Recipes often call for different types of flour and sometimes you might wonder why you can’t just use one type for all cooking and baking. Here, we explain different types of flour and their uses.
All-purpose flour – All-purpose flour is the most common type of flour used in cooking and baking. All-purpose flour is milled from wheat kernels that have the outer covering (called bran and germ) removed. This flour is great for baking just about everything from cookies to cakes to breads, and is even used in sauces.
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Bread Flour – Bread flour is a strong flour which means it is high in protein. Flour high in protein helps give breads structure and texture. Bread flour is ideal for making – you guessed it – breads.
Whole Wheat Flour – Whole wheat flour is made by grinding the whole wheat kernel, including the bran and germ, hence the name whole wheat. It is more nutritious then all-purpose flour and is a great addition to some baked goods.
Cake & Pastry Flour – Cake & pastry flour is a weak or low-gluten flour that is ideal for making cakes and other delicate baked goods. Make your own cake & pastry flour by mixing 1¾ cups all-purpose flour with ¼ cup cornstarch.
Self-Rising Flour - Self-rising flour or self-raising flour has leavening agents – baking powder and salt – added to it during packaging. You can make your own self-rising flour at home by mixing 1cup all-purpose flour with 1tsp baking powder and ¼ tsp salt.
Gluten-Free Flours – For those who have an allergy to gluten there’s a whole world of gluten-free flours now available. Some companies sell blends of gluten-free flour that are great for baking and cooking or you can try your hand at making your own. Examples of gluten-free flours range from rice flour, chickpea flour, buchwheat flour, and masa harina (corn flour).
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