According to food experts, a mix of low-protein cake flour (1 part) and all-purpose flour (3 parts) is used by many fine cooks in the United States to substitute “00” flour in a pasta recipe.
Some chefs suggest that 100% good ole all-purpose flour is an ‘OK’ stand-in.
00 Flour is sometimes listed in Italian recipes like pizza dough and pasta; it's the most highly refined and is a talcum-powder soft type of flour. Many people believe that this softness also means that the flour is low in protein (like our finely-ground cake and pastry flour). In fact, the protein content of "00" flour can vary quite a bit depending on what kind of wheat it's ground from.
Most "00" flour that we see in the United States is ground from durum wheat and has a mid-range protein content of about 11-12%, similar to all-purpose white flour.
When it comes to flour, there's no longer a one-bag-fits-all policy. Products made from nuts, soy, and ancient grains have sprouted on store shelves, and they're worth a second glance.
"Not only do the different types of flour give you a chance to experiment with textures and flavors when cooking and baking, but they're also another way to increase the nutritional variety in your diet," says Roberta Larson Duyff, R.D.
Whether you're gluten-sensitive or just want to avoid the white stuff, here are five good options to choose instead shared by Womenshealthmag.com.