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Uses Of Flour- When to use which
Choose Flour Based On the Baked Good
In baking the uses of flour are endless. It is often a key component in recipes for baked goods. There are many types of flour in the world today and it can be difficult to determine which flour should be used in a particular baked good. As a baker and bakery owner, I find it vital to use the correct type of flour which is why I have assembled a list of the most common flours and when to use to them.
- All-purpose flour
This is the most common type of flour and can be used in any recipe. If you're a penny pinching baker, this is the flour for you. It is usually the most inexpensive option and purchasing just this one type of flour will suffice for almost all recipes.
- Bread flour
This one is also pretty obvious. It is primarily used to make bread and pizza crusts. The higher gluten content in bread flour makes it the best choice for anything that should be a touch chewier than the average baked good.
- Cake flour
This flour, which should always be sifted, is perfect for delicate things that require a rise like, you guessed it, cakes. It is higher in starches than others which helps fats become evenly distributed in the batter.
- Pastry flour
Biscuits and pie crusts are perfect things to use pastry flour with because it lends tenderness and texture. You may not see this one in every grocery store, but it can easily be ordered online.
- Whole wheat flour
One of the healthiest flours around, whole wheat flour is best used in yeast breads. It does not provide much of a rise, but this can be remedied by mixing it with an equal amount of all-purpose flour.
- Semolina flour
Pasta and puddings are the best candidates for semolina flour due to its' high gluten content. If you've never tried making your own pasta, give it a shot! It's fun, easy, and with semolina you will get great results every time.
- Teff flour
While the flours above are made from wheat, this flour is made from the teff grain. The lack of gluten makes this flour a good choice for people with Celiac disease. It is used by Ethiopians to make injera, a flat bread. In baked goods, use half the amount of the flour called for and half of teff flour.
For more information on flour, how it is made and common substitutions between flours, visit http://www.squidoo.com/different-types-of-flour
Or visit my baking blog! http://bakingallday.blogspot.com