Gluten is a type of protein found in wheat, rye, and barley. It gives bread its elasticity and gives a chewy texture. Some people have celiac disease, which is a condition that causes an immune resp

Bread Flour: Made from hard, high-protein wheat, bread flour contains between 12% to 14% protein. Because of its high protein content, bread flour produces breads that are denser, with a chewier texture. Bread flour is milled from the endosperm of the wheat grain. All Purpose Flour: Also known as plain flour, it is a blend of hard and soft wheat. It contains between 8% and 11% protein, making it suitable for a wide range of baked goods such as bread, cakes, pastries and biscuits. It's made by grinding the wheat endosperm into a fine powder. Pastry Flour: This flour is milled from soft wheat and contains between 7% to 9% protein, hence, it's considered a medium-protein flour. It is ideal for making tender, flaky baked goods like pie crusts, cakes, and muffins. Cake Flour: Made from the softest wheat, cake flour contains between 7% to 9% protein, it's finely milled and gives your cakes a soft, fluffy texture. It is also often bleached to further break down the protein, which leads to an even finer, softer texture. Self-Rising Flour: This is a low-protein flour that already contains baking powder and salt. It's best for quick breads and pancakes and makes your job easier because you don't have to remember to add leavening agents. Wheat Flour: This flour is milled from the whole wheat grain, including the bran, germ and endosperm. Rich in fiber and nutrients, it gives a nutty flavor and a dense texture to bread, muffins, pancakes, and waffles. Gluten-Free Flour: This flour is made from grains and seeds that do not contain gluten, such as rice, corn, almonds, and oats. It is used by people with celiac disease or those who are gluten intolerant. Xanthan Gum: It's not a flour, but a food additive derived from a bacteria, used as a thickening and stabilizing agent. In gluten-free baking, it helps to mimic the elasticity and texture provided by gluten. Coconut Flour: This flour is made from dried and ground coconut meat, which is high in fiber, protein, and healthy fats. It's used in baking and cooking where a rich coconut flavor is desired. Almond Flour: Made from ground almonds, this low-carb flour is high in protein, fiber and healthy fats. It's often used in gluten-free and grain-free baking, and provides a moist texture and rich, buttery flavor. Cassava Flour: Made from the root of the cassava plant, this gluten-free flour is starchy, with a texture similar to wheat flour. It's often used in gluten-free, grain free and paleo recipes. Sifting is the process of passing dry ingredients through a fine mesh to break up any lumps and aerate the mixture, producing light, fluffy baked goods. It's often done before combining with liquid ingredients to ensure even mixing and distribution. Three additional types of flour include: Rye Flour: Made from rye grain, this flour imparts a distinct, dark flavor to breads and other baked goods. It's often mixed with other flours because it lacks sufficient gluten for bread to rise properly on its own. Spelt Flour: An ancient grain, spelt flour has a nutty and slightly sweet flavor. It can be used in place of wheat flour in most recipes, and is popular in breads, pasta, and baked goods. Chickpea Flour: Made from ground chickpeas, this flour is high in protein and fiber. It's a staple in Indian and Middle Eastern cuisine, often used in dishes like falafel or flatbreads. Gluten is a type of protein found in wheat, rye and barley. It acts like a glue that helps foods maintain their shape, giving elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture. For individuals with conditions such as celiac disease or gluten sensitivity, gluten can trigger adverse health effects.