Everything You Need to Know About Pastry Flour
Last updated on Oct 14, 2023Christine PottsIt's no secret for passionate bakers that many types of flour are available for various baking needs. Pastry flour, in particular, is a popular choice among bakers, given its low protein content. Understanding the distinctive benefits of using pastry flour is crucial for achieving the ideal texture in your baked goods. We'll define pastry flour, distinguish it from cake flour, and provide a convenient alternative for when you run out of pastry flour.
What Is Pastry Flour?
Pastry flour is flour with around 8-10% protein content, which is less than the 10-12% in all-purpose flour. While the amount of protein in pastry flour varies from brand to brand, pastry flour typically has less protein than all-purpose flour. You may also see some bakers refer to pastry flour as cookie flour.
Pastry Flour Uses
The more protein your flour has, the more dense or chewy your baked goods will be. Because of its comparatively low protein content, pastry flour is ideal for making pie crusts, biscuits, cookies, French pastries, and other flaky baked goods. Protein helps to give your finished product structure, so flaky or airy recipes tend to call for lower-protein flour. Using a different type of flour with a higher protein content could make your baked goods tougher or chewier than desired.
Is Pastry Flour the Same as Cake Flour?
No, cake flour and pastry flour are not the same. With 7-8% protein content, cake flour has even less protein than pastry flour. Plus, cake flour is bleached during milling to weaken its proteins. As a result, cake flour is best for making ultra-light baked goods, such as angel food cake and chiffon cake. Using cake flour instead of pastry flour may cause your baked goods to fall apart from lack of structure. Be sure to use a food scale when measuring either type of flour to get the most accurate measurement.
Pastry Flour Substitute
If you need a substitution for pastry flour, there are a few alternatives that you can use. However, these options are not guaranteed to serve as a perfect substitute for pastry flour, so there is a chance that they will produce a different texture than your recipe intends.
Substitute Pastry Flour with All-Purpose and Cake Flour
To create the most reliable substitute for pastry flour, combine 1/2 cup of all-purpose flour with 1/2 cup of cake flour for every 1 cup of pastry flour needed.
Substitute Pastry Flour with All-Purpose Flour and Corn Starch
If you don’t have cake flour, you can substitute 1 cup of pastry flour for 1 scant (slightly underfilled) cup of all-purpose flour plus 2 tablespoons of corn starch.
Pastry flour is a versatile ingredient perfect for creating baked goods such as pie dough, cookies, and biscuits. It has a protein content lower than all-purpose flour and higher than cake flour. This unique balance makes pastry flour an excellent choice for achieving a flaky and light texture in your baked treats. If you don't have pastry flour readily available, you can consult our helpful guide on substituting it with a blend of all-purpose flour and cake flour or all-purpose flour and corn starch.
Related Resources
How to Start a Home Bakery
If you want to start a baking business but owning a storefront isn't for you, operating a home bakery can be a great alternative. Starting a home bakery is also a good option for those looking to get started in the restaurant industry, and bakers at home due to coronavirus. Usually smaller in scale than retail or wholesale bakeries, home bakeries allow bakers to sell products that are made in their own homes. But there is more to starting a home baking business than just making bulk batches of cookies in your personal kitchen. To learn more about what it takes to open a home bakery, keep reading. Shop All Bakery Supplies How to Start a Bakery Business from Home Before you open your home bakery, there are some key factors that you need to consider. In this guide, we'll walk you through your first steps, beginning with researching legalities and ending with home bakery marketing strategies. Use the following links to navigate and learn more about a specific aspect of opening a home bakery: Home Bakery Laws Home Bakery Market Research Certifications, Licenses, and Health Requirements Marketing Your Home Bakery Costs: Initial and Ongoing Expenses Home Bakery Laws The most important step before opening a home-based bakery is to make sure that home bakeries are legal in your area. The laws surrounding home bakeries vary greatly from state to state, so you must do your research before investing in your home baking business. Before you begin, be sure to visit your state’s Department of Health website to see what is legal under laws that are often referred to as "cottage food laws." What Are Cottage Food Laws? Cottage food laws regulate whether or not you can produce low-risk foods in your home for sale. Often, these foods include certain baked goods, candies, pickled products, dry goods, and canned foods. Cottage food laws are designed for very small businesses, with many states putting a cap on how many thousands of dollars in revenue your business can make while still considered legal. Not only do these laws limit your sales and what kinds of foods you can make, but they also limit where you can sell your