Baking is a delightful blend of science and art, and the type of flour you choose plays a crucial role in the outcome of your baked goods. Each flour has unique properties that affect texture, flavor, and structure. In this guide, we’ll explore three diverse examples of baking with different types of flour, helping you understand how to make the most of what you have in your pantry.
Whole wheat flour is a nutritious option that adds a hearty flavor and more fiber to your baking. It’s perfect for making bread that’s both healthy and satisfying.
To make whole wheat bread, you’ll start with the following ingredients:
Start by mixing the warm water, honey, and yeast in a bowl. Let it sit for about 5-10 minutes until it becomes frothy. In a larger bowl, combine the whole wheat flour and salt. Gradually add the yeast mixture to the flour, stirring until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Place the dough in a greased bowl, cover it, and let it rise in a warm area for about an hour or until doubled in size. After rising, punch down the dough and shape it into a loaf. Place it in a greased loaf pan, cover, and let it rise again for about 30 minutes. Finally, bake at 350°F for 30-35 minutes, or until the bread sounds hollow when tapped.
You can add seeds or nuts to the dough for extra flavor and texture. If you want a lighter bread, consider mixing half whole wheat flour with all-purpose flour.
Almond flour is a gluten-free alternative that brings a lovely nutty flavor to baked goods. It’s especially popular in cookies for those looking to avoid gluten.
For almond flour cookies, gather these ingredients:
In a mixing bowl, combine almond flour, coconut sugar, baking soda, and salt. In another bowl, beat the egg and vanilla extract together. Add the wet ingredients to the dry ingredients and mix until a dough forms. Preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop tablespoon-sized balls of dough onto the baking sheet, spacing them a couple of inches apart. Flatten each ball slightly with your palm. Bake for 10-12 minutes or until the edges are golden brown. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
You can add chocolate chips, dried fruit, or spices like cinnamon for extra flavor. If you want a crispier cookie, bake them a bit longer.
Rice flour is a staple in many Asian cuisines and is great for making gluten-free pancakes. These pancakes are light, fluffy, and perfect for breakfast or brunch.
Here’s what you’ll need:
In a large bowl, mix the rice flour, sugar, baking powder, and salt. In another bowl, whisk together the milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Heat a non-stick skillet over medium heat and add a little oil or butter. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
You can add blueberries, bananas, or chocolate chips to the batter for added flavor. For a dairy-free version, substitute the milk with almond milk or coconut milk.
By exploring these examples of baking with various types of flour, you’ll discover new flavors and textures that can elevate your baking game. Enjoy your culinary adventures!