Flours

Measuring Flours

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Aside from weighing, the most accurate method to measuring any kind of flour is to scoop the flour into a dry measuring cup using a large spoon, until the cup is overflowing. Then with the blunt edge of a knife or your finger, sweep off the excess until the flour is level with the top of the measuring cup. Do not be tempted to pat the measuring cup on the counter surface. This action will compact the flour, leaving you with the decidedly wrong impression… Read more >>

Oat Flour

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Oat flour is flour made by grinding oats, to a fine or extra fine, medium or coarse grind.  This healthful grain has a similar texture and taste to that of stone ground whole wheat flour, although it tends to be a bit more bitter. More recently embraced by the gluten-free world than other alternative flours, oat flour can, with much practice, be used on its own in baked goods. It is often combined, however, with other flours to make the item in question a bit… Read more >>

Rice Flour

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Brown rice flour is milled from unpolished brown rice which still contains the bran and germ. Accordingly, it is higher in nutrients than white rice flour, whose grains have had the germ and bran removed.  Rice flours are among the most commonly used flours in gluten-free baking. The flour is mild, a creamy brown color, slightly gritty, and most often must be used in combination with acceptable starches (see starch section). Much like almond flour, brown rice flour will turn rancid if stored at room… Read more >>

Sweet Rice Flour

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This flour is derived from short grain glutinous rice such as sushi or sticky rice. It’s a mild flavored flour and unlike its cousin, brown rice flour, which tends to have a grainy texture, sweet rice flour has a more sand- like consistency. Because it contains more starch than regular or brown rice, it’s more of a cross between a flour and a starch. I tend to use sweet rice flour quite a bit, albeit in small amounts. I like the way it imparts a… Read more >>