smitten kitchen

What’s the big deal with the amount of gluten in flour? In general, higher gluten levels create stronger baked goods, like crusty breads and bagels, and lower gluten levels make softer baked goods, like tender cakes and biscuits. Knowing flours by their gluten levels, and not just their names, is helpful when you need to substitute one for another. You wouldn’t want to use cake flour to make bread, but you can get away with all-purpose if you’re in a jam.

I realized last night that I have more than 10 (ten!) flours in my pantry, and that doesn’t include various meals and starches. As I am unwilling to part with any of them, this time as ever to go on a guided tour, but before that, we need to talk about gluten. Gluten is the protein found in wheat, rye, barley, and oats that gives structure, strength, elasticity and crumb to baked goods. The gluten level, among other qualities, is what separates the bread from the cake flour. See how easy that was?

We’ve discussed this before, but I really hate cooking anything twice. I know what an awful shame this is–falling upon gasp-worthy, decadent and even flawless recipes, broadcasting their merits across the Web, then filing them away only to never speak of them again–but I am going to have to insist that you do not judge me for this; after all, what would thesmittenkitchen be without my impatience for the next new thing?

Nevertheless, there are certain recipes that Alex, less appalled with the concept of having to eat anything twice in two whole years, frequently and politely requests that I make again. And what do I do? Do I tie on my apron, pour him a drink and say “of course, honey! Anything for you, baby! You’re the love of my life, baby!”? No, I suggest that he make it himself.

Continued after the jump »