In a world where the things we need, especially food, are no longer readily available, I thought I would start a second series called Hack It. Today I am going to post about flour.
Currently, buying flour is like trying to find a real life unicorn. Trying to buy specialty flours of any kind — good fucking luck! Seriously, good luck. I’ve come up with a list of ways to make your own. Read on!
As someone who has been making her own bread for years, both in a bread machine and traditional sourdough, I go through a lot of bread flour. Right now, because of the pandemic, everyone and their uncles cousin have decided to do the same and because of this, there is ZERO bread flour on the shelves. Until recently, even all purpose flour was hard to find. I have noticed it returning to grocery shelves. However, I still need bread flour. Solution, I will make it my own damn self.
I thought it would be helpful to not only add recipes and links to make specialty flours, I am also including how to make your own flour.
Bread Flour Recipe
If you plan on making sour dough or breadmachine bread, you really need bread flour.
- Measure out 1 cup all-purpose flour (4 1/2 ounces or 129 grams).
- Remove 1 1/2 teaspoons (1/8 ounce or 4 grams).
- Add 1 1/2 teaspoons vital wheat gluten (1/8 ounce or 5 grams).
- Whisk or sift to combine.
Self Rising Flour
Many biscuit recipes call for this kind of flour. The occasional cake recipe does as well.
1 cup all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
Whisk or sift to combine.
How To Make Flour
Making your own flour is actually really easy, especially if you have a blender. You can also use a coffee bean blender, you will just need to do it in smaller batches. I’ve made my own flour before using wheat berries or oats, but you can use many different grains, depending on the type of flour you want. Here is a link to a really helpful article about how to do it yourself.
Combine 3 parts all-purpose flour to 1 part cake flour. Sift several times to ensure complete mixing.
Almond Flour and Other Nut Flours
Place nuts, skins removed, into a food processor or a high speed blender blender with a pulse option. Pulse until it becomes a fine, flour-like texture. Make sure you don’t over-pulse, or you’ll end up with nut butter, which in my opinion is a win, win kinda mistake.