Graham flour
This also is coarsely ground whole wheat flour. It is named after Dr. Sylvester Graham, the creator of the graham cracker, who advocated the use of whole wheat flour in the early 1800s
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Nut Flours
Made simply from pulverized nuts, these are easy to DIY with a food processor. They can be very powdery, and, of course, contain no gluten. Most common is almond flour, also known as “almond meal.”
Best for: Combining with gluten-containing flours and/or wet ingredients—think cookies and tarts.
Don’t use for: Breads.
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Nut Flours
Made simply from pulverized nuts, these are easy to DIY with a food processor. They can be very powdery, and, of course, contain no gluten. Most common is almond flour, also known as “almond meal.”
Best for: Combining with gluten-containing flours and/or wet ingredients—think cookies and tarts.
Don’t use for: Breads.
Stone ground flour
This is a type of whole wheat flour that has been milled by coarsely crushing the kernel between two rotating stones. There is no nutritional difference or advantage to milling the flour in this manner
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Stone ground flour
This is a type of whole wheat flour that has been milled by coarsely crushing the kernel between two rotating stones. There is no nutritional difference or advantage to milling the flour in this manner
00 Flour
Ground to extreme fineness, this flour is made from soft wheat varieties, and is frequently used in Italian pastas. The fineness of the grind makes 00 dough easy to roll to extreme thinness (necessary for pasta).
Best for: Pasta, very thin crusts.
Don’t use for: The grind is too fine for successful bread.
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00 Flour
Ground to extreme fineness, this flour is made from soft wheat varieties, and is frequently used in Italian pastas. The fineness of the grind makes 00 dough easy to roll to extreme thinness (necessary for pasta).
Best for: Pasta, very thin crusts.
Don’t use for: The grind is too fine for successful bread.
Gluten flour
Usually milled from spring wheat and has a high protein (40-45 percent), low-starch content. It is used primarily for diabetic breads, or mixed with other non-wheat or low-protein wheat flours to produce a stronger dough structure. Gluten flour improves baking quality and produces high-protein gluten bread.
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Gluten flour
Usually milled from spring wheat and has a high protein (40-45 percent), low-starch content. It is used primarily for diabetic breads, or mixed with other non-wheat or low-protein wheat flours to produce a stronger dough structure. Gluten flour improves baking quality and produces high-protein gluten bread.
Barley flour
Barley flour has a natural maltiness in flavor, and is low in gluten. Speck recommends letting doughs and batters made with barley flour (and, actually, all whole grain flours) sit overnight. The rest period will soften the bran, make the product easier to work with, and round out the flavors.
Best for: Barley’s malty-sweet flavor makes it ideal for sweet baked goods and cookies.
Do Not Use For: As with other alterna-flours, 100% barley flour does not make for an ideal bread.
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Barley flour
Barley flour has a natural maltiness in flavor, and is low in gluten. Speck recommends letting doughs and batters made with barley flour (and, actually, all whole grain flours) sit overnight. The rest period will soften the bran, make the product easier to work with, and round out the flavors.
Best for: Barley’s malty-sweet flavor makes it ideal for sweet baked goods and cookies.
Do Not Use For: As with other alterna-flours, 100% barley flour does not make for an ideal bread.
Rice flour
Rice flour has a granular, coarse texture and is gluten-free. Combine it with softer, finer oat flour for a more malleable dough.
Best for: Sponge cakes, noodles, fritters, and tempura batters.
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Rice flour
Rice flour has a granular, coarse texture and is gluten-free. Combine it with softer, finer oat flour for a more malleable dough.
Best for: Sponge cakes, noodles, fritters, and tempura batters.
Whole wheat flour
This flour is milled from the entire kernel of wheat. The presence of bran reduces gluten development, therefore, items baked with whole wheat flour tend to be heavier and more dense than those made from enriched flour. Bakers often add additional gluten to counteract this. (one tablespoon/cup of whole wheat flour used
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Whole wheat flour
This flour is milled from the entire kernel of wheat. The presence of bran reduces gluten development, therefore, items baked with whole wheat flour tend to be heavier and more dense than those made from enriched flour. Bakers often add additional gluten to counteract this. (one tablespoon/cup of whole wheat flour used
Alterna-Flours
Although there are dozens of alternative flours available, we’ll focus here on the most common. When experimenting with new or unfamiliar flours, use tested recipes for the best result.
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Alterna-Flours
Although there are dozens of alternative flours available, we’ll focus here on the most common. When experimenting with new or unfamiliar flours, use tested recipes for the best result.