Are you overwhelmed by the many different kinds of flour on the market? We don’t blame you. It can be hard to know which one is the best choice for your baking needs. But fear not! We’ve narrowed down the top 5 best flours that should always have a spot in your kitchen.
A Note on Different Flour Types
Most flours can be grouped into gluten-containing and non-gluten-containing (gluten-free) categories. We have a mix of both on this list, but feel free to swap out those containing gluten with a suitable GF substitute, such as gluten-free all-purpose. As a rule of thumb, the higher the flour’s gluten content, the better it will rise and hold together. This means that gluten-free flours will always be a bit flatter, so be warned.
All-Purpose Flour: The Versatile Staple
I always keep regular old all-purpose flour on hand for basic baking. I am not sensitive to gluten, and all-purpose flour can be used for absolutely anything, even pasta making (though it does not taste as nice as semolina). Need to go gluten-free? Then try a gluten-free all-purpose, or make a blend yourself.
When it comes to all-purpose flour, it’s not meant to be enjoyed on its own. Instead, the true flavors of dishes made with it come from complementary components like yeast, sugar, salt, fats, and more. The magic happens during cooking when the starches caramelize, adding another layer of deliciousness to the dough or batter. Trying the flour alone would yield a bland, dry, and powdery taste.
Spelt Flour: Nutritious and Fibrous
Most of these best 5 lists have whole wheat flour on them, but I say go the extra step and use spelt flour instead. Spelt flour is a variety of whole wheat flour with the bran, endosperm, germ, and all. Unlike hard red wheat used for regular whole wheat, spelt offers different characteristics and flavors. It’s so TOASTY! It imparts a delightful grainy flavor to your baked goods, complementing a wide range of ingredients, from blueberries to brownies. All this while achieving results akin to all-purpose flour and using the same 1:1 ratio unless you need a substantial rise.
Spelt flour can be an excellent substitute for all-purpose flour in cakes, muffins, cookies, and fruit desserts such as crumbles. However, when making bread, you may need to try a blend of spelt and all-purpose flour to achieve the desired texture and rise. With less gluten than white flour, spelt flour is ideal for achieving a light and tender crumb. Be aware, though, that spelt flour isn’t gluten-free.
Almond Flour: A Gluten-Free Alternative
My go-to flour for any gluten-free baking is almond flour. Almond flour not only provides a great source of protein but also adds a moist texture to baked goods. Its versatility is unmatched – with its nutty taste and delicate texture, it tastes FAB in cookies, cakes, breads, and more. It can also be a gluten-free alternative for breading or coating fried or baked foods.
Compared to wheat flour, almond flour tends to be slightly more moist and lacks the same binding qualities. A 1:1 substitution often works well, as many recipes respond favorably to this direct replacement. However, it’s essential to be prepared to reduce the fatty ingredients lest you end up with a greasy bake. Or, skip the hassle entirely of substituting and use recipes designed with almond flour in mind.
When combined with all-purpose or whole-grain flour, almond flour can lighten a batter or dough, giving depth and softness without excessive weight. If you have experienced issues with your almond flour recipes, such as the final product not holding together, excessive oil or butter leaching, or improper rising and shaping, the likely culprit may be using the coarser almond meal instead of finely ground almond flour!
Coconut Flour: Flexible and Fabulous
Of course, our team’s favorite coconut flour is on the best five list. Not only does it taste fantastic, but there are so many recipes you can use it in. It takes a bit of getting used to, particularly if you are substituting, but it is worth the effort.
Just two tablespoons of coconut flour contains 5 grams of fiber, about 20% of your recommended daily intake. This can help keep you feeling full and satisfied for longer. Coconut flour is made from coconuts, which are free from gluten, making it suitable for all kinds of diets. Including it in your baking can potentially contribute to stable blood sugar levels, improved digestion, and enhanced heart health.
The taste of coconut flour is subtly sweet, so I think it is best for sweeter baked goods. It can also be used to thicken soups and sauces or as a coating for meats and vegetables. Just keep in mind that coconut flour absorbs more liquid than traditional flour, so you may need to adjust the liquids in your recipes accordingly.
Chickpea Flour: Rich in Nutrients and Flavorful
I make a looooot of falafels, so chickpea flour, made from dried and ground garbanzo beans, is on my list. It offers a uniquely nutty flavor, powdery texture, and a beautiful golden hue that enhances various types of cooking. Its versatility is evident in cuisines across the
Mediterranean, Middle East, South Asia, and Africa, where it is widely used to create both sweet and savory dishes. In the Mediterranean region, chickpea flour is a key ingredient in flatbreads. In Ethiopian cuisine, it plays a starring role in shiro wat, a stew made with tomatoes and onions. The binding properties of chickpea flour also make it an excellent gluten-free alternative for creating oven-fried cakes, croquettes, and fritters.
However, some may find that chickpea flour possesses a slightly bitter taste. Fear not, as there is a simple solution to overcome this. Dry roasting the chickpea flour before use not only eliminates the bitterness but also brings out its nutty flavor and subtle natural sweetness.
When it comes to baking, chickpea flour is a fantastic addition. Its density and binding tendencies make for a sturdy, tender texture when combined with other flours. This makes it an ideal choice for quick breads and cakes, as it retains its structural integrity and yields pretty decent results!
Flour Storage and Shelf Life: Keeping Your Ingredients Fresh
First, know the shelf life of your flour! They are not all the same. Whole grain flour, for example, will go rancid much faster than bleached all-purpose flour.
General rules for all flours involve a very airtight container and a cool or cold and dark place like a fridge or a cellar. You can even freeze flour if you know you won’t use them in time. How handy is that!
FAQs
There are over 60 different kinds that we could think of, all under the sub categories of all-purpose flour, whole wheat flour, bread flour, cake flour, and gluten-free flour.
Knowing the protein content in different flours can greatly impact the texture and structure of your baked goods. Higher protein flours like bread flour yield chewier textures, while lower protein flours like cake flour result in lighter, tender baked goods.
Understanding the properties of gluten-free and alternative flours such as almond, coconut, or chickpea flour is crucial to successfully substituting traditional wheat flour in recipes. Study and experimentation are key.
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