Have you gone to the baking aisle of a grocery store and wondered why there are SO many types of flours? More so, have you wondered to yourself what these types of flours are used for? It can be a bit frustrating having to pick the right flour when you don't truly know the purpose of each one. A good understanding of the various flour types can give you a head start.
The primary difference between each type of flour is the protein content, which is determined by the type of wheat used to make it. As a rule of thumb, more protein means more gluten, and more gluten means more strength. When it comes to baking, the amount of gluten is what determines the structure and texture of a baked good.
White Flour (Sifted)
The first type of flour and probably the most common one out there is white flour (AKA all-purpose flour). This is the type of flour you will most likely find in your kitchen pantry. Created from a mixture of soft and hard wheat varieties, it has a moderate protein content of about 9 to 11 percent. White flour is capable of creating various types of baking goods, such as: chewy cookies, flaky pie crusts, and fluffy pancakes. If a recipe requires flour, it is most likely directed to white flour (Click here).
- Blossoms
- Donuts
- Cookies
- Focaccia
- Banana Bread
- And much more!
The next one up is Self-Rising Flour (AKA cake flour) . Simply put, this type of flour contains the combination of baking powder and salt added, which are added during the milling process. It’s generally made from soft wheat with a protein content around 8 to 9 percent. If your recipe calls for this type of flour, you may make your own at home by mixing 1 cup pastry flour with 1 ½ teaspoons baking powder and ¼ teaspoon salt. Be careful not to substitute self-rising flour for other flours while baking! As the added ingredients can throw off the rest of the measurements in your recipe. If you are looking for a great self-rising option, we recommend using this product
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Ways to use Bread Flour :
- Cupcakes
- Pizza dough
- Scones
- Sponge cakes
This great products has yeast flour in it which will make your baking experience much more convenient so you don't need to worry about pre-hydrating the yeast on the side. Get ready to get the softest baking! (Click here).
Ways to use Baking Flour:
- Brownies
- Layer cakes
- Cupcakes
- Scones
Just as the name says, break flour is most commonly used for bread baking. Milled entirely from hard wheat, bread flour is the strongest of all flours with a high protein content at 12 to 14 percent! The high protein content comes in handy when baking yeasted breads as the strong gluten content allows the bread to rise properly. Bread flour makes for a better volume and a chewier crumb with your bakes (Click here).
Ways to use Bread Flour :
- Biscuits
- Cinnamon Buns
- Crackers
- Sourdough Bread
- Pretzels
- Dinner Rolls
- Pasta
- White Bread
Spelt has a broader range of nutrients than other members of the wheat family. This type of flour has gained popularity in recent years due to its various health benefits, reducing low-density lipoprotein (LDL) or “bad” cholesterol levels. Spelt flour does contain high levels of protein, which makes it a bit hard to work with and difficult to make rise. Try out this great option (Click here).
Ways To Use Spelt Flour:
- Bread
- Pasta
- Biscuits
- Crackers
Conclusion
Do you feel more confident going to the baking aisle now? After reading this article, you should be able to master your flour baking.
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