May 2, 2008
May 2, 2008
3 things you may not know about flour
- Canadian flour is different from American flour, due to different levels of protein.
- Manitoba developed drought-tolerant Triticale flour (a cross of wheat and rye) for use in the less fertile soils of some Third World countries.
- It's the protein content in any given flour that makes it elastic, stretchy, soft or hard. A higher protein count in bread flour keeps it strong; pastry flour's lower protein count allows for flaky, fluffy baked goods.
2 ways to try flour right now
- Add almond, pistachio or cashew flour to desserts for a slightly nutty flavour.
- Use besan flour, also known as chickpea flour, to coat fritters or fish before frying for a unique taste and texture.
2 kinds of flour to keep on hand
- Kamut flour, from an ancient type of wheat that's very rich in protein. Try kamut pancakes for a hearty start to your day.
- Brown rice flour, a gluten- and wheat-free alternative. Mild and slightly sweet in flavour, it's a perfect addition to banana bread.
1 tip you can't live without
- Before adding chocolate chips, nuts or fruit to a recipe, dust them with flour to prevent the ingredients from sinking to the bottom during baking.
1 thing to remember at the grocery store
- Shop at a store with high turnover to ensure freshness. Transfer flour to an airtight container and freeze for at least 24 hours to kill any weevil larvae that nest in flour.
1 way for your flour to do double duty
- Look for authentic flour sack towels made from the old cotton casings of flour bought in bulk. View vintage designs at the Gallery of Flour Sacks museum.
Prop Styling by Lara McGraw; Food Styling by Claire Stub