Category: Flours, Starches, & Thickeners – A to Z

Arepa Flour

Arepa Flour is a refined, pre-cooked corn flour (“harina de maiz refinada, precocida”.) It is not the same as the masa harina that is used in Mexico; for Arepa Flour, large-kerneled corn is used that has large, starchy endosperms, making for a starchier flour than that which is used for tortillas.

There are white and …

Continue reading

Banana Flour

Banana flour, due to the use of green bananas, has a very mild banana flavour raw and, when cooked, it has an earthy non-banana flavour; it also has a texture reminiscent of lighter wheat flours and requires about 25% less volume, making it a good replacement for white and white whole wheat flour.

Cream of Tartar

The best known use for cream of tartar is to stabilise egg whites when making meringues or meringue toppings. The cream of tartar not only stabilises the egg whites and allows them to maintain their texture when whipped into stiff peaks, but it also increases their tolerance to heat, which is very helpful, say, when you put a meringue topped pie or a baked Alaska into a hot oven. This allows them to brown nicely, hold their shape, and to not melt away and expose the interior of these desserts. There are other food uses for cream of tartar, including stabilising whipped cream, preventing discolouration of vegetables which have been boiled, and preventing sugar syrups from crystallising. It can also be used as an ingredient which will help activate baking soda (hence you may see it in some cake recipes), and it also sometimes is listed as an ingredient in salt substitutes.

Cricket Flour

Cricket Flour

Cricket flour is made from crickets using various processes. Cricket flour differs from true grain flours as it is composed mainly of protein.

Peanut Flour

Peanut flour is a versatile cooking ingredient, and can be used together with or instead of almond and coconut flour. Peanut flour has one quarter of the fat of regular peanuts, which makes it a perfect ingredient for your low fat cooking and baking.

Potato Flour

Potato flour is a flour which is produced from potatoes which have been cooked, dried, and then ground potatoes. It is commonly confused with, but is different than, potato starch flour which is made only from the starch of a potato.

Potato Starch

In cooking, potato starch is often considered a substitute thickener for cornflour or white flour. However, it has a higher heat point than cornflour, so it may be superior for certain foods that require high temperatures.

Rice Flour

Rice Flour is perfect for baking, as it doesn’t impart any flavours and is made from finely milled rice.

Tapioca Flour

For people who are not making Latin American food, the primary reason to use tapioca flour is that it is gluten free. It can be used in recipes for cakes, biscuits, and other dishes, either on its own or in combination with other gluten-free flours. The flour has a coarse, mealy texture and a nutty flavour with a faint hint of acidity that can be quite distinctive

Teff Flour

Teff Flour is a pleasingly light, uniquely flavoured, 100% whole grain flour. Ethiopian households have been using teff flour in their baking for ages. Teff is a fine grain — about the size of a poppy seed — that comes in a variety of colours, from white and red to dark brown.