You don’t have to use 00 flour, just choose the correct flour for what you are making.
From BBC Food's website:
A wheat flour typically milled in Italy, where millers grade their flour by using a ‘zero’ rating. A single zero flour is quite coarse in texture, like very powdery semolina, whereas triple zero is much finer like cornstarch. But everyday flour is usually classed as double zero, or ‘00’.
Beyond that, millers will then combine different wheat varieties to make flour to suit different purposes. So you can buy a ‘00’ flour suitable for pasta with a very golden colour, and a ‘00’ flour suitable for plain white bread. Look on the packet and see what use is suggested to get the best result. In cake recipes it can be replaced with plain flour; in bread, pizza and pasta recipes it can be replaced with strong white bread flour. It is often lower in protein than British flours and so produces a much crisper crust in bread, and a finer texture in cakes.
In Europe flours are labeled by how fine they are ground. )) flour is the finest grind. But it can be made flour with a range of gluten. In the US flour is labeled by gluten content. There are some american manufacturers offering a 00 flour like King Arthur but the closest substitute is all purpose.
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From BBC Food's website:
A wheat flour typically milled in Italy, where millers grade their flour by using a ‘zero’ rating. A single zero flour is quite coarse in texture, like very powdery semolina, whereas triple zero is much finer like cornstarch. But everyday flour is usually classed as double zero, or ‘00’.
Beyond that, millers will then combine different wheat varieties to make flour to suit different purposes. So you can buy a ‘00’ flour suitable for pasta with a very golden colour, and a ‘00’ flour suitable for plain white bread. Look on the packet and see what use is suggested to get the best result. In cake recipes it can be replaced with plain flour; in bread, pizza and pasta recipes it can be replaced with strong white bread flour. It is often lower in protein than British flours and so produces a much crisper crust in bread, and a finer texture in cakes.