products. Many states specify legal venues, which may include farmer’s markets, events, roadside stands, online, or even your home. This being said, some states have strict limitations on these venues. For instance, what may be legal to sell at a farmer’s market in one county may not be legal in a neighboring county. Each time you sell your goods at a new venue, be sure to research whether or not it is prohibited first. Additionally, home bakeries may be restricted in certain jurisdictions even within states where they are legal. It is imperative to check your local zoning laws so that you are not fined or shut down for opening a baking business in an area that is zoned for residences. Certifications, Licenses, and Health Requirements Once you know that your state and jurisdiction will allow you to open a home bakery, you must look into what kinds of certifications, licenses, and health precautions are required. Some states do not require licenses for small-scale businesses under cottage food laws, but some states do mandate that you acquire certification and a business license. Changes to Your Kitchen Layout Depending on your home kitchen's current layout, you may need to make adjustments before your bakery can be opened for operation. Check with your state’s laws to see if any changes are mandatory, which may include the following: Installing additional sinks Creating separate food storage and food preparation areas from your personal kitchen area Adding a sprinkler system Updating your ventilation system or hoods Health Inspection Considerations Your state may also require owners of home bakeries to pass health inspections. These visits from Health Officers could assess everything from the equipment you use and your means of storage to employment practices and sanitation methods. Inspectors may also be on the lookout for prepared goods and ingredients being stored or served at proper temperatures. Food Safety Certification Another certification you may be required to obtain is a food safety certificate. There are many state-approved food safety courses available that educate you in proper food handling, storage, and preparation techniques to avoid the risk of cross-contamination and foodborne illness. While many states have numerous laws surrounding home bakeries, with the proper research and qualifications, you can open a safe and legal operation. Costs: Initial and Ongoing Expenses The next step in opening your home bakery is to come up with a thorough business plan. As you write this plan, you’ll have to consider your startup costs as well as your financial projections. Below, we list some expenses that you can expect as you prepare to open your bakery: Home Bakery Startup Costs Renovations Kitchen equipment License fees Insurance Beginning inventory or ingredients But just because there is a lot of required cost for starting your small business, that doesn't mean you can't follow a few tips to help save and cut down your spending. Here are some helpful pointers for saving your new business some money: Purchase smallwares, hand tools, and other bakery supplies in bulk online to save money. Buy your ingredients in bulk from farmer’s markets or wholesale retailers rather than from grocery stores. Take note of how much gas you're using. Try to limit your trips to replenish ingredients and supplies, and if you're planning to deliver goods, decide how large of a radius you’d like to serve. Start with crowd-pleasing recipes to make your first sales. As time goes on, experiment with more unique products to keep your customer base intrigued. After you've tallied your startup costs, apply them to your financial projections. To make financial projections for your bakery business plan, you must outline your ongoing costs and compare them to the success you expect as a result of your market research. Below, we explain how to find the target market for your home bakery. Home Bakery Market Research Your target market, or the population you are catering to, is one of the most important aspects of your business plan. With various types of bakeries to choose from, you have to find your niche while also complying with the product and venue restrictions that your state has in place. Here are some example target markets and suggestions for best capturing their business. Before you try to sell to these markets, be sure to check that they are legal venues within your home bakery’s jurisdiction. Offices or Corporate Buildings This market may like to serve food at their frequent meetings in the morning and afternoon hours. For these customers, you can deliver your baked goods on serving trays for easy sharing. Products for the Office or Corporate Building Market Assorted muffins Small pastries Bagels Doughnuts Schools From fundraiser events to PTA meetings and class parties, schools often have gatherings where your products could be served. Products for the School Market Assorted cookies Brownies Decorated cupcakes Restaurants If you live in a town full of family-style diners or other busy restaurants, then these establishments could be a great target market for you. Many restaurants want to serve dessert options, but they may not have the time or space to produce them. Products for the Restaurant Market Cakes Cheesecakes Pies Nut Breads Seasonal specials Regional desserts: cannoli, tiramisu, baklava