With cooler temperatures approaching, why not indulge in a little leisurely baking?
Gone are the days when the only flours we could use were bleached plain white flour or its sister, bleached self-raising white flour. Walking down supermarket aisles today you can various packets of different flours milled from endless whole grains that nowadays form an essential part of our diets.
Let’s start with the diehards:
Fine Plain white and Self-Raising White flour are unbleached general purpose flours milled from soft English wheat varieties. They are for everyday use and are ideal for deliciously light home-made cakes.
Fine Plain Wholemeal and Self Raising Wholemeal Flour are very finely stoneground from soft English wheat grain. These 100% flours are ideal for general use and light wholemeal cakes, pastry and sauces.
Wholegrain spelt flour (triticum speltum) was widely grown in Roman times. It is an ancestor of modern wheat and adds delicious cmplex flavours to all your baking. White spelt flour is a creamy white flour that has been sieved to remove the bran for gourmet baking.
Wholegrain Kamut bread flour (triticum turgidum) was originally grown by the Pharaohs in Egypt. This ancient type of wheat is naturally high in protein and minerals such as selenium. It is excellent for pasta and bread making.
Wholegrain rye flour (secale cereale) is 100% rye flour that has been stoneground and has a distinctive flavor. It is naturally lower in gluten that other wheat flours producing close textured breads with a pleasing continental flavor.
Wholegrain Buckwheat flour (polygonaceae) is milled from the de-husked seeds of the buckwheat plant. It’s popular in Russia to make blini (pancakes) and in Japan where it’s eaten as soba (noodles). Grey in colour with dark flecks, it adds an interesting flavour to breads, cakes and crackers. Being unrefined, it contains a good source of B vitamins, rutin (a bioflavonoid that helps strengthen blood capillaries), calcium, phosphorus and lysine (an important amino acid deficient in many cereals).
Gluten free plain flour and self-raising flour are blends milled from naturally gluten and wheat free rice, potato, tapioca, maize and buckwheat. An alternative to everyday wheat flours these are suitable for those who are allergic or intolerant to gluten.
Gluten free gram flour (leguminoseae) is milled from naturally gluten and wheat free chickpeas, gram or chana dhal to a fine pale yellow flour. It is traditionally used to make Indian or Middle Eastern dishes such as onion bhajias and falafel. It is sometimes called besan flour it can be used to make pastry, cakes and for thickening sauces.
Gluten free brown rice flour (oryza sativa) is milled from the de-husked seeds of the rice grain. Its mild flavour and good digestibility makes it a versatile flour for cakes, puddings and biscuits. It can also be used to thicken sauces, in sweet and savoury dishes.
Each flour gives its own unique flavor and texture, some have mild flavours, others are bolder, some are silky whilst others are sandy, some have gluten, others are gluten free. More said, even within the wheat flour category, the protein content varies incredibly making the flour perform differently in baking.
Time to bake…..You can find a great selection of recipes using Doves Farm flours in the link below: