Show Know Your Flours & When To Use ThemWe’ve all been there. The recipe calls for plain flour but all you have in the cupboard is self-raising flour. It should be fine, right? Wrong. Plain flour and self-raising flour are different and will have dramatically different effects on the outcome of your dish. With so many different types of flour available to us in the modern age, it can get quite confusing to differentiate between them all. For example, I often find myself searching for answers to questions like; Is all-purpose flour the same as plain flour? Or, Is bread flour the same as self-raising flour? Well, we have studied the books and done the research on all things flours related. The outcome is this lovely article all about the most common different types of flour and how they should be used. Different Types of FlourPlain Flour AKA All-Purpose FlourOne of the most commonly used types of flour is the all-purpose flour or plain flour (also known as pastry flour or cream flour). So, the answer to the question; is all-purpose flour the same as plain flour, is a resounding yes there is no difference! Plain flour is milled from soft wheat varieties flour and has is low in both gluten and protein content making it perfect for biscuits or pastry. Basically, whenever you are looking for a crumbly, break apart texture, plain flour should be your go-to. Common Uses for Plain FlourBiscuits, Pastry, Sauces, Pancakes, Waffles, Fried chicken, etc Protein Content for Plain FlourFrom a protein perspective, plain flour has around 10 – 12% protein depending on the brand.
Self Raising FlourSelf-raising flour contains added raising agents that will help give your bakes a nice rise when they are in the oven. For the most part, recipes that use self-raising flour don’t normally require any additional raising agents like baking powder or baking soda. Self-raising flour is milled from both hard and soft wheat which naturally results in a lower protein flour. If you find yourself running out of self-raising, you can easily make your own at home. Simply add two teaspoons of baking powder for every 100g of plain flour and mix until completely combined. Congratulations, your self-raising flour is made. Common Uses for Self Raising FlourCakes, Sponges, Brownies, Scones, Suet Pastry Protein Content for Self Raising FlourFrom a protein perspective, Self Raising flour has around 8.5% protein depending on the brand. Bread FlourBread flour, or sometimes known as strong flour, contains much more gluten than the other types of flour on our list. Bread flour itself is milled entirely from hard wheat. This hard wheat results in a higher protein flour. The higher level of protein results in a larger amount of gluten production and in turn, helps the bread rise higher. Common Uses for Bread FlourYeasted Bakes, Bread, Bagels, Choux Pastry, Filox Pastry Protein Content for Bread FlourFrom a protein perspective, bread flour has around 11 – 13% protein depending on the brand. Cake FlourCake flour is made from extremely finely milled soft wheat. This results in an almost silky like texture and makes the best flour for more delicate bakes such as cake. Another thing which makes cake flour the best for cakes and recipes of the like is the fact that the flour itself is bleached. This bleaching process results in a more acidic pH and alters the flour’s starches and fats. The increase in acidity helps cakes rise rather than collapse during the baking process. This, combined with the low protein content ensure that your cake is delicate and fluffy. Common Uses for Cake FlourCakes, Cupcakes, Muffins, Load cakes. Protein Content for Cake FlourFrom a protein perspective, cake flour has around 9% protein depending on the brand.
Whole Wheat FlourWhole wheat flour or wholemeal flour is made by milling whole wheat. Whole wheat is wheat that contains all three parts of the kernel; The fibre-dense bran, the nutrient-rich germ and the starchy endosperm. For white flours, the bran and the germ have been completely removed just leaving the endosperm which is then milled. For whole wheat flour, everything is kept intact. Common Uses for Whole Wheat FlourBrown Bread, Wholemeal Loaves, Wholemeal Scones Protein Content for Whole Wheat FlourFrom a protein perspective, whole wheat flour has around 9 – 10% protein depending on the brand. SemolinaSemolina flour is made from very hard durum wheat. It has a coarse texture, is yellow in colour and is very high in protein. Due to its high protein content, Semolina flour is most often used to make pasta. The flour gives the dough a firm but silky texture combined with the fact that its simple to thinly roll out make this dough perfect for pasta. Common Uses for SemolinaPasta, Couscous, Porridge Protein Content for SemolinaFrom a protein perspective, semolina has around 13% protein depending on the brand. Gluten-Free FlourGF Flour is what it says on the tin. It’s flour without any gluten in it. If you want to use a GF flour in your baking or if your recipe calls for flour with no gluten, then you are going to have to find a suitable substitute. To replace the missing gluten in your flour, you’ll need to use other thickeners like xanthan gum or guar gum in your baked goods. What is Xanthum Gum? This gum comes from the dried cell coat of a microorganism called Xanthomonas campestris. You can purchase online and in most health food shops What is Guar Gum? Guar Gum is a powder that comes from the seed of the plant Cyamopsis tetragonolobus. It is an ideal gluten substitute and it is available online and in most health food shops. Common Uses for Gluten-free FlourThickening Sauces, Coating meats, Flatbreads Protein Content for Gluten-free FlourThe amount of protein in Gluten-free flour will depend on the type of flour you choose. Oat FlourOat flour is made from ground-up porridge oats. It is very simple to make at home with the use of a food processor or mini-chopper and it is a healthier, nutrient-rich alternative to your ordinary plain flour. If you choose oats that are gluten-free, you can also whip up some gluten-free baked goods in no time! Common Uses for Oat FlourCookies, Banana Bread, Muffins, Pancakes Protein Content for Oat FlourFrom a protein perspective, oat flour has around 17% protein depending on the brand. AndyEver since I started cooking I’ve been fascinated by how different people’s techniques are and how they best utilise the ingredients around them. Even the person living next door will have their own unique way of frying an egg or cooking a salmon fillet. This fascination led me on a journey across the globe to discover the countless practices and traditions the world of cooking has to offer. I thought you’d enjoy and find value in sharing that journey with me so I created Cooked Best! Are plain and allPlain flour and all-purpose flour are just different names for the same thing. Plain flour is commonly used in the UK, while all-purpose flour is commonly used in the US. The difference is that they are milled from different types of wheat which makes UK plain flour less suitable for making bread.
What can I use instead of allFour All-Purpose Flour Alternatives. Chickpea Flour. Relatively new to American households, chickpea flour (also called garbanzo bean flour or besan in Indian kitchens) is arguably one of my favorite ingredients. ... . Rice Flour. ... . Almond Flour. ... . Buckwheat Flour.. Is allSelf-rising flour and all-purpose flour have similar properties with two key differences: ingredients and uses. Ingredient-wise, self-rising flour contains all-purpose flour, salt, and baking powder, while all-purpose flour only contains ground endosperm.
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