It is common that in many homes we find only one type of flour, the classic supermarket wheat, which is used both for batters and for pastries, breads, pancakes and any other preparation. It is a mistake, since there are not only different types of wheat flour, but also other cereals or even legumes, which may be more suitable for certain recipes and considerably improve their flavor and texture. There are also gluten-free flours, which at any given time can be a good alternative even for those who are not celiac or intolerant, since they tend to be lighter and favor digestion.
What happens is that on many occasions we do not know how to use the different types of flour that we find in the market, so that sometimes we do it by eye, without knowledge of the facts, and in others they end up spoiling on the shelf because we do not know how to use them. take advantage of them
Especially if we are one of those who like to prepare homemade doughs, whether they are pasta, pizza, cannelloni, bread or pastries, these tips are infallible for getting the best out of our flours.
