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Baking 101 : Flour

Baking 101 : Flour

The earliest mention of “Baking” as we know it, can be traced back to about 14,000 years ago - however the oldest ovens were actually discovered around 6500 years ago! Infact, the word “Bake” comes form the word “bhõg” which roughly means “drying something out inside an oven” But were those humans baking delicious breads, treats and desserts as we know them? Not really- they were baking bricks! 

Apparently bricks made in ovens cooled swiftly, and ultimately led in making towns and cities! 

Quoting chefsteps.com “Baking helped build the world!”


But enough of the history lesson, right? Modern day baking as we know it, is a science and an art. It is complicated and fun at the same time! We want to make your baking journey as simple as possible- with this extensive guide on baking lingo!


Here goes Me:ette’s guide, BAKING 101….in this edition, we will go over various types of flours, their benefits and how to use them!


Cake flour

Cake Flour | Me:ette Blog | Atelier

Cake flour is ground extra-fine, which results in a lighter, loosely-structured crumb and fluffy texture. Cake flour is ideal for baked goods with a tender texture due its low gluten content, which makes it easier to achieve lighter, tender textures when baking delicate sponges, cupcakes, muffins, and pastries.

All-Purpose Flour

All Purpose Flour | Me:ette | Atelier

All-purpose flour is suitable for all types of baked goods such as bread, biscuits, pizza, cookies, muffins, etc. It is also used in thickening gravies and sauces. Due to bran removal and loss of nutrients, all purpose flour is usually enriched with vitamins and minerals. Usually of a medium gluten content.

Gluten Flour

Gluten Flour | Me:ette | Atelier

 

Gluten is a protein present in wheat flour, which is widely used in commercial and homemade baked goods. Gluten is also found in flour made from barley, rye, spelt, and triticale, a cross between wheat and rye. Gluten helps dough to rise and lends shape and a chewy texture to baked goods. Often used in breads and pizza doughs.

Whole Wheat Flour

Whole Wheat Flour

Whole wheat flour is rich in protein, fiber, and several minerals, especially compared with refined white flour. It's extremely versatile and can be used in numerous baked goods and doughs.

Almond Flour

Almond Flour | Me:ette | Atelier

Almond flour provides you with a good amount of your daily values for vitamin E, manganese, magnesium and fiber. Almond flour is also gluten-free, so it's a great option for people with celiac disease or a wheat intolerance. It can be used for everything that goes on a baking sheet, such as cookies and breads to macaroons.

Gluten Free Flour

Gluten Free Flour | Me:ette | Atelier

What is gluten-free flour best for?

Adding gluten-free flours gives bread recipes the protein they need to rise. That said, breads made with this blend don't bake up as light and fluffy as those made with traditional wheat flour. It isn't a perfect replacement.

Coconut Flour

Coconut Flour | Me:ette | Atelier

Coconut flour is a gluten-free flour made solely from coconuts. Rich in fiber and MCTs, it may promote stable blood sugar, good digestion, and heart health. It may also boost weight loss and fight some infections. Plus, it's delicious and versatile, making it a smart choice when choosing flour alternatives.

Hazelnut Flour

Hazlenut Flour | Me:ette | Atelier

Hazelnut flour is outstanding in pastries, pie crusts, cakes, cookies, pancakes and quick breads, but this flour can also be used in savory applications. Use this nut flour in with almond flour for a deliciously complex nut flavor.

 

We hope this guide was helpful to you! If you want the best Cakes, Macaroons, Teacakes, and bespoke cakes in Delhi - be sure to shop from www.meette.in.

Stay tuned, as we have monthly blogs on the Baking 101 series, where we help debunk baking terms and make you look (and sound) like a pro when you are baking!