FLOUR TYPES: WHEAT FLOUR AND NON-WHEAT FLOUR

WHEAT FLOUR: (Wheat Foods Council) Flour is the product obtained by grinding wheat kernels or "berries." The kernel consists of three distinct parts: bran, the outer covering of the grain; germ, the embryo contained inside the kernel; and endosperm, the part of the kernel that makes white flour. During milling, the three parts are separated and recombined accordingly to achieve different types of flours.

There are six different classes of wheat: hard red winter, hard red spring, soft red winter, hard white, soft white and durum. The end products are determined by the wheat's characteristics, especially protein and gluten content. The harder the wheat, the higher the amount of protein in the flour. Soft, low protein wheats are used in cakes, pastries, cookies, crackers and Oriental noodles. Hard, high protein wheats are used in breads and quick breads. Durum is used in pasta and egg noodles.

There are as many as 30 types of protein in wheat flour, but only two of those are important for our purposes: gliaden and glutenin. When they come in contact with moisture (water, milk, etc.) and are stirred, they produce gluten which gives elasticity, strength and shape to baking recipes.

Wheat flour contains starch. The word starch originates from a German word meaning 'stiff'. Other common kitchen starches are cornstarch, maize flour, tapioca, and semolina. When a starch is added and heated it swells'' and expands sucking in any available moisture in its surroundings thereby giving the product more stability.

Wheat starch begins to gelatinize (absorb water and set) between 140 and 158 degrees F, the exact temperature dependent is the specific starch. By definition, gelatinization is a phenomenon which takes place in the presence of heat and moisture.

ALL-PURPOSE FLOUR OR SIMPLY CALLED "FLOUR", "OCCIDENT FLOUR" OR "WHITE FLOUR":  All-purpose flour is one of the most commonly used, unless you have allergies or special needs, and is readily accessible flour in the United States. You can use either unbleached or bleached and you don't need to buy a fancy brand; flour from the grocery store is perfectly fine. (I always use unbleached all-purpose flour).

Just make sure to pay attention to whether your all-purpose flour is bleached or not; bleached versions have slightly lower amounts of protein. The bran and germ have been removed, giving the flour an off-white color, called unbleached, which can be chemically bleached to white, called bleached. However, the differences between the two can be slight because you can readily substitute all purpose, unbleached with bleached, 1 for 1.

There are several basic types of all-purpose flour:

Enriched All-Purpose Flour has iron and B-vitamins added in amounts equal to or exceeding that of whole wheat flour.

Bleached Enriched All-Purpose Flour is treated with chlorine to mature the flour, condition the gluten and improve the baking quality. The chlorine evaporates and does not destroy the nutrients but does reduce the risk of spoilage or contamination.

Unbleached Enriched All-Purpose Flour (or Occident Flour) is bleached by oxygen in the air during an aging process and is off-white in color. Nutritionally, bleached and unbleached flour are the same.

BOLTED FLOUR:  (20 % flour) This is a whole wheat flour that has had about 80 percent of its bran sifted off. It may also be called “unbleached flour” or “reduced bran flour.”

BREAD FLOUR: Bread flour, also referred to as "strong white flour" or "strong flour", is a high-gluten flour usually milled from hard wheat. It contains a high percentage of protein which forms gluten when moistened. 

Bread flour is used in bread recipes because it creates a gluten network strong enough to trap the gases from the yeast, but not good in quick-breads, cookies and cakes, which need a lesser one. If you're baking sourdough bread, bread flour's high gluten content is a big help in getting the dough to rise well. 

It's best to only substitute a small portion of bread flour with grains other than wheat, such as rye, are used, instead. Those grains don't contain any gluten of their own It can be substituted 1 for 1 with all-purpose, but proceed with caution because there may be a difference in the end result. 

