I went to the market yesterday to pick up ingredients to make bread with the overripe bananas on our kitchen counter. I noticed right off the bat that the baking aisle was spare.

The shelves were empty of all white flour, with just a few sacks of whole-wheat flour to be found. What I saw in abundance were some of the more unusual flours, including teff, brown rice, and hazelnut flour. With standard baking ingredients in short supply, I figured this would be a good time to talk flour, with tips on working with different varieties and suggestions for swapping one for another.

WHITE FLOUR

Your basic, everyday white flour is made from wheat that’s been stripped of its bran and germ, resulting in a pale, fluffy flour with lots of flexibility for baking. Several varieties fall into this category:

  • All-Purpose Flour: AP Flour is the workhorse for everyday baking….

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