FLOUR VARIETIES, FACTS AND TIPS

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Bread Flour

This is white flour made from hard, high-protein wheats. It has more gluten strength and protein content than all-purpose flour and absorbs more water. It is unbleached and sometimes conditioned with ascorbic acid.

Semolina Flour

Is made from the coarsely ground endosperm of durum. It is used to make couscous and pasta.

Pastry Flour

Milled from soft wheat, this falls somewhere between all-purpose and cake flour in terms of protein content and baking properties.

Durum Flour

Grown in the U.S. almost exclusively in North Dakota, durum is a hard spring wheat used to make noodles. It's finely ground semolina.

Natural Grain Flours

Rediscovering the natural flours of yesterday is one of today's delights.

Whole Wheat (or graham) is made from the entire wheat berry after it has been thoroughly cleaned.

Cracked Wheat is cleaned wheat cracked or cut into angular fragments.

Rye Flour milled from rye grain is usually mixed with wheat for bread baking.

Buckwheat Flour is made from the triangular seeds of the buckwheat plant. Know by it's "speckles", it is a robust favorite for pancakes.

Soy Flour is ground from whole raw soybeans and is slightly sweet-tasting. It is extremely rich in high quality protein and is an excellent source of iron, calcium and B-vitamins

Cornmeal is made from ground corn and gives a crunchy sweetness to breads and other foods.

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