All about Flour

 Wonderbaking: Types of Flour

Using flour can seem like a simple task. That is until you get to the supermarket and are suddenly faced with multiple varieties. A less-thorough recipe may merely ask for flour, so it’s up to you to figure out which type is best for your needs.

A guide for how to use the most common types of flour for baking and cooking. Learn about the role of gluten in the texture development of your favorite foods. Gain helpful tips on how to select flours for recipes.

1. All-purpose Flour

 All-purpose flour contains the seed’s endosperm, meaning it’s more shelf-stable and will last longer than whole wheat flour.

• Best used for: Cookies, Bread, Waffles, Pancakes, Pizza dough, Pasta
• Contains: 10 to 13% protein

2. Cake Flour

Is ideal for–you guessed it!–cake baking, creating a spongy, airy texture in the final product. It’s milled extremely fine, usually bleached and has a low protein content. The bleach allows the starches in the flour to absorb more fat and liquid.

• Best used for: Chiffon, Pound Cakes, Angel Food Cakes, Layer cakes
• Contains: 6 to 8% protein

3. Bread Flour

This high protein flour is perfect for developing a strong gluten network when you’re creating chewy texture products.

• Best used for: Artisan Breads, Yeast Breads, Some Cookies, Bagels
• Contains: 12 to 15% protein

4. Self Rising Flour

When you’re looking for a shortcut, self-rising flour already has a leavening agent (baking powder) and salt built right in. The flour base is closer to a cake flour with lower protein. It cannot be substituted for other flours. To make your own self-rising flour combine 1 cup of flour with 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt.

• Best used for: Biscuits
• Contains: 8 to 9% protein

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