Saturday, February 20, 2010

Flour Power

This is a great product to try if your baking for a special occasion or if baking is your passion.  To sum it up:  Traditional cake flour is bleached to hold moisture and bind with fat for moist tender cakes.  This all-natural cake flour produces the same results without peroxide or bleach.

The only way to get the same result without bleaching the flour is a longer processing time.  This new cake flour King Arthur has developed is left to oxidize naturally.  Most millers aren't willing to add this step, which takes three weeks.

This oxidizing process doesn't make this flour as crisp-white as it's bleached counterpart.  But if your not fussy about aesthetics, this isn't really a concern.  I like using this flour for my Whole Wheat Devils Food Cake, Blueberry Crumb or Blueberry Protein Muffins, which I am making today.  Try it out!


TheFitnessFreak said...

I LOVE King Arthur Flour Co.! I buy quite a bit of my flour from them.

Reneé DeLano said...

Really! I love King Arthur too! Baking protein muffins today! Hope all is well : )

Sunshine Mama said...

THANKS SO MUCH!! for this tip. I am moving my family off of white flour and sugar and this product has me totally interested.

Maybe I'll ask them to send me a sample.:)

Desiree Marini said...

I'm going to try this! thanks!