Health-Conscious Customers Perhaps you live in a young, active, up-and-coming neighborhood. Your target customers may have gluten-free diets or want low-calorie treats to suit their busy lifestyle, and so this market is the perfect opportunity for you to offer unique dessert alternatives. Products for the Health-Conscious Market Granola Flourless cakes Nut breads Trail mixes Be sure to clearly label any allergens that may be present in your baked goods. Additionally, it may be a good idea to label items that are vegan-friendly. Marketing Your Home Bakery To get your bakery business off the ground, you need to make sure that your market knows you’re open for operation. Here are some ways you can market your home baking business. Word of Mouth By actively engaging yourself within your residential community, you not only market yourself, but you build relationships with customers. If these customers are satisfied with the consistent quality of your baked goods, they will return for more business and spread the word of your bakery. Online Marketing and Social Media Develop a website or create a Facebook page for your bakery. Tweet about upcoming specials and post pictures on Instagram of your products to gain followers who could become your customers. Sell at Local Events or Venues In this case, the quality of your products will speak for itself. The more that you make your quality baked goods visible at your venues of sale, the more you’ll build a customer base who may contact you for special orders. If you want to start a home baking business, there are several rules and regulations that you need to research before you begin investing. Check with your state and local governments to see if home bakeries are legal in your area, and then find out what kind of licenses are required. Once you have all legal matters sorted out, it's important to do market research and choose your business's niche. As you start your new home bakery, refer to this article for guidance through the opening process. <aside class="pquote"> <blockquote> The information provided on this website does not, and is not intended to, constitute legal advice. Please refer to our Content Policy for more details. </blockquote> </aside>
Top 10 Gluten-Free Flours
Thanks to a growing awareness of celiac disease, trendy low-carb diets, and greater health consciousness, there is a huge market demand for gluten-free foods. Gluten-free flour does not taste or rise the way traditional flour does, so you must educate yourself before baking gluten-free. Whether you’re starting a gluten-free bakery or want to cater to alternative diets, we provide a list of the top 10 gluten-free flours on the market so that you can create delicious gluten-free foods. To mimic the effects of baking with glutinous wheat flour, gluten-free flours perform better when blended. While there are many premade gluten-free flour blends, this blog will focus on the common flours in those blends. Shop All Gluten-Free Flours Learn more about the top gluten-free flour options: 1. Almond Flour 2. Corn Flour 3. Rice Flour 4. Tapioca Flour 5. Oat Flour 6. Chickpea Flour 7. Coconut Flour 8. Buckwheat Flour 9. Teff Flour 10. Potato Flour 11. Best Gluten-Free Flour Brands 1. Almond Flour Almond flour is a popular gluten-free flour alternative that is widely used in commercial kitchens and bakeries. Made from finely ground blanched almonds, almond flour has a light, nutty flavor accented by a subtle sweetness. Its rich yet unobtrusive taste makes it a versatile ingredient that can be used in both sweet and savory applications. It works well in recipes for cookies, cakes, muffins, and quick breads, adding a rich, moist texture to the final product. Almond flour can also be used as a coating for meats or as a thickening agent in sauces and gravies. Baking with almond flour requires some adjustments compared to traditional wheat flour. Almond flour is denser and moister than wheat flour, so it is often used in combination with other gluten-free flour or binding agents like xanthan gum to achieve the desired texture in baked goods. It is important to note that almond flour does not have the same rising properties as wheat flour, so additional leavening agents may be necessary. Because it adds more fat than traditional flour, which helps retain moisture, baking with almond flour extends the shelf life of your baked goods, making it a great ingredient if you plan to ship your baked goods. Almond flour tasting notes: Nutty, light, and sweet Almond flour shelf life: Unopened almond flour can last two to four months in the pantry and six to 12 months in the fridge. Opened almond flour should be used within a month. 