Hello everyone! In this blog is about cooking flours.. 

Cooking flour is a blend of different types of grains that have been ground together to create a consistency specific to baking. Wheat contains gluten, while corn does not. Since both wheat and corn contain starch, they can be combined to make a dough that will hold its shape and won't fall apart when baked. Cornstarch is used in some bread recipes, while wheat flour is used most often in cakes and cookies (because it adds loft to the dough).

Whole Wheat Flour:

Whole wheat flour is milled from whole grain wheat that has had the bran, germ, and endosperm removed. The remaining husk, known as the outer coating of the grain, is then added back to give the product extra fiber, vitamins, and minerals. In some cases, bleaching agents may be added at the milling facility to help remove natural colors and flavors from the flour.

White Flour:

White flour is produced by removing as much of the bran and germ as possible from the original wheat kernel. This type of flour is processed differently than that of whole wheat flour; the bran and germ are mixed back into the white flour after milling. The resulting white flour is lighter in color and has less protein than whole wheat flour.

All Purpose Flour:

All purpose or unbleached flour is made from soft wheats that have been milled to remove their bran and germ, leaving behind only the starchy endosperm. This type of flour works well for many baking purposes because it offers good nutritional value and is suitable for low-fat foods. However, it lacks the nutrition offered by whole wheat flour. Due to the lower amount of protein present in this type of flour, it cannot be substituted for whole wheat in any recipe.

Bread Flour:

Bread flour is a highly refined version of regular all purpose flour. Because it is milled even further than all purpose flour, it's full of nutrients and high in protein. While bread flour has the highest protein content out of all the types of flour, it still has a relatively low amount of fiber compared to other flours. Bread flour is great for making quick breads and rolls that can be eaten right away, because they don't need to rise before being baked.

Cake Flour:

Cake flour is similar to bread flour, but it is slightly coarser and softer than bread flour. Cake flour is best for making cake mixes and cupcakes that require a long rising time. It's especially useful for those who want to bake cupcake-like treats without having to wait several hours for them to rise.

Gluten Free Flour:

Gluten free flour is used for those who suffer from celiac disease and cannot eat wheat products. Those with this condition should only consume gluten free flours. These flours are generally higher in carbohydrate content than typical all purpose flour. 

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