Flour dates back to the 6000 BC when wheat seeds were first crushed into a fine powder and mixed with liquid to use as food. As more uses for the powder were discovered, other grains such as rye, maize (corn), barley and rice were experimented with. Different nuts and seeds are also ground into delicious and nutritious flours. Even other starchy root vegetables such as potatoes can now be made into flour.
The most popular use for flour is in baking, and many types of flour are now used for that purpose due to the higher incidence of gluten intolerance, whether true or assumed. But there is no doubt that baked foods are popular and delicious, and their popularity seems to increase every year.
Most casual users like me can do just fine with one type of flour, All Purpose flour, but dedicated bakers like my husband prefer to venture into the vast assortment of flours found in the markets. He includes in his collection of flours with which he bakes artisan breads so many we needed a special small refrigerator and freezer to keep them fresh.
Among the available flours we have tried are high gluten wheat, soy, rye, spelt, rice, potato, barley, oat, rye, kamut, whole wheat, corn, oats, chickpea, buckwheat, barley, amaranth, arrowroot, millet and buckwheat. My mother, a cake baker, kept boxes of cake flour in the freezer for freshness. We have not tried almond, buckwheat, chickpea, tapioca, coconut, pumpernickel, teff, quinoa, semolina and soy.
Although flour in general has many nutritional benefits, the necessary evils brought on by the industrial revolution required that baked goods last longer without spoiling to enable long distance transportation. In order to extend flour products shelf life the fat from the grains contained in the germ was removed. What seemed like a logical solution at a time when very little was known about nutrition stripped the refined, processed flour products of most vitamins, amino acids and micronutrients such as minerals.
The most popular use for flour is in baking, and many types of flour are now used for that purpose due to the higher incidence of gluten intolerance, whether true or assumed. But there is no doubt that baked foods are popular and delicious, and their popularity seems to increase every year.
Most casual users like me can do just fine with one type of flour, All Purpose flour, but dedicated bakers like my husband prefer to venture into the vast assortment of flours found in the markets. He includes in his collection of flours with which he bakes artisan breads so many we needed a special small refrigerator and freezer to keep them fresh.
Among the available flours we have tried are high gluten wheat, soy, rye, spelt, rice, potato, barley, oat, rye, kamut, whole wheat, corn, oats, chickpea, buckwheat, barley, amaranth, arrowroot, millet and buckwheat. My mother, a cake baker, kept boxes of cake flour in the freezer for freshness. We have not tried almond, buckwheat, chickpea, tapioca, coconut, pumpernickel, teff, quinoa, semolina and soy.
Although flour in general has many nutritional benefits, the necessary evils brought on by the industrial revolution required that baked goods last longer without spoiling to enable long distance transportation. In order to extend flour products shelf life the fat from the grains contained in the germ was removed. What seemed like a logical solution at a time when very little was known about nutrition stripped the refined, processed flour products of most vitamins, amino acids and micronutrients such as minerals.
Through my daughter’s efforts we have tried acorn flour and an acorn cake she made with it last Thanksgiving. What an experience that was, from the harvesting of the acorns, milling it and processing it, then baking this rich, flavorful and so nutritious cake.
One of the most common uses of wheat flour is for thickening purposes. Who doesn't know the delicious Cajun Roux, a simple mixture of flour and melted fat browned slowly to a rich, caramel color that imparts strong flavors to soups and gravies. I keep a jar in the refrigerator at all times ready to be used. You can try the Chunky Potato Chowder (page 54) or Cream Soup Base (page 55) in Flavorful Fortified Food - Recipes to Enrich Life.
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