always used unbleached...
And they are delicious! icon_wink.gif
post #3 of 5
I use unbleached and unbromated flour for everything.
post #4 of 5
I use unbleached flour, I just like the results better.

Bonniebakes - why do you choose to use unbromated flour? I've never heard of it. I am always learning something new on here that why I love hanging around here.
Celebrate life every day with family and friends.
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Celebrate life every day with family and friends.
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post #5 of 5
From what I understand, bromate/potassium bromate is often added to flour to increase strength and elasticity. It's considered a possible carcinogen and is banned in several countries. Supposedly as the product bakes, it "burns off" but there's always a chance it doesn't (especially if the item isn't cooked at a high enough temperature or is undercooked), or residue might remain.

I choose to use the least possible chemicals in anything I cook, so unbleached and unbromated is the way I go....
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