Semolina flour
This is the coarsely ground endosperm of durum wheat. Durum wheat is the hardest variety of the six classes of wheat and has the highest protein content of all wheat. Because of this, it’s ideal for making high-quality pasta and is used by both American and Italian manufacturers. It’s also used to make couscous in Africa and Latin America, as well as in the U.S. Durum wheat is rarely used to make bread
Related
Durum flour
Is a by-product in the production of semolina. It is usually enriched with four B vitamins and iron, and used to make noodles
Durum flour
Is a by-product in the production of semolina. It is usually enriched with four B vitamins and iron, and used to make noodles
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
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
All-purpose flour
White flour milled from hard wheat or a blend of hard and soft wheat. It gives the best results for a variety of products, including some yeast breads, quick breads, cakes, cookies, pastries and noodles. All-purpose flour is usually enriched and may be bleached or unbleached. Bleaching will not affect nutrient value. Different brands will vary in performance. Protein content varies from 8-11 percent
All-purpose flour
White flour milled from hard wheat or a blend of hard and soft wheat. It gives the best results for a variety of products, including some yeast breads, quick breads, cakes, cookies, pastries and noodles. All-purpose flour is usually enriched and may be bleached or unbleached. Bleaching will not affect nutrient value. Different brands will vary in performance. Protein content varies from 8-11 percent
Cake Flour
Similar in protein level to pastry flour (about 8-9%), cake flour is milled to an ultra-fine consistency. It is also traditionally bleached. Bleaching slightly damages the flour’s starches, allowing them to absorb more liquid and rise higher—an ideal quality in lofty cakes.
Best for: Tender cakes, like sponges.
Don’t use for: Cake flour does not produce a good bread product
Cake Flour
Similar in protein level to pastry flour (about 8-9%), cake flour is milled to an ultra-fine consistency. It is also traditionally bleached. Bleaching slightly damages the flour’s starches, allowing them to absorb more liquid and rise higher—an ideal quality in lofty cakes.
Best for: Tender cakes, like sponges.
Don’t use for: Cake flour does not produce a good bread product
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.
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.
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
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
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
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
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.
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.
