10 Flours- What they are, and when to use them.
PLAIN FLOUR- Okay, so i want you to think literally here. Plain Flour, This is a basic Flour that contains no raising agents. It is just Plain. So for example, if you were to use this in a recipe such as Cakes, Muffins or Biscuits, you would need to add Baking Powder,Bi Carb or Yeast to ensure it rises and isn’t dense. The great thing about Plain Flour is that you have control of how much raising agent you add. The bad thing about Plain Flour, is that it contains no Germ or Fibre so there really isn’t any nutritional benefits when eating this. Although because of this, the Flour has a longer shelf life then most. Making this a kitchen essential for at home cooks.
SELF RAISING FLOUR- This Flour is the most versatile on the list. Often used in recipes like Pancakes, Puddings and cakes. Self Raising Flour contains approximately 1 Teaspoon of Baking Powder to 1 cup of Flour. Recipes that specifically ask for “Self Raising Flour” don’t require any extra raising agents. So why not always just buy Self Raising Flour? Great question! This is because different recipes require specific amounts and types of raising agents. For example a Carrot Cake recipe asks for 1 Cup of Flour and 2 Teaspoons of Baking Powder, you would then opt for Plain Flour because the ratio doesn’t match to Self Raising Flour. The health benefits aren’t that different from Plain flour as it does undergo a similar process, although Self Raining flour has some Fibre and Protein it contains a significant amount of Gluten.
CORN FLOUR- This Flour is made from dried Corn Kernels that are milled into powder. It is considered a Wholemeal Flour. I want you to think of Corn Flour like a thickener and binder. This Flour is often used to thicken sauces such as gravy, stews etc and also to add stability to desserts like Meringues and Cheesecakes. It is a fine Flour that with addition of water, will turn into a gluey thick consistency. Multi faceted this Flour can also be used to adhere pastries such as dumpling wrappers and spring rolls.
RICE FLOUR- Just as described this Flour is created with finely milled Rice grains. Rice Flour is distinctly different to rice starch which is treated in a substance called “Lye”. You can use Rice Flour in recipes like Macaroons, Rice Cakes and noodles. Popular in Asia and South America this flour gives a unique texture that is chewy and crisp. One thing to mention that might be unexpected is that this flour is actually gluten free.
00 FLOUR/PIZZA FLOUR- This is a super fine white flour from Italy. The term “00” refers to the grind. Double zero flour is commonly used in pizza doughs because of its light and airy texture. It is the finest flour you can buy. 00 Flour is also commonly used when making soft pastas such as raviolli but not always a great choice when making pastas that require strength such as spaghetti.
BAKERS FLOUR/BREAD FLOUR- This is the Flour you are going to choose when making baked goods that require Yeast. So think of Breads, Buns etc. Bakers Flour/ Because of its high Protein Content this provides optimal conditons for Yeast to bloom. This basically means that it will create Gluten that will help dough hold its strength and not collapse when rising. This Flour is also great because it gives that characteristic chew that we love. It will ensure that your baked goods wont be dense and heavy.
CAKE FLOUR- Cake flour is milled from soft wheat and contains the lowest amount of protein. This lower level of protein means cake flour also has more starch. Overall, the use of cake flour in a recipe will discourage gluten formation compared to a higher protein flour products. Lower levels of gluten equal more softness and tenderness in a baked good. This flour is a perfect choice when baking cakes or recipes that are moist, crumbly and delicate. Definitely not a good choice for Bread.
GLUTEN FREE FLOUR- Now you may have tried a gluten free baked bread or pastry and noticed that it is denser and even sometimes smaller in size. This is because Gluten free Flour has components that only resemble the functionality and properties of wheat gluten-forming proteins. Therefore the result of these artificial components are not as effective at creating an airy light texture that we can notice in usual baked goods that contain gluten. This is no such thing as one ‘gluten free flour’. Gluten free flours are a collection of ‘powders’ made from ground seeds, grains, fruits and nuts. Although sometimes compromising on texture this Flour is a fantastic option for celiacs and Gluten Free dietary requirements.
WHOLEMEAL FLOUR- Wholemeal or Wholegrain Flour is made using the whole of the wheat kernel. This means that it contains all of the nutrients like bran, endosperm and germ. Wholemeal based products can typically be heavier and denser, but the great thing about it is how much flavour and nutrition to it adds to baked products, especially bread. Making this a great healthy alternative to other refined flours.
ALMOND FLOUR- Almond meal is typically made from raw (unpeeled) almonds, almond Flour is made from blanched (peeled) almonds. Compared to almond meal, almond flour has a finer texture and lighter colour. Because of it’s high fat content, almond flour helps make baked goods tender and moist. For this reason you’ll find that almond flour is an ideal ingredient to use in cookies, cakes, quick breads, etc.