BULGUR: Bulgur, for all practical purposes, is considered a whole grain, but as much as 5 percent of the bran may be removed in the processing. Bulgur is made by soaking and cooking the whole wheat kernel, drying it, removing some of the bran and cracking the remaining kernel into small pieces. Because it is a par-cooked product, bulgur is a convenience food, and in some recipes requires only the addition of hot water or broth for preparation. Bulgur makes an excellent cereal, salad, side-dish or additive to breads, soups and casseroles.

CAKE FLOUR: This enriched and bleached flour is used in producing fine high-ratio, chiffon and angel food cakes, as well as assorted cookies. (Cakes with a high amount of sugar and liquid in proportion to flour.)

Milled from soft white flour, cake flour has a lower gluten content than whole wheat pastry flour. It is used where a delicate and tender texture is desired. Almost all cake flour is bleached. to lighten its pale beige color. In delicate cakes, it imparts some acidity to a batter yielding a cake with a crumb that's whiter, finer and sweeter in flavor. Bleached cake flour also toughens the protein molecules, enabling the flour to carry more than its weight in sugar. 

Most grocery stores carry cake flour, but it is in a 2 lb. box not a bag as regular flour is. Common brands are Swans Down (red box with yellow cake on it) or else Softasilk (I prefer this brand although it seems to be hard to find now).

CAKE FLOUR, SELF-RISING: 1 CUP self-rising cake flour is equal to 1 CUP cake flour with 1-1/2 teaspoons baking powder and a pinch of salt. There is also self-rising all-purpose flour.

CLEAR FLOUR: It is the portion of flour remaining after the patent flour has been taken off. Clear flour is further categorized as “first clear” and “second clear.” The secret to making real Jewish-style rye is using First Clear Flour, a high-ash (read: big flavor), high-protein wheat flour responsible for the chewy bite for which rye breads are known for.

DOUGH ENHANCERS/IMPROVERS

DURUM FLOUR: is a by-product of milling semolina flour that has a the highest protein content with less starch of any flour. (It's nutritional profile similar to whole wheat.) As a result, it makes a tough dough that can stretch and expand—perfect for pasta. It is generally used in commercially made short goods pasta such as elbow macaroni and shells. 

FARINA: Flour or meal made from grain or starchy roots. Also sold as Cream of Wheat, farina is made from the endosperm of the grain, which is milled to a fine granular consistency and then sifted. Although the bran and most of the germ are removed, this cereal is sometimes enriched with B vitamins and iron. Farina is most often served as a breakfast cereal, but can also be cooked like polenta. Its name comes from the Latin word for meal or flour, which in turn traces to far, the Latin name for spelt, a type of wheat. Farina was the first genuine flour.

FORTIFIED FLOUR: refers to an all-purpose flour, usually wheat, to which nutrients like thiamine, riboflavin and niacin, removed during refining, have been added back. 

GRAHAM FLOUR: Hard whole wheat flour with a course and flaky outer bran layer, and finely ground germ. Most famous use is in crackers. Adds texture to all baked goods.

GLUTEN FLOUR:  Gluten flour is white flour mixed with concentrated wheat protein. Gluten flour has a much higher percentage of gluten - between 40 to 80% protein. Performs well in bagels, thin crust pizza, hard rolls, hearth breads and "heavy" breads such as those with extra bran, raisins, nuts and sugar

To give recipes a boost, add: 2 tablespoons per cup of flour in whole grain bread; 1 tablespoon plus 1 teaspoon per cup of flour in white breads. You may have to experiment over a few batches of bread to get the amount just right but that's part of the fun and creativity of baking. Increase kneading time to activate extra gluten.

Gluten flour is never used by itself for making bread, because it is too high in protein to be able to work with easily. However, if the recipe to be made in a bread machine, uses a flour that's low in gluten, the instructions may call for the addition of some gluten flour. As all-purpose flours can vary from 9-13% protein, those on the light side may benefit from a bit of strengthening.

INSTANTIZED FLOUR: is a quick-mixing flour which mixes very quickly into liquids and produces lump-free batters and gravies. See also, Wondra.

