question/ When to use each kind of flour

[Guest guest]

This is from another list. I asked if I could post it on here. It gives a good

explanation of different kinds of flours.

 

 

Happy Baking! ....

Corn Meal : Sweat, heavyGreat for breadingFair

for thickening though not preferedExcellent for baking, especially

good for breadsUse up to 25 -50 percent in overall flour. Can be

drying though so be careful.

 

Sorghum It has a heavy sweet taste

Fair for breading

Not suitable for thickening

Excellent for baking. Especially good with cakes, cookies

and fruit breads. Sometimes used alone, but is best

tasting when used in combination with tapioca, bean flours

and starch. Use for jump to 50 percent of overall flour.

 

White Rice is bland and inexpensive

Not suitable for breading

Not suitable for thickening

Good for baking. Combines well with tapioc, potato starch and

cornstarch. Is best suited for cakes and cookies.

Big yeast feeded, poor quality nutrition.

 

Sweet Rice Is bland and gritty

Not suitable for breading

Excellent for thickening

Excellent for baking. Can be combined with rice flour

Use very little of this in breads. Nice in cakes,

and cookies. Up to 10 percent of overall mix

 

Amaranth Flour mild and nutty.

ok for breading

fair for thickening

excellent for baking ... up to 25 to 50 percent

of flour great when combined with quinoa and arrowroot

starch also good combined with white buckwheat

 

Arrowroot flavorless

great for breading ... add seasoning/other gf

flours for taste

excellent for thickening. ...

use like cornstarch. disolve in cool liquid and

add to boiling water ... don't cook over 5 minutes.

Over cooking results in it loosing thickening ability

excellent for baking ... up to 25 percent of flour.

 

Brown Rice Flour : Mild flavor

not great for breading

satisfactory for thickening ... use 25 percent

more than you would with wheat.

excellent for baking 7/8c. of brown rice

flour equivalent to 1 c. of wheat flour

use up to 50 percent brown rice flour with

other flours for best results.

 

Buckwheat Dark Strong characteristic flavor

Very good for breading

Bad for thickening

Satisfactory for cooking only with other flours

 

> > Watch out ... commercial buckwheat MAY contain wheat. Verify

gluten free

 

Buckwheat White Mild and mellow taste. Totally different from

dark

Excellent for breading

Bad for thickening

Excellent for baking ... tendency to dry

one of the least expensive alternatives

easy to grind yourself.

 

Chickpea Flour Blends well with other flours

Not great for breading

Excellent for thickening ... approximates wheat

Excellent for baking use 25 percent with other flours

 

Nut flours Excellent flavor -roasting makes even more

flavorful

Excellent for breading

Cashews can thicken well

Excellent for baking ... up to 25 percent.

Reduce oil in recipe slightly to account for high oil

content of nut flour

 

Potato Flour Bland may leave a potato flavor

Not suitable for breading

can be used for some thickening but not desirable

Ok for baking substitute 1/2 to 5/8 c. of potato

flour for 1c. of wheat flour. combines well with

brown rice flour to add body to cookie dough. Let

batter stand for a few minutes before baking to allow

flour to absorb liquids.

 

Potato Starch Bland

Crisps well for breading

Poor for thickening ... turns to glue

Suitable for cakes but not breads. Needs eggs,

baking powder and other leavening.

Very high yeast feederDon't confuse it with potato flour

 

Quinoa Flour Flavor is pleasant, nutty and ASSERTIVE

Poor for breading

Poor for thickening

Satisfactory for baking when flour is FRESH. Baked

goods can be dry ... add fruit sauce or veggie

sauce along with arrowroot starch to help retain

moisture

 

If flour is ground from unwashed seeds ... bitter taste will

result.

 

Tapioca Starch Flour Silky and flavorless

Very good for breading

Excellent for thickening. Dissolve in

cold water .. don't leave on heat after it thickens

use as cornstarch can be used in combo with arrowroot for yummy pies~

Excellent for baking Substitute up to 25

percent of overall flour mix

 

Don't confuse tapioca starch with tapioca granules used to make

pudding/pies.

 

Teff Flour Flavor is distinctive and sweet

Satisfactory for breading

Not easy to use for thickening.

Good for baking - especially brownies, cakes

and pancakes. Not great with yeast Use up to 25

percent of overall flour mix.

 

Very low in fat ... will dry quickly if overbaked. Nutritionally teff

is impressive!

 

MUST VERIFY from a GLUTEN FREE SOURCE ... many cross

contamination issues.

 

Millet Flavor is mild

Satisfactory for breading

Not great at thickening

Excellent for baking ... Use up to 25 percent of overall flour

mix.

Helps give body to your cookies, cakes and breads. Gives a wheat

like texture/taste. Is drying to foods so be careful to not

overbake.

 

Bean Flours / Lentils Flavor is moderate

Not suitable for breading

Poor for thickening

Excellent for baking ... up to 25 percent. Watch

out can take over the taste.

 

Coconut flour : Sweet tasting

Poor breading by itself

Poor thickening

Excellent for baking. Replace up to 25 percent

of overall flour content. Especially good in

cakes, muffins, and cookies. Great for sweet

breads as well. Not as good for straight breads.

May need to adjust oil content to account for

oilyness of coconut. Excellent yeast fighter.

 

Coconut Flakes : Same as coconut flour

 

 

Patty