Category: Grain
Flour is a finely ground powder made from grains, nuts, seeds, or roots. It is commonly used in baking to provide structure and texture to baked goods such as bread, cakes, and pastries. Flour can be made from a variety of sources including wheat, corn, rice, oats, almonds, and cassava. It is a versatile ingredient that can be used as a thickening agent in sauces and soups, as well as a coating for frying foods.
Flavor Profiles:
- Savory
- Sweet
What goes with Flour:
- Sugar – Sugar pairs well with flour because it adds sweetness and moisture to baked goods.
- Oats – Oats pairs well with flour because they add a nutty flavor and chewy texture to baked goods.
- Almonds – Almonds pair well with flour because they both have a nutty flavor that complements each other in baked goods.
- Dark Chocolate – Adds a rich, bitter contrast to sweet flour-based desserts
- Butter – Butter pairs well with flour because it adds richness and flavor to baked goods.
- Cinnamon – Cinnamon pairs well with flour because its warm, sweet, and slightly spicy flavor enhances the overall taste of baked goods.
- Pecans – Pecans pair well with flour because their rich, nutty flavor complements the neutral taste of flour in baked goods.
- Sour Cream – Sour cream pairs well with flour because its tangy flavor adds depth and richness to baked goods.
- Brown Sugar – Brown sugar pairs well with flour because the molasses in the sugar adds a rich depth of flavor to baked goods.
- Nutmeg – Nutmeg pairs well with flour because its warm, nutty flavor enhances the overall taste of baked goods.
- Eggs – Eggs pair well with flour because they provide structure and moisture to baked goods.
- Vanilla Extract – Vanilla extract pairs well with flour because it adds a subtle sweetness and depth of flavor to baked goods.
- Chocolate Chips – Chocolate chips pair well with flour because the sweetness and richness of the chocolate enhances the flavor and texture of baked goods.
- Ginger – Ginger pairs well with flour because its warm, spicy flavor complements the neutral taste of flour in baked goods.
- Lemon Juice – Lemon juice pairs well with flour because the acidity of the juice helps to activate the leavening agents in the flour, resulting in a lighter and fluffier texture in baked goods.
- Salt – Salt pairs well with flour because it enhances the flavor of baked goods and helps to balance out the sweetness.
- Egg – Egg pairs well with flour because the protein in the egg helps to bind the ingredients together, creating a cohesive and stable mixture for baking.
- Pepper – Pepper pairs well with flour because it adds a subtle heat and depth of flavor to baked goods.
- Fruit –
- Currants – Currants pair well with flour because their tartness and sweetness complement the neutral flavor of the flour, creating a balanced and flavorful combination.
- Milk – Milk pairs well with flour because the milk adds moisture and richness to baked goods while the flour provides structure and texture.
- Cloves – Cloves pairs well with flour because their warm, spicy flavor complements the neutral taste of flour in baked goods.
- Molasses – Molasses pairs well with flour because the rich, sweet flavor of molasses complements the earthy, nutty taste of flour in baked goods.
- Jalapenos – Jalapenos pair well with flour because the heat and spiciness of the peppers complement the neutral flavor of the flour, creating a balanced and flavorful combination.
- Spices –
- Sesame Oil – Sesame oil pairs well with flour because it adds a nutty and aromatic flavor to baked goods.
- Blueberries –
- Baking Soda – Baking soda pairs well with flour because it helps to leaven the dough and create a light and fluffy texture in baked goods.
- Breadcrumbs – Breadcrumbs pair well with flour because they create a crispy and flavorful coating when used together in recipes such as fried chicken or breaded fish.
- Fish Fillets –
- Buttermilk – Buttermilk pairs well with flour because its tangy flavor adds depth to baked goods while also tenderizing the dough.
- Seasonings – Seasonings enhance the flavor of flour-based dishes.
- Baking Powder – Baking powder pairs well with flour because it helps the dough rise and creates a light and fluffy texture in baked goods.
- Lemon Zest – Lemon zest pairs well with flour because it adds a bright, citrusy flavor that complements the neutral taste of the flour.
- Oil For Frying – Oil for frying pairs well with flour because the flour helps create a crispy and golden crust on fried foods.
- Water – Water pairs well with flour because it helps to hydrate the flour and create a cohesive dough or batter.
- Orange Zest – Orange zest pairs well with flour because it adds a bright, citrusy flavor that complements the neutral taste of the flour.
- Oil – Oil pairs well with flour because it helps create a tender and flaky texture in baked goods.
- Poppy Seeds – Poppy seeds add a nutty flavor and texture to baked goods when combined with flour.
- Almond Extract – Almond extract pairs well with flour because it adds a subtle nutty flavor that enhances the overall taste of baked goods.
- Black Truffle – Black truffle pairs well with flour because the earthy and umami flavors of the truffle complement the neutral and versatile taste of flour in various dishes.
- Cardamom Pods – Cardamom pods pair well with flour because their warm, citrusy flavor adds depth and complexity to baked goods.
- Cardamom Powder – Cardamom powder pairs well with flour because it adds a warm and aromatic flavor that complements the neutral taste of the flour.
- Cardamom Seeds – Cardamom seeds pair well with flour because their warm, citrusy flavor adds depth and complexity to baked goods.
- Oil Or Butter – These fats tenderize the gluten in flour, preventing a tough texture in baked goods, and improve flavor.
- Yeast – Yeast ferments sugars in dough, producing carbon dioxide and causing the dough to rise, perfect for bread and pizza.
- Baking Powder Or Baking Soda – These leavening agents help baked goods made with flour rise, creating a lighter texture in cakes, cookies, and quick breads.
- Dipping Sauce –