WHEAT FLOUR
Wheat flour is made from grinding wheat. There are different types of wheat flour, distinguished by the amount of gluten they contain, their colour, the parts of the grain used, and the type of wheat. Grain has three main parts:
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The endosperm, or protein/starchy part
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Germ, the rich in protein/fat/vitamin part
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Bran, the fiber-rich part
White flour is made from only the endosperm. Brown flour includes the germ and bran. Whole grain flour includes all three parts. Gluten is naturally occurring in the wheat, therefore wheat flour is not gluten-free. Wheat flour is an essential ingredient in bread, cakes, cookies, and most baked goods but can also be replaced by a substitute flour.
POTATO FLOUR & STARCH
Potato flour is made from whole peeled potatoes that are cooked, dried, and grounded into a fine, beige-coloured powder. The potato starch is “washed” out of crushed potatoes, then dried to a fine, bright-white powder. The difference between flour and starch is that potato flour includes fibre, protein, and flavour, while potato starch is pure flavourless starch. The purpose of potato starch is to keep the products soft, moist, and fresh by absorbing and holding liquid.
Potato flour has a high swelling force and is therefore often used as a thickener.
RICE FLOUR
Rice flour is a fine flour made from ground rice. It is completely gluten-free and can be used as a substitute for wheat flour. Rice flour can be used in a wide variety of culinary uses and is a very popular base for noodles in many Asian cuisines. It can also be used as an ingredient to thicken soups and stews or can serve as a binder.
TAPIOCA FLOUR
Tapioca flour is an alternative to traditional wheat flour and has a variety of uses in baking. The flour is made from the starch which is extracted from the cassava plant.
When the roots have fully developed, they are harvested and processed to remove the toxins. The starch is then extracted from the root by a repeated process of washing and pulping the mixture, then separating off the liquid. Tapioca flour and starch are completely plant-based.
Tapioca flour helps to bind gluten-free recipes and improves the texture of baked goods. It adds a certain crispness to crusts and chew to baked goods. It is an extremely smooth flour, which is a great thickener in sauces, pies and soups since it never discolours and contains no discernible smell. Tapioca does have a slightly sweet flavour to it.
GARI CASSAVA FLOUR
Gari is cassava root, dried and ground into a flour. It is often used in West-African countries such as Ghana, Sierra Leone, and Nigeria. To make Gari, the cassava roots are cleaned, grated, and left to ferment 3 to 7 days in jute bags. The fermentation process is vital, as it destroys the prussic acid toxins are that naturally present in the root. The jute bags are then pressed to get the remaining water out of the roots inside. The pressed-out water can be collected and let settle; the sediment that forms is a pure starch that can be used for other cooking purposes. The Gari is then sieved, fried up in a dry pot, being stirred continuously until it becomes crisp. This pan-roasting drives off any remaining cyanide as gas and kills enzymes and microorganisms to extend storage life.
SEMOLINA FLOUR
Semolina is a high-gluten flour made from hard durum wheat. It has a coarse texture, yellow colour, and is high in gluten protein. Semolina has a sweet, nutty flavour and earthy aroma.
Semolina is also used to make couscous, which is simply moistened semolina that is mixed until little balls form. In addition, this flour is good for making bread, cakes, and pizza, as well as porridge and pudding. In Morocco, Semolina Flour (called Smida) is the key ingredient in Khobz, an oven-baked round flatbread, and it finds its way into cakes in countries like Greece and Turkey. In India, where it is referred to as Rawa or Sooji, Semolina is cooked into a porridge. It is used for sweet puddings in Europe and is a staple ingredient in Nigeria, where it's boiled with water and eaten with stews and soups.
SELF -RISING FLOUR
Self-rising Flour is a combination of All-purpose Flour, Baking powder, and Salt. Self-rising Flour was created for baking quick Bread, Biscuits, and Pancakes. You will occasionally see it called for in Cake and Cupcake recipes. Self-rising Flour should not be used in Yeast Bread, nor should it be used in place of plain All-purpose Flour.
