Get the scoop on the differences between flours.
Not all flour is the same. Nor will all flour give you the same or expected results. Read this guide to learn about the different types of flours.
1. All-Purpose Flour. Most people use All-Purpose Flour as it can be usage goes for a things. It is made from a blend of soft wheat and hard wheat. All-purpose flour is also labeled number 55 in other countries
3. Cake Flour. Cake Flour is made from finely ground soft wheat flour. In other countries, cake flour is labeled with the number 45. Many bakers use flours 45 and 55 as these are all-purpose flour and cake flour.
4. Whole Wheat Flour. Whole Wheat Flour is made by grinding the kernels of red wheat. In other countries, whole wheat flour is labeled number T150. In the UK Whole wheat flour goes by Wholemeal flour.
5. Self-rising flour. Self-rising Flour is made by mixing All-purpose flour, baking powder, and salt. You can make your own self-rising flour by mixing 1 cup of all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon salt. Self-rising flour is also number 45 in other countries but you have to check the labels.
6. Pastry Flour. You can also use pastry flour as cake flour. Though finer then all-purpose flour but rougher then cake flour, pastry flour is good for pastries. Pastry flour is made from soft wheat. You can make pastry flour by mixing 1 cup of all-purpose flour and 2 cups of cake flour. Pastry flour is good for making Tart Crust and Muffins. The same as cake flour, in other countries pastry flour is also labeled number 45.
As you will see, there are many types of flour. It is important to choose the correct flour for your recipe. Sometimes you can substitute flours. However, the results may vary.
Why I love working with Different Flours
I love working with different flours. For example, pastry flour makes great crepes. Cake flour makes great cakes. Bread flour makes great bread. Bread flour also makes great bagels.
When baking, you have to make sure you used the right flour. If you used cake four for bread it will not work. Cake flour doesn’t have as much protein as bread flour. So the bread won’t rise. If you bake with bread flour in a cake, it will be super chewy and tender. The goal is to create a cake that is soft and fluffy. It will be like this because bread flour has too much protein.
When you choose flour you have to read the label and make sure you got the right flour. If a recipe calls for cake flour but you buy all purpose flour on accident, i would wait and get cake flour. You don’t want to risk ruining your baking project due to a little mix up!
Baking is simple. Just make sure you follow the instructions and go step by step!