FLOUR

Wheat flour is the most commonly used flour in baking. The amount of protein/ gluten in wheat flour varies between different types. Plain white flour... has the bran and wheat germ removed. Soft white flour.... is made from wheat with a low gluten content. it is ideal for making cake, biscuits and pastry. Strong plain flour... is made from wheat with a high gluten content and is used for breads and yeast cookery. Self raising flour....is plain white flour with baking powder added. To make your own self raising flour add 1 dsp of baking powder to each 225 gm of pklain flour. Wholemeal flour.....is flour that has been made from the whole of the wheat grain and is heavier and coarser that white flour. It is also available as a strong, high glten flour for bread making and a soft, lower gluten flour for cakes and pastry. There are many other flours, such as brown flour, coconut flour, cornflour, buckwheat, rice, tigernut...ect, sometimes used to a limited extent in baking, each having their own characteristic or flavour.