PASTRY FLOUR:  Is available in supermarkets and specialty stores and comes as either plain or whole wheat.  It is a low-gluten flour used in delicate cakes and pastries. Absorbs less liquid in recipes. It is from soft red winter or soft white winter wheat for use in biscuits, pancakes, pie crust, cookies, muffins and brownies, pound and sheet cakes. This flour is available either bleached or unbleached as well as whole wheat and regular. If you can't find pastry flour, there are some sources for it listed on this site. Generally, you can mix 1 cup of cake flour and 2 cups of all-purpose flour and get a good close protein mix to use for pastry flour, but it doesn't work as well.

PATENT FLOUR - WINTER: Flour milled from a select blend of hard winter wheat. Used to produce pan style breads, buns, soft rolls, sweet goods, thick pizza crust, and specialty baked goods.  

PATENT FLOUR - SPRING: Flour milled from a select blend of primarily hard spring wheat. Used to produce variety breads, pizza crusts, sweet goods, hard and soft rolls.  

SELF-RISING FLOUR, ALL-PURPOSE:  Not to be confused with self-rising cake flour which is different. Self-rising flour is intended to be a convenience for bakers because the baking powder and salt have already been added to it. However, it has the disadvantage of deteriorating quickly when exposed to humid conditions. 1 CUP self-rising flour is equal to 1 CUP all-purpose flour with 1-1/2 teaspoons baking powder and a pinch of salt.  

SEMOLINA: Semolina is the coarsely ground endosperm of durum wheat. Never bleached and high in protein, it is used to make the highest quality "white" pasta. Adds extra flavor and texture in some bread recipes. It is also used to make couscous - a North African and Latin American dish which is quickly becoming a staple in North America. FYI: Durum flour is a by-product in the production of semolina and is used for American noodles, some pastas and some specialty breads. 

TWENTY PERCENT (20 %) FLOUR

VITAL WHEAT GLUTEN: Vital Wheat Gluten is used in certain types of breadmaking. It gives the yeast in the recipe a boost because it contains a high amount of gluten forming proteins.  I use it in my heavier breads that rise slowly, such as rye, whole grains, or ones loaded with sugar, dried fruit and nuts. Your loaves should rise higher and have better volume. FYI: Some bakers use it all the time when using a Bread Machine especially when using whole grain or all-purpose flour. 

One widely available brand in the grocery store is Hodgson Mills - it comes in about a 10 oz box. After opening you can either reseal the inner packet or transfer to an airtight container and refrigerate. If you use it often, just storing it in a dark pantry is fine, but place the box in an airtight bag or container.  

Use 1 teaspoon of vital wheat gluten per cup of all-purpose, 1- 2 teaspoons per cup of bread flour or 1-1/2 to 3 teaspoons for every cup of whole grain or rye flours.

WHEAT GERM or BRAN, UNPROCESSED BRAN: Though not a flour, wheat germ, either untoasted or toasted, can be used in place of up to 1/3 of the flour in a recipe or just added for flavor and fiber. It's perfect in pancakes and other baked goods as well as meat or vegetable loaves. I use Miller's Bran (unprocessed bran flakes), a natural source of dietary fiber, found in grocery and natural foods stores.  It is less coarse than wheat germ and gives a better (lighter) texture to baked goods.  

Wheat germ is an excellent source of Vitamin E from the vitamin and mineral-rich outer layer of the wheat berry. Purchase it from a grocery or health food store; but beware, it goes rancid quickly, so try and get the freshest possible and refrigerate or freeze it. I prefer to use the freezer; no need to thaw before using. 

WHOLE GRAIN (MEAL): (Whole Grains Council) Whole grains are foods that contain the entire plant kernel that is humanly edible, whereas refined grains are products that are stripped of the more coarse, fibrous part of the kernel as well as germ or seed. Wholemeal (100%) flour can be made from wheat and rye, with both organic grain and conventional grain. Research studies support that a heart-healthy diet rich in whole grains and other plant foods can be an ally in reducing your risk of stroke, heart disease and cancer. 