2. Corn Flour Corn flour is a popular gluten-free flour derived from dried field corn kernels. It is typically a pale yellow color but can also be made from white corn. Not to be mistaken with cornmeal, corn flour is finely ground whereas cornmeal is coarsely ground. Some love the coarse, granular texture cornmeal adds to cornbread and fish fries, but if you want a softer product, corn flour is the better choice. It has a subtly sweet and nutty taste, making it a popular choice for both savory and sweet dishes. Corn flour is ideal for baking cornbread, muffins, pancakes, and biscuits. It can also be used as a coating for fried foods or as a thickening agent in soups, stews, and sauces. When baking, corn flour is often used in combination with other gluten-free flour varieties or binding agents such as xanthan gum or guar gum to mimic the elasticity and rise that gluten provides in traditional baking. Its fine texture and mild flavor provide a crumbly and tender crumb. Corn flour is closely related to polenta, coarsely ground yellow corn, which is used to make a cooked dish of the same name. It is also related to grits, coarsely ground white corn, and masa harina, ground corn treated with slaked lime. Unlike its sister products, corn flour is more finely ground and easier to bake with. Corn flour tasting notes: Sweet, corny, and nutty Corn flour shelf life: Corn flour will be at its best quality within the first year when kept in a cool, dark place away from heat and moisture. 3. Rice Flour Rice flour is a versatile gluten-free flour derived from finely milled rice grains. There are many different types of rice to turn into flour, but the three most common are white rice, brown rice, and sweet rice flour. Each variety has a different flavor. White rice flour has a fine texture and neutral flavor. Despite its name, sweet rice flour isn’t particularly sweet but rather has a mild, milky flavor. Brown rice flour offers nutty essences. To bake with rice flour, you must first choose your variety. In general, sweet rice flour is a great choice for baking because it retains moisture better than white rice flour. If you’re baking cookies, brown rice flour helps produce crispy cookies and avoids the greasy mess that can occur with gluten-free cookie making. White rice flour is best for making rice noodles and mochi. Rice flour tasting notes: Neutral (white rice flour), milky and mild (sweet rice flour), nutty (brown rice flour) Rice flour shelf life: Rice flour will last up to six months once opened. Storing it in the fridge or freezer will extend its shelf life. 4. Tapioca Flour Tapioca flour, also known as tapioca starch, is made from the starch of the cassava root. It is not to be mistaken for or used interchangeably with cassava flour. Cassava flour is made from the entire cassava root and will not behave the same as tapioca flour in baking. Tapioca flour is made by turning the cassava root into a wet pulp, washing the pulp to remove its starchy liquids, and then drying that liquid so that the tapioca starch remains. Thanks to its starchy nature, tapioca flour is an invaluable gluten-free baking flour, used to mimic the binding properties of gluten in recipes. In appearance, it’s nearly impossible to tell tapioca starch apart from other starches like potato and cornstarch. However, tapioca starch doesn’t clump as much as potato and corn starch, and it also behaves differently in baking. To bake with tapioca flour, use it in combination with another gluten-free flour such as almond flour, rice flour, or coconut flour to achieve the desired texture and flavor. It helps create a light and airy texture in baked goods, making it a popular choice for gluten-free breads, cakes, and pastries. Tapioca flour also creates stretchy, chewy baked goods, making it perfect for cookies, NY-style stretchy pizza crusts, bagels, and bread. It also adds a crispy quality, making it a favorite for baking pie crusts and cookies. Tapioca flour serves as a thickening agent in gluten-free sauces, soups, and gravies. Overall, tapioca flour is a versatile and essential ingredient for gluten-free baking, offering a neutral taste and excellent binding properties that help achieve delicious and satisfying results in a variety of recipes. Tapioca flour tasting notes: Taste and odorless; never discolors Tapioca flour shelf life: Unopened tapioca flour has a shelf life of one year and opened tapioca flour should be used within six to eight months for optimal quality. 5. Oat Flour Made from finely ground oats, the sweet, toasty, and nutty flavor of oat flour adds depth to your baked goods. Its texture resembles traditional wheat flour, making it a popular choice for gluten-free baking. Oat flour doesn’t require as much processing as wheat flour and contains a lot of soluble fiber, nutrients, and vitamins. Oat flour is particularly well-suited for baking items like cookies, muffins, pancakes, and quick breads. Its sweet flavor pairs well with ingredients like cinnamon, vanilla, and chocolate. Thanks to its caramelized, sweet flavor, you may need to reduce the sugar in your recipes. While you can use oat flour in savory applications, we would recommend choosing a different gluten-free flour from the list instead. You can substitute oat flour 1:1 for regular wheat flour in baked goods, but we recommend doing this by weight instead of volume; oat flour is softer and lighter than wheat flour. If measuring by volume instead of weight, then a good rule of thumb is to use 1 1/4 cups of oat flour for 1 cup of wheat flour. Although it’s less dense than wheat flour, oat flour has a higher absorption rate for liquids, resulting in a chewier and heavier texture. Because oat flour is gluten-free, it does not rise as much as wheat flour. However, there are strategies you can employ to overcome this limitation, such as increasing the amount of yeast or incorporating alternative additives. Additionally, the absence of gluten in oat flour necessitates the use of a binding agent to