1. Whole wheat flour is a slightly darker flour. It contains the germ (the inside of the wheat flour) and the bran (outside of the wheat flour). It has a rich, nutty flavor and produces slightly denser baked goods. 00:27
2. All-purpose flour can be used for the widest variety of baked goods, and will generally work for any recipe that requires flour. 00:50
3. Pastry flour is a very fine powder, and is best used for tender-crumbed cakes. 01:02
4. Bread flour has a higher protein content, which helps it expand more than other flours during the proofing process. The stronger protein content also allows for a more impressive rise in the finished baked good. 01:13
5. Gluten-free flours aren’t true flours, but can often be used as a substitute in recipes that don’t depend on structure. Gluten-free flour is ground from ingredients such as almond, corn, and buckwheat. 02:17
What You'll Need
- Whole wheat flour
- All-purpose flour
- Pastry flour
There are several different types of flour. The differences in flour are determined by varying amounts of minerals, proteins, and fiber.
Flour is a seasonal product. Flours with a higher protein content come from wheat that has been planted in the spring and harvested in the fall. Softer flour, like pastry flour, is planted in the winter and harvested in the spring.
Buckwheat flour, despite the name, is a bloom from a plant in the rhubarb family and is not technically wheat. Its rich and nutty flavor make it a wonderful addition to waffles, pancakes, and bread recipes. It's also incredibly healthy, and full of fiber and protein.
Flours with a higher gluten content will produce baked goods with a sturdier form and more crumbly texture. These baked products also tend to be denser, chewier, and richer.