Category: Flour

According to the USDA, a single cup of all-purpose flour contains approximately 12.9 grams of protein, a crucial component for baking and nutrition. Yes, all-purpose flour has protein, and the amount varies by brand and type of wheat used. This protein is fundamental for developing gluten, which dictates the texture and structure of your baked goods.

A common misunderstanding suggests hard red wheat has less gluten, but this is untrue; it has a high protein and gluten content. This characteristic makes it a favorite among bread bakers for loaves with excellent structure and a hearty crumb.

According to a 2024 article from Nutrisum, whole wheat flour contains significantly more fiber than refined flour, a key nutritional difference. This stark contrast brings into question the common belief: is maida worse than other refined flours, and what makes it so different?

Did you know that commercial bread flour typically contains a protein percentage between 12% and 14%? This high-protein content is what makes it ideal for bread baking, and understanding which bread flour has 12 protein or more is crucial for achieving superior texture and rise.

The protein content in Great Value all-purpose flour typically ranges between 10% and 11%, placing it firmly within the moderate-protein category for all-purpose flours. This moderate protein level makes the flour highly versatile for a wide variety of baking and cooking applications. Understanding this figure is key to predicting how your baked goods will turn out, as protein content directly influences gluten development and, ultimately, texture.

Rye flour contains a high concentration of nutrients that attract wild yeast, leading to more active fermentation in sourdough starters. Determining what percentage of rye flour is in sourdough is a key decision for bakers, as the ratio significantly impacts the final loaf's flavor, color, and texture.

With a protein content typically ranging from 7% to 9%, low gluten flour is most commonly referred to as cake or pastry flour. This specialized flour, milled from soft wheat, is the secret to achieving a tender, delicate, and soft crumb in baked goods.

Made from ground black gram lentils, urad flour, also known as urad dal flour, is naturally and definitively gluten-free. This makes it a popular and safe option for individuals with celiac disease, gluten sensitivity, or those following a gluten-free lifestyle.

Durum wheat, from which semolina is made, is one of the hardest wheat varieties in the world. For many home cooks and professional chefs, the choice between durum semolina and standard white flour hinges on a recipe's desired texture, flavor, and nutritional profile.

According to Indian culinary traditions, several special flours, known as 'Vrat Atta' or 'Farali Atta', are permitted during religious fasts like Navratri and Maha Shivratri. These gluten-free alternatives to common grains are not just for tradition, but are also packed with unique nutritional benefits.