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Forum
-> Household Management
-> Kosher Kitchen
Mrs Bissli
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 Tue, Oct 30 2012, 6:40 pm
I don't bake challot so not much use for strong flour (except for making homemade pizza dough) or gluten flour. Most of my baking needs are standard self-raising flour. But I have the following as well.
Wholemeal flour--use it for crumbles, sneak into some pastry, pizza dough, dusting fish/chicken goujons.
00 or Sauce flour--obviously for sauce (mostly for mac n' cheese). Or if I want specific biscuits that won't raise.
Gram flour--for bhajis, pakoras
Cornstarch--for thickening sauce/pie filling/soup (eg chinese eggdrop soup)
Fine semolina flour--mostly for sephardic pastry that needs crunch like date roll, kaak, also for orange cake
Rice flour--for adding to meatballs (easier than proper kubba). Very occasionally for halva.
and needless to say matza meal
They are all for specific usages and not really interchangeable.
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cbsmommy
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Tue, Oct 30 2012, 9:51 pm
My pantry looks like an aisle out of Whole Foods. Currently I have:
Millet Flour
Rice Flour
Sorghum Flour
Oat Flour
Corn Meal
Corn Starch
Potato Starch
Tapioca Starch
Teff Flour
Quinoa Flour
Coconut Flour
I need to buy more sweet rice flour - I'm all out.
I alternate and add in buckwheat flour on occasion. In the past I've used almond flour but it's currently $13 a bag and I'm not on a grain free diet.
We're a gluten free (semi soy-free and I've got one who's dairy-free) house. I've bought and tried chickpea flour, peanut flour, (and garbanzo bean) but they caused either some slight stomach upset for certain family members or they tasted too "beany" to use in foods.
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alpidarkomama
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Wed, Oct 31 2012, 2:47 am
We use a lot of flours in addition to white and wheat flours, mostly buckwheat, chick pea, lentil, rice, teff, semolina (for pasta), and cornmeal. The biggest reason is I just LIKE them.  I also enjoy experimenting with lower-carb alternatives, and I like the variety. My favorite flour? Chickpea!
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rowo
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Wed, Oct 31 2012, 6:27 am
Spelt for making challah and bread, whole spelt and just tried white spelt for lighter challah.
Coconut flour and almond flour for baking.
Also sometimes have corn, potato, rice, quinoa and tapioca.
We aren't gluten free, but try to keep wheat out for general health reasons.
Oh, also have rye, but haven't found any good recipes yet...
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