Whenever you come home, you find me in the kitchen, covered in flour. But which flour? <\/p>\n
Because no, they are not all the same<\/strong>. Flour isn’t just white powder (yellow or toasted): it’s protein<\/strong>, starch<\/strong>, water absorption, and how it reacts to heat. It’s elasticity (if you’re looking for bread with a good crumb) or crunch (if you want a light batter). Choosing well isn’t a whim: it’s often half the battle<\/strong>. <\/p>\nIn this guide, we’ll explain, simply and without unnecessary technicalities, the different types of flour, what each one is for, and how to choose yours based on what you want to cook.<\/p>\n
Which flour to use for each recipe? (Quick guide) <\/h2>\nWhich flour is best for making bread?<\/h3>\n
The strong flour<\/strong> is the most suitable for making bread because it contains more gluten<\/strong>. This gluten helps the dough ferment, trap gas, and maintain its structure during baking. <\/p>\nWhich flour should I use for fluffy sponge cakes?<\/h3>\n
The plain flour (all-purpose)<\/strong> works very well for sponge cakes. If you combine part of it with almond flour<\/strong>, you’ll get more moisture and a fuller aroma. <\/p>\nWhich flour should I use for coating fish?<\/h3>\n
For a classic coating, use wheat flour. For a crunchier finish with a traditional feel, especially for pesca\u00edto frito<\/strong>, chickpea flour<\/strong> is a great ally. <\/p>\nWhich flour is used to thicken sauces?<\/h3>\n
The cornflour (corn starch)<\/strong> is the most effective option for thickening sauces and creams without barely altering the flavour.<\/p>\nWhich flours are gluten-free?<\/h3>\n
The most common gluten-free options are:<\/p>\n
\n- Corn flour<\/li>\n
- Rice flour<\/li>\n
- Almond flour<\/li>\n
- Chickpea flour<\/li>\n
- Tapioca flour<\/li>\n<\/ul>\n
Flour comparison table (for a quick decision)<\/span><\/h2>\n