Have difficulty in deciding which type of flour you will use for your bread recipes?
We are inviting you to read Mrs. Safa’s flour type explanation and decide which one is for you!
- Popular types flour to make bread
Here are the most popular flour types worldwide to prefer making bread:
The most widely used in bread and it has a gluten content between 9 to 11%.
A special flour type that bakes bread with a higher rise and a lighter texture and it has a higher gluten content with 11 to 14%.
Whole wheat flour
Flour type makes breads heavy and dense in texture.This flour has the highest gluten percentage up to 16%.
White whole wheat flour
Flour type makes breads a lighter texture bread, good alternative to all-purpose flour. Gluten percentage more around 12%.
Rye flour has a rich, slightly sweet flavour. It contains a lower level of gluten, making it a suitable substitute if you want to reduce your gluten in your recipes.
- Popular types non-wheat flours that can be used to make bread
To prevent gluten, you can prefer gluten-free bread recipes with using non-wheat flours alternatives.
Gluten- and grain-free, organic buckwheat flour has more protein, dietary fiber, and B vitamins than an equal weight of oat or whole wheat flour
Millet flour is stone ground and whole grain. It has a subtle flavor, lots of vitamins and minerals, and adds a lovely creamy color to baked goods.
Coconut flour is a unique alternative to wheat flour. It’s popular among low-carb enthusiasts and those who have a gluten intolerance
Almond flour is a popular alternative to traditional wheat flour. It’s low in carbs, packed with nutrients and has a slightly sweeter taste.