If you’re new to baking with a bread machine, you might be wondering what the difference is between regular flour and bread machine flour. Bread machines are becoming increasingly popular as people realize just how easy it is to create delicious homemade loaves of bread. But there’s more to it than just throwing flour in a pan and turning on the machine. Let’s explore what bread machine flour really is and why it’s important for your baking success. Learn What is Bread Machine Flour?
What is Bread Machine Flour?
What Makes Bread Machine Flour Different?
Bread machine flour is milled differently than regular all-purpose or whole wheat flours. It’s also lower in protein content, which means that it won’t produce as much gluten when mixed with water. Gluten helps the dough rise and gives it structure, so it’s important to use the right kind of flour when making your own bread.
For those who are gluten-intolerant or simply want to avoid eating too much gluten, bread machine flours can be made from alternative grains such as quinoa, buckwheat or millet. These types of flours may still contain some gluten but will be far lower in overall protein content than wheat-based flours.
When choosing a bread machine flour, keep an eye out for one labeled “high-gluten.” High-gluten flours contain more protein than other varieties and can help give your dough more body and loft during rising time in the oven or bread maker. This type of flour is perfect for making crusty French baguettes or hearty artisan loaves.
When selecting a type of flour for your bread machine recipes, consider both its texture and taste qualities as well as its protein content. The higher the protein content, the greater amount of gluten will form during kneading and proofing stages—which can lead to chewier loaves with better texture and flavor! Be sure to read labels carefully when selecting a bread machine flour so that you get exactly what you need for successful baking results every time!