A good bread recipe can inspire you to plan an evening of baking that results in the wonderful smell of fresh bread wafting through your home. Many bread recipes call for bread flour, and you might have only all-purpose flour o...
While manufacturers commonly bleach and process commercial flour, you can control every step of the milling when you grind your own flour. Home grinding lets you decide on a coarse texture for rustic whole-wheat breads or a fin...
...ed that is high in protein. It was domesticated in Central and South America and is used as a food in many developing countries, as both the greens and the seeds are edible. You can purchase amaranth flour or grind amaranth ...
Gluten-free flours don't behave the way traditional, wheat-based flours do. When you bake with almond, rice or coconut flour, you must adjust the other elements of the recipe to compensate for the lack of gluten -- otherwise, y...
You take your cookie texture very seriously. While some people prefer a thin, crisp cookie, you like yours soft and chewy. Manipulating basic cookie recipes can help you get the soft texture you desire every time. The baking ti...
Unbleached flour is often to blame when cookies are very flat or spread out too much during baking. Switching flours will likely give you the thicker, chewier texture that you want. But if you prefer to use unbleached flour, th...
If you do a lot of baking, you may be wondering if there are risks and rewards for using unbleached flour over bleached flour. It is true that bleached flour contains certain chemicals, such as chlorine, to achieve the bright w...
If you've been to your local supermarket's baking aisle recently, you may have seen "pastry flour" nestled in among the familiar cake flour, all-purpose flour, and whole wheat flour. You might have even seen "who...
Wheat flour is an effective and economical thickener for sauces and gravies, but health conditions such as allergies or gluten issues may lead some people to choose other products. Most of these alternative thickeners, except f...
Buckwheat is finely ground, dark-colored flour. It is commonly used for breads, pancakes and waffles, and as a substitute for individuals allergic to wheat. It contains an extensive amount of proteins, thus an allergic reaction...
Having an allergy to white, all-purpose flour means having an allergy to wheat. Most wheat allergies develop during the infant or toddler years, but children generally outgrow wheat allergies between the ages of 3 and 5. Allerg...
flour is the ground product of a cereal grain such as wheat. For example, wheat can be milled into white flour, which comes from just the portion of the grain called the endosperm, or it can be ground as an entire grain. Whole-...
...n the case of wheat and other grains, that means converting their stored energy from starches to sugars for the use of the new sprout. Many bakers feel that sprouted grains, when dried and ground for flour, have health benef...
flour is a major part of the Western diet. In addition to bread and baked products, flour is found in a wide range of sauces, candy and other foods. For some people, however, flour can be a source of illness and discomfort. The...
Freshly milled flour offers more taste and health benefits in comparison to flour prepared to withstand sitting on a store shelf for months. Some baking recipes suggest soaking milled flour in an acidic liquid such as a culture...
Recipes for moist, tender cakes often call for cake flour, which is a finely milled type of wheat flour. You have several options if you cannot use cake flour because you ran out or have allergies. Because cake flour has the lo...
The protein content in your flour can make or break the baked goods you seek to create. Quick breads and cookies require low-protein flour while regular bread and other baked goods that use yeast for leavening turn out better w...
A flaky pastry is created with the correct blend of flours and fats to make dough that is puffy, yet not bread-like. Flaky pastry dough can be used to make pie crusts, biscuits, croissants and other treats. Most flaky pastry re...
White flour is usually derived from wheat and is found in a multitude of food products, including pizza dough, crackers, breads, breakfast cereals and pasta. White flour is low in fat and protein, but rich in carbohydrates. If ...
A multi-layer cake looks nice and stands straight when you take the time to level each layer to make it flat. Complete this step before frosting the cake, so you can stack the layers without problems and create a professional l...
There are several starch-based thickeners available to cooks and bakers, including arrowroot, potato starch, rice starch, tapioca, cornstarch and flour. The latter two are the most widely used in America, and both are versatile...
...d are many people's idea of the ultimate comfort foods. While the standard versions of these foods have a place in a healthy diet, you can enjoy them more often if you incorporate healthy whole grain flour into them. That, h...
Sprouted wheat flour is regaining popularity. Once a favorite of 1960s flower children, today this particular type of flour is recognized for its fiber, nutrition and taste. Sprouted wheat kernels are ground, so the flour conta...
There are many types of flour in the baking world, all of which are used for different purposes and different outcomes. Although all-purpose flour can be used in a variety of products, it contains about 4 percent more protein t...
The key to making flaky pastry is distributing the solid fat among the flour to bind the flour molecules firmly without making the dough tough. A pastry blender, which is basically a handle with an arc of blades suspended from ...
