THE DIFFERENCE BETWEEN TYPES OF FLOUR…

chocolate cake

With so many different types of flours it can mean you get a bit mixed up with one or another, and if you can replace them with another type while you are baking.

Well apparently the basic rule is that they differ primarily based on protein content, which affects the final texture of the baked good you are making.

All-purpose flour has 10-12% protein. Cake flour has 6-8% protein. If you don’t have cake flour, you can substitute ¾ cup sifted all-purpose flour plus 2 tablespoons cornstarch.

Bread flour has 12-14% protein; the high protein content causes the bread to rise and gives it shape and structure.

High-gluten flour, has an even higher protein content than bread flour and gives baked goods like bagels its characteristic chewy texture.

Published by

barmac5

I am a mum and wife to a lovely caring family. I’ve suffered with chronic back pain for over 30 years and started writing my first blog in 2007 which covered back and chronic pain. Since then I have written many more blogs for myself and customers. I find it takes me away from my pain to another place. I love it so much I think it should be part of a recovery process after illness or surgery. I hope you enjoy reading through my blogs.

4 thoughts on “THE DIFFERENCE BETWEEN TYPES OF FLOUR…”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.