How to use different flours

January 7, 2009 (Last Updated: January 11, 2019)

• Cake flour is made from the purest part of the wheat. It has a low gluten content which gives baked goods a fine texture.
• Self-raising flour is cake flour with a raising agent (such as baking powder) added to it. To make your own selfraising flour, add 5ml (1 tsp) baking powder to every 120g (1 cup) cake flour. At sea level use 7ml baking powder to every 120g (1 cup) cake flour.
• Bread flour, also known as “strong” flour, is high in gluten. When kneaded, the gluten stretches and helps baked goods keep their shape. It is used for rusks, pizza bases, fruit cakes, stews and gravies (it’s not suitable for cakes and muffins).
• Wholewheat flour is bread flour with added bran. It makes baked goods slightly heavier than usual. Use it to make scones, breads, pastries and rusks.
• Gluten-free flours are made from starches such as maize, potatoes or rice. They are ideal for people who can’t eat foods containing gluten. Gluten-free flour is available at most major supermarkets and health shops.

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