Monday, February 23, 2009
All about flour.
I have had a lot of inquiry regarding the different types of flour that is available on the market and what type is used for different baking needs. I thought this would be a good topic for "Hints".
I use cake flour in my baking. Mainly because that is what my mother used and a lot of what I do is based on her and my grandmother's recipes. One does what one knows. But for those who have not baked from scratch on a regular basis or does not have a baking standard you might find this informative.
Generally the cake recipe will specify what type of flour to use, but even then, it's not always easy to decide which brand to use. There are several types of flour on the market, but they're not all the same. Flour can be made from many different grains, nuts or even some kinds of vegetables.
The main difference between baking flours is the amount of gluten that is in them. Bread flour contains a relatively high amount of gluten, which makes for more "elastic and chewy breads. Pastry flour is best for making pastries, pie crusts and biscuits. Cake flour contains the least amount of gluten and produces light, tender cakes.
The three types of flour defined:
* All purpose flour: is an equal mix of cake and bread flours. All purpose flour comes either bleached on non-bleach, either of which works fine in cake batters. This is known as plain flour and would be the type to use when your recipe simply says "Flour".
* Cake flour: has the least amount of gluten of all wheat flours and contains soft, high starch wheat, making it the best choice for light, fluffy cakes such as angel food and sponge cakes.
* Self-rising flour: is an all purpose flour to which a leavening agent has been added in the form of baking powder and salt. Self-rising flour is generally available at the market in the baking aisle. If you can not find it you can mix your own at home: One cup of all purposer plus 1 1/2 teaspoons of baking powder plus 1/2 ts salt.
I really don't see the need to make this up because when you bake using the all purpose flour you are going to add salt and your leavening agent as called for in the recipes.
I hope this was helpful. Please let me know if you have any questions.
ALL ABOUT CAKES disclosure policy
This policy is valid from 29 October 2009
All About Cakes.
This blog is a personal blog written and edited by me. For questions about this blog, please contact DCRose @
Any content may be used for personal use. Please feel free to share on your blog. I only ask that you please include a connecting link and reference to where you obtained the material, recipes, pictures, information, lists, vendors, etc.
This blog accepts forms of cash advertising, sponsorship, paid insertions or other forms of compensation.
This blog abides by word of mouth marketing standards. We believe in honesty of relationship, opinion and identity. The compensation received may influence the advertising content, topics or posts made in this blog. That content, advertising space or post will be clearly identified as paid or sponsored content.
The owner(s) of this blog is compensated to provide opinion on products, services, websites and various other topics. Even though the owner(s) of this blog receives compensation for our posts or advertisements, we always give our honest opinions, findings, beliefs, or experiences on those topics or products. The views and opinions expressed on this blog are purely the bloggers' own. Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer, provider or party in question.
The owner(s) of this blog would like to disclose the following existing relationships. These are companies, organizations or individuals that may have a significant impact on the content of this blog. Designer Cakes by Rose.
To get your own policy, go to http://www.disclosurepolicy.org