Learning About Flour With Leah

 Today I want to focus on flour. I've been doing a bit more baking than I normally do and I got to thinking how many different flours there are. So today I want to share with you a wide array of flours and their purposes. 

I don't know what your grocery stores look like, but mine usually only carries the basics of three to four variants. Everyone knows the run-of-the-mill all-purpose, cake, wheat, or bread of course. If you do any baking, then you should be familiar with them. You should also be able to find them in most grocers.

Let's start with grain and fresh-milled flours. Who grain flours should be used within 2 months or it turns bad, wheat flour goes bad quicker, because of its oily germ. Also, remember to store your flour in a cool dry place. About freshly milled flour, and the difference from a store brand. Obviously, it's fresh, but it's also fluffier. Not everyone has access to fresh-milled, however, you can most likely find a vendor selling it at a farmer's market. Not only is it fresh and fluffy, but you will appreciate the wonderful aromas. Try using it, for better quality baking as much as you can. One important thing to remember when using fresh flour is always remembering to measure by weight. You can also mill flour right in the comfort of your own home, which would be an interesting venture since most of us are still spending a lot of time in our houses. You can get a mill attachment for your stand mixer. One last mention before we get into non-wheat flours. French flour is made from soft wheat and has less gluten than most American flour. French flour is often unbleached. If you want to make good French bread, use French flour. 

                                                      Wheat-less Flours

Some of these can be used alone, however, because the bread will be lacking gluten, it's going to have a different look and texture. If you're on a gluten-free diet, then you already know this. For more successful gluten-free baking, try using a blend of different wheatless flours. Make sure they have at least 30 percent starch content. ( Rice flour is an example.) Like any type of baking and cooking, it's always good to test the waters and see what works best. 

                                                          Almond Flour ( Almond Meal) 

For those of you following the Keto diet, this one is for you! First, you must know how to store it. Like having pecans or whole almonds, it can go rancid pretty quickly. It's best if kept in the freezer or fridge if you think you're going to use it in a short period. Some basic things that work well with almond flour are muffins and biscuits. I recommend this, but it's totally up to you. 

                                                           Barley Flour

Has a nutty flavor and can be best used in flatbreads. If you're not sure about barley flour, try an Egyptian bread for a different take, and test out the waters with barley flour. 

                                                        Bean Flour

One of the most common bean flours is chickpea flour. It can be found in most international and Indian markets. The reason chickpea flour is more common than other bean flours is that it's more versatile. Chickpea flour is used to make things like roti bread which is a major staple in Indian and Trinidadian street food. Other variants of bean flours consist of Soy, pea, black bean, and fava bean. 

                                                                     

                                                              Buckwheat Flour

It is gluten-free, however, it has a high protein composition. Since it is brown in color and nutty in taste, it's great in pie crusts and cornbread. ( Leah recommends) 

                                                        Carob Flour

It is chocolate-like and can replace cocoa powder if one is allergic. It can be done successfully if you follow these rules: 1 ounce of carob can be substituted for 1 ounce of cocoa powder. For every 1/4 cup, carob powder used in a recipe reduces sugar, by 1 tablespoon. Carob can be used to make lovely treats for your pup as well. 

                                                Cassava Flour ( Tapioca Flour)

Please don't mistake this for tapioca starch. Cassava flour is dried powder from the yuca root. Since it has a neutral flavor. It can be used as a substitute for all-purpose flour. 

There are many more flour variants that I want to cover, however, I don't want to overwhelm you. I hope this first part helps you, and you try some of these out. Remember baking is science, and you're not going to get it all the time on the first try. You may make mistakes, but don't discourage yourself, you try it again. Get back up on the baking horse.