how different flours affect a cookie

if you've ever wondered how different types of flour affect a cookie then listen up take a seat and welcome back to cookie science today we're comparing four different types of flour and we're starting with all-purpose flour which is you know the normal flour to use next up is cake flour which is a low protein flour it has seven to nine percent protein compared to the 10 to 12 percent in all purpose and we'll dive more into the implications of that at the end next up is whole wheat flour which means the fibers of the wheat are still in the flour instead of normal flour that's Stripped Away and lastly is a one-to-one gluten-free flour now let me get a drum roll for the results our all-purpose flour cookie is soft on the inside crispy on the outside so good the cake flour cookie for lack of a better word was really cakey and that's because it has a lower protein content it forms less gluten making it more cakey the whole wheat flour was hearty it had a lot more texture to it I actually love this one a lot the gluten-free flour one had a great look but had more of a gritty texture as is normal with gluten-free flour

Channel: thepalatablelife

Views: 180,617

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Id: zkpcgexEylI

Length: 0min 54sec (54 seconds)

Published: Tue Jun 27 2023