FLOUR

THE DIFFERENT TYPES OF FLOUR AND WHEN TO USE THEM

101:

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There’s a lot to benefit from regarding food science and the basic knowledge of flour 101!

FLOUR 101

Today, we’re learning flour 101 and the different types of flour. We will also look at their benefits to make smarter decisions next time you are baking.

ALL-PURPOSE FLOUR

This flour is typically 10-12 percent protein and is a great middle-of-the-road option for quick breads and crumbly cakes.

WHOLE WHEAT

Whole wheat flour is made from about 14% protein and contains all parts of the wheat seed, including the germ, bran, and endosperm.

CAKE FLOUR

With only 6-8 percent protein, this low protein content is ideal for a tender and moist cake. It is an extremely finely milled flour and is very weak at forming gluten.

PASTRY FLOUR

Pastry flour is what you’ll want to achieve more of an airy, fluffy texture. Pancakes, pie crust, and even biscuits can thrive with pastry flour.

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