Most of the time, when we talk about flour, without further mention, we are referring to the traditional all-purpose white wheat flour. It is undoubtedly the most versatile flour, but not necessarily the tastiest or the most nutritious. In this article we will discuss beached vs unbleached flour.
Usually, we get flour by grinding different types of seeds or cereals: wheat, corn, rye, buckwheat, etc. There is a whole range of them, which allows us to vary a little in terms of flavors, textures, and uses. Consequently, I prefer the flour with or without gluten. Also I use them in my kitchen. However, bakery products have different qualities. Some of them contains the type of flour you are using.
For example, the pie crust owes some of its crispness from the superfine grind of baking flour and low in gluten. Unbleached flour and all-purpose flour can be the same thing. Also your recipe may go for all-purpose beached vs unbleached flour. Recipes rarely specify whether you should use bleached or unbleached all-purpose flour, as it boils down to your preference. Let’s know more about beached vs unbleached flour.
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Bleached Vs Unbleached flour
Wheat comes from the berries of a grass-like plant. The endosperm of the grain, naturally covered with bran and other layers, grinds into flour. On its own, freshly ground flour is not easy to use. Also it gives unpredictable results. To make the flour usable, aged them for a few weeks. You can get result in a certain degree of natural bleaching. Often, they add chemicals to the flour to speed up and deepen the bleaching process, which creates an excellent white-looking bake.
The unbleached flours are naturally discolore for their aging. Also lacks the striking white quality of its bleach counterpart and is often use by bakers who wish to use minimally processed ingredients. Products made with this type of flour usually have an off-white color. Also with a quality that bakers consider desirable. Bakery items sold at health food stores and artisan bakeries, for example, often have labels indicating that the products makes with unbleached flour and other natural ingredients.
Some flours come from soft wheat kernels, and others come from hard seeds, the two natural states of the grain. Manufacturers mix the two types to create all-purpose flour. You can use bleached or unbleached all-purpose flour confidently to bake products that don’t require a light, fluffy texture, such as cookies, brownies, cookies, and quick bread. You can also use all-purpose flour to thicken the sauce or to make a roux.
Bleached Vs Unbleached flour and whole wheat flour
Usually, we get white flour as refined. That is to say, the wheat germ and its shell, the bran, are separated. Moreover, it contains fewer nutrients than wholemeal flour, which uses whole wheat. Bleached and unbleached flours both are refined flours. And the only difference between the two is that an additive added to the bleached flour to achieve its white color. Bleached flours often preferred for binding sauces or making pastries.
The all-purpose flour, as its name suggests, is the most versatile. It uses as much for bread as for cakes, muffins, or to bind sauces.
There are also cake, pastry, and bread flour, reserved for specific uses. Among other things, it is the gluten content that varies in these flours and the possibility of raising the dough more or not.
The best gluten-free flours – bleached vs unbleached flour
Many people are intolerant or allergic to gluten. Fortunately, there are ideal gluten-free flours to allow them to maintain a healthy and always normal diet despite their high sensitivity to gluten. Contrary to popular belief, there are many gluten-free flours that you can include in your diet. These flours cannot be used to make bread on their own. It must be supplemented with rye or wheat flour. But still, allow us to diversify our diet. Here are some healthy gluten-free flours, whether you are gluten intolerant or not!
Rice flour is a staple of Asian cuisine, whether for making noodles or for the rice paper used for spring rolls and imperial rolls. It is also used as a thickener for sauces. It is different from glutinous rice flour, made from another variety of rice, which is used to prepare desserts such as coconut pearls or rice balls stuffed with other sweet preparations.
Amaranth is a cereal native to South America, cultivated by the Aztecs and the Incas. Slightly peppery, with nutty flavors, it is used to cook pancakes, and cookies.
Mainly present in Mediterranean countries, it is used to prepare many savory dishes, including passes, chickpea flour fries, and pancakes and donuts.
Sweet potato flour
Sweet potato flour is derived, as its name suggests, from the sweet potato. This one is also called “batata” belongs to the family of the Convolvulaceae. And not to that of the potato! The sweet potato is the tuber of a tropical and subtropical plant. And what makes all its interest is its incredible nutritional value. Sweet potato flour is an excellent source of carbohydrates, very popular with athletes. Its glycemic index is low since it is equal to 50.
Besides being easy to digest, sweet potatoes are also an incredible source of a variety of nutrients. There are vitamins (A, C, B) as well as mineral salts and trace elements: iron, magnesium, zinc, potassium. Countries with a vitamin A deficiency population use sweet potato flour as a food. It is a healthy, nutritious flour and, above all, ideal for people with diabetes. And sweet potato flour is also an excellent ally for athletes!
Buckwheat flour is one of the best flours for health because of its significant nutritional contributions. Indeed, this food flour represents a choice alternative to classic wheat flour because of its exceptional composition. This contains around 4.2 grams of fiber per 100 grams of product, which is considerable. Buckwheat flour provides a lasting feeling of fullness, and it’s also gluten-free. And this, even if buckwheat is often nicknamed “buckwheat.” This food flour is easily digested and allows gluten intolerant people to find a healthy alternative for their meals. Likewise, its glycemic index is low since it is equal to the sweet potato (GI 50). Finally, buckwheat is an excellent source of nutrients and vegetable proteins since it has 11.5 grams per 100 grams of flour.
