Lisa is an associate editor at Taste of Home where she gets to embrace her passion for baking. Bread flour is made out of “hard wheat” varieties, which give it a higher protein content. Who ever said that chicken wings, doughnuts, and pizza couldn't be healthy? Bread flour has a higher protein content than its all-purpose cousin—about 12%. This extra protein creates more gluten when kneaded in bread doughs. When you’re looking for an easy way to make your favorite bakes gluten-free, a gluten-free blend is the way to go. From self-rising to all-purpose, there are plenty of options to choose from. With a mid-range protein content of around 10%, this flour is reliable and adaptable, perfect for anything from our best pancakes to carrot cake; it’s also a dependable substitute for other types of flour. Using cake flour will make a difference in the end product, though. Bread flour vs. all-purpose flour: Like with cake flour, if you don’t have bread flour, all-purpose will work. Whole wheat flour is made from milled red wheat and has about 14% protein. These flours combine several gluten-free options like rice flour and potato starch. It is generally easier to work with, absorbs more liquid, and rises better than unbleached flour. © Copyright 2020 Meredith Corporation. It has less fiber and protein than a whole-wheat flour, but it’s great for middle-of-the-road baked goods that aren’t particularly delicate, like cookies, brownies and quick-breads. At 12- to 13-percent protein content, bread flour is stronger than all-purpose flour, but it can generally be substituted for all-purpose, and vice versa. Bleached flours are treated with chemicals like chlorine or benzoyl peroxide, that damages the starch and protein content. ), muffins, and … this link is to an external site that may or may not meet accessibility guidelines. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. You can also generally use AP flour for either pastry or bread flour. When recipes require self-rising flour, you’ll often find that less baking powder or salt is needed in the rest of the recipe. We and our partners use cookies on this site to improve our service, perform analytics, personalize advertising, measure advertising performance, and remember website preferences. And who doesn’t want lighter, airier cakes? It has less fiber and protein than a whole-wheat flour, but it’s great for middle-of-the-road baked goods that aren’t particularly delicate, like cookies, brownies and quick-breads. If you don’t think that you’ll use your flour within a year, pop it into the freezer where you can extend the shelf life for an additional year. Use it in places where a highly-risen, tender result is desired, like sponge cakes. Related: A Practical Guide to Alternative Flours. Avoid using bread flour in anything that is supposed to be tender, like cakes and pastries. This nut flour is becoming more common in grocery stores thanks to a very particular bake: the French macaron. thanks. Use almond flour in gluten-free baking or to add almond flavor without relying upon chopped nuts. This extra protein creates more gluten when kneaded in bread doughs. Bread Flour. Bread flour vs. all-purpose flour: Like with cake flour, if you don’t have bread flour, all-purpose will work. Since rye doesn’t form gluten as readily as traditional wheat flours, it’s best not to use all rye flour in a recipe, but subbing in some in your go-to biscuit, bread, muffin or sugar cookie recipe can yield delicious results. Bread flour is made out of “hard wheat” varieties, which give it a higher protein content. Pastry Flour. Let’s get one thing straight before talking about this flour: Potato flour is different than potato starch. Bread Flour vs. See white whole wheat flour in the grocery store? Sign up for our daily newsletter for more great articles and tasty, healthy recipes. Avoid using pastry flour for anything that demands structure, like bread doughs or pastas. Grab a box and use it in all these recipes with cake flour. How to Make a Cake with Strong Bread Flour Hundreds of delicious recipes, paired with simple sides, that can be on your table in 45 minutes or less. Use it in places where a highly-risen, tender result is desired, like sponge cakes. Bread flour comes from a type of wheat that contains a high amount of protein. The type of flour you use in your baking can greatly affect the outcome of your cakes, cookies and pies, so it helps to know what you’re working with. As serious bakers will tell you, their craft is more science than anything. Pastry flour is milled to a finer texture than all-purpose flour, and is made with soft wheat for a lower protein content, which helps baked goods like pie crusts and pound cake