Wheat Flours Category

Bleached and unbleached versions of all-purpose flour can be used interchangeably, though bleached flour is whiter and has less vitamin E than unbleached.

Use this mix to make biscuits as well as pancakes and other baked goods. Bisquick is a well-known brand. To make biscuits from biscuit mix, combine 2 parts biscuit mix with 1 part water, roll out on floured surface, cut into biscuits, and bake for about 10 minutes at 425º.

This flour has a high level of gluten, which gives bread more structure. Don't confuse it with gluten flour (also called vital wheat gluten), which is pure gluten and used as a bread additive or to make seitan. To see how to substitute other flours when making yeast breads, see the listing under all-purpose flour.

Includes: self-rising cake flour These substitutions will perform better if you also do this: (1) Mix the batter as little as possible. (2) Separate eggs, beat the whites, and fold them into the batter.

Semolina is made from durum wheat.

Einkorn flour is made from an ancient variety of wheat first domesticated in the southern Turkey 10,000 years ago. Einkorn is a hardy wheat species but is low yielding. It has a nutty flavor and results in a chewy bread.

Cream of Wheat is a popular brand.

This is flour with the starch and bran removed. Don't confuse it with bread flour (high-gluten flour), which is gluten-fortified flour, or with gluten (seitan), a meat analogue used in vegetarian dishes. Pure gluten flour is usually added to regular flour to turn it into bread flour, or it's used to make seitan.

Look for this in health food stores and specialty shops.

This is more commonly used in the South than in the North.

Semolina is made mostly with durum wheat.

Includes: (from hardest to softest flours) durum wheat flour and semolina flour (typically used for making pastas), whole wheat flour and graham flour (typically mixed with all-purpose or bread flour to make bread or baked goods), bread flour (typically used for making yeast breads), all-purpose flour (can be used for breads and baked goods), pastry flour (typically used for pastries), and cake flour (typically used for cakes). Substitutions: See the all-purpose flour listing.