16/06/2020
Hi cookies-lover! 🤗
Not sure which flour do you need or wondering what’s in it? 🤔
Don't worry! Today, we would like to share about the types of flour which will help you to choose the best flour before you start baking. 👍🍪
1. All-purpose flour ✨
The most commonly used types of flour, according to What’s Cooking America. Berkeley Wellness notes this variety is made from a blend of hard and soft wheat. That gives it a middle-of-the-road protein and starch content.
2. Bread flour ✨
According to Berkeley Wellness, bread flour is made entirely from hard wheat. The larger amount of gluten generated by this higher-protein flour helps bread rise higher. That’s because the gluten traps and holds air bubbles as you mix and knead the dough.
3. Cake flour ✨
Cake flour is very finely milled from soft wheat, according to the Huffington Post. That gives it an almost silky feel. As The Kitchn pointed out, this variety has a low protein content. It’s also bleached.
4. Pastry flour ✨
Pastry flour is made from soft wheat, which makes it finer than all-purpose flour. Its protein content places it between all-purpose and cake flours. Food.com notes this variety is ideal for tart crusts, pie dough, muffins, and some cookie batters.
5. Whole wheat flour ✨
According to The Huffington Post, you make whole wheat flour by grinding entire kernels of red wheat. Bon Appétit explains that a wheat seed head has three portions: the germ, bran, and endosperm. White flour includes just the endosperm, not the bran and germ. But the bran and germ contain the bulk of the fibre and protein.
6. White whole wheat flour ✨
This variety contains the endosperm, germ, and bran of a paler variety of wheat, called hard white wheat, according to Bon Appétit. It tastes slightly sweeter than traditional whole wheat, thanks to its lower tannin content.
7. Oat flour ✨
Oat flour doesn’t come from wheat. Instead, it’s made from ground oats. Bon Appétit reports that oat flour has a superfine, even fluffy texture. And its sweet flavour makes it “one of the most approachable ‘whole grain’ flavours.”
8. Self-rising flour ✨
This variety is a blend of all-purpose flour, baking powder, and salt, according to The Kitchn. And yes, you can definitely make it in your kitchen. Mix 1 cup of all-purpose flour with 1½ teaspoons of baking powder and ¼ teaspoon fine salt.
9. Semolina ✨
Semolina, which you might run across in recipes for pasta and Italian puddings, is made from the coarsely ground endosperm of durum wheat. What’s Cooking America notes durum wheat is the hardest type of wheat. Interestingly enough, semolina has the highest gluten content of all flours.
