|
|
|
|
|
|
|
Country Pantry: Flour
|
 |
|
Facts, tips and techniques for the essential ingredient
|
|
|
By Karina Leimanis; Photography by Jim Norton; Prop Styling by Lara McGraw; Food Styling by Claire Stubbs
|
|
|
|
|
3 things you may not know about flour
• Canadian flour is different from American flour, due to different levels of protein
• Manitoba developed drought-tolerant Triticale flour (a cross of wheat and rye) for use in the less fertile soils of some Third World countries
• It's the protein content in any given flour that makes it elastic, stretchy, soft or hard. A higher protein count in bread flour keeps it strong; pastry flour's lower protein count allows for flaky, fluffy baked goods
2 ways to try flour right now
• Add almond, pistachio or cashew flour to desserts for a slightly nutty flavour
• Use besan flour, also known as chickpea flour, to coat fritters or fish before frying for a unique taste and texture
2 kinds of flour to keep on hand
• Kamut flour, from an ancient type of wheat that's very rich in protein. Try kamut pancakes for a hearty start to your day
• Brown rice flour, a gluten- and wheat-free alternative. Mild and slightly sweet in flavour, it's a perfect addition to banana bread
1 tip you can't live without
• Before adding chocolate chips, nuts or fruit to a recipe, dust them with flour to prevent the ingredients from sinking to the bottom during baking
1 thing to remember at the grocery store
• Shop at a store with high turnover to ensure freshness. Transfer flour to an airtight container and freeze for at least 24 hours to kill any weevil larvae that nest in flour
1 way for your flour to do double duty
• Look for authentic flour sack towels made from the old cotton casings of flour bought in bulk. View vintage designs at the Gallery of Flour Sacks museum
|
|
|
|
|
|
