Flour selection is crucial for any baking endeavor. The main concern is using the one with the appropriate protein content for the dish you’re preparing. I have 2 brands of all-purpose flour, 2 cake flours, and 3 bread flours in my pantry at all times. Each has a specific use in recipes I’ve worked on; some recipes even require a mixture of two flours.
When it comes to my pumpkin waffles, I prefer a fairly high protein all-purpose flour. Since there’s so much pureed pumpkin in the mix, and since that has little structure-forming protein, a high protein flour is needed to offset its effects. Ultimately, it helps maintain a solid structure and substantial mouth-feel. Given that most all purpose flours have such low protein content, the only option, though fortunately high quality, is King Arthur Organic All-Purpose. It has a protein content of about 11.8%. When I’ve experimented with Gold Medal and Pillsbury, flours with about 10.5% protein, the waffles turned out somewhat mushy. Hodgson Mill has an even lower protein content, so it’s definitely not a good choice.
King Arthur All-Purpose comes in two varieties – regular and organic. Technically, the regular variety has 11.7% protein, but it’s interchangeable with the organic blend.