WHOLE WHEAT FLOUR:  High-gluten, hard whole wheat flour contains the nutritious germ and bran as well as the endosperm contained in the entire wheat kernel.It is sometimes referred to as Wholemeal Flour. In addition to fiber, whole-grain baked goods are better sources of B vitamins, vitamin E, and many minerals than are those made with white flour. Whole grains are also a good source of folate and selenium, two nutritional buzzwords. 

Whole wheat flour may be substituted for part (50 %) of the white flour in yeast and quick bread recipes, but the recipe will be denser. Bran particles cut through the gluten during mixing and kneading of bread dough, resulting in a smaller, heavier loaf.  

FYI: Selenium is also found in whole-grain breads at nearly twice the concentration contained in white breads. Selenium intake was linked with prostate cancer protection by a Harvard School of Public Health study. Because folate has been found to lower the risk of heart disease and birth defects, it is especially important for those at risk of heart disease and for women of child-bearing age to get the recommended daily dosage of 400 micrograms. A 35-gram slice of whole-grain wheat bread contains about 17.5 micrograms of folacin, whereas its white-bread counterpart only provides just over half this amount.

WHOLE WHEAT PASTRY FLOUR: Low-gluten flour milled from soft wheat with the bran included.  It is sometimes labeled Whole Grain Pastry Flour.  Do not confuse it with whole wheat flour. I sometimes use it instead of all-purpose flour when creating healthy baking recipes. In the absence of fat, it gives a more tender outcome. Keep tightly wrapped in the freezer. No need to thaw before using. 

WHOLE WHEAT WHITE FLOUR: Whole White Wheat flour is milled the same as the typical Whole Wheat flour, and is growing in popularity. The difference is the bran coating on the wheat; it is classified as white compared to the typical red wheat grown in the United States. Functionally, both flours should perform the same. The key difference is the red pigmentation in the red wheat has been removed which gives it a lighter, whiter color. With the red pigmentation removed, a less bitter taste is also apparent.

WONDRA: is a brand name for Instantized Flour. Wondra flour comes in a small blue canister available from the grocery store. It is pre-sifted, and specially prepared to dissolve smoothly into gravies, sauces, etc. It makes life a lot easier when compared to using regular flour. 

NON-WHEAT FLOUR & GRAINS: So-called trendy grains or non-wheat varieties, such as quinoa and amaranth, aren't new at all--they have been around since ancient times. High in protein, a good source of fiber, low in calories and with just 1-2 grams of fat per serving, they offer a "nutty" change. 

WHOLE GRAIN (MEAL): Grains are either wheat or non-wheat. Whole grains are foods that contain the entire plant kernel that is humanly edible, whereas refined grains are products that are stripped of the more coarse, fibrous part of the kernel as well as germ or seed. Research studies support that a heart-healthy diet rich in whole grains and other plant foods can be an ally in reducing your risk of stroke, heart disease and cancer.

Buying and Storing: The most important thing to look for in grains is undamaged kernels. The outer bran layer protects the kernel's flavor and nutrients from destruction by light and air. Whole grains should be stored in airtight containers in a cool, dry place, out of direct light. Choose organically grown grains for best flavor.

Basic Cooking Instructions:

1. Rinse: Just prior to cooking, rinse the grain thoroughly in cold water until the water runs clear. Strain them to remove any dirt or debris.
2. Pre-soak: (Optional) Reduce cooking time and save energy (40%) by soaking hard grains overnight, or for 6–8 hours. Cook them right in their soaking water.
3. Boil/Simmer: As a general rule, bring water to a boil, add grain and return to a boil (see below for exceptions to this rule). Then reduce heat and simmer, covered tightly, until done. Resist the urge to lift the cover—the momentum of the steam will be lost. Use broth or fruit juice instead of water for flavoring.
4. Test: Test grains for doneness—most whole grains are slightly chewy when cooked.
5. Fluff: Many grains benefit from fluffing. When grains are done cooking, remove from the heat and gently lift and separate them with a fork. Replace the cover, and allow to sit for 5–10 minutes before serving.