prevent the final product from becoming crumbly. Oat flour tasting notes: Mild, toasty, sweet, and nutty Oat flour shelf life: When stored correctly, unopened oat flour retains its quality for approximately one to two years. Opened oat flour stays fresh for up to six months but is at its best quality when consumed within the first few months of opening it. 6. Chickpea Flour Chickpea flour, also known as garbanzo bean flour or besan, is made from ground chickpeas. As one of the most nutritious flour alternatives available, it is a popular choice amongst health-conscious consumers. Chickpea flour has a nutty, earthy, and bean flavor. It adds a rich and savory taste to dishes, making it a great option for both sweet and savory recipes. Chickpea flour is commonly used in flatbreads, savory pancakes, and gluten-free pasta. When baking with chickpea flour, it is important to consider its unique characteristics. Chickpea flour has a high protein content, which helps provide structure and texture to baked goods. It also has a strong flavor, so it is best to use it in recipes that can complement or enhance its taste. While inherently savory in flavor, chickpea flour is fantastic for baking bread, muffins, and cakes when mixed with other gluten-free flour. Because it is naturally dense it helps bind ingredients together and provides these baked goods with a sturdy yet tender consistency. Chickpea flour tasting notes: “Beany”, nutty, and earthy Chickpea flour shelf life: When unopened, chickpea flour can last up to a year. Once opened you should consume it in the first six months, but you can extend its shelf life by storing it in the refrigerator or freezer. 7. Coconut Flour Coconut flour is a by-product of coconut milk production as manufacturers dry the leftover coconut meat at a low temperature for an extended period after extracting the coconut milk. Once dried, the coconut meat is finely ground into coconut flour. Coconut flour has a subtly sweet and nutty flavor, with a mild coconut aroma that adds a delightful tropical twist to baked goods. From breading chicken for coconut chicken tenders to baking a gluten-free pineapple upside-down cake, coconut flour’s flavor profile pairs well with both sweet and savory recipes. It’s a great alternative for those following a gluten-free diet or looking for a low-carb, nutrient-dense flour. When baking with coconut flour, we recommended using recipes specifically developed for it to ensure the right balance of moisture and structure. Coconut flour is highly absorbent and will sponge up liquids. Due to its unique properties, coconut flour typically requires more liquid and eggs in recipes to prevent a dry or crumbly texture. For optimal results, you can use coconut flour in combination with other flours or ingredients to achieve the desired texture in baked goods. Coconut flour can be an economical baking choice since you will require less of it than you would with another gluten-free flour. Still, there is no one-size-fits-all formula for substituting coconut flour for wheat flour. Just generally be prepared to reduce the amount of flour and increase the eggs and baking powder in the recipe. Coconut flour tasting notes: Mild, sweet coconut Coconut flour shelf life Regular, unopened coconut flour typically lasts 12 to 18 months at room temperature. Once opened and stored in the refrigerator, it will last three to six months. 8. Buckwheat Flour Buckwheat flour is derived from ground buckwheat groats, which are small, pyramid-shaped seeds. Despite its name, buckwheat is not related to wheat but is considered a “pseudo-grain” that is naturally gluten-free. Packed with protein and fiber, it’s a favorite amongst health-conscious consumers. Buckwheat flour has a distinct, nutty flavor that sets it apart from other gluten-free flour. Its earthy, slightly bitter flavor and dark color add depth to baked goods. For sweet recipes, buckwheat flour pairs well with nuts, caramel, chocolate, and baked fruit. In savory applications, buckwheat flour pairs well with cured meats, cheeses, capers, and sour cream. The hearty texture and nutty flavor of buckwheat make it an excellent choice for recipes that call for a more robust taste. However, it is important to note that its unique flavor can sometimes be overpowering if used in large quantities. To balance its flavor, consider blending buckwheat flour with other gluten-free flour, such as rice flour or almond flour. This combination can help create a more balanced taste while still benefiting from the nutritional value of buckwheat flour. Not just for diluting its flavor, blending buckwheat with other flours helps produce the ideal texture. Buckwheat adds moisture to cakes and tenderness to cookies, but if you use large amounts of it, then your cakes and quick bread will come out gummy. Buckwheat flour tasting notes: Nutty, earthly, slightly bitter Buckwheat flour shelf life Buckwheat flour lasts up to its best-by date when stored in a cool dry place (usually about a year). Once opened, it's at its best quality for a month in the pantry or three months in the fridge. 