Hello! In some applications, it will work well. In others, it wouldn't be ideal. Our 00 flour, known as our Italian-Style Flour, has a very low protein content, so it's ideal for making crisp flatbreads, crackers, and pasta. If you use it in place of all-purpose flour, you'll want to hold back some of the liquid in your recipe, about 2 teaspoons per cup of flour. It wouldn't be the ideal flour for high-rising chewy bread and it wouldn't develop the strongest gluten structure.

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