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Pocketmags Digital Magazines
Pocketmags Digital Magazines


We take a good look at the amazing variety and properties of flours you can use in your baking

The role of flours is to provide structure. The proteins in traditional flours react with water, producing gluten, the strands of which create a lattice in which air bubbles can be trapped, giving your baked goods ‘lightness’, but some people find flour hard to digest. Recipes using gluten-free flours will be more cake-like, although this effect can often be offset to some degree by adding other structure providers such as eggs or gums.

Traditional wheat fl our

Wholemeal, plain/white strong (or hard) and self-raising


round wheat. Wholemeal is made from the whole grain: the endosperm (proteinous/starchy), the germ (proteinous and full of vitamins), and the bran (fibrous). The other varieties of wheat are made from the starchy endosperm only. Plain flour is used for general baking as it produces less gluten than strong flour which is traditionally used to make bread. Selfraising flour is plain flour with a raising agent (traditionally baking powder) added

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About Baking Heaven

Celebrate summer with your favourite British bakes in the new issue of Baking Heaven! Make a GBBO showstopper at home, create an irresistible chocolate-filled Russian plait with Richard Bertinet's step-by-step guide, whip up a coconut layer cake, try new cookie flavour combos & lots more. Get your apron on and download your copy now!