Fun Flours
I've started branching out in my baking . . . and, as a result, have been exploring various kinds of flours. What kinds are your favorite to bake with, and why?
My favorites? Coconut flour -- gives a sweet taste and has as much protein as wheat flour. I even put it in a soup! As well, I love oat flour in cookies. It just helps them reach a good consistency.
I've also used spelt flour, which I really enjoyed in a recent cornbread experiment.
But I'm looking to try MORE! Please share :)
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14 Comments:
i've been using kamut flour in my baking, especially pie crusts. it has a delicious nutty flavor. in her book the bread bible, rose levy berenbaum suggested adding kamut to breads, since it is a whole grain but is not bitter like whole wheat. i just saw an interesting recipe for dinner rolls in cooks illustrated that calls for three tablespoons of whole wheat flour, but i think i'll substitute the kamut.
cybercita at 10:04AM on 09/27/08
chick pea flour is also interesting. cook it like polenta and put it in a sheet pan, cool it down - cut it into little squares and pan fry or grill. very delicious. i'm sure you could also use it for dredging.....
pooch at 10:33AM on 09/27/08
Fun idea. I am just about to go grocery shopping and I'll look at that little section of specialty flours in the market.
Blue Iris at 10:51AM on 09/27/08
I have used chick pea flour, potato flour, rice flour, graham flour, semolina, a lot of nut flours to make macarons, corn flour makes very light cookies,
barley flour is heavy and has a distinct flavor.
Try everything in a bread first a simple loaf with just a pinch of salt and the usual suspects so you can taste it and get the texture moisture requirements scoped out.
JerzeeTomato at 3:59PM on 09/27/08
I love using a mixture of wheat flour and oat flour in my cookies. The oat flour gives them a great nutty taste and makes a very moist cookie.
jessie at 4:11PM on 09/27/08
@jessie: that wheat/oat combo makes really moist bread too. I actually grind a combination of wheat berries and whole oats to make my bread flour (8 cups wheat berries, 2 cups oat groats). You can also combine the wheat with rye or barley, but I like the oats the best. I've also discovered brown rice flour makes a very fluffy pancake with a nice sweet flavor.
buffy at 8:00PM on 09/27/08
Lately I've been on a semolina kick when I make bread. Other than that, I tend to buy odd flours whenever I see them, then figure out later what I'm going to do with them.
Just bought teff flour, and haven't tried it yet.
dbcurrie at 12:23AM on 09/28/08
I've been making bread with buckwheat flour recently...it's much heavier than wheat flour, but if you sift it first it works, and it has a delicious flavor
KateRuby at 12:29AM on 09/28/08
Thanks for all the suggestions!
makemethod at 3:31PM on 09/28/08
I've been using whole wheat pastry flour instead of all-purpose, and it works like a charm in all my cakes, cookies, and muffins. I agree, coconut flour is wonderful. It really does the trick when you use agave nectar for sugar as well.
Deb Schiff
Altered Plates
Here and There
hereandthe at 8:25AM on 09/29/08
JerzeeTomato: Do you use cornflour in traditional melting moment/shortbread-type cookies... or is it possible to substitute some cornflour in regular cookie recipes? Do share if you've experimented!
Wan Yan Ling at 11:13AM on 09/29/08
I regularly use a few different flours - chickpea flour is wonderful. i'll use it once a week for something or other - it's great for pakoras (indian style veggie fritters), but also makes yummt savoury pancakes (just mix flour with water, add salt pepper and any vggies you like + cilantro and onion, cook like a pancake)
Semolina makes great porridge, sweet or savoury - it is a breakfast staple in our house. It's also very good in pizza dough for texture and crunchy. I also make a steamed dumpling with semolina using a mixture of yoghurt and semolina.
I recently purchased rice flour and made some crepes with it. Also a great rice pudding like dessert.
I like to experiment :)
shazza at 2:53PM on 09/29/08
When I read this post I got kamut flour. Thanks for the inspiration and thanks, cybercita, for the suggestion of kamut. Thanks also to dbcurrie whose 02-28-08 post cautions to use no more than 1/3 kamut. I modified my usual bread recipe and have made this twice with great results. The scent of fresh kamut bread transcends the already heavenly, adding a note of nuts and butter.
KAMUT BREAD
2 packets dry yeast
3-1/3 C. whole milk (low-fat or skim milk or water if you like)
¼ C. sugar (or to taste)
1 T. + 1 t. salt
4 T. melted butter (or an oil of your choice)
1-1/2 C. kamut flour
2 C. whole wheat flour
2 C. bread flour (and more as needed)
(Makes three 9x4 loaves with a fine tender crumb. This is bread for sandwiches and toast, not a large crumb, hard crust “artisanal” bread.)
In a medium bowl, stir the sugar into baby-bath warm milk or water. Sprinkle the yeast on top and wait to see bubbles tell you the yeast has started growing. Put the kamut and whole wheat flours and salt in a large bowl. With a large spoon, stir in the yeast mixture and the butter or oil. This will make a sticky mess. Stir until no flour is visible. Then start adding the bread flour bit by bit. When the dough get really heavy and begins to gather into a rough ball, turn it out on a floured board or counter, sprinkle the top with flour and begin to knead. Experienced bakers will find that kamut wants a little extra kneading and may be surprised when the sticky stage keeps coming back. Add a tiny bit more flour and persist. You will eventually get that elastic satiny ball you want.
Put in a clean bowl, cover with plastic wrap and allow to rise twice to double in size each time, punching the dough down at the end of each rise. After punching down the second time, knead a little more and cut the dough into three pieces. Form into loaves and put in well-greased or nonstick 9x4 inch loaf pans. Dust lightly with flour and cover with a dish towel. When loaves rise to ½ larger than when put in pans, turn the oven on to 325. After the loaves rise a bit more put them into the middle of the oven with room between pans for air circulation. Bake for about ½ hour.
When the loaves are done they should smell great, be a pleasing brown, and sound light and somewhat hollow when thumped. (You can double check doneness by holding the ends of the pan and jerking upward quickly just a little to make the loaves jump in the pan. If they stick or feel heavy they are probably not done.) Leave in pans on rack for five minutes, then turn pan on side and remove bread. Finish cooling on the rack.
Blue Iris at 7:20PM on 09/29/08
wow, blue iris, that looks like a great recipe. i've been on bread baking hiatus, but i think now that the weather is turning, you've inspired me to go back.
dbcurrie, i'm sure you're aware that teff is the flour used in injera. i wonder if it is ever used for anything else.
cybercita at 1:10AM on 09/30/08