Find out what you can do with different types of flour.

Many people tend to believe that flour is just one type, and the differences are in the variety of cereal from which is made. But actually there are several kinds, each one of them used in a diversity of goods; however, the baking result won’t be the same if you don’t use the right one.

The distinctions among the flour will depend on the protein content: more of it equals to more gluten, which creates a stronger dough perfect for bread. But for cakes and pastries, a type with less protein is desirable. High-protein is known as “hard wheat,” while the low-protein is called “soft wheat.”

Types of flour

All-purpose flour

Obtained from a mix of hard and soft wheat, it is the kind that you will use when the recipe just asks for flour. It’s the basic among basic food because cakes, bread, and cookies are made with this. It can be bleached or unbleached, it will depend on the recipe, but both are interchangeable.

Cake flour

The type with the lowest gluten content and, for that reason, is perfect for tender baked goods such as cakes (obviously!), muffins, biscuits, and scones. This flour is chlorinated, which means it has a white color and increases the weakness in the gluten proteins; besides allowing the dough to absorb sugar and liquids, giving more moist to delicacies.

Pastry flour

It’s the perfect mix of all-purpose and cake flour; you can actually make it at home with ⅓ cup and ⅔ cup of each. It is unbleached and made from soft wheat. Great for pies, tarts, and especially cookies, thanks to its balance between flakiness and tenderness.

Bread flour

This is the strongest among all, which makes it perfect for bread thanks to the structural support. The high gluten content is necessary to carry the CO2 gases produced during the yeast fermentation. Gives a better volume, chewier crumb, and a brownie crust. It can be white and whole wheat, bleached or unbleached.

Self-rising flour

Milled with salt, baking powder, and low-protein wheat. Great for tender biscuits, muffins, pancakes, and some cakes. It’s better to store it only for six months, after that the baking powder begins to lose rising properties. You can make your own with 1 cup pastry flour, 1 ½ teaspoon baking powder, and ¼ teaspoon salt.

Whole-wheat flour

Produced by separating the wheat kernel in its three components: endosperm, germ, and bran (these two added back in varying amounts.) The protein content is very high in this flour, which makes very dense and heavier baked goods. It is prone to rancidity, for that reason is recommended to store for three months only.

Gluten-free flour

Nowadays, you can find a large variety of it made from grains, nuts, and starches. The most common is the one made from rice, blended with potato and tapioca starch. Consult with your doctor how you can substitute all-purpose flour with this.

There are many types of flour in the market that can help you create different kinds of meals, just find the one that will adapt to your lifestyle and health. Come to Davide Punto Cucina to degust our baked goods.