Make your baking game better with just one ingredient switch

You’d be surprised how a little flour switch up lends some pretty super results

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Who would have thought that flour is so interesting? For many years, I certainly didn’t, but thankfully, I have since seen the light. Let alone how the difference between one kind of flour over another can really transform a dish in terms of texture and depth of flavour, once you realise the vast amount of varieties of flour out there, you will surely be amazed.

This post is merely a small insight into just some of the interesting flours that I think should take pride of place in your shopping trolley over the conventional kinds. While the varieties listed below tend to be more expensive than the usual plain or self-raising flours, it is definitely worth experimenting with them.

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Buckwheat Flour

Despite its name, buckwheat is actually totally unrelated to wheat. Rather, it is a fruit grain related to rhubarb and sorrel, therefore, it is completely gluten free and serves as an ideal substitute for those who are gluten-intolerant. Buckwheat also boasts many health benefits including, but not limited to, having more fibre than oatmeal and being very high in nutrients and protein. As for the taste, it has a strong, almost bitter flavour.

How to use buckwheat flour in your cooking?

Due to its strong flavour, it is recommend that buckwheat is used in proportion to wheat when baking breads, muffins, biscuits and pancakes.

Our pick?

Bob’s Red Mill buckwheat flour – get it at the supermarket, or specialty grocer.

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Durum Flour

Durum, which is a kind of unrefined whole wheat flour, is considered to be a ‘super food’ of sorts, and this is thanks to its higher protein and gluten content compared to other kinds of wheat. It has a gorgeous nutty, grainy and wholesome texture.

How to use durum flour in your cooking?

While Durum wheat is most commonly used in pasta, it is also highly versatile and can be used in anything and everything from pizza bases and some breads (in combination with white flour), to cakes and pancakes.

Our pick?

Pangkarra Stone Milled Wholegrain Durum Flour. Pangkarra foods produces the only stone milled durum flour in Australia, made using environmentally sustainable farming practices including organic fertilisers and no use of pesticides.

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Spelt Flour

Spelt has an extensive history as being one of the world’s most ancient grains, and one of the first species of wheat ever used to make bread. Spelt has become one of my favourite flours to bake with due to its distinctly nutty taste. Where it gets brownie points for flavour, it doesn’t fail to deliver the other good stuff either: it is easy to digest, relatively low in gluten and has high levels of fiber, protein, vitamins and minerals.

How to use spelt flour in your cooking?  

If there’s one downside, it’s that the lack of gluten can make dough made with spelt difficult to work with at times, and in such cases, it’s recommended that other flours with a higher gluten content are added in to the mix. Nevertheless, baking with spelt flour alone is not impossible: the spelt chocolate chip cookies are case in point of how it can produce a delectable end product. Spelt flour can also be used to bake breads, muffins and cakes.

Our pick? 

Arrowhead Mills Organic Flour White Spelt.

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