Eating challenge

[Way2slow]

No one flour is good for all things. 

They are ground different and one of the main things you have to watch is the protein content.  The higher the protein, the "stronger" the flour is and usually the more gluten it has.  For instance, bread flours are up close to 14% or 4.0 on the label.  Cake flours are around 9% or 2.0 on the label.  King Arthur has some good flours but I would not use them to make biscuits, they are to hard and brick like if you are not very careful.  White Lilly is the best there is for biscuits, Also for a lot of pastries. 

Then you can blend flours to get one that works best. 

If you want something to be lighter and fluffy, use lower protein flours, If you want something like breads to rise a lot and hold together, use higher protein flours.   

[Oregon Native]

22 hours ago, Way2slow said:

No one flour is good for all things. 

They are ground different and one of the main things you have to watch is the protein content.  The higher the protein, the "stronger" the flour is and usually the more gluten it has.  For instance, bread flours are up close to 14% or 4.0 on the label.  Cake flours are around 9% or 2.0 on the label.  King Arthur has some good flours but I would not use them to make biscuits, they are to hard and brick like if you are not very careful.  White Lilly is the best there is for biscuits, Also for a lot of pastries. 

Then you can blend flours to get one that works best. 

If you want something to be lighter and fluffy, use lower protein flours, If you want something like breads to rise a lot and hold together, use higher protein flours.   

Awesome info....right now I'm trying to stay away from so much GMO stuff.  When I got sick a couple years ago I was supposed to be flower food but the Good Lord is still letting me be above the ground looking down.  So my diet to to all the complications along with type 2 diabetis is a challenge to say the least and then basically my sugars do what they want on a given day anyway it seems.  My daughter would of have loved all that info and maybe she did...she was the baker.  I'm a wanna  be.  That's why I'm using spelt now as it's an ancient grain that "supposably" hasn't been altered to death..  And I do like it better than bread made out of nut flour.

Thank you