A Bit About Flour

I love cooking in general and baking but cooking is an art where baking is a science. And part of that science is having the right type of flour. Now, I won’t pretend to know how the different types of flour affect a recipe but what I can tell you if how to make different types of flour like cake and bread flour. I learned these so that instead of buying various bags of flour for each recipe I could just change up my all-purpose flour.

Cake Flour

• 2 Tbs Cornstarch
• 1 C. All-Purpose Flour

1. Remove two tbs flour and replace with cornstarch.
2. Whisk together or use a sifter until well combined.

This specialty flour is easy and can be made with ingredients that are probably already in the pantry. The next one may not be as easy.

Bread Flour

This specialty flour has a higher protein content than all-purpose flour. And when I was making it I couldn’t find an consistent consensus about amounts. What I did find was …it’s trial and error. That is not really helpful but here is what I did.

• 1 C. All-Purpose Flour
• 1 1/2 Tsp. Vital Wheat Gluten

1. Remove 1 1/2 tsp flour and replace with vital wheat gluten.
2. Whisk together or use a sifter until well combined.

Vital wheat gluten comes in powder form and I bought mine at Central Market in the bulk isle so that I could buy just the amount I needed.

OO Flour

This one is not a flour mix but it is a type of flour that I learned about recently thanks to a new cookbook called Pasta Grannies. OO flour is a finely ground Italian grade flour that is wonderful for making pasta at home. I include it here because it is a type of flour I have only recently discovered and had to find. Central Market sells it in the bulk bins also.

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