All-purpose, enriched wheat and organic wheat are popular cooking and baking flours, but they’re all refined flour products. So, while tasty, these flours may be associated with certain health risks.

Different flours create different results. From tender cakes to chewy bread, here’s how using the right type of flour can make or break your baked goods.

When a recipe calls for flour, many home-based chefs reach for the generic all-purpose kind. This makes sense for kitchen efficiency, as it works just fine in many recipes. However, if you happen to ...

You spent months mastering a basic sourdough bread recipe—that’s amazing. Now, you’re ready to branch out with more advanced loaves. But one look at the baking aisle and your head is spinning from all ...

If you're looking to make your baking and cooking a bit healthier, these seven nutrient-packed flours offer delicious alternatives to all-purpose flour—without sacrificing taste or texture. A 100 gram ...

Thought flour was just flour? Think again! Not all flour is created equal and understanding what makes each one unique can open up a world of baking possibilities and yield some pretty impressive ...

Gluten is a family of proteins found in wheat, rye, and barley (1). It improves the texture, flavor, and moistness of many baked goods, including bagels, breads, pastries, and noodles. The more gluten ...