Category: Flour guide

Despite being two popular Indian flours, kuttu and sattu are fundamentally different ingredients, each with a unique origin and culinary purpose. Many people wonder, 'are kuttu and sattu the same?', a common misconception stemming from their similar-sounding names.

Over the past decade, high-protein flour has been promoted for its potential to produce a stronger gluten network in bread making. But is higher protein flour better for every baking application? The answer depends entirely on your desired result, from chewy bagels to tender cakes.

Boasting a protein content of approximately 13.5%, Caputo chef flour is recognized for its robust, elastic gluten network, which provides excellent structure for dough. This finely-milled '00' flour is specifically engineered to perform well in home ovens and for longer fermentation times, making it a versatile choice for a variety of baked goods.

Bread flour contains a higher protein percentage, typically ranging from 12-14%, compared to the 9-12% found in most all-purpose white flour. This difference is crucial for bakers, as the protein content directly impacts gluten development and the final texture of baked goods.

Many home bakers mistakenly assume that Italian 00 flour has less gluten simply because of its incredibly fine, silky texture. The truth is that the gluten content of 00 flour varies significantly based on the type of wheat used, and the '00' designation refers only to the milling fineness, not the protein level.

Boasting a protein content of around 14.2%, King Arthur's High Gluten Flour is specifically milled for recipes requiring extra strength and chewiness. This specialized flour is a favorite among professional and home bakers for its ability to produce superior chewy textures and lofty baked goods.

According to Ayurveda, eating seasonally is key to good health, and in winter, this means choosing foods that generate warmth. Several traditional flours, or attas, are renowned for their warming properties and high nutritional value, making them excellent choices when the temperature drops. This guide explores which atta is good for winter by examining the benefits of millets like bajra, jowar, and makki, helping you make the best choice for your health.

While the terms are often used interchangeably, high gluten flour is, in fact, a type of high protein flour, but not all high protein flours contain significant gluten. The distinction lies in the origin of the protein and how it performs in baking, which is crucial for achieving your desired texture.

Did you know that depending on your location, 'corn flour' might mean something entirely different? In the U.S., it's finely ground whole corn, while in the UK, it refers to cornstarch, creating confusion about which is better, corn flour or maize flour. This regional naming paradox is at the heart of understanding these products.

Despite being commonly found side-by-side on grocery store shelves, unbleached flour is not the same thing as all-purpose flour. Rather, the terms refer to two distinct characteristics of flour: one describes the processing method, while the other defines its protein content and intended use. An all-purpose flour can be either bleached or unbleached, highlighting the crucial difference between these categories.