Wheat Flour – Recipes for Everyone!
Flour is obtained from milling purified wheat grains.

We distinguish several types of wheat flour:

type 450 – cake flour – used for baking cakes – especially delicate sponges
type 500 – coarse-grained flour (krupczatka)
type 550 – luxury flour
type 650
type 750 – bread flour – for baking wheat and mixed bread
type 1400 – sieved flour – for baking bread and rolls
type 1850 – graham flour – from whole grain milling
type 2000 – wholemeal flour from whole grain milling

Flour is essential in my kitchen.

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

Fortunately, I don’t have a gluten problem and don’t have to give up wheat flour in my cakes.

For people on a gluten-free diet, I can recommend wheat flour substitutes – buckwheat flour, millet flour, potato flour, corn flour, rice flour, amaranth flour, coconut flour, or almond flour. These flours have slightly different properties and taste than wheat flour, and this should be taken into account when baking cakes and cookies.

Here are my recipes with wheat flour.