As a starting baker, one of the essential things you need to know is the types of flour to use when baking. This is important since each kind of flour is used differently and has different purposes. So as a baker, you should always know how and when to use certain kinds of flour.
Knowing the kinds of flours is vital since they contain different levels of protein, some are used for baking and some are used for cooking, some contain more nutrients and so on. Different kinds of flours are also created to cater to different people since some are allergic to certain kinds of flours.
But there are more reasons why a wide variety of flours exist and it’s important for you to know why. So if you want to know more about the kinds of flours–why, how and when they should be used keep reading!
Why is there a wide variety of flour?
Different kinds of flours are created to cater to different kinds of uses and also people. And so far, having a wide variety of flour allows people to have options and alternatives. This allows people to avoid certain flours they are allergic to or simply want to steer clear from due to dietary reasons.
But to help you grasp why certain types of flours exist, here are some of the common and prominent reasons:
Dietary preferences and restrictions
Many people must avoid particular types of flours due to dietary restrictions or preferences. For example, those with celiac disease or a sensitivity to gluten should steer clear of gluten-containing flour including wheat, barley, and rye flour. It might be easier to prepare gluten-free dishes if you are familiar with substitute flour.
Flours such as rice flour, almond flour or chickpea flour, for instance. Similarly to this, those on particular diets, such as those that forbid grains or carbs, could use flour like almond flour, coconut flour and so on.
Cooking and baking uses
The end result of baked products and other foods can be significantly influenced by the characteristics of flour, such as its protein level, ability to produce gluten, and carbohydrate content.
For instance, all-purpose flour may be used in a variety of recipes and is adaptable, but bread flour has a greater protein level and is best for bread recipes that include yeast. Knowing what flour to use for a particular recipe will help guarantee the greatest outcomes.
Used for nutritional benefits
If you’re someone who’s conscious about their health and what they put into their bodies, knowing the type of flour is important! The nutrient ratios of various flours differ. You may include a variety of nutrients in your diet by being aware of the various flour types.
In comparison to processed flours, whole grain flours like whole wheat or spelled flour have more fibre and important minerals. Knowing more about these flours will enable you to make better decisions about your dietary requirements.
Cultural and regional differences in cooking and baking
Each culture and area has its own distinctive unique flours that are essential to their delicacies. Knowing about these flours may help you become a better baker or chef while opening up a world of culinary traditions.
For instance, corn-based flour (masa harina), is frequently used to produce tamales, tortillas and other cuisines in Mexican culture, while in Middle Eastern and Indian cuisine, gramme flour, a chickpea-based flour, is frequently used.
Flour allergy and sensitivity
Last but certainly not least are flour allergies and sensitivities. Some people are allergic or sensitive to certain grains or flour. Understanding various flours enables you to recognise possible allergies and locate acceptable substitutes.
What are the 5 most commonly used flours?
One of the first things a baker should know is the 5 most commonly used flours since these are what you’ll be working with most of the time! So to get you started, here’s a list of the most commonly used flours in baking and cooking:
All-purpose flour
A versatile flour, all-purpose flour is a common ingredient in baking and cooking. It has a reasonable amount of protein and is manufactured from a mixture of soft and hard wheat. It works well with many different recipes, including pastries, cookies, cakes and so on.
Bread flour
In comparison to all-purpose flour, bread flour typically contains 12% to 14% more protein. A chewier texture of the bread is produced by the greater protein content, which aids in the development of gluten. It is ideal for producing bagels, pizza doughs and artisan bread because it was created especially for yeast-based bread recipes.
Whole wheat flour
Bran, germ, and endosperm from the whole wheat kernel, as well as other components, are ground to create whole wheat flour. In contrast to processed flour, it has more fibre and holds more nutrients. A lot of baked dishes, including muffins, bread, pancakes, and other pastries, require whole wheat flour.
Self-rising flour
A convenient thing about self-rising flour is that it already contains salt and baking powder. All-purpose flour and leavening agents are commonly used to make it. In recipes for pancakes, biscuits and quick bread—things that call for a lighter texture—self-rising flour is frequently utilised.
Cake flour
Cake flour is a low-protein, finely ground flour that is perfect for delicate baked items like cupcakes and cakes. Because of its low protein level, it gives cakes a soft and light feel. To further improve its fineness and texture, cake flour is frequently bleached.
Take away
Now you know why certain flours are created and how they can be used. It’ll be easier for you to know what type of flour to use when whipping up a certain type of pastry, cookie, dish and so on. And a good thing to take note of, while these 5 types of flours are commonly used around the world, you should also know more about others.
Like about rye, almond, coconut and cornmeal flours that might work better for you and your baking needs. These can also be used as substitutes for popular flours that don’t work well with you.
