The Flours You Should Stop Buying and Start Making Yourself

When it comes to baking and cooking, having high-quality ingredients is essential for achieving delicious results. One pantry staple that many home cooks purchase from the store without a second thought is flour. However, making your own flour at home can provide some surprising benefits over store-bought varieties.

From ultimate freshness to cost savings to customization, there are plenty of excellent reasons to try your hand at DIY flours. Here are six types of flours that you should stop buying and learn how to easily make them from scratch in your own kitchen.

The Benefits of Homemade Flours

Before diving into the specifics of each flour, let’s first explore the many advantages of making them at home:

• Quality Ingredients – By making your own flour, you control exactly what goes into it. You can ensure it’s made from high-quality grains free of preservatives, additives, or other unwanted ingredients found in some store-bought flours.
• Freshness – Even when stored properly, flour from the store can lose some of its freshness and flavor over time. Grinding whole grains at home provides you with flour at its peak freshness.
• Cost Savings – Purchasing grains in bulk quantities to grind into flour at home can sometimes be cheaper in the long run compared to buying multiple bags of pre-made flour.
• Customization – You can create customized blends and varieties of flour based on your dietary needs, preferences, and whatever you have on hand.
• Education – Making your own flour is an enjoyable and educational process that can give you a deeper appreciation for ingredients and how they affect your baked goods.

Essential Tools for Homemade Flours

To begin making flours at home, you’ll need a few key pieces of equipment:

• A grain mill or high-powered blender – This is vital for grinding grains into fine flours. Look for a mill or blender with stainless steel blades and at least 500 watts or more of power.
• Fine mesh strainers or sifters – Used to remove bran and germ to achieve certain textures. Sifting also helps aerate flour blends.
• Storage containers – Airtight plastic, glass, or metal containers help keep finished flours fresh for weeks or months.
• Measuring cups and kitchen scale – Help ensure accurate ratios and measurements when blending flours.

Six Homemade Flours to Try

From classic all-purpose to gluten-free blends, here are six flours you can easily make from the comfort of your kitchen:

All-Purpose Flour

This versatile flour works wonderfully in everything from cookies to cakes, pastries, breads, and more. To make it:

1. Grind soft white wheat berries in a grain mill or blender until powdery
2. Sift through a fine mesh strainer 2-3 times to remove some bran and germ
3. Store in an airtight container away from heat, light, and moisture

Whole Wheat Flour

Packed with nutrients, this has a nuttier, deeper flavor from the bran and germ. Make it by:

• Grinding whole wheat grains into a fine powder
• Skip sifting to retain the bran and germ
• Store in the refrigerator or freezer to prevent oils from going rancid

Gluten-Free Flour

Useful for those with gluten sensitivities, this blend mimics all-purpose flour. Mix together:

1. 2 cups rice flour
2. 2/3 cup potato starch
3. 1/3 cup tapioca flour
4. Store in an airtight container in a cool, dark place

Cake Flour

Extra fine and light, this creates tender cakes and pastries. Make it by:

1. Removing 2 tablespoons of all-purpose flour
2. Replacing with 2 tablespoons cornstarch
3. Sift the mixture several times before using

Self-Rising Flour

No need for leavening when using this flour. Make it by combining:

1. 1 cup all-purpose flour
2. 1 1/2 teaspoons baking powder
3. 1/4 teaspoon salt
4. Whisk together thoroughly before use

Bread Flour

Higher protein content gives bread structure and chewiness. Create it by:

1. Mixing 1 cup all-purpose flour with 1 tablespoon vital wheat gluten
2. Incorporating the gluten thoroughly
3. Using in bread recipes like loaves or pizza dough

Try It For Yourself Today

While buying flour from the grocery store certainly offers convenience, taking the time to make your own can provide you with a fresher, healthier, and more customized ingredient.

The process of turning whole grains into powdery flour may seem intimidating but is surprisingly straightforward with the right equipment. Start with just one or two flours and work your way up as you gain confidence with grinding and blending techniques.

Soon you’ll forget all about those bags of flour at the store, instead enjoying the superior flavors and textures that homemade varieties offer. So put that electric mill or blender to work and discover just how simple yet rewarding it can be to create flours in your own kitchen that put store-bought to shame.