Lupine flour is the highest in protein among all other flour varieties. It is also very rich in dietary fiber, making it a great alternative to conventional wheat flour. Dietary fiber helps regulate blood sugar, but not only. They also provide a lasting feeling of fullness, which has the effect of delaying hunger. Dietary fibers are ideal to avoid unwanted little nibbles and to facilitate transit. They are found in most of the edible flours presented in this article. So, don’t hesitate to diversify your intake and the flours you consume! As for lupine flour, its color will give lovely colors to your pastries and brioches.
You can obtain coconut flour by fine grinding and defatting of coconuts. It is suitable for the Paleo diet and offers a tropical flavor that appeals to many people. This flour is gluten-free, and it is naturally less rich in fats (lipids) than other products derived from coconut: coconut oil, water, milk, etc. On the other hand, it contains more dietary fiber than these products. It estimates that two tablespoons of coconut flour provide eight grams of fiber. And along with carbohydrates from fiber, coconut flour is one of the best flours for your health.
Corn starch or flour
Corn flour contains different gluten than wheat. The latter can be challenging to digest for people who suffer from gluten intolerance or allergy. Cornstarch can also replace eggs in recipes (ideal for vegans): return the egg with two tablespoons of cornflour. This flour is one of the only ones capable of giving a satisfactory texture as a complete replacement for wheat flour in pastries. Moreover, it is ideal for gluten-free cooking. As it is rich in starch, it thickens sauces, creams, soups, etc.
Teff flour is native to northern Africa. It has a deliciously sweet flavor. You can collect this flour from grinding one of the world’s smallest seeds. Also, obtain on an old herbaceous place. Thus, the germ and the wheat bran are the parts richest in nutrients (as for wheat): it is, therefore, necessary to choose a whole flour to take advantage of its increased nutritional contributions. Teff flour contains fibers, group B vitamins, and mineral salts, particularly iron, calcium, etc. It is a little known and yet very interesting gluten-free flour, which it is advisable to discover. This flour fits perfectly into bakery products, pasta (pizza, pie, pancakes, cakes, etc.), and in recipes that include cocoa powder.
Millet flour is a gluten-free flour, which is also the richest in minerals, including silicon. It is an excellent alternative to wheat flour thanks to its original taste and its nutritional qualities. Off-white in color and with a slightly nutty aftertaste, millet flour has several varieties. Among them are golden millet, pearl millet, brown millet, etc. This food flour contains vitamins, minerals, and carbohydrates in large quantities. Its nutritional composition is, therefore, particularly attractive.
Chestnut flour is rich in slow sugars (carbohydrates), which release energy very gradually in the body. It also contains essential minerals in impressive quantities: calcium, iron, magnesium. It has a sweet and distinctive flavor, which goes perfectly with other neutral flours. Very rich in dietary fiber, chestnut flour is satiating and dense. Finally, it brings a nice color to culinary preparations and a fairly pronounced taste.
Other gluten-free flours – beached vs unbleached flour
Quinoa flour naturally make by grinding quinoa seeds. But contrary to popular belief, quinoa is not a cereal! It belongs to the Chenopodiaceae plant family, such as spinach and beet. Quinoa mainly cultivated in South America. We know this flour the name of “little rice from Peru.” This food flour is very digestible and rich in nutrients: vitamins, mineral salts, proteins.
We know the flax flour is also a gluten-free flours, but it is not as familiar as other flour. Also it remains a crucial ingredient in a dietetic and healthy diet. However, this flour is also low in calories, and very rich in protein!
We can also mention tiger nuts flour, lentil flour, and amaranth flour among the best gluten-free flours. The same goes for sorghum, cassava, almond, tapioca, and hemp flours, which are no less impressive.
FAQ of bleached vs unbleached flour
- Which flour is best for bread and cookies?
You can use bleached or beached vs unbleached flour confidently to bake products that don’t require a light, fluffy texture, such as cookies, brownies, cookies, and quick bread. You can also use all-purpose flour to thicken the sauce or to make a roux.
- Does oatmeal flour is useful for making pancakes?
The oatmeal adds a little flavor to sweet preparations. It is low in gluten and does not raise the dough very much during cooking. Thus, it prefers for pancakes, cookies, or bars.
- Which flour is best for pastry?
The most frequently found flour is bleached, unbleached, or whole wheat flour, and available according to its use: for cakes, pastry, or even all-purpose.
Why the unbleached flour is discolor?
The unbleached flours are naturally discolore for their aging. Also lacks the striking white quality of its bleach counterpart and is often use by bakers who wish to use minimally processed ingredients. Products made with this type of flour usually have an off-white color. Also with a quality that bakers consider desirable. Bakery items sold at health food stores and artisan bakeries, for example, often have labels indicating that the products makes with beached vs unbleached flour and other natural ingredients.
Conclusion of bleached vs unbleached flour
Most supermarkets sell all-purpose beached vs unbleached flour in 1 pound bags. You can usually buy unbleached all-purpose flour and other natural flours in smaller quantities or bulk containers at health food stores.