I don't have any idea about what flour to use, but if you have Amazon Prime, they have this available for now.

https://www.amazon.com/365-Everyday-Value-All-Purpose-Flour/dp/B074JD6HHH/ref=sr_1_5_0o_wf?almBrandId=VUZHIFdob2xlIEZvb2Rz&crid=2MBJV14HU7RRZ&dchild=1&fpw=alm&keywords=all+purpose+flour&qid=1586521216&sprefix=all+%2Caps%2C161&sr=8-5

ETA: I usually use King Arthur flours, but those have been impossible to find.

@Sherry8aNorthAL, Well that was interesting. I clicked on your link and it said “not available in your area.” Odd that! Nevertheless, I want to use up what I have. I’m using our SAH-time to clean out stuff that has been lingering.

Bread flour is higher in gluten (think stretch and strength), whereas cake flour is higher starch to make it soft (for tender things like cakes). So I would probably use cake flour for pie crust, cakes, cookies.... and I'd use the bread flour for breads, breading. With the cream sauce and brownies, I can see an argument for both sides. lol!

ETA, didn't register your question earlier about blending the flours, but I think that's generally a good idea.

I think party_music has given a good explanation, so I'd start with that information and base mixing vs. not mixing with that. For instance, I'd use only AP, or if needed, bread for a pie crust. Brownies and pound cake could be mixed with cake flour.

I've got all three too, and intend to make pasta with the AP because it'll stretch further, it's filling, and I can top it/finish it with a variety of things. I'll use my Cake flour for a... cake! ha! Bread flour for artisan dough, to be frozen for pizzas later - perfect for leftover veg! I honestly don't think mixing cake flour with AP or bread would really hurt anyting you've got listed : )

"I would like to conserve my AP flour. I only have about a pound left."

Are you near a Trader Joe's? They had plenty of AP flour yesterday.

Oh but that I would be near a Trader Joe’s. I live in the Boonies! No convenient TJ for me.

My goal is really to use up the bread flour and the cake flour without making bread or cakes! DH won’t eat homemade bread (he’s weird) and I don’t really like making cakes. I should probably throw the stuff out. I got on the scales this morning. The 2 lbs I needed to lose has now become 3 lbs!

bbstx, I think you're allowed a few pounds here and there right now ; ) Don't toss it out! I missed the part about being low on AP - sorry. No, I feel sure you can mix all (bread and cake) and be fine. Were it me, I might not mix the cake flour for the pie crust though. That's just me.

I refuse for my last meal to be a diet salad! I'm not going crazy, more exercise outside is fine. I will, however, eat what I want!

Bbstx, you can use the cake flour in place of AP flour for any of the things on your list if you add 2 tablespoons extra for each cup of AP flour a recipe calls for. That's a general rule that works the other way too: When a cake recipe calls for cake flour, you can use AP, but use 2 Tb less per cup.

Mix bread flour and the cake flour and you have ap flour....
You can use bread flour for cookies and brownies.....and you will never know a difference.

"My goal is really to use up the bread flour and the cake flour without making bread or cakes!"

Right! I just thought if TJ's was convenient for you, but then even convenient isn't convenient right now. :-/

Cake flour should make a good dredge for meat, fish or fried veggies like zucchini or green tomatoes. Even better would be if you had any corn meal to mix with it for the fish. Or if you want pub-style fried fish, mix the cake flour and some seasonings with beer. Deep fry. Yum!

I found flour today (after payday yeah, right) for the first time in weeks. All they had was WWF, but I can make some nice Parker house-type rolls out of it for the freezer...

I would be doing that anyway ... for Easter ... just not with all whole wheat flour.

The first experiment was successful - too successfu! I made shortbread cookies with about 1/3 cake flour and 2/3 bread flour. No reason for those proportions. I was going for half and half but I was too lazy to re-bag the bread flour. The cookies are delicious. I’m glad I only made a half recipe. DH and I are eating them like we’ve never seen cookies before!

I love shortbread cookies. I'll have to try the bread/cake flour mix!

bbsstx, I got message that "whole foods is not available in your area" or something like that. Yeah, I live in the boonies too.

Yum, shortbread. I love it. I wonder how it would be with my homeground soft white wheat? Hmmm.....

