Tag: Flour guide

According to a 2024 study, many consumers perceive store-bought 'whole wheat' atta as 100% whole grain, when in fact some brands may contain a smaller percentage. Understanding this distinction is the first step in determining which atta brand is the healthiest, as true health benefits depend on the actual grain composition and processing methods.

The protein content of flour can vary dramatically, from 6-8% in cake flour to 14%+ in high-gluten flour, directly impacting a baked good's texture and structure. Mastering the art of baking starts with understanding your ingredients, and deciphering flour's protein level is a fundamental skill. This guide demystifies the process, providing a simple, math-based approach to finding the precise protein percentage from any flour package.

Over 1% of the global population is affected by celiac disease, making clear labeling crucial. It is a common misconception that 'glutinous' rice flour contains gluten, but in reality, all natural rice flours, including glutinous, are 100% gluten-free. The term 'glutinous' refers to the sticky, glue-like texture of the cooked rice, not the presence of the gluten protein.

According to baking experts, most store-bought whole wheat flours are naturally unbleached, retaining the entire wheat kernel. This natural process contrasts with how refined white flours are sometimes processed. So, is there such a thing as unbleached whole wheat flour? The answer is a resounding yes, and understanding this is key to making informed baking choices.

Over 300,000 members of a popular sourdough Facebook group frequently ask about the best flour to use for their bakes. While many flours can be used, the choice profoundly impacts the final texture, flavor, and handling of the dough. Understanding these differences is key to mastering your sourdough creations.

Over half of our daily grain intake, according to the USDA, should be whole grains. So when a recipe calls for whole wheat flour, many bakers wonder: can you replace whole wheat flour with plain flour? While a direct 1:1 swap is possible, it is not recommended if you want the same results, as it will significantly alter the texture, density, and flavor of your baked goods.

According to the Vegan Society, veganism is a way of living that seeks to exclude all forms of animal exploitation and cruelty, which encompasses what we consume. Given that durum wheat, the source of durum flour, is a plant, the flour itself is inherently vegan. However, this simple answer can become complex when durum flour is used as an ingredient in other food products.

The origins of Italian bread trace back to ancient Roman milling techniques, showcasing that great bread requires few ingredients but high quality. This tradition remains, and knowing what ingredients are in Italian bread is the first step to mastering your own rustic loaf. Italian breads are often characterized by their simplicity, using minimal yet high-quality elements to produce distinct textures and flavors.

According to the National Celiac Association, gluten-free products are a necessity for approximately 1% of the population with celiac disease and others with gluten sensitivity. The key to successful gluten-free bread lies in understanding that there is no single 'gluten-free flour,' but rather a balanced blend of several flours and starches designed to mimic the properties of traditional wheat flour.

According to the Whole Grains Council, a diet rich in whole grains can significantly reduce the risk of heart disease, diabetes, and other chronic illnesses. Choosing the best seeds and grains for bread is a delicious and effective way to boost the nutritional profile of your homemade loaves. From hearty whole wheat to nutrient-packed chia, understanding your options will lead to tastier and healthier bread.