![]() ![]() Rye flour: This low-gluten flour comes in a variety of hues, depending on the milling process. If you do use it, we suggest blending it with all-purpose flour in these pumpkin and pecan pancakes. Because it's low in gluten, it isn't great for anything you need to rise. ![]() By using barley flour instead of all-purpose flour, you triple your fiber intake. The high-fiber flour is mild with a hint of a nutty taste. Don't be scared, but here's a recipe to make your own pasta.īarley flour: Made from whole barley, this flour isn't related to wheat, yet it still contains some gluten. It works well as a replacement to wheat flour and will give your products a light, soft texture. Spelt holds its texture and shape, but it has a mild and slightly sweet flavor. One of the reasons it's so popular is the nutritional content, which beats traditional flour. Spelt flour: This increasingly popular flour, sometimes referred to as an ancient grain, is a distant relative of durum and can even be found in Cheerios. In addition to its high gluten content, the SRV chefs say, "It will give your pasta that traditional chew you get in restaurants, and the color of the wheat gives it a more beautiful pasta color." Feeling inspired? Try our chapati flatbread. Dough made from durum is less elastic, which makes it a perfect companion to a rolling pin. This Southern-style biscuit recipe calls for all-purpose flour, but swap one cup plus two tablespoons of pastry flour for every cup of all-purpose flour, and you'll learn that you can safely replace ingredients.ĭurum flour: O'Donnell and Lombardi recommend using durum flour for all of your pasta needs. Think biscuits, piecrusts, brownies and cookies. Pastry flour makes your pastry light but crumbly. Pastry flour: Also called cake flour, this low-protein flour is made for baking with other leavening agents, like baking powder and soda. ![]()
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