Flour – A Brief Intro
I received a FB note from a reader of this blog, Amy, who writes, “I used your pizza dough recipe a couple of nights ago – yummy! Didn’t know that the flour made such a difference and was able to find King Arthur flour at the Kroger here. It will be in my cupboard from now on :). Keep up the good work!”
I know there are others who read this blog who had/have no idea the role of the different kind of flours. Here, I’ll give you a little “Cheat Sheet” on the most common three flours that I use most of the time. (There are other types of flours, not discussed at this time) I hope you find this useful!
|* Gluten content:||Best Used For:||End Product Produces:|
|Has some of the protein gluten.||Good for most baked products including cookies, biscuits, and unleavened breads.||Produces a good product in most baked products – except bread.|
|Cake Flour||This is a soft flour, very low in the gluten protein||Best used for cakes, pastries, biscuits, and unleavened breads.||Produces a softer, more tender, baked product.|
|Bread Flour||Considered a “strong” flour. Has gluten – has strong protein which forms strands – helps with structure||Used for yeast breads.||Produces a chewy, very structured product.|
- The protein Gluten forms strands in dough, which gives elasticity (stretchy strands).
In short, remembering that flours containing more gluten will give a chewier end product, it is clear to see why you would not use bread flour for cakes and vise versa, not use cake flour to make bread.