NON-WHEAT WHOLE GRAINS- Here are several suggestions for ways to get a variety of whole grains in your diet. NOTE:  g=grams; mg=milligrams; Cals=calories; Prot=protein; carbs=carbohydrates; sod=sodium; glut=gluten content

AMARANTH: A strong, sweet, spicy, nutty-flavored flour. Best used as an accent flour in waffles, pancakes, cookies or muffins.  

BARLEY: Low in gluten and with a sweet nutty flavor. Mixed with wheat flour, it gives bread a cake-like texture.

BUCKWHEAT: The edible fruit seed of a plant related to rhubarb.  It is not related to wheat or other grains. Contains a low amount of gluten and cannot be used to make risen loaves. High proportion of essential amino acids; close to being a complete protein. Commonly used combined with wheat flour for pancakes, waffles, blintzes, and in pastas. Ideal for people with celiac disease. 

CHICKPEAS: When milled, these produce a gluten-free flour that can be mixed with wheat flour for texture to chapattis and other flat breads.

CORN AND CORNMEAL: There are several varieties of cornmeal: white, blue and yellow. Adds a crunchy texture to bread, suitable for soft breads, muffins, doughnuts and pancakes. American cornbread is a good example. Southwestern Native Americans have been using colored cornmeal for centuries.

CORN FLOUR

CORNSTARCH

DIASTATIC MALT POWDER: An all-natural, barley-based product that improves both the flavor and appearance of the loaf. Use 1/2 to 1 teaspoon per 3 cups of flour. Its active enzymes help yeast grow fully and efficiently through the fermentation resulting in a better loaf, more flavor and improved shelf life.

GRANULAR LECITHIN: Cut back on a tablespoon or two of fat and substitute it with an all-natural, soy-bean based add-in. However, any time you start substituting fat with something else, the recipe is automatically altered in both texture and flavor.

MALT FLOUR: This flour is malted barley that has been dehulled and ground. Because it is rich in alpha amylase it increases the diastatic activity of wheat flour. The increases in diastatic activity will make yeast food more available.

NUT FLOURS: Nut flours come in hazelnut, almond and others, which add flavor and texture to a recipe. You need to experiment in adding in the nut flours to your recipes--you can't use 100 % nut flour because it does not have gluten-forming proteins. When using, keep in 3/4 of the bread or white flour, and only substitute the remaining 1/4 with the nut flour. Nut flour goes rancid quickly due to its high oil content, so keep it frozen in an airtight bag. No need to thaw before using.

OATS: Flaked, rolled or as meal, oats add fiber and texture to baking recipes.Store the oats in an airtight container or freezer bag. There is no need to thaw the oats before using as they will remain free flowing.

What oat is best for baking, quick or old fashioned? These oats can be used interchangeably in most recipes -- it just depends upon the results you are looking for. If you want something that looks very whole grain and is very chewy, you'll want to use old fashioned. On the other hand, quick oats are cut smaller and are less noticeable in the recipe.

Oat Bran: Oat bran is the outer casing of the oat. It contains soluble fiber, which can help lower blood cholesterol levels when eaten as part of a low-cholesterol diet. Add oat bran to muffins or bread. Use as a coating for chicken and seafood.

Oat Flour: has a relatively high protein content, 17 percent, but does not form gluten. Oat flour can be substituted for as much as 1/3 of wheat flour in bread.

Old Fashioned Oatmeal: The only difference between this and quick-cooking oatmeal, is that quick cooking is cut into smaller pieces and rolled to flatten them, so that it cooks a little faster. You can pulse the old-fashioned oatmeal in the food processor to get smaller pieces so that it's just like the quick cooking oatmeal.

