Let's talk flour!

Re: Let's talk flour!

• MommaP12 member

  October 2013

  I have never heard of all these types of flours!

  

  
  

  
  

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• jayja2007 member

  October 2013

  I just use all purpose flour with whole wheat. Usually half and half. Sorry no help

  

  
  

   

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• Cheenomae member

  October 2013

  I'm not a huge help, but I do know that all those other flours are used as substitutions, in general, for celiac & gluten free people. Also for people who just have a wheat intolerance, but aren't necessarily 100% gluten free.
  

  
  
  

  
  

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• hmp1 member

  October 2013

  I use white whole wheat flour and sometimes cake flour.

  
  

  James Sawyer 12.3.10

  Leo Richard 9.20.12 

  
  

  
  

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• jbBeans member

  October 2013

  I use unbleached all-purpose for most things. Ww flour usually sucks for me and I suspect (but am too lazy to research) that it's not really much healthier than white flour.
  
  ...Basing this on the fact that I'm pretty sure it's the same super refined flour with wheat germ or some such added back in at the end, which is why, for example, whole grain things are generally recommended over whole wheat. I might be completely wrong though. Piecing this together from various things I've read...

  
  

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• terri_doula2010 member

  October 2013

  melody921 said:

  Coconut flour, almond flour, brown rice flour ... the list goes on. I feel like I'm constantly hearing about different types, yet I have no idea what's truly healthy or what flour is good for certain recipes. School me. What do you use and why do you like it? I am stuck in boring whole wheat mode over here.

  @melody921 As Steph and someone else said, those are flours that are great for substituting when you have to avoid gluten. I use all of them.  
  
  I use a GF bread mix and a GF baking mix most often, with rice flour and GF all purpose kept around for when I need them. Like half of one shelf of my fridge is nothing but flours. 
  
  Not that any of that is interesting, but I wanted to also say that almond and coconut flour are also useful for diets focusing on less carbs. I actually sub almond meal for my other flours about half the time just to lower the carb count and increase protein in whatever I'm making. Yum.
  
  If you want to experiement with any others, I'd start with almond meal. And I'd bake fish or chicken "breaded" in it. YUM.

  

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• melody921 member

  October 2013

  terri_doula2010 said:

  melody921 said:

  Coconut flour, almond flour, brown rice flour ... the list goes on. I feel like I'm constantly hearing about different types, yet I have no idea what's truly healthy or what flour is good for certain recipes. School me. What do you use and why do you like it? I am stuck in boring whole wheat mode over here.

  @melody921 As Steph and someone else said, those are flours that are great for substituting when you have to avoid gluten. I use all of them.  
  
  I use a GF bread mix and a GF baking mix most often, with rice flour and GF all purpose kept around for when I need them. Like half of one shelf of my fridge is nothing but flours. 
  
  Not that any of that is interesting, but I wanted to also say that almond and coconut flour are also useful for diets focusing on less carbs. I actually sub almond meal for my other flours about half the time just to lower the carb count and increase protein in whatever I'm making. Yum.
  
  If you want to experiement with any others, I'd start with almond meal. And I'd bake fish or chicken "breaded" in it. YUM.

  Sounds awesome! Thanks!

  
  

  

  
  

  
  

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• melody921 member

  October 2013

  auroraloo said:

  I use tapioca flour to make Brazilian cheese bread poufs.
  

  Recipe, please?

  
  

  

  
  

  
  

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