Question about flour, non-bread related

[JustJoel]

I didn’t really know where it’d be appropriate to post this question; feel free to move it to a forum more suited for it.

I’ve pretty much got down what kind of flours to use in baking, but what about using flour in non-baking applications? Does it make a difference whether one uses AP or bread flour when dredging chicken breast cutlets for piccata? Or when making a roux for some Cajun dish?

 

[Caslon]

Not sure hot oil will know the difference.

 

[PrincessFiona60]

Use your AP flour for non-baking.

 

[JustJoel]

Use your AP flour for non-baking.

That was my gut feeling too, but say all I’ve got is bread flour? Will that adversely affect the dredged chicken cutlets or the gumbo?

 

[taxlady]

That was my gut feeling too, but say all I’ve got is bread flour? Will that adversely affect the dredged chicken cutlets or the gumbo?

I buy organic hard and soft wholewheat flours at the health food store. I never have AP flour at home. I can't say that I ever noticed a difference whether it's the hard flour or the soft flour for roux, breading, or dredging.

 

[JustJoel]

I buy organic hard and soft wholewheat flours at the health food store. I never have AP flour at home. I can't say that I ever noticed a difference whether it's the hard flour or the soft flour for roux, breading, or dredging.

Thanks!

 

[Andy M.]

I think any flour will do for your tasks.

 

[PrincessFiona60]

That was my gut feeling too, but say all I’ve got is bread flour? Will that adversely affect the dredged chicken cutlets or the gumbo?

Sorry, I was assuming you had both. AP is cheaper, use it for non-bread recipes. Save your bread flour for baking bread. But, if it's all you have...use it.