Originally Posted by Fire Me Boy!:
That could be part of the problem. Wheat flour doesn't form gluten as well, so it won't rise as readily and will be tougher. It can work, but I think you may be starting from a more difficult position than plain old all-purpose or bread flour.
There's a possibility I'm talking whole wheat and not just wheat. They might call standard flour "wheat" flour. Not sure.
Originally Posted by Fire Me Boy!:
That could be part of the problem. Wheat flour doesn't form gluten as well, so it won't rise as readily and will be tougher. It can work, but I think you may be starting from a more difficult position than plain old all-purpose or bread flour.
There's a possibility I'm talking whole wheat and not just wheat. They might call standard flour "wheat" flour. Not sure.
I am fairly certain nearly all kinds used here are some form of wheat flour whether it's bleached white or not. Unless you're using buckwheat, maize or rye—you're talking wheat whether it is called all-purpose, self-rising or cake; whether it's processed or whole grain or not.
I use spelt which is an older strain of wheat but people with wheat allergies tolerate it well. It's lighter, digests easier and many pastries in Europe use it as it's lighter and rises better. Not sure about the gluten content. I read it's lower than what is commonly used but in some places I saw it higher.
