{"id":26532,"date":"2023-06-27T15:47:34","date_gmt":"2023-06-27T10:17:34","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=26532"},"modified":"2024-09-21T20:06:45","modified_gmt":"2024-09-21T14:36:45","slug":"guide-to-baking-flours","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/guide-to-baking-flours\/","title":{"rendered":"Guide To Baking Flours"},"content":{"rendered":"\n

When I tinker with a recipe these days, I hardly think about the flour I\u2019m using. I know instinctively when whole wheat would make a good substitute for all-purpose or when I can add buckwheat. <\/p>\n\n\n\n

\"Guide<\/figure>\n\n\n\n

It wasn\u2019t always so. There was a time, eons ago, when I was na\u00efve about how much flour impacts the texture, color, moisture content, spread, and nutritional value.<\/p>\n\n\n\n

That\u2019s why I know many of you, new to baking, are in the same boat. So, I\u2019m back with another essential to baking guide<\/a>. This time we\u2019re exploring the most common types of baking flours and when you should use them (or not). <\/p>\n\n\n\n

\"Guide<\/figure>\n\n\n\n

<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

Different types of flour you can use for baking<\/strong><\/h2>\n\n\n\n

Flours are the very foundation of baking. To understand why the same recipe gives such drastically different results with all-purpose flour or buckwheat flour, you need to know a little about what they\u2019re made of. (Just a tiny bit, no chemistry involved.)<\/em><\/p>\n\n\n\n

How does the protein content of flour affect baked goods?<\/strong><\/h2>\n\n\n\n

Of all the nutrients flours are made of (carbs, fat, minerals, vitamins, fiber), the most important one is protein. At least for bakers.<\/p>\n\n\n\n

Why?<\/em> Because the amount of protein affects how easily and how much gluten forms in the dough or batter. <\/p>\n\n\n\n

What is gluten?<\/em> You know, the stretchy strands you feel in the dough? That\u2019s gluten. It\u2019s what gives structure and architecture to your bread, muffin, cake, cookie, yadda, yadda, and forms the crumb.<\/p>\n\n\n\n

\"Making<\/figure>\n\n\n\n

When there is more protein in the flour<\/em><\/strong><\/h4>\n\n\n\n

The more gluten, the stronger the dough, the chewier, airer, and crustier <\/strong>your baked goods. Protein also alters color. Flours with more of it give you browner<\/strong> cookies, biscuits, and bread.  <\/p>\n\n\n\n

One more thing: proteins absorb a lot of liquid, which is why the batter doesn\u2019t spread as much. <\/p>\n\n\n\n

When there is less protein in the flour<\/em><\/strong><\/h4>\n\n\n\n

The fewer the gluten strands, the softer the dough, the tender and fluffier<\/strong>, your baked goods. So, flours with less protein are great for cakes, cookies, and pie crusts. <\/p>\n\n\n\n

Because they don\u2019t absorb the liquid ingredients as much as high-protein flours, they create more steam when the batter or dough is baked. So, the baked result rises more and is puffed up<\/strong>. <\/p>\n\n\n\n

\"Guide<\/figure>\n\n\n\n

Whole wheat flour<\/strong><\/h2>\n\n\n\n

Color: darker<\/p>\n\n\n\n

Flavor: nutty and sweet<\/p>\n\n\n\n

Protein content: highest (around 11 to 15%)<\/p>\n\n\n\n

Whole wheat flour needs no introduction, especially if you live in India. Atta <\/em>is synonymous with whole wheat here, and a pantry staple that we use for chapatis. <\/p>\n\n\n\n

For those new to whole wheat flour, it is the healthier alternative for cakes and bread. It has a more pronounced flavor<\/strong>, which it asserts on every recipe and gives it a coarser texture. <\/p>\n\n\n\n

Also, 100% whole wheat flour is incredibly dense. If a recipe calls for all-purpose flour, you can\u2019t simply use whole wheat flour in its place. You\u2019ll have to adjust the wet ingredients for the recipe to work because the flour requires more moisture. <\/p>\n\n\n\n

Don\u2019t let that deter you from trying to make the switch. It\u2019s rather easy to increase the liquid content in the recipe, and once you get the hang of it, you\u2019ll love baking with whole wheat.<\/p>\n\n\n\n