...ence between a box-mix cake and a homemade version made with fresh ingredients. As familiarity with baking increases, you can begin to identify the butter quality, percentage of milk fat, and type of flour used in the ingred...
Self-rising flour is simply a combination of key ingredients you might find in some baking recipes. Manufacturers combine baking powder and salt with traditional all-purpose flour to create this specialized version. Using a sel...
Part of what makes whole wheat flour nutritious also makes it difficult to store. Within this whole grain product is wheat germ, which contains a healthy but perishable oil that time, temperature and exposure to air will eventu...
Whole wheat flour is made from wheat that hasn't been processed to have the bran removed. Whole grains like whole wheat provide more fiber and vitamins than processed white flour, but regular whole wheat has a sharper taste and...
Replacing white flour with whole wheat flour is a good way to increase the nutritional value and health benefits of your food. While white flour has almost no nutritional value, whole wheat flour adds fiber to your diet and pla...
Using wheat Flour as a binder is not at all difficult, even for beginning cooks. Flour contains gluten, which makes it less effective than cornstarch as a thickener, but it is gluten's binding properties that allow bread to ris...
The Nutrition Almanac by author and nutritionist Lavon J. Dunne states that it is desirable to convert from white flour to whole wheat flour because whole wheat flour has 60 percent more fiber and vitamins than white flour. Wh...
For a twist on baking, you can incorporate different flour types as an alternative to standard all-purpose flour. Millet flour, which has light yellow color similar to cornmeal, is an option that provides a buttery flavor. It's...
Though most flour comes from milled wheat grains, flour also refers to ground powder from rye, barley, rice, nuts, pulses or even root vegetables. For that reason, and because of different additives, flour pH levels vary. The p...
Traditional flour for baking and thickening comes from wheat, but the wheat typically has undergone processing that strips it of its bran and germ. That means it's no longer considered a whole grain and offers fewer nutritional...
All-purpose flour and pastry flour contain less protein than wheat or whole grain flours, making all-purpose and pastry flour a better choice to use as a thickener. These flours are milled from the inner component, or endosperm...
...ut grinding the wheat is the easiest part. All you need is an electric or hand grain mill. Once you have that, grinding your grain is as easy as using a mixer or a blender. Grind your own whole wheat flour and enjoy the bene...
When you make homemade pudding, a thickener such as flour or cornstarch is usually required by the recipe. If you don't have flour or cornstarch, or prefer a different kind of thickener, arrowroot and tapioca are good substitut...
...an a soup, and often require the use of a thickening agent to attain their traditional, savory base. When preparing stew, you can control the texture and viscosity of the liquid by using a mixture of flour and water or stock...
Spelt flour is appearing in more and more mainstream products, such as bread, cereal and pasta. It is an ancient hybrid of wheat that can be used in place of wheat in almost any recipe. It is available in both white and whole-w...
flour brings volume, structure and flavor to baked goods. Its gluten content is responsible for imparting strength and cohesion to the finished product. Traditional all-purpose flour contains 11 percent gluten-forming protein a...
Soy flour and wheat flour are both widely available in grocery stores, and you can use each kind for a wide variety of baked goods. While soy flour and wheat flour share some similarities, they also vary in several significant ...
flour made from brown or white rice is a suitable alternative that may replace wheat flour cup for cup in your favorite cookie recipes. White rice flour is a good choice for most cookies; choose brown rice flour for cookies con...
Many different shortcuts exist for cooks in the pantry. Self-rising flour is one of these shortcuts that has flour, salt and baking soda. If you have a recipe that calls for all-purpose flour and also calls for salt and baking ...
Most breads, desserts and processed foods that use flour use bleached or unbleached wheat flour. While wheat flour is both nutritious and familiar, an alternative to common wheat flour is almond flour. If you are following a gl...
Grocery store shelves contain dozens of types of flour. This number increases if you shop at a health food, or natural grocery store as the choices of gluten-free flours add to the traditional white, wheat and all-purpose varie...
Most cookie recipes call for all-purpose flour. A very few require cake flour or bread flour; however, sometimes you need to work with what you have on hand. Understanding how to substitute bread flour and the likely result whe...
Whole wheat is used to produce a variety of foods. When wheat kernels are ground, the result is called whole wheat flour. It can also be called whole grain wheat flour. The two names can be used interchangeably. There are more ...
