Gnocchi is a popular dish to prepare, but when making it, it turns out there's only one kind of flour really worth adding to ...

For most baking projects, you’re likely going to want all-purpose, the most versatile type of flour that is typically made with both high-gluten hard wheat and low-gluten soft wheat. AP flour ...

Strong white flour is available from large supermarkets. Combined with fat, liquid, eggs or yeast, strong white flour is perfect for making bread, puff pastry, Yorkshire puddings, and any baked ...

“Soft” flour is around 9-12 per cent of protein and is better for baking cakes, cookies, tarts etc. Wholemeal or whole wheat retains some of the bran and wheat germ and is considered healthie ...