Annie

Sorry, I thought Amazon shipped everywhere, evidently not.

@Sherry8aNorthAL, Amazon ships here, but apparently the flour comes from Whole Foods delivery. I got the same message as @annie1992 ”Whole Foods is not available in your area.”

Annie1992, I know nothing about home ground flours, but I’m intrigued. Let us know how your cookies turn out!

Well, I just tried to order Charmin TP from Amazon Pantry. Evidently, that is the only thing in their "Pantry" I can use. The rest is just weird stuff. I have Prime, but that is not Pantry. They will let you only order 2 of the TP and that doesn't make $35, so it would be an extra $5.99. Forget it. Whole Foods has flour here, but not TP, I really am not understanding why everything is so separate. Walmart has instore, online, and grocery pickup and never shall any of the three meet.

We are running out of TP, I didn't buy a garage full in February, lol, but we will just make do.

I saw a news item on TP. It is a “just in time” item, meaning there isn’t a large inventory of it kept anywhere along the supply chain. Plus, commercial TP and residential TP aren’t the same. So, while the commercial TP isn’t in demand, there is no way to get it into the residential supply pipeline. Other commodities seem to be having similar issues, no way to get the commercial items available for residential purchase.

I had to go to Target on Thursday. I was surprised...they had LOTS of TP. I remember seeing Charmin, Angel Soft, Scott and Target's own brand. I was even more surprised that no one was anywhere near that aisle.

I've had three commercial deliveries thus far and no need for another at this time. The last one was this morning. Limit to three rolls tp. They opened their commercial sized amounts/crates for residential. Among the things getting low in my pantry...AC vinegar, unseasoned rice wine vinegar, toasted sesame oil, eggs, (two dozen...opened their big 12 dozen boxes for residential. They added a residential page on their website for things like dairy etc. Opened cases of meats so we could just get smaller amounts. One gallon milk, etc. All communities should be doing this.

The AC and rice are gallons but I'll just fill my smaller kitchen bottles from the garage storage. They are offering less of most vegetables but things like fruit are full crates like the Costco flats. All that food would go to waste so it was a no brainer to open it up for residential.

Flour is in 25 lb bags but neighbors are getting together to share the bulk items.

Keep checking your local news. Call wholesalers in your area. Tell them what NY is doing. An on-line wholesale restaurant supply has everything. (webstaurantsupply)...though running out of tp last I checked. Ask at your local take-out restaurants still open if they can get an extra tp order. One restaurant near me is giving one roll free with every order.

Look for local farms. Look for on-line ordering like igourmet. Companies that have been shipping for years. They are all back-up but you might get delivery in a few weeks.

We have not been able to get any slots for any grocery pick-up or delivery for weeks. Gave up and ordered wholesale. (state lifted immediately any red tape). I did have to buy 10 pounds of ginger but it freezes really well whole and minced. 10 pounds was only 19 dollars, wholesale prices. And so fresh! They were screwed with the closing of restaurants. Now they are backed up with delivery dates. (initially they were overnight, free shipping for 250$ orders) They offered a date of April 20 this morning but we are good and neighbors are fine.

Hope you don’t mind me tacking on a flour question. I’ve been making pizza regularly while in quarantine, happy with the results but figure there’s always room for improvement. Remembered this thread:

https://www.gardenweb.com/discussions/2494510/best-pizza-dough-ever#n=34

which reminded me of 2 kilos of semolina flour I ordered a while back and never opened. Nov ‘19 date. Think it’s ok? What should I be looking for, rancid taste/smell?

From my reading on StillTasty.com, I would think you could still use it. Read at https://www.stilltasty.com/fooditems/index/17201 for signs of spoilage (toward the bottom of the page)

Thanks - I reference them a lot but didn’t think to look there this time for some reason.

FOAS--don't worry about dates. If you've had it away from heat/light, open it up. If it smells rancid, taste it. If it tastes fine, it's not rancid enough to throw away. Make a little dough out of it (add water and knead a bit--like a quarter cup of flour), and taste it again. If it tastes flat or blah, add a little sugar to your real dough. It doesn't take much. If it tastes rancid, there's no saving it.