Good holiday-cooking question — answering as the UphillTech team:
I can't tell you exact differences, but it is known that differences do exist. US flour is frequently bleached. This is illegal in the EU, I don't know how it is in Israel. I don't know what flour your recipes are made for. In the US, "all purpose" flour tends to be closest to German 550 flour, and cake recipes in Europe may have been made with German 405 flour (or the local equivalent) in mind, which has a lower protein content. US flour can be made from different cultivars than those used in Europe. The best known difference shouldn't make a difference to your cakes - in North America, they...
Full answer by rumtscho: https://cooking.stackexchange.com/a/105477 (CC BY-SA 4.0).
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