In the Pie and Pastry Bible, Rose insists that you must use unbleached all-purpose flour for pie/tart crusts, or it would be very difficult to get a tender crust. I was doing some research into why, and according to Shirley Corriher’s Bakewise, it’s because manufacturers supposedly use higher protein content flour for unbleached. However, she also cited Bruce Healy, who claims that Gold Medal bleached and unbleached all-purpose flour have the same protein content, and she somewhat verified this with a qualitative water absorption test. Then I looked up the nutritional facts on Gold Medal’s website and found that their unbleached and bleached flour have the same protein content (at least on the label).
I have Gold Medal unbleached all-purpose flour in my pantry right now, and I’m wondering if I would get good results using it in Rose’s pastry crust recipes. If protein content is the only reason for using bleached, then it shouldn’t matter if I am using Gold Medal.