![]() ![]() Essentially, wheat proteins, gluten is what enables wheat flours to rise, acting like the glue that helps baked goods hold their shape after rising. Should you get bread flour to make Ree Drummond's rosemary-onion bread with blue cheese topping or almond flour for a batch of Linzer cookies? Does the kind of flour you use really make a difference? The short answer is yes: While all types of flour serve essentially the same purpose, they're each a little different in terms of flavor, texture and even nutritional value.īefore we dive down, it's worth understanding the science of gluten. Not long ago, your only choices for flour were bleached all-purpose or unbleached all-purpose-but not anymore! There are so many different types of flour available these days-including many gluten-free ones-and it can be hard to know what to buy and when to use it. The baking aisle at the grocery store has come a long way since yesteryear.
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