All-purpose flour is made from a blend of high-gluten hard wheat and low-gluten soft wheat. It is a fine-textured flour milled from the inner part of the wheat kernel and contains neither the germ (the sprouting section) nor the bran (the outer husk). By law, in the United States, all flours not containing wheat germ must have niacin, riboflavin, and thiamin added. Most all-purpose flours are labeled “enriched,” indicating that these nutrients have been