When I was a kid, we had a small glass canister that sat on the kitchen counter. On it was printed, “FLOUR”. We never questioned the type of flour we used… In fact, back then I had no idea there was anything but all-purpose. (With a name like that, why would I need anything else?!)
As I’ve gotten older, though, I have learned that there is most certainly a time and place for other types of flour power. Many of your recipes, in fact, have sent me running for some specific kinds:
SELF-RISING FLOUR – Baking powder and salt have already been mixed in, so be careful how you use it.
BREAD FLOUR – This has a high gluten content making it common in breads and pizza dough.
CAKE FLOUR – Just like the name implies, a flour perfect for making cakes! It’s meant to help prevent cakes from falling.
In addition to these classics, I’ve noticed that more and more recipes are beginning to call for specialty flours such as whole wheat, rice and potato flours! I look forward to giving them a try. Leave me a comment and let me know where you think I should start!
(And if all of this seems a bit overwhelming, there is always the Monster Cookie! This flour-less cookie from member Heather Stepniewski is as tasty as can be… gluten-free and all.)