The Power of Flour – What’s the Deal?

Stories | Chef’s Table Kitchen Intelligence

Flour is the quiet achiever of the kitchen. It builds breads, binds batters, thickens sauces, and gives you that golden crunch on a schnitty.

But not all flours behave the same.

Some make cakes light. Some make bread chewy. Some thicken like a dream. Some absorb liquid like a sponge. And once you understand why, you stop guessing — and start getting consistent results.

Here’s the chef’s guide to choosing the right flour (including gluten-free options), plus how to store it properly so it doesn’t taste stale or “musty.”

The Classics

Plain (All-Purpose) Flour

Your everyday workhorse.
Best for: cakes, muffins, pancakes, sauces, roux, coating for frying.

Self-Raising Flour

Plain flour with raising agents already added.
Best for: scones, quick muffins, easy cakes.

Chef’s shortcut (make your own):
1 cup plain flour + 2 tsp baking powder + pinch of salt

Bread (Strong) Flour

Higher protein = more gluten structure = better rise and chew.
Best for: pizza dough, sourdough, sandwich loaves.

Wholemeal Flour

More fibre, more flavour, slightly heavier texture.
Best for: loaves, muffins, pancakes.
Chef tip: Use 50/50 wholemeal + plain for lighter results.

Specialist Flours

Cake / Pastry Flour

Lower protein for tender crumb.
Best for: soft cakes, biscuits, pastries.

00 Flour (Italian-style)

Finely milled and silky.
Best for: pasta, pizza, focaccia.
Chef tip: Great stretch and texture — especially in doughs.

Semolina

Coarse, golden, slightly nutty.
Best for: pasta, gnocchi, dusting pizza bases, semolina cakes.

Rye Flour

Earthy, dense, aromatic.
Best for: hearty breads, crackers.
Chef tip: Blend with bread flour unless you love a dense loaf.

Spelt Flour

Slightly sweet, softer texture than wholemeal.
Best for: muffins, pancakes, rustic baking.

Gluten-Free Greats

Gluten-free isn’t “worse” — it’s just different. The trick is choosing the right one for the job.

• Rice flour – light + crisp; brilliant for frying (especially seafood).
• Cornflour (cornstarch) – thickening sauces, gravies, custards. (Aussie note: this is usually cornstarch, not cornmeal.)
• Buckwheat flour – great for pancakes, crêpes, rustic batters.
• Almond meal – rich + moist; excellent in cakes and slices.
• Coconut flour – very absorbent; use sparingly or recipes go dry.
• Chickpea (besan) flour – fritters, savoury pancakes, coatings.

Pantry Spotlight: Lupin Flour — The Aussie Powerhouse

This one deserves its own lane: Lupins for Life Lupin Flour (available in the Underground Chef Pantry).

Made from Australian-grown sweet lupins, it’s:

• naturally gluten-free
• high in protein and fibre
• mild, slightly nutty
• brilliant for savoury batters and “boosting” baking

Chef tip (from my own kitchen):
‍

I reformatted my Sticky Date Pudding to use 100% lupin flour — works beautifully.
If you’re converting a standard recipe, you’ll often need:

• a bit more lift (extra baking powder), and
• a touch more liquid - maybe extra 30% more because lupin can bake denser than wheat flour.

Important note: Lupin is a legume. If anyone has a peanut/legume allergy, treat lupin with caution and check suitability first.

Shop the Pantry

Curious to try Lupins for Life Lupin Flour for yourself?
👉 Find it now in the Underground Chef Pantry — alongside other chef-tested staples, curated to help you cook smarter and eat better.

Store It Right

Flour might look tough, but it’s sensitive to air, heat, and light.

• Keep it in airtight containers and store in a cool, dry place.
• Wholemeal, nut-based, and lupin flours contain natural oils — store them in the fridge or freezer to extend freshness.
• Always label and rotate — oldest first, freshest last.
• If it smells off or musty, it’s time to replace it.

🧑‍🍳 Chef’s Tip:
Store flour in glass jars with tight seals — not only does it keep things fresh, but it makes your pantry look smart too.

Final Word From Chef Ian

Flour isn’t just a white powder in a bag — it’s the backbone of your kitchen.
Each type behaves differently, influencing flavour, structure, and feel.
The more you understand it, the smarter (and tastier) your cooking becomes.

So next time you reach for flour, think beyond “plain” — experiment with something new. Try lupin for added nutrition, spelt for sweetness, or 00 for that Italian touch.

Chef Ian