Thread: Food and Drink Fire Me Boy! What's For Dinner? Thread
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Old 01-01-2016, 07:29 PM   #1082
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Quote:
Originally Posted by BucEyedPea View Post
I am fairly certain nearly all kinds used here are some form of wheat flour whether it's bleached white or not. Unless you're using buckwheat, maize or rye—you're talking wheat whether it is called all-purpose, self-rising or cake; whether it's processed or whole grain or not.

I use spelt which is an older strain of wheat but people with wheat allergies tolerate it well. It's lighter, digests easier and many pastries in Europe use it as it's lighter and rises better. Not sure about the gluten content. I read it's lower than what is commonly used but in some places I saw it higher.


https://en.wikipedia.org/wiki/Flour

I understand it's all wheat, but how it's processed will have a huge impact. Whole wheat flour - the reason it makes shitty bread is because the bran literally cuts the gluten strands, inhibiting gluten formation. You gotsta have good gluten formation for good pizza dough.

I'm Beas thinking since it was from Whole avoids, they might be doing healthier versions using whole wheat.
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