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Gluten-Free Flour from The French Laundry

C4C flour is a gluten-free blend that includes rice and tapioca flours, potato starch, and cornstarch.
Baking by the Numbers

There are times when it's really useful to have know how much of one ingredient to use versus another. Bakers use formulas called Baker's Percentages to help them. Here's how they work.
Weighing Ingredients

Some recipes give flour by weight, and some by volume. Why the difference, and what is better?

The Second Rise

When baking bread, you're often asked to allow bread to rise, then punch it down and let it rise again. Why go through all that trouble? What does this "second rise" do for the bread?
all-purpose flour

True to its name, all-purpose flour is a good choice for all kinds of baking because it has a middle-of-the-road protein content (between 9 and 13%). Cakes made with cake flour might be more tender, and loaves made with bread flour might rise higher, but the differences are subtle. All-purpose flour is also a good choice for other cooking jobs tackled by flour, such as thickening sauces and coating foods.
cake flour

Cake flour contains less protein than all-purpose flour and forms weaker gluten, which means it will produce a more tender product.
unbleached bread flour

Bread flour, which ranges in protein from 12 to 15% is specially formulated to enhance gluten elasticity making it ideal for yeast-raised breads. The strong gluten gives the heavy dough structure and the finished product a pleasantly chewy texture.
whole-wheat flour

Flour ground from the entire wheat kernel, including the germ and bran, has more fiber and nutrients than all-purpose white flour.