I was also going to mention this: cake flour for it's low protein levels. In determining what you're cooking/baking, the brand matters far less than the actual

I was also going to mention this: cake flour for it's low protein levels. In determining what you're cooking/baking, the brand matters far less than the actual type of flour. Cake / 'biscuits' (my idea of a biscuit is a solid thing to dip in tea, how British of me, but anyway) flour: about 8-9g of protein per 100 grams of flour. All-purpose flour: 11-12 grams of protein per 100 grams of flour. Bread flour: 13-14 grams of protein per 100 grams of flour. 'Pastas' vary a lot. Italian-style uses high-protein durum wheat, which is about 14g/100g. On the opposite end, Chinese jiaozi (steamed/boiled dumplings) use low-protein content (8-9g/100g) to give a very smooth texture. I'm curious if flour in the US is sold with such nutritional labeling: protein, carbohydrate, fat, salt, etc, measurements per standardised measure (in the EU and much of the world, this is per 100g)?