Help Please.......bleached Flour Vs. Unbleached Flour
Decorating By vetty Updated 30 Nov 2008 , 10:05pm by JanH
Here's a thread from cooking club of america on the subject:
http://websearch.cs.com/cs/boomframe.jsp?query=unbleached+flour+substitute&page=1&offset=0&result_url=redir%3Fsrc%3Dwebsearch%26requestId%3D48d7b02cc3e71f4a%26clickedItemRank%3D5%26userQuery%3Dunbleached%2Bflour%2Bsubstitute%26clickedItemURN%3Dhttp%253A%252F%252Fforums.cookingclub.com%252Feve%252Fforums%252Fa%252Ftpc%252Ff%252F27210496011%252Fm%252F22210319131%26invocationType%3D-%26fromPage%3DCSroll%26amp%3BampTest%3D1&remove_url=http%3A%2F%2Fforums.cookingclub.com%2Feve%2Fforums%2Fa%2Ftpc%2Ff%2F27210496011%2Fm%2F22210319131
Interesting info on cake flour, bleached and unbleached:
http://www.keymix.com/cake_techhelp.htm
HTH
I'm no expert, but I have used bleached and unbleached all purpose flour interchangeably without any ill effects. (I can't even tell a difference in the results at all.) I have not bothered with the scientific facts on the molecular ability to rise, moisture retainment, and whatnot...
I do know that either one I use still makes a mean loaf of banana nut bread! 
Bleached or unbleached might not matter in banana bread, but it does in butter cakes:
http://tinyurl.com/6lxxqz
http://tinyurl.com/6mlgmg
I also conducted an experiment making two of the same butter pound cake recipe in bundt pans, but one with bleached and one with unbleached flours.
The unbleached had a greasy lower portion, while the bleached did not....
Heat treating unbleached flour:
(For areas where bleached simply isn't available.)
http://tinyurl.com/6rajtc
HTH
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