Flour
Flavour Profile
Mild, nutty, and slightly sweet, but mostly neutral. Raw flour tastes dusty and chalky.
Its real flavour comes alive when it meets heat, turning into the fragrant, toasted aroma of a golden pie crust or a dark roux.
Health Benefits
Flour is mostly carbohydrates, giving your brain and muscles energy.
White flour gives you some B vitamins for energy. Wholemeal is better though, packing in fibre to keep your gut happy. If you're going to eat something made of flour, you may as well get some fibre out of it.
Buying Tips
Check the protein content on the back of the packet. Bread flour should be around 12-14% protein for structure. All-purpose or plain flour sits around 10%.
Don't buy the massive bag unless you bake weekly. Flour can go rancid or attract pests if left sitting in the back of the pantry for a year.
Storage
Keep it in a cool, dry place. Once opened, transfer it to an airtight container.
If you use wholemeal or nut flours, keep them in the fridge. The natural oils in those flours can spoil quickly in a warm cupboard.
Cooking Uses
Flour is the scaffolding of the kitchen. Use it to thicken sauces via a roux, coat proteins for a crisp crust, or create structure in breads and cakes.
It is the silent partner in almost everything that has "texture."
Forkin' Food Theory
Flour doesn't have "gluten" in it. It has the proteins required to make it.
Gluten only exists once you add water and start moving it around. The more you work the dough, the stronger those gluten bonds become.
This is why you knead bread until your arms ache but barely touch muffin batter. You’re either building a skyscraper or trying not to make a brick.