While using different types of flours in dessert making, it is important to consider what each of their unique characteristics are and how they would contribute to your recipe, in order to make it better than before. Here are seven types to know about.
A widely used type of flour, all-purpose is a versatile ingredient that is utilised for all kinds of desserts like muffins, pancakes, cookies and cakes.
The low protein content in cake flour allows for fluffy and airy cakes like sponge cake, tea cakes, bundt cakes and more.
Want tender pie crusts, biscuits or cookies? Swap the regular flour for pastry flour for its relatively higher protein content than cake flour.
An excellent choice for yeast-based recipes like breads, cinnamon rolls and doughs, bread flour contributes a chewier texture to recipes.
The nutty taste and deeper color of whole wheat flour makes for a healthy swap for most recipes that would utilise all-purpose flour.
Gluten-Free Flour - A versatile gluten-free option, almond flour adds a nutty richness to recipes.