9. Teff Flour Teff is an ancient grain, native to East Africa. While only the size of a poppy seed, teff is packed with fiber, protein, and nutrients like iron. When ground into flour, teff has a deep brown color and earthy molasses-like flavor that adds depth to both sweet and savory baked goods. Teff flour is best suited for recipes that benefit from a hearty, nutty flavor; we love it in chocolate chip cookies, brownies, and mocha-flavored treats. Teff flour can also be used to make traditional Ethiopian dishes like injera, a spongy flatbread that is a staple in Ethiopian cuisine. When baking with teff flour, it is important to note that it is a dense flour with a high protein content, which can result in a heavier texture in baked goods. To achieve the best results, it is recommended to blend teff flour with lighter gluten-free flour like rice flour or tapioca flour. This combination helps to balance the texture and improve the overall structure of the baked goods. When making quick breads, pancakes, and muffins, we recommend only using 25% teff flour of the total amount of flour in the recipe. Teff flour is delicious in pancakes when combined with buckwheat flour and cinnamon. Teff flour tasting notes: Earthy, nutty, molasses Teff flour shelf life Unopened teff flour typically lasts up to a year. Once opened, it's good for around two months. 10. Potato Flour Made from peeled, dehydrated, and ground potatoes, potato flour is an alternative flour that is free from gluten. Potato flour contains more fiber than traditional flour, but it also contains more carbs and calories, so it isn’t the healthiest alternative flour option on the list. Potato flour is fine-textured and light beige colored. It has a mild flavor profile with earthy, potato essences. This makes it a delicious option for breading meat, producing a crispier crust than all-purpose flour. Potato flour must not be confused with potato starch; potato starch is a more refined product that chefs use as a thickening agent. You cannot use potato flour and potato starch interchangeably. Potato flour is known for its ability to provide moisture and tenderness to baked goods, making it an excellent choice for recipes that require a soft and moist texture. When baking with potato flour, it will absorb more liquid than traditional wheat flour. Therefore, it is recommended to adjust the liquid content in recipes when substituting potato flour. Potato flour can serve as a suitable replacement for all-purpose flour in recipes, although it is important to note that it does not have a 1:1 substitution ratio. For optimal results, it is recommended to substitute only a small portion, approximately 20%, of the total flour quantity specified in the recipe. To enhance the texture and flavor, consider combining potato flour with another alternative flour such as rice flour. You must also incorporate a binding agent into the mix since potato flour doesn’t contain any binding properties. Potato flour tasting notes: Neutral, earthy, potato-y Potato flour shelf life If unopened, potato flour can last up to two years past the date printed on its package when stored in a dark and cool environment. Once opened, if you store it in a tightly sealed container in a cool, dark place, then potato flour can last for up to eight months. Gluten-Free Flour Brands When choosing which gluten-free flour you want to purchase, you must also consider which brands offer the best prices and quality products. Catering to alternative diets can be both expensive and challenging as you attempt to create baked goods with alternative ingredients that mirror the original. These are some top gluten-free flour brands that offer affordable prices on high-quality gluten-free flour. 1. Bob's Red Mill Bob’s Red Mill offers some of the best 1:1 gluten-free baking flour mixes. If you want to remove the guesswork out of gluten-free baking, Bob’s Red Mill’s cup-for-cup replacement for all-purpose baking powder will yield consistently delicious gluten-free cakes, cookies, and quick bread. In addition to their 1:1 flours, they also offer high-quality single-source gluten-free flours like rice and oat flour. Sizes Available: 2 lb., 4 lb., 8 lb., 25 lb. Types: Almond Flour, Arrowroot Flour, Cassava Flour, Coconut Flour, Gluten-Free Flour Blends, Chickpea Flour, Millet Flour, Oat Flour, Potato Flour, Quinoa Flour, Rice Flour, Sorghum Flour, Tapioca Flour, Teff Flour Made in a Gluten-Free Facility: Yes See what our customers are saying about Bob's Red Mill gluten-free flours! 2. Rainforest Supply Rainforest Supply prides itself on providing 100% real products without any hidden sugars substitute sugars, fillers, gums, artificial flavors, or petroleum-based food dyes. Their gluten-free flours are no exception! You can feel confident in your purchase because Rainforest Supply products are sustainably and ethically sourced and registered with the US. FDA under the Federal Food, Drug, and Cosmetic Act. Sizes Available: 2 lb., 5 lb., 11 lb. Types: Oat powder, Amaranth powder, chia powder, quinoa powder Made in a Gluten-Free Facility: Yes See what our customers are saying about Rainforest Supply gluten-free flours! Back to Top By educating yourself on the top gluten-free flours and the best brands to purchase them from, you’re able to make an informed decision for your foodservice business. Whether you’re looking to create sweet or savory baked goods, there is a gluten-free flour option for every application. As the demand for gluten-free products grows, stocking up on some gluten-free flours will help you reach more customers.
