If you’ve ever tried baking something from scratch, you know that recipes never simply say “flour”. Instead, they specify the type of flour you should use – all-purpose, bread, cake, self-rising, and so on. But what do these different types of flour mean? What kind should you use when a recipe calls for flour? In this article, Journalist Lily Morgan will help you understand the different types of flour, when to use them, and when not to use them.
Contents
Types of Flour
When you’re baking, there are many different types of flour to choose from. The most common types of flour are all-purpose flour, bread flour, cake flour, self-rising flour, and whole wheat flour.
All-purpose flour is the most commonly used type of flour. It’s a blend of hard and soft wheat and is milled to a medium-fine texture. All-purpose flour is suitable for a variety of baking recipes, including cakes, cookies, muffins, and quick breads.
Bread flour is made from hard wheat and is milled to a slightly finer texture than all-purpose flour. It has a higher protein content, which makes it ideal for baking yeast breads.
Cake flour is made from soft wheat and is milled to a very fine texture. It has a lower protein content than all-purpose flour, which makes it perfect for cakes and other delicate baked goods.
Self-rising flour is a combination of all-purpose flour, baking powder, and salt. It’s most often used for biscuits and other quick breads.
Finally, whole wheat flour is made from whole wheat berries and is milled to a fine texture. It has a higher protein content than all-purpose flour, which makes it ideal for yeast breads.
When to Use Different Types of Flour
The type of flour you use is important because different types of flour behave differently in recipes. For example, if you use all-purpose flour in a cake recipe, the cake may be too dense. On the other hand, if you use bread flour in a cake recipe, the cake may be too light and crumbly.
When a recipe calls for flour, it’s important to use the type of flour specified in the recipe. If the recipe doesn’t specify a type of flour, you can typically use all-purpose flour.
All-Purpose Flour
All-purpose flour is the most versatile type of flour and can be used for a variety of recipes. It’s ideal for baking cakes, cookies, muffins, quick breads, and other baked goods.
Bread Flour
Bread flour is ideal for baking yeast breads, such as sandwich bread, rolls, and pizza dough. It has a higher protein content than all-purpose flour, which helps the dough to rise and gives the bread a chewy texture.
Cake Flour
Cake flour is ideal for baking cakes, cupcakes, and other delicate baked goods. It has a lower protein content than all-purpose flour, which helps the cake to rise and gives it a light, fluffy texture.
Self-Rising Flour
Self-rising flour is a combination of all-purpose flour, baking powder, and salt. It’s most often used for biscuits and other quick breads. It’s important to note that self-rising flour should only be used in recipes that specifically call for it.
Whole Wheat Flour
Whole wheat flour is ideal for baking yeast breads. It has a higher protein content than all-purpose flour, which helps the dough to rise and gives the bread a chewy texture. It’s important to note that whole wheat flour can be used in place of all-purpose flour in a recipe, but the texture of the baked goods may be slightly different.
Tables of Data
| Type of Flour | Ideal For |
|---|---|
| All-Purpose | Cakes, cookies, muffins, quick breads |
| Bread | Yeast breads, such as sandwich bread, rolls, and pizza dough |
| Cake | Cakes, cupcakes, and other delicate baked goods |
| Self-Rising | Biscuits and other quick breads |
| Whole Wheat | Yeast breads |
Conclusion
When a recipe calls for flour, it’s important to use the type of flour specified in the recipe. If the recipe doesn’t specify a type of flour, you can usually use all-purpose flour. All-purpose flour is the most versatile type of flour and can be used for a variety of recipes. Bread flour is ideal for baking yeast breads, such as sandwich bread, rolls, and pizza dough. Cake flour is ideal for baking cakes, cupcakes, and other delicate baked goods. Self-rising flour is a combination of all-purpose flour, baking powder, and salt, and is most often used for biscuits and other quick breads. Finally, whole wheat flour is ideal for baking yeast breads.
So the next time a recipe calls for flour, you’ll know exactly what type to use! Just remember: when in doubt, all-purpose flour will usually do the trick. As the song goes, “When the recipe calls for flour, all-purpose flour is the one that you must use.”
