F.L.E.B

Their ingredients: flour, liquid, egg, butter. Their differences are obvious. The ratios of these ingredients are different even if the mixing method is the same and one is cooked in a special pan in the oven and the other is cooked on the stove. But how does any of this help the home cook? Once you are familiar with those ingredients and the various methods that exist, you can customize your very own recipes. If recipes are all you are after, click on the recipe tab at the top of the screen to check out some of our creations. If learning how to produce your own unique recipes like a chef is your goal, keep reading. Then check out the recipes for the ratios and techniques you’ll need to start creating your own variations.

Wheat Flours
There are many types of flour that exist and they all have their own properties and not all are made from wheat. Mix and match different flours to find the right balance of flavor and texture that you desire. Not wanting to get into the weeds with all of the wheat flours out there I’ll focus on the four main types.

All Purpose, or AP, is named as such because it is useful for everything from bread baking to pasta. It is made from the ground endosperm of wheat. When in doubt, this ought to be your go-to.

Wheat flour is very similar to AP in baking. It is made from the endosperm as well as the germ and bran which gives it more flavor. It is a little denser in baking and spoils faster than most other flours so keep that in mind when considering the desired texture in your food.

Bread flour is aptly named as it is best in bread baking. It is high in protein and working this flour thoroughly will generate gluten for chewier textures.

Cake flour is basically the opposite of bread flour in that it has a very low protein content. It creates a much lighter texture and the fine flour granules are easy to incorporate into recipes that use whipped egg whites for a fluffy treat.

Gluten-Free Flours
Don’t look at these options as strictly health-based alternatives to wheat flour. Where these lack the gluten necessary to create a stable structure in your recipe they make up in flavor. I like to replace anywhere from a quarter to half of my wheat flour with these tasty options which isn’t to say you couldn’t leave the wheat flour out completely.

Nut flours such as almond or walnut flour don’t contain gluten but they are very flavorful. They tend to create more crumbly textures by themselves. If that isn’t what you are aiming for, combine them with some wheat flours.

Since peanuts aren’t actually nuts I’ll mention them separately. Peanut flour is often sold as peanut butter powder because it is made by pressing all of the fat out of peanut butter and then drying the remaining solids. Too much makes for a gluey texture so pair it with other flours. It has a delicious flavor, though.

Rice flour can be used for a slightly denser yet tender textured treat. It doesn’t brown easily so it can sometimes be harder to tell when it is cooked all of the way. This is a great addition to gluten-free flour mixes.

Corn flour is a tasty, crumbly option that has a hint of sweetness. Whether being used for sweet or savory applications I usually blend this with another flour so the final product doesn’t crumble apart.

Oat flour can easily be made by blitzing rolled oats in a blender or food processor. It stays light when baked and can be toasted before-hand in the oven for an even nuttier flavor.

Boxes and Baked Goods?
If I had a ‘secret ingredient’ when trying to come up with a fun recipe, this is the category I turn to the most. Usually I look into the pantry to see what snacks we have. That’s right, my secret ingredient is something that someone else made. You can easily use cereal, cookies and even dried baked goods and pulverize them into a powder to replace all or some of the flour in a recipe. This can be a fun experiment and result in some fantastic treats.

Liquids
Liquids are far more vast in options than flours but I’ll save you some scrolling by breaking down what to look for and leave the rest to you.

Flavor
This is pretty straightforward, if you want a strong flavor you don’t always need extracts. You could grab a can of soda or a carton of juice instead.

Consistency
Again, this should be pretty simple. Generally you don’t want something thicker than buttermilk or heavy cream. If you wanted to use some peach yogurt that your kids refuse to eat you may want to thin it with some water or maybe some of the syrup from the peach cups meant for school lunches that the kids keep stealing after school.

Sugar Content
The sugar content not only affects the flavor but how easily your food product will brown. Browning brings flavor and texture to the party but can mean burning on the outside will take place before the interior is fully cooked. If this is something you experience, try cooking at a lower temperature for longer.

PH
PH is the acidity or alkalinity or neutrality of something. This consideration affects the leavening to use in your recipe if applicable. When picking an acidic liquid such as buttermilk or juice you could use baking soda. If using something more neutral such as plain milk, use baking soda which has its own acid needed to create lift.

Eggs
Eggs are needed for their protein structure. If flour is the brick, egg is the mortar that holds it all together. There are two main parts of an egg, the yolk and the white. Yolks are rich in flavor and fat and the whites are mostly protein. You can adjust the ratio of yolks to whites to achieve desired results

Yolks
You can increase the number of yolks for a richer flavor. They make a slightly denser product that is able to absorb more liquid after cooking. This is useful if you want to soak up some flavorful liquid after your final product is baked.

Whites
Egg whites are responsible for that ‘eggy’ flavor you get in certain dishes. The more they're cooked the stronger that flavor becomes. If using a higher ratio of whites than yolks -or if you are eliminating yolks entirely- whip your egg whites beforehand. Adding a bit of acid like vinegar, lemon juice or cream of tarter helps them whip easier. Adding a bit of sugar while whipping will help stabilize the foam. When whipped whites come in contact with fat the bubbles will begin to collapse so be ready to start cooking right when everything is incorporated.

Butter
Butter, or other fats, acts as a tenderizer. Without it, your food product will be tougher. Some recipes might not need much at all, such Swedish Pancakes whereas if you were to take the fat out of a muffin and you’d end up with a far less appetizing treat. You can replace butter with oils in some recipes, or with nut butters. Since nut butters contain a lot of solids you can add a bit more than the standard ratio.

What About Sugar?
Sugar is not included in this particular series because it isn’t necessary. You can, however, add it if sweetness is desired and you aren’t getting enough from your other ingredients. Adding a few tablespoons won’t throw off your recipe. If you were to add a lot of sugar, reduce the liquid a bit since sugar is often considered a liquid ingredient because of how soluble it is.

Final Considerations
If you made it this far you’re proving Sous wrong. Thank you for that. This final paragraph is meant to touch on another great way to customize a recipe: mix-ins. Whether it be chocolate chips, dried fruit,shredded meat, or cheese, never be afraid of throwing in some tasty chunks to round off the texture and flavor of your recipe. Check out the recipes below to see what we have come up with but do yourself a favor and go create your own.