Question: which is better for cakes bleached or unbleached flour?
Answer: Bleached flour is a softer flour, which has the lowest protein content (gluten), somewhere around 8%. ... White Unbleached—All-purpose Flour has a higher protein (gluten) content of approximately 11% and is good for baking most cakes, muffins, biscuits, biscotti's, and some pizza crusts.