Posts Tagged ‘Wheat flour

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Previously, we talked about the most common types of flour: all-purpose, pastry, cake, and bread flours. However, there’s a whole world of flours still to be discussed! Non-wheat flours have become much more available in recent years due to increased awareness about Celiac’s Disease and gluten sensitivity, and so have recipes featuring these non-wheat flours.   For many recipes, the gluten is necessary to cohere the bread/cookie/cake together, so these gluten-free flours can’t always be used as direct substitutes. A better bet is to create (or buy) a blend that uses a gluten-free flour and thickeners such as cornstarch or tapioca starch. Here are some of the more available flours and how they’ll work in your recipes:   (more…)

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There probably aren’t many people who actually think about flour very often, except to notice that they’re out and they have to make a run to the store and they wanted to have this cake in the oven by 5:30 PM, darnit! But we really should, since all our fluffy, mouthwateringly delicious desserts are made with flour. Except ice cream, of course. And flourless chocolate cake. And flan. Okay, there are a lot of good flourless desserts. But still! Flour plays such a huge part in most kitchens that we are remiss in not discussing its many varieties, its pros and cons, and its ins and outs. Without further ado, here’s a breakdown of some of the basic flours you may encounter: (more…)

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