COCONUT FLOUR
Coconut Flour has a very soft and delicate taste and is rich in protein, fibre and good fats. It is a rich source of lauric acid, a saturated fat that supports the immune system, thyroid gland and contributes to a healthy skin.
Coconut Flour is often used as a substitute for normal flour by people with allergies for gluten. There are numerous advantages to cooking with coconut flour, but there are a number of things to consider:
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Coconut Flour is absorbent, so you can use less flour in your recipes. For comparison; where a recipe uses 250 grams of 'normal' flour, you can replace this with a quarter Coconut Flour.
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The amount of Coconut Flour remains the same if you use it in combination with meat.
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If you bake with Coconut Flour you have to use more eggs for moisture
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Coconut Flour lumps quickly, use a hand mixer to prevent this.
CORN STARCH
Corn Starch is a worthy substitute for Potato Flour. However, while it keeps bread and rolls moist, that’s the end of it. Corn Starch lacks the subtle flavour and colour present in Potato Flour, and thus bread made with Corn Starch tastes a bit flat and is slightly paler in colour than bread made with Potato Flour.
COUSCOUS
Couscous is crushed durum wheat semolina formed into small balls. It’s commonly served in North African cuisine. Couscous is a convenient product to have stocked in the pantry as an easy and fast alternative to rice, quinoa, and noodles. When cooked they look like golden spheres that have a pleasant nutty flavour. The texture can range from slightly coarse yet tender for smaller types, or chewy for larger varieties.
The neutral taste allows it to be a perfect base any meal or as a simple side to serve with stews and braises.
PANKO
Panko has been used in Asian cuisine for years, but is now also becoming more mainstream in Western cooking. Panko (the word Panko is Japanese 'pan' meaning bread and 'ko' meaning flour) is made from a crustless white bread that is processed into flakes and then dried. Panko is not gluten free, but it is nearly always vegan.
Panko has a dryer and flakier consistency than regular breadcrumbs, and as a result they absorb less oil. This produces a lighter and crunchier tasting fried food.
ROTI
In simple words, Roti is a flatbread made with wholemeal Wheat Flour. It is known as “Atta” in Hindi. There are only two basic ingredients, Flour and Water. But you can also add Salt, Pepper and Rosemary. The Water is added gradually to the Flour and the dough is kneaded with bare hands until it reaches the right consistency. It is then left to rise, and when the dough has risen it is rolled into small balls; each gets flattened with a rolling pin into a nice even round shape.
Roti originated in India, where it is also referred to as ‘Chapati’, but its popularity has spread throughout the world from Asia to South Africa, from South America to the Caribbean, and so on. While Roti refers to the flatbread only, it is basically implied that Roti is eaten with, for example, vegetables, Curry Potatoes, Daal (Indian spiced lentils), and fish or meat.
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PAPPADUMS
A Pappadum (also Papadum or Poppadom) is a very thin circular crisp made from a mixture of flour and water, which is fried in oil. Pappadums are typically served as a side dish or snack in traditional Indian cuisine. They can also be eaten as a starter or snack and can be topped with shredded onions, chutney, dips or herbs. They are hearty and crisp and can be served either warm or cold. Pappadums are often combined with Mango Chutney as a snack.
NAAN BREAD
Naan is a soft, leavened flatbread made of white flour that is traditionally cooked in a Tandoor or clay oven; it is generally offered either plain, buttered, or stuffed—with, Say, Garlic, Aloo (Potato), or minced mutton (which is then called Keema, or Geema, Naan). It is the most pillowy and bready of the common flatbreads. I can hear you thinking: ‘What is the difference between Naan and Roti?’ Well luckily for you we have an answer, they are both unleavened wheat-flour bread rolled out, but Roti is much thinner than Naan and cooked on a traditional Tawa.
Naan is (together with Roti) the most important side dish to meals in Central and Southeast Asia, particularly in India.