recipes produce very tender results and a fine crust. The kids will get a kick out of pulling off gooey pieces of this delectable monkey bread. To get a perfectly tender cake, a satisfying loaf of bread or just a good old-fashioned chocolate chip cookie, you need the right flour. John D Lee (author) on July 17, 2009: Hi Kathryn, try cake flour, it should give you a more spongy texture. You can also make your own GF flour mix. It’s whole wheat, too, but made with milled white wheat instead of red. This flour does a great job at absorbing liquid and holding onto moisture so you have really lush bakes. The flour typically has a protein content between 12 and 13 percent while all-purpose flour has a protein content between 7.5 and 12 percent, depending on the brand and where you purchase the flour. Kathryn on July 16, 2009: I have a great banana bread recipe and am looking for a spongy texture vs bread-like. Laura is a New York-based freelance food writer with a degree in Culinary Arts from the Institute of Culinary Education and a degree in Journalism from Penn State. Cake Flour. Before you can understand the differences between types of flour, you need to know how they’re made. At home, you'll find her working on embroidery and other crafts. Light and fluffy or dense and chewy, understanding texture and gluten content is the best way to decide what type of flour you need. Before starting a baking project, simply determine what texture you’re hoping to achieve. A flour labeled “whole wheat” is made from all three parts, while a white flour is made only from the endosperm, which makes it more shelf stable and tender. These flours are finely milled and have a low protein content—around eight percent in cake flour and slightly lower for pastry flour—which is perfect for making light, tender cakes. If baking is a science, then your ingredients are the periodic table, and flour is the most important element. You can make bread flour with a similar trick: Try replacing some of the all-purpose flour with an equal amount of vital wheat gluten (1 ½ tablespoons per cup), which is increasingly available in supermarkets (Bob's Red Mill makes a popular one). Bread Flour vs. This Pastry flour is milled to a finer texture than all-purpose flour, and is made with soft wheat for a lower protein content, which helps baked goods like pie crusts and pound cake recipes produce very tender results and a fine crust. All-purpose flour is made with only the endosperm, which makes it more shelf-stable than flours made from grinding the whole seed head. You can buy packaged self-rising flour right at the store or make your own at home. While the differences between them may seem small, they can really impact the quality of your bakes. It’s difficult for whole wheat flours to develop the same level of gluten as non-whole wheat, which is why baked goods made with whole wheat tend to be more dense than those made with white flour. Flour is made from grinding wheat (duh). However, if you’re serious about bread baking, you’ll want to grab a package so you can get the exact texture you’re searching for. If you enjoy making your own pasta, semolina and durum flour may be familiar to you. You can also use potato flour to thicken soups and stews. Cake flour vs. all-purpose flour: If a recipe calls for cake flour, you can sub in all-purpose if you’re in a pinch. Potato starch is the remnants from crushed potatoes that is dried into a powder. Almond flour also has a place in other bakes like Passover cookies and olive oil cake. Now, before you make your next grocery run, brush up on the different types of flours out there and maybe add a few more to your list. This grain provides great depth of flavors in bakes, so it’s a good ingredient to have on hand for experimentation. All Rights Reserved. If baking is a science, then your ingredients are the periodic table, and flour is the most important element. Flour helps give all your favorite bakes their chewy, satisfying texture. General Mills Sure Hopes So. Most types of white flour are available bleached or unbleached. The fine texture provides for soft bakes while the higher protein content (about 12%) makes for that chewy pizza crust we all crave. It is almost always bleached, which contributes to its ability to bake to a very high rise. Sometimes called doppio zero, 00 flour is the finest milled flour you can find. It's hard to resist the caramel-coated treat. Pastry flour is milled to a finer texture than all-purpose flour, and is made with soft wheat for a lower protein content, which helps baked goods like pie crusts and pound cake recipes produce very tender results and a fine crust.
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