ALL ABOUT FLOUR

Flour is the finely ground and sifted meal of various edible grains. Flour ranges in texture from coarse to extremely soft and powdery, depending on the bolting (sifting) it receives at the mill. Wheat is the most common source of the flours used in cooking. It contains gluten, a protein that forms an elastic network that contains the gases that make mixtures (such as doughs and batters) rise as they bake

All-purpose flour has a medium protein content that makes it suitable for most baking uses. Store all-purpose flour in an airtight container for up to 1 year. All-purpose flour comes in two forms – bleached and unbleached – that can be used interchangeably. Flour is bleached naturally, as it ages, or chemically, which is the least desirable of the two.

Whole-wheat flour, brown in color, is derived from whole, unbleached wheat berries, from which neither the bran nor the germ has been removed and thus has more nutritional content. Store whole-wheat flour in a cool, dry place for up to 5 months. Or, refrigerate or freeze for longer storage.

Bread flour is an unbleached, specially formulated, high-gluten blend of 99.8 percent hard-wheat flour, some malted barley flour (to improve yeast activity) and vitamin C or potassium bromate (to increase the gluten's elasticity and the dough's gas retention). It is ideal for yeast breads.

Pastry or cake flour, also known as soft-wheat flour, is a very fine-textured flour used for making cakes and other baked goods.

Brown rice flour, ground from brown rice, has a slightly sweet flavor. It is used alone or combined with wheat flour in breads and batters. This is desirable for people who cannot eat gluten or wheat.

Corn flour, a yellow, finer-grind version of cornmeal, is used to add a mild corn taste and a pleasing texture to baked goods. This is desirable for people who cannot eat gluten or wheat.

Gluten flour, made from hard wheat, contains a high percentage of gluten, the protein in wheat flour that gives dough an elastic quality and helps it rise. It is often used in combination with low-gluten flours.

Barley flour, though not gluten-free, has a wonderful flavor in baked goods with no grainy aftertaste.

Rice flour is a very fine powder made from pulverized long-grain or glutinous rice, used to thicken cakes and puddings as well as to make noodles and very fluffy breads.

Soy flour is made from roasted soybeans that have been ground into a fine powder. Rich in high-quality protein and other nutrients, soy flour also adds a pleasant texture and flavor to a variety of products. It is gluten-free, but like whole grain flours, it should be stored in the refrigerator to prolong its freshness.

ALL ABOUT BAKING SODA & BAKING POWDER

Baking powder is a commercial product used to leaven baked goods. It consists of three ingredients: baking soda, the source of the carbon dioxide gas that causes the dough or batter to rise; an acid, such as cream of tartar, calcium acid phosphate, or sodium aluminum sulphate, which, when the powder is combined with a liquid, causes the baking soda to release its gas; and a starch such as cornstarch or flour, to prevent the powder from absorbing moisture. Choose aluminum-free.

EXTRA INFO: Most baking powder used today is double-acting which means it reacts to liquid and heat and happens in two stages. The first reaction takes place when you add the baking powder to the batter and it is moistened. One of the acid salts reacts with the baking soda and produces carbon dioxide gas. The second reaction takes place when the batter is placed in the oven. The gas cells expand causing the batter to rise. Because of the two stages, baking of the batter can be delayed for about 15-20 minutes without it losing its leavening power.

EXTRA EXTRA INFO: Too much baking powder can cause the batter to be bitter tasting. It can also cause the batter to rise rapidly and then collapse. (i.e. The air bubbles in the batter grow too large and break causing the batter to fall.) Cakes will have a coarse, fragile crumb with a fallen center. Too little baking powder results in a tough cake that has poor volume and a compact crumb.

JUST A LITTLE MORE INFO: To test baking powder's effectiveness: mix 1 teaspoon baking powder with ½ cup hot water and the mixture should bubble immediately. Store in a cool dry place and it should be replaced every 6-12 months.

Baking soda, also known as bicarbonate of soda or sodium bicarbonate, supplies the carbon dioxide gas that leavens batters and doughs. It is often used when acidic ingredients such as citrus juices are present.

EXTRA INFO: Baking soda starts to react and release carbon dioxide gas as soon as it is added to the batter and moistened. Make sure to bake the batter immediately.

EXTRA EXTRA INFO: Baking soda has an indefinite shelf life if stored in a sealed container in a cool dry place. Too much baking soda will result in a soapy taste with a coarse, open crumb. Baking soda causes reddening of cocoa powder when baked, hence the name Devil's Food Cake.

JUST A LITTLE MORE INFO: To test baking soda's effectiveness: mix 1/4 teaspoon baking soda with 2 teaspoons of vinegar and the mixture should bubble immediately.