What Is Bread Flour?
When creating the ideal texture for loaves of bread, many bakers turn to bread flour. But what exactly is bread flour, and how is it different from all-purpose flour? Bread flour is a high-protein flour that is specifically designed for baking bread. With its strong gluten content, bread flour gives bread a chewier texture and helps it rise higher. Read on to learn the characteristics of bread flour, what it's used for, and how it differs from all-purpose flour. Shop All Bread Flour What Is Bread Flour Used For? Bread flour is a high-protein flour that typically contains between 12% - 14% protein and is designed for baking yeasted bread. The high protein content means that bread flour has more gluten in it, which makes the dough more elastic and light. It requires significant kneading to create a good gluten structure, which gives bread its chewy, airy texture when baked. As the name suggests, bread flour is used for making various bread types, like sourdough and white bread. It is also ideal for other recipes where you desire more structure and a chewier consistency, such as pizza dough, flatbreads, pretzels, and bagels. What Is Strong Flour? Strong flour, or strong bread flour, is just another name for bread flour that is commonly used in the United Kingdom. There is no difference between bread flour and strong bread flour, strong flour, or hard flour. Bread flour is sometimes called strong flour because the flour is made from hard wheat varieties, unlike other types of flour. Bread Flour vs All-Purpose Flour The main difference between bread flour and all-purpose flour is the type of wheat used and their respective protein contents. Bread flour is made from hard wheat and usually contains 12% - 14% protein. All-purpose flour is made from soft and hard wheat and has an average of 8% - 11% protein. The presence of more protein translates to a higher formation of gluten, which plays a crucial role in the overall texture of bread products. Its ability to create a strong, elastic network of gluten strands gives bread the desired chewy texture and airy rise. While bread flour is designed for bread-making, all-purpose flour is a more versatile option that can be used in a wide range of recipes. All-purpose flour is best for cakes, cookies, muffins, pastries, and quick breads. If you're aiming for a crusty, chewy bread with a slightly denser crumb, bread flour is the way to go. Its higher protein content and gluten development contribute to a crustier exterior and a chewier texture. On the other hand, all-purpose flour, with its lower protein content, tends to produce a lighter, softer texture and a thinner crust. Substitutes for Bread Flour While bread flour is a staple ingredient in many bread recipes, there are times when you may find yourself without this specific type of flour in your pantry. Luckily, there are a few other types of flour that can be used as a substitute for bread flour in a pinch. All-Purpose Flour: As its name suggests, all-purpose flour is a versatile option that can be used in a variety of recipes, including bread. It has a moderate protein content, usually around 8% - 11%, which is lower than bread flour but will still provide volume. Generally, you can swap in unbleached all-purpose flour for bread flour in a 1:1 ratio. You can also add vital wheat gluten to the all-purpose flour, which provides the additional protein needed to create the ideal texture for your bread dough. Whole Wheat Flour: Made from grinding whole wheat kernels, whole wheat flour adds a nutty flavor and a hearty texture to your bread. It has a higher protein content than all-purpose flour, typically around 14%, which helps create a good structure in the bread. However, due to its higher fiber content, you may need to adjust the amount of liquid in your recipe to achieve the desired consistency. Rye Flour: If you're looking to create traditional rye bread, then rye flour is the best flour type to use in your recipe. It has a low protein content and less gluten than all-purpose flour, creating a unique density in bread baked from it. Rye flour can also be used to create deeply flavorful pumpernickel bread, bring depth to pizza crusts, and feed your sourdough starter. There are some flour types, like cake or pastry flour, that should not be used as a substitute for bread flour. These flours are relatively low in protein since they are designed to produce tender, fluffy cakes and pastries, so they would not be able to develop the gluten structure needed for the right bread texture and rise. Whether you're looking to bake fresh white bread or you want to start making sourdough, high-protein bread flour is a great addition to your arsenal of bread-making supplies. Its higher protein content provides the necessary strength and structure for bread dough, resulting in a lighter and chewier texture. Additionally, the increased gluten development in bread flour enhances the rise and volume of baked goods.