...gh most dieters are familiar with this simple theory, complying with it is easier said than done. Some foods are less satiating than others and either leave you hungry or make you eat too much. White flour is highly refined ...
flour, the powdery substance made from ground grains, is useful for baking and thickening sauces, but its nutrition is a mixed bag. Not all flours are created equal when it comes to its affect on your health. No flour is genuin...
When baking, you have many options for the ingredients, such as flour, included in your recipes. In addition to sweeteners, altering the type of flour you use in your recipe can have a significant effect on the nutritional prof...
Experienced bakers know that different kinds of flour yield different results. Not only can flour be ground from assorted grains, it can also be processed in various ways for several purposes. Different types of wheat result in...
Soy flour is a healthy alternative to all-purpose flour in many baked dishes. Breads, pastries, pies and gravies all benefit from soy flour's unique health qualities. Soybeans are a natural antioxidant, low in fat and promote h...
Choosing a flour for your favorite recipe can be confusing. Different types of baking flour, such as cake flour, pastry flour, bread flour and self-rising flour, each have distinct qualities that can vary performance in the kit...
Commonly used in pancakes, buckwheat flour is a high fiber, high protein alternative to white flour. It is also higher in many essential vitamins and minerals than white flour. You can use buckwheat flour in place of white or w...
High-gluten flour, also called high-protein or bread flour, is a special type of flour used for products where you want a chewy texture and yeasty taste. Gluten is a protein in wheat that provides dough with elasticity and stre...
Soy flour only contains one ingredient: ground soybeans. Use this flour in place of grains for the healthy benefits of soy. Soy provides you with protein, can improve your cholesterol and might reduce your heart disease risk. S...
A vast percentage of the baked goods, pastries and breads you eat are made with refined wheat flour. After removing the bran, many nutrients are lost from what you commonly know as all-purpose flour. Whether you're baking bread...
Spelt is a grain similar to wheat whose origin dates back to approximately 5000 B.C., from the Mediterranean and Middle Eastern region. Italians have been consuming it for a long time under the name of "farro," and Germans have...
Milling wheat for flour is a laborious process, but it produces flours of varying gluten content. Gluten has recoil and stretch properties, giving structure to your finished goods. The difference between using bread flour and h...
Flour made from wheat, barley or rye contains many components like, starch, sugar and enzymes, which are important for successful baking. Flour from these grains also contains proteins, gliadin and glutenin, which when combined...
Made from roasted soybeans, soy flour is ground into a coarse powder, which is different from the finer texture of wheat flour. Often used commercially as a thickening or bulking agent to add substance and texture to food prod...
Gluten flour is a type of refined wheat flour that is at least 40 percent gluten. It is high in protein and is often added to low-quality flours, such as all-purpose flour, to provide better texture and flavor to baked breads. ...
Gluten flour, or vital wheat gluten, is a starch-free, high-protein flour. It is made by simply extracting the starch from regular wheat flour. Bakers like to substitute gluten flour for all-purpose flour to perfect the texture...
Soy flour is made ground, roasted soy beans. Soy flour is naturally gluten-free and provides extra protein to recipes. Most soy flours in health food stores come in a full-fat version and a low-fat version. Its lack of gluten m...
Soy flour is a specialty flour made from grinding dried soybeans into a fine powder. Soy flour has more moisture than regular wheat flours and is gluten-free. Cooks often use it as a thickening in soups and stews, as well as a ...
Preparing a quiche without flour can help if you want to make this traditionally high-calorie, fat-laden food healthier. The quiche's crust -- made with flour and butter -- is a significant source of fat, carbohydrates and calo...
You may have heard that both sucrose and starch --- like the starch in flour --- are carbohydrates and that they're closely related chemically. This is true; there are many similarities between sucrose and starch, despite the f...
White flour has had the germ and bran taken out of it which greatly lowers its nutritional value, according to the website Health-Heart. Also, the carbohydrates in white flour are absorbed quickly into your body and this causes...
Amaranth flour is derived from the seeds of the amaranth plant. This type of flour is typically seen in health food stores, but some regular food stores carry it as well. It has grown in popularity because it is gluten-free, an...
Coconut flour is made from coconut that has been finely milled to a flour-like consistency. In order to give it a flour-like texture, it also has a significant amount of fat and moisture removed. You can find coconut flour onli...
In the United States, most people automatically think of wheat when a recipe calls for flour, but ground wheat is only one type of flour among dozens. Chickpea flour adds a nutty taste to baking, soups and sauces, and can subst...
Anytime you are baking things like cookies, brownies or any sweet with a higher density, you can easily substitute whole-wheat flour for white flour in the recipe. You may find that the whole wheat has more volume than the whi...
