And what about cornstarch and gluten?

Anyone who bakes or thickens sauces has probably come across wheat flour, wheat starch and cornstarch. The terms look similar, but the products behave very differently in the kitchen. In this article we clearly explain the differences, when to use which product, and how it is with gluten.

What is wheat flour?

Wheat flour is made by grinding and sifting wheat kernels. During that process the bran and germ are removed, leaving a fine, light flour. Because wheat flour contains proteins from the wheat kernel — including gluten — it is ideal for baking where structure is needed.

Characteristics of wheat flour:

• Contains gluten (provides structure and elasticity)
• Gives volume and firmness to baked goods
• Used in bread, cake, cookies and pancakes
• Can also lightly thicken sauces, but it is not primarily intended for that

Typical uses: bread dough, pancake batter, cookies, pies and other baked goods where lightness and structure are important.

What is wheat

Baking your own bread may sound complicated, but with a few basic ingredients and some patience you can get surprisingly far. In this blog we take you step by step: from weighing flour and water to kneading, proofing and baking a light loaf with a beautiful golden-brown crust.

You don't need a professional bakery – just an oven, a mixer with dough hooks and a little attention to the process. We not only explain what you need to do, but also why you do it. That way you understand what happens during kneading (gluten formation), why proofing is so important and how to prevent your bread from sticking to the pan.

Whether this is your very first loaf or a new attempt after a less successful result: with this foundation you’ll learn how to bake a sturdy, airy and flavorful loaf at home.

Gather everything you need:

Let’s check if you have everything:

• oven
• oven gloves or two towels
• mixer with dough hooks
• mixing bowl
• scale
• oil, any kind (but not motor oil)
• optional and handy: a rolling pin

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