The World of Flour | Crave Magazine Issue 52

What the gluten? Another exciting piece that I got to work on for Crave Magazine was an in-depth look at different kinds of flours, from all-purpose flour, the jack-of-all-trades, to the flour that makes pastas and pizzas possible, durum semolina. I break down the science behind each classification of wheat flours, and also explore some gluten-free ones and their use in cooking around the world.

Read up on this pantry staple, plus its fascinating history and science, below! And, if all this flour talk got you hungry, check out my other feature in Crave Magazine on how to make the perfect pie.