Whole wheat flour recipes I love<\/strong><\/p>\n\n\n\n

Eggless carrot cake<\/a><\/p>\n\n\n\n

Ajwain crackers (carom seed crackers)<\/a><\/p>\n\n\n\n

\"Homemade<\/figure>\n\n\n\n

All-purpose flour<\/strong><\/h2>\n\n\n\n

Color: white<\/p>\n\n\n\n

Flavor: mild <\/p>\n\n\n\n

Protein content: high (around 9-12%)<\/p>\n\n\n\n

The name says it all. It\u2019s the one flour you have to have in your pantry if you want to bake. It works for almost all recipes, from biscuits to cupcakes to breads. It\u2019s softer, lasts longer, and barely has any natural nutrition because it is processed wheat flour.<\/p>\n\n\n\n

It is also a very reliable flour, so with nary a worry, go ahead and use it in any recipe that mentions a different flour. <\/p>\n\n\n\n

All-purpose flour recipes I love<\/strong><\/p>\n\n\n\n

Mulled wine cake<\/a><\/p>\n\n\n\n

Parker house rolls<\/a><\/p>\n\n\n\n

Japanese cheesecake<\/a><\/p>\n\n\n\n

Apple and plum cobbler<\/a><\/p>\n\n\n\n

\"Japanese<\/figure>\n\n\n\n

Specialty flours<\/strong><\/h2>\n\n\n\n

I\u2019ve never baked with specialty flours as they\u2019re either not available in India or are very expensive. And I like to incorporate ingredients that anyone, anywhere can find and use with ease. But here\u2019s a little about them:<\/p>\n\n\n\n

Cake flour<\/em><\/strong><\/h4>\n\n\n\n

Cake flour has the lowest protein content, at around 7 to 8%. It rises very well and makes for light and airy cakes. Hence the name. <\/p>\n\n\n\n

Substitute for cake flour<\/strong>: Sift in three-quarter cup of all-purpose flour three tablespoons of cornstarch. <\/p>\n\n\n\n

Self-rising flour<\/em><\/strong><\/h4>\n\n\n\n

Self-rising flour is a mix of salt, baking powder, and all-purpose flour. Never use it unless a recipe specifically mentions it, because you will need to tweak both the amount of salt and baking powder.  <\/p>\n\n\n\n

Substitute for self-rising flour:<\/strong> Sift in a cup of all-purpose flour, 1 teaspoon of baking powder, and \u00bc teaspoon of salt.<\/p>\n\n\n\n

Bread flour<\/em><\/strong><\/h4>\n\n\n\n

Like whole wheat, bread flour has a godly amount of protein, around 12 to 14%. It needs to be kneaded thoroughly to form the gluten structure. But once it does, the dough is sturdy, which is why bread flour is excellent for dinner rolls<\/a>, bagels<\/a>, pretzels<\/a>, and, of course, breads. They have more body, are very chewy, and rise beautifully. <\/p>\n\n\n\n

Substitute for bread flour<\/strong>: All-purpose flour is a fine replacement. You can even add some vital wheat gluten to all-purpose flour to increase the protein content. We only get imported bread flour here and it's rather expensive. So I like to use a mix of whole wheat flour and all-purpose flour as an alternative, sometimes.<\/p>\n\n\n\n

\"Mushroom<\/figure>\n\n\n\n

Gluten-free flours <\/strong><\/h2>\n\n\n\n

It took me some time to wrap my arms around gluten-free flour, but once I did, there was no letting go. They\u2019re versatile, more wholesome, and deliver dimensions to the flavor, texture, and mouthfeel that all-purpose flour simply can\u2019t.<\/p>\n\n\n\n

With gluten-free flour, especially if you or anyone in your family has a gluten allergy, you need to make sure that the flour is certified<\/strong>. Why?<\/em> Because often the flours are processed in the same factory as flours that do have gluten in them. <\/p>\n\n\n\n

A tip when baking with gluten-free flour is to always add an egg or a substitute for it.<\/strong> It\u2019s necessary to give the dough or batter structure because the strength that gluten imparts is missing. To keep the recipe vegan and eggless, use:<\/p>\n\n\n\n