Wheat Flour – Recipes for Everyone!

Flour is obtained by milling cleaned wheat grains.

There are several types of wheat flour:

• Type 450 – cake flour – used for baking cakes, especially delicate sponge cakes
• Type 500 – all-purpose flour
• Type 550 – premium flour
• Type 650
• Type 750 – bread flour – for baking wheat and mixed bread
• Type 1400 – sifted flour – for baking bread and rolls
• Type 1850 – graham flour – made from whole grain
• Type 2000 – wholemeal flour from whole grain

Flour is essential in my kitchen.

I bake breads and rolls with it, but most importantly all kinds of cakes.

Fortunately, I have no gluten issues, so I don’t have to give up wheat flour in my cakes.

For those on a gluten-free diet, I recommend substitutes for wheat flour – buckwheat flour, millet flour, potato flour, corn flour, rice flour, amaranth flour, coconut flour, or almond flour. These flours have slightly different properties and flavors compared to wheat flour, so it’s important to consider this when baking cakes and cookies.

Here are my wheat flour recipes.