Wheat flour is the most common in the UK but there are also many different types of those. You can find out some healthy facts about wheat flour from Healthy Eating website.

The main difference between them is their protein content,– it’s this protein that when mixed with water will make gluten. Its the gluten that determines the elasticity and structure of the finished product.

A typical example is that a high gluten flour would be used for bread and a low gluten flour for cakes. Real Foods are well known for their organic range of flours but most supermarkets carry a large range to choose from.

So use flours with high protein content such as strong and durum, for breads and pasta. Use plain flour which has a low protein content for baking cakes, pastries and biscuits and also for thickening sauces.

The protein content will always be listed on the packaging.


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