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The type of flour used in a recipe affects the flavor and texture of the finished product.
Below is a list of flour type and how to best use it.
All-purpose flour – a blend of hard and soft wheat. Use in all baking.
Self-rising flour – a combination of all-purpose flour, baking powder, and salt. Use in all baking.
Bread flour – Milled from hard wheat. Has a high-protein content that produces strong gluten. This gives yeast breads the structure they need to rise. Use in yeast breads.
Cake flour – Milled from soft wheat. Has a low-protein content. This allows cakes to be tender and have a fine-grained texture. You may substitute cake flour for all-purpose flour by increasing the amount of flour by 2 T per cup. Use in cakes.
Southern flour – Soft wheat (such as White Lily brand) and soft wheat blends (such as Martha White brand). Developed for use in biscuits, cakes, quick breads, and piecrusts.
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Patricia Potts says
I can’t find your instructions on how to measure flour properly. Where can I find it
Sandy says
Just saw your recipes on Yummy and cannot wait to start preparing them.
Thank you! They make me so excited to start cooking new things!
Paula says
I hope you find lots you like. I try to share a mix of healthy, classic and, well, decadent desserts