We were just as surprised as you were when, in the middle of an apocalyptic global pandemic, everybody decided it was time to bake bread. Now walking down the baking aisle of the local supermarket can be like staring into the void, with regular old, run-of-the-mill all-purpose flour nowhere to be found. But fear not. There are plenty of alternatives to all-purpose, and we’ll walk you through the best of them. Before we get started, a bit about all-purpose flour, and why it can be tricky to imitate.
If Goldilocks’s porridge was made from wheat, it was made from all-purpose. A blend of soft and hard wheat, ground and refined to remove the flavorful germ and bran, AP is not too flavorful and not too fine, not too strong and not too weak (at around 9–12 percent protein, it’s just right). As such, it doesn’t overpower or clash with other flavors. It makes light cakes and pastry that would be rubbery and tough with excessive gluten development, as well as crusty breads that require gluten development for structure.
from Food52 https://food52.com/blog/25486-best-all-purpose-flour-substitutes
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