Wheat and rye flour are the main ingredients in bread baking and are well known. But what are teff flour, buckwheat flour, and quinoa flour? We present these and other types of flour in our overview and tell you how they can be used in the kitchen.
Major differences: types of flour
Flour is for baking bread or cakes, that’s clear. While this applies to wheat flour, rye flour and spelled flour, there are many other types of flour today with which baking success would not come easily. The only types of flour suitable for bread and other baked goods are those that contain the gluten protein and thus hold the dough together. If you would like to use gluten-free flour made from almonds, millet, rice, and pseudocereals such as buckwheat, quinoa, and amaranth for baking, you should mix a small proportion of flour types containing gluten and add appropriate binding agents. When baking with almond flour, for example, you can replace 10 to 20 percent of the total amount of flour with nut flour.
This is what the type numbers mean for flour types
For classic baked goods such as bread, rolls, and cakes, the main flour types wheat, rye, and spelled are used in various degrees of grinding. In our collection of recipes with flour you will find flour type tables or overviews that show what the numbers of the flour types mean. The widespread wheat flour Type 405 is very finely ground: it contains hardly any parts of the cereal grain husks and germs. The number determines the nutrient content, the baking properties, and the taste of the respective type of flour. The strong spelled flour types 812 and 1050 are more suitable for savory bread, while type 630 can be used well for sweet spelled recipes such as biscuits, cakes, and waffles.
Baking with exotic flours
If you want to swap flour types in a recipe, you should know exactly the properties of the substitute product and, if necessary, only add small amounts. Especially when using exotic types of flour made from teff (dwarf millet), chickpeas, or sweet potatoes, it is better to choose recipes with these ingredients. The proportion of flour, starch, and binding agent is already specified here, so that baking success is usually guaranteed. We have put together a few tips for you on our gluten-free recipes on what to look out for here.