What is Flour?

Flour, and particularly refined white wheat flour, is an ingredient in just about every processed food we eat. Have you ever wondered what flour is and whether there are better alternatives than the white powdery stuff in whatever processed food you're holding in your hand right now?

Flours are made from the finely ground berries or seeds of grasses. Unrefined flours made from whole grains are better-tasting and more nutritious than refined flours, and of these, flours made from organic grains are the best.

Most Americans equate flour with refined white flour, which is valueless from a nutritional standpoint. Almost anything you can make from refined flour can be made from whole-grain flour. Wheat flour is best for making light breads and puffy desserts because of its high gluten content. Gluten in an elastic protein that, when heated to a certain temperature, expands to hold the carbon dioxide released by yeast or baking powder and causes the dough to rise. Other flours have little or no gluten and so are frequently combined with wheat flour in recipes. The less wheat flour used, the denser the baked good will be.

Stone-ground whole wheat flour is the best for bread. It has plenty of gluten for good rise plus the nutrition of the whole kernel. Whole wheat pastry flour is more finely milled than bread flour and has less gluten, making it more desirable for cakes, cookies, and pie crusts.

All flours are best stored in tightly sealed containers in a cool, dry place. Refrigeration increases the shelf lives of flours somewhat, but it also adds moisture, which must be taken in to consideration in preparing a recipe. The humidity of the day, the heat of the kitchen, and the moisture content of the flour always affect the final product, which is why most bread recipes list a varying measure of flour. If well wrapped, flour will keep in the freezer for a month or two – which may be a good idea in the summer, when the humidity is high and most people do less baking than usual.