Sugar and Flour: A Beginner’s Guide to Baking

Whether you’re an experienced home cook or just starting to figure out your kitchen, the numerous varieties of sugar and flour can be overwhelming. Many people admit to ignoring the specification and simply using any type on hand – the end result not perfect though.

However, understanding when to use what can make your cooking much more consistent and effortlessly achieve desired textures. Keep reading for a beginner’s guide to the world of sugar and flour.

SUGAR

White/Granulated

What? This is the ‘regular’ sugar that is most commonly used in daily life.

When? It is best used when a recipe doesn’t specify a type. If you prefer crispy cookies, this is the one for you.

Caster/Superfine/Baker’s

What? This is finely ground granulated sugar. In fact, you can make it yourself by grinding white sugar in a food processor.

When? It’s a good all-rounder, and the best to use for more delicate recipes as it dissolves faster than white sugar. If you have trouble creaming butter, opt for this type as it combines more smoothly.

Brown

What? This is white granulated sugar with added molasses. Light and dark brown sugar simply differ based on the amount of molasses they contain. Dark brown sugar contains more which makes for a deeper color and stronger flavor.

When? It is best used when you want more moisture in your food as it makes for a softer result. If you prefer chewy cookies, this is the type for you. The color makes it perfect for gingerbread. It can also add a smoky caramel taste to savory dishes.

Icing/Powdered/Confectioners’

What? This is the finest of the standard sugars as it has been ground to a powder.

When? It is best used for decorating purposes, such as frosting and glazes.

FLOUR

Plain/All-Purpose

What? This is the most versatile type as it has a low level of both protein and gluten.

When? As the name suggests, it is a great all-rounder. From biscuits to pastries, this is the most common among baked good.

Self-Raising

What? This is simply plain flour combined with a leavening agent and salt. You can make your own by mixing the baking powder into plain flour.

When? As this type causes food to rise, it is perfect for scones and fluffy pancakes.

Bread/Baker’s

What? This contains the highest amount of gluten, making it the strongest.

When? As the name suggests, it is the best for bread as the higher gluten content creates more elastic dough.