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<\/i> of flour we used… In fact, back then I had no idea there was anything but<\/i> all-purpose. (With a name like that, why would I need anything else?!)<\/p>\n
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:<\/p>\n
SELF-RISING FLOUR<\/b> – Baking powder and salt have already been mixed in, so be careful how you use it. <\/p>\n
BREAD FLOUR<\/b> – This has a high gluten content making it common in breads and pizza dough.<\/p>\n
CAKE FLOUR<\/b> – Just like the name implies, a flour perfect for making cakes! It’s meant to help prevent cakes from falling.<\/p>\n
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<\/b>!<\/p>\n