A household duster is a useful kitchen tool for adding flour or spices to dough or baked goods. It can be found in kitchen or bakery stores and is inexpensive. An alternative is the mini-sieve. Industrial size flour dusters are used in the baking industry. The household duster is a great way to add flour, […]
Soybean meal is a high-protein product made from roasted and ground soybeans. It can be used in place of wheat flour in many recipes. There are three types of soybean meal: natural, low-fat, and defatted. Soy flour adds flavor, texture, and moisture to baked goods. Soybean concentrate is a high-protein, high-fiber soy protein concentrate used […]
Yam flour, also known as sweet potato flour, is a white powdered starch used in African dishes and can be used in other recipes. It is rich in carbohydrates, fat, and protein, and is gluten-free. It can be used to make traditional amala, dog treats, and desserts. When purchasing, read labels carefully for added ingredients […]
Quinoa flour is a high-protein, gluten-free flour made from quinoa seeds. It can be ground or unground, and is often mixed with other flours for baking. It has a delicate flavor and can also be used as a thickener. It is best stored in the refrigerator or freezer and can be made at home with […]
Wood flour is a fine powder made from dried and pulverized wood chips, commonly maple or pine. It can be mixed with epoxy resin to create a filler for building projects and is often used for outdoor construction due to its waterproof properties. When wood chips are dried and then pulverized to a fine powder, […]
Brown rice flour is milled from unpeeled rice grains and is gluten-free, making it popular among those with gluten intolerance. It can be used in cooking and baking, but should be stored carefully to avoid going rancid. Cross-contamination is possible, so gluten-intolerant individuals should look for products labeled “gluten-free.” Brown rice flour is flour that […]
Chestnut flour is a gluten-free nut flour with a short shelf life, made by grinding roasted chestnuts. It is traditionally used in Italian baking and can be used in both sweet and savory dishes. It is sold in the fall and winter and should have a light yellow to tan color and a nutty scent […]
Buckwheat flour is a gluten-free option that comes in light and dark versions with different flavors. Organic versions are available, and it’s important to read labels to ensure it’s pure buckwheat. It’s suitable for baked goods and Japanese noodles and crepes. Buckwheat flour is derived from the seeds of the Fagopyrum esculentum plant and is […]
Amaranth flour is a protein-rich, gluten-free flour made from the amaranth plant. It is expensive but has nutritional benefits and is used in bread, pizza, and cake. Amaranth was a primary grain for the Aztecs and its leaves are also edible. Other gluten-free flours include quinoa, rice, and chickpea. An otherwise little-used ingredient commonly included […]
Self-rising flour is flour mixed with salt and yeast, used in baking for its leavening properties. It is lower in protein and can make baked goods lighter and fluffier. It can be used in regular recipes by reducing or omitting added leavening and salt. The yeast activates with moisture, so baked goods must be placed […]
Sorghum, a gluten-free grain high in protein, iron, and fiber, is gaining popularity as a substitute for wheat flour in baked goods. It has a smoother texture than other gluten-free flours but requires extra liquid and cornstarch to bind ingredients together. Sorghum flour is best stored in the fridge or freezer and is a natural […]
Gluten is a protein found in wheat that can cause digestive issues for some people. Gluten-free flour made from other seeds, grains, and plants is available as a replacement. It’s important to follow recipes exactly when using gluten-free flour, and there are several types available with unique characteristics. Gluten is a protein found naturally in […]
Low-carb flour is made from nuts, seeds, or legumes, which have fewer carbohydrates than wheat and grains. However, they are higher in fat and may cause allergic reactions. The flour behaves differently in baking and cooking, so experimentation is necessary. People with allergies to soy, peanuts, or tree nuts should avoid this flour. Low-carb or […]
Non-wheat flour is made from grains like legumes, nuts, rice, soybeans, and corn. Different flours are not interchangeable, and some people need non-wheat flour due to wheat intolerances or allergies. Popular non-wheat flours include quinoa, rye, corn, barley, buckwheat, and amaranth. Nut flours are high in protein and usually make up no more than a […]
Low-carb almond flour is a low-carb and gluten-free substitute for wheat flour, with only 24g of carbs per cup. It can be used to make various baked goods and is high in protein and fiber. It can be bought or made at home, but dieters should be aware of their carbohydrate intake. Low Carb Almond […]
Spelt and wheat flour are similar in cooking but differ in composition, nutrients, taste, and preparation. Spelt flour has higher protein and lower calorie content, while wheat flour has more fiber and calcium. Spelt flour is water-soluble and has a nutty flavor, while wheat flour is more commonly used in the US. The choice depends […]
Choosing the right rye flour for baking depends on the desired flavor and type of bread. Common varieties include all-purpose, wholemeal, medium, and light rye flour. Whole-grain rye flour is a safe bet for brown and rye bread, while light rye flour is not recommended for bread but may be suitable for delicate desserts. Proper […]
Instant flour is a pregelatinized granular flour that dissolves quickly in any liquid and is ideal for thickening gravies, sauces, soups, and stews. It is low in protein, tastes less acidic than cake flour, and can be used in recipes that call for cake flour. As a useful item in the kitchen, instant flour is […]
Tapioca flour is a white, high-starch, and slightly sweet flour made from cassava roots. It is used as a thickening agent and gluten-free baking ingredient. Tapioca flour is low in calories and nutrients, and is combined with other gluten-free flours for baking. Cassava roots, the mother plant of tapioca, contain cyanogenic glucosides, which can be […]
Pastry flour is a type of soft wheat flour with reduced gluten compared to all-purpose or bread flour. It produces a crispy, delicate crust and is ideal for delicate pastries. Cake flour has the lowest gluten content, while pastry flour has slightly more. Mixing all-purpose and cake flour can be a substitute for pastry flour. […]
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