Bob's Red Mill Flour Bake Off
by Keleigh May on April 3rd, 2015

I was sent these Bob's Red Mill flour samples to try from Mom's Meet. As I looked at the variety of flours I could only think one thing, "What makes all of these taste so different?" Now I know whole wheat is more hearty and super-fine cake is more delicate and fine, but what if I made one base-line recipe using all of these fours? 
For my baseline recipe I had to pick something where the flour could really shine. And what is more classic than Betty Crocker's Original 1950 Sugar Cookie recipe. I invited some friends over for a baking party! We prepared each batch exactly the same, the only difference was the flour that was used. 

...And the Results Are...

First up, the classic Unbleached All-Purpose Organic Flour 

Bob says, "​Bob's Red Mill Organic All-Purpose Flour is unbleached, unbromated white flour milled from certified organic, U.S.—grown wheat. It is not enriched with any additives. This versatile flour is an excellent choice for baking bread, cookies, cakes, muffins, quick breads, pie crusts, pizza crusts and more. This flour is a favorite of professional bakers and produces high, well-textured loaves of bread. Great for bread made by hand or in a bread machine."
The result? Classic tasting sugar cookie, not dense or overly chewy. No particular aftertaste. We considered this the baseline for the taste test. 
Then we tried Unbleached Enriched Super-Fine Cake Flour.

Bob says, "​Bob's Red Mill Super-Fine Cake Flour is made from low-protein U.S. wheat, carefully milled and sifted to a very fine texture for cakes with an amazingly tender crumb. Unlike many other brands of cake flour, Bob's Red Mill Super-Fine Cake Flour is never cut with cornstarch to artificially lower the protein content. It is the ideal choice for cakes of all kinds, and a must-have ingredient for pound cakes, angel food cakes and chiffon cakes. Bob's Red Mill Super-Fine Cake Flour can also be used for other delicate baked goods such as cupcakes, pancakes, biscuits and pie crusts. Use our enriched, unbleached, unbromated Super-Fine Cake Flour for special occasions that demand the very best."
These were most of the groups favorites! They were light, yet crunchy. The dough of these was the hardest to handle (very creamy and sticky). But the end result was a cake tasting, buttery delicious sugar cookie. 
Next, Stone Ground Whole Wheat Pasty Flour

Bob says, "Bob's Red Mill Whole Wheat Pastry Flour is 100% stone—ground, whole grain flour made from U.S.-grown soft white wheat. The whole wheat berries are milled with the nutritious bran, germ and endosperm all intact. Many people ask how whole wheat pastry flour is different from whole wheat flour. The answer is simple: whole wheat pastry flour is milled from soft white wheat, whereas regular whole wheat flour is milled from hard red wheat. It has a lower protein content than regular whole wheat flour and it makes wonderfully tender whole grain baked goods. Our Whole Wheat Pastry Flour is a good source of dietary fiber and provides 3 grams of protein per serving.
Whole Wheat Pastry Flour is a great way to punch up the nutrition in all your baked goods. Use Bob's Red Mill Whole Wheat Pastry Flour for whole grain treats including all manner of pastries, biscuits, scones, pie crusts, pancakes, brownies, cookies cakes and cupcakes. It is a great choice for virtually any recipe where baking soda or baking powder is used as leavening. It will not work as well with yeast—risen baked goods. Find recipes using Whole Wheat Pastry Flour in the recipe section of our website, and look for these great recipes on the package: Cranberry Orange Almond Bread, Peanut Butter & Honey Cookies, and Oregon Blackberry Pie."
These were delightful! They were slightly nutty, but smooth unlike typical whole wheat flours. If you are looking to incorporate whole wheat flours into your baking, this is a wonderful flour to begin with! 
Next we have, 100% Whole Grain Ivory Wheat

Bob says, "Bob's Red Mill Ivory Wheat™ Flour