Quick-cooking Oatmeal:  Perfect for using in baking recipes. (Don't use instant oats, which have been pressed even more finely.) The oat flakes in this type of oatmeal have been pressed more finely than old-fashioned, regular oats, and cook in a shorter time.  Their fineness gives a nice oat taste without bulking up the dough, which can happen with regular oats. 

Instant Oatmeal:

Colloidal Oats: Oats that are ground into a very fine powder. Colloidal oats are typically used in health and beauty aids such as oatmeal baths, moisturizers and many facial scrubs and masks. 

Rolled Oats: Rolled oats are whole oat groats that are rolled to flatten them into an oat flake. Old fashioned, quick and instant oats are all rolled oats. However, Instant Quaker oats are not recommended for use in recipes unless specified in the recipe.

POLENTA:  Polenta is Italian for cornmeal.  It also refers to an Italian side dish.  It is prepared by boiling cornmeal and water or broth until thick and creamy.  It can also be cooked, cut into slices and fried or broiled.

POTATOES

POTATO STARCH FLOUR: You will see Potato Starch Flour also referred to as Potato Starch; they are the same thing. Potato Starch is a great flour to thicken sauces and add higher volume to your bread making. Made from ground whole, dried potatoes, it used in combination with other flours because it has no gluten and a mild potato taste. Substitute no more than 1/4 to 1/3 of the wheat flour in softer rolls and dessert style bread recipes.  It will give you a softer and longer-lasting loaf. 

RICE

RICE FLOUR: has about 6.5 - 7.0 protein content, but does not form gluten. For people who do not tolerate gluten, rice flour is an acceptable substitute in this type of baking. If you can tolerate wheat, substitute no more than 1/4 to 1/3 of the regular flour in a recipe.

RYE FLOUR: Rye Flour is milled from 100% whole rye. It is graded or labeled as different types, based on the degree of bran removal or purification during milling. The greater the bran removal in milling the lighter in color, lower in protein and dietary fiber and the blander in flavor. There is cracked rye, light to medium rye flours, pumpernickel, the coarsest rye meal. There is a whole-grain rye flour called pumpernickel flour, dark rye, medium rye or white rye. Rye berries can be used like wheat berries.

Using rye flour yields baked goods that are moist and dense, with a slightly sour flavor. The gluten in rye is similar in character to the gluten in pastry flour, which is low, so it is often used in combination with wheat flour (bread flour or all-purpose). The wheat flour is included in order to make a gluten structure strong enough to form a framework that will hold the gases released from the yeast. 

Light rye flour can be successfully substituted for 40 percent of wheat flour in a recipe without loss of volume. Medium and dark rye flours should be limited to 30 percent and 20 percent, respectively, of the total flour amount. 

Rye flour also has a much higher percentage of carbohydrate gums, which make rye dough stickier to work with than wheat, so don't add extra flour when kneading. On the up side, the substances which yield the sugars in rye that the yeast feeds on, break down very easily so they usually ferment well. So, you may find it included in sourdough or sponge starter recipes.  

SORGHUM: A grain commonly used in Africa and India for flat breads and chapattis.

SOY FLOUR: High in protein, it is often used as a protein booster. Soy flour can be used to replace part of the wheat flour in bread, rolls, cakes and cookies, and to enrich bread and macaroni. Because it has no gluten and different properties than wheat flour, it cannot be used as a 100% substitute for wheat flour. Instead, substitute no more than 1/4 to 1/3 of the wheat flour in a recipe. But it is often used in recipes for those with special dietary needs.

Check your supermarket and natural foods store for defatted soy flour because it has a better nutritional profile than regular soy. Other kinds of soy flour you might find are low-fat or full-fat. Soy flour with fat could develop "off" flavors if stored at room temperature, so keep it well wrapped in the refrigerator or freezer.

Typical Soy Products from gourmetsleuth,com