Do you need “flour” to make a recipe? There are dozens of different types of flours, here is how to choose the most suitable type of flour depending on the recipes and the preparation mode. Flour, here are our tips and where to find them online!
The different wheat flours
There are many kinds of wheat flours. “type” (T) Depending on the degree of refining from the version:
- T45: the white. For fine pastry
- T45 reinforced. For pastries.
- T55: Basic white, all uses.
- T65: Ditto, but avoid for pastries.
- T80: Almost universal, almost all uses!
- T110: semi-complete, to be used by mixing it with white flour.
- T150: Complete, ditto.
- T170: integral, ditto.
At the supermarket, most of the time we find under the term ” wheat flour »Floy T45 or T55sometimes kiss, but rarely more. It is in organic stores that the types of flour are the most numerous (and that we will also find old varieties, for more rustic flavors).
How to choose your wheat flour?
- What you want to do:
The more flour is completethe less she lifts and the more she gives Compact preparations : This is why it is often necessary to mix it with white flour, especially for bread. A good compromise for many preparations is the Flour T80 : not completely refined, she still keeps a good part of her nutrients, but she is not “too complete” either and she therefore lends herself to the pastry shop : pie dough, cakes, breads … However, it is very difficult to make bin and airy crumbs if we use the farine T65 Or more.
- Of the taste you are looking for
The more flour is completethe more it brings a taste rusticthat we can seek in certain preparations such as bread, cakes …
- Benefits you want to withdraw from it
The more flour is completethe more she kept her nutrients And the more she is Interesting nutritionally speaking. In other words, the complex carbohydrates of “T80 and more” flours disseminate better quality energy and longer, while “T65 and less” flours have almost only “empty calories” and not very interesting.
For preparations to levy paste (bread, brioche, puff pastry …): T45 or reinforced T45, T55 or maximum T65. We can possibly add 1/3 of “other” flour.
For them Cakes and cakes : T45 for them very fine preparations with a subtle taste (cake with matcha, financial tea, etc.), T55 or T65 for basic cakes, or T80 If you are looking for a slightly taste rustic.
For them pie pasta : T45, T55 or T65 for a Classic butter paste. However, the T80 is a wonder for a olive oil pie (sweet or salty).
In small quantities in breads, pancake pasta, pie : flour T110 and more.
The best organic wheat flours: T45, T55 and T65
T45 organic wheat flour
> See the offer of organic wheat flour 45 Melbio
T55 organic wheat flour
> See the offer of organic wheat flour.
T65 organic wheat flour
> See the offer of organic wheat flour T65 Bio Carrefour
The best organic wheat flours: T80, T110, T150
T80 Bise of wheat flour
> See the offer of t80 kicks of wheat
T110 organic wheat flour
> See the offer of organic wheat flour T110 Naturaline
Complete organic wheat flour T150 Colagne mill
> See the offer of integral organic wheat flour T150 Colagne mill
Other flours with gluten
The wheat is not the only cereal whose flour contains gluten. Note that the presence of gluten is important: it is he who gives elasticity to the preparations, sometimes essential (brioches, breads …), sometimes less (pies, pancakes …).
- In the wheat family, we first have the Gam also called Khorasan :
Like all ancient varieties of wheat, it has a very pleasant taste, much more original than wheat, and also nutritional Very interesting (it is very rich in protein).
Our advice: La Farine de Kamut Bio Celnat.
La Farine Bio de Kamut – Celnat
> See the offer of organic kamut – celnat flour
- There are also barley flour:
This flour is close enough to wheat and can be used for the same uses. It has a very soft taste and can replace wheat to perfection.
Our advice : Mondé barley flour from Celnat.
BIO CELNAT MONTE HOLDE FLOIN
> See the offer of Bio Celnat Mondé Flour
- We also find the Small spelled:
A very rustic type of wheat, fairly low yield (which explains that it was preferred to wheat and that it has been more or less forgotten for a few centuries …). Its gluten is of excellent quality, and sometimes even tolerated by people intolerant of “normal” gluten. Small spelled flour is even more tasty than that with a spelled, and very rich in magnesium.
Our advice: T150 shoulder flour my bakery
Organic shoulder flour T150 my bakery
> See the offer of Organic shoulder flour T150 my bakery
What about black wheat flour?
His name is misleading, because black wheat flour actually designates the buckwheat flour, Who is free from wheat, and therefore gluten. It is very practical for making Breton pancakes, or incorporated into the bread or pie dough to give a small rustic taste. On the nutrition side, it displays a very nice content of fiber and protein. Be careful, however, to use it quickly, because it quickly becomes rancid.
Our advice:
Buckwheat flour of Organic etic gardenground with the stone wheel and made from French buckwheat.
Bargus Flour Organic Garden Etic
> See the offer of organic organic garden flour etic
Read also:
Zoom on gluten -free flours
Everything about gluten
