A Bit about FLOUR
Rye / Whole Grain Rye
Strong flavor. Pair with other strong flavors
Eg thin crispy butter cookies with chopped candied orange peel, ginger and rye
Eg Rye brownies with dark chocolate
Eg Rye crumb toppings
Buckwheat
Strong nutty flavor. Pair with any recipe using nuts, Italian style cakes. Not with chocolates, but ok with other nuts
Khorasan Wheat Flour / Kamut Flour
Like very fine polenta with a bit of a crunch; Good with milk chocolate or cheese
Almond Flour
Eg Use with almonds, pecans or walnuts
Spelt
Almost like regular flour. A more natural flour . Add Xanthan Gum or gluten
More nuttiness and bitterness than AP
Polenta FLOUR
Similar to AP. good with nuts eg muffins
Gluten Free
Bread Flour
Rice
All Purpose
For cookies and cakes, etc., do not sub grain flours . Less gluten
Grain flours have less gluten and tend to be drier. Increase liquids. Not for lighter products such as croissants
