Flour
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Types of Flour
Flour is the foundation of so many dishes that it crosses international borders and cuisines, providing one of the most basic building blocks for food. Although wheat flour has been the staple choice for centuries, food intolerances have opened up a plethora of alternative options for gluten sensitivities and taste preferences alike. Whole-grain, refined grain, nut, root, legume, and even insect flour varieties can be utilized in your next dish, with CVS offering you a myriad of choices both in-store and online. Decide between hard and soft flours, with 'hard' flours having a higher protein content for a stronger, chewier dough. Find your new favorite baking staple in the aisles and online for inspiration on your next dish.
What Is Bread Flour?
Bread flour is the strongest of all flour variations, as it has the highest protein content at 12 to 14 percent from being milled entirely from 'hard wheat'. Bread flour allows for a chewier bite, having risen properly from its high gluten content. Bread flour is aptly named, best used in artisan breads, pretzels, and pizza doughs.
What Is Cake Flour?
At just 5 to 8 percent protein content, cake flour contains the lowest amount of gluten, making it the 'softest' flour on the market. Cake flour also absorbs more liquids and sugar than most flour, making for a moist batter as a result.
What Is Gluten-Free Flour?
Low protein wheat varieties produce 'soft' wheat batters, resulting in lighter-structured baked goods. Gluten-free flour, lacking in the 'hard' wheat parameters, allows for lightweight indulgences, with Xantham gum often being added to simulate the chew that gluten provides. Whether you are in search of a gluten-free option or aiming to introduce new milled grains to your pantry, CVS has it all.