Baking Tips 1: Flour
Whatever flour a recipe states, I tend to substitute a different one! This is mostly because I try to turn rather decadent baking offerings into something that can be as healthy as possible whilst still remaining delicious. I very rarely use plain old white flour when baking. Nor do I use self-raising flour as I prefer to add a good quality gluten free raising agent myself.
Stoneground wholemeal spelt is my staple – see Ingredients are the Key. It’s about the healthiest wheat flour you can get and can often be eaten by those who don’t normally fare too well with wheat. However, I will often use a combination of flours depending on what I have to hand and what I feel like using at the time.
- Wholemeal Spelt – see Ingredients are the Key
- White Spelt – used on those rare occasions when nothing but white flour will do. More often I mix it with wholemeal to lighten a cake or biscuit mixture.
- Wholemeal – I grew up using only wholemeal flour and until I discovered Spelt, just over a decade ago, this is what I used for all of my baking.
- Gluten Free – I use this if making cakes for anyone who is wheat or gluten intolerant and sometimes use it for lightening the wholemeal.
- Quinoa – a white fairly grainy flour which has a particularly high protein content, is meant to be easy to digest and is gluten free.
- Buckwheat – a very fine grey flour which works really well added to cakes and is also gluten free. Ysanne Spevack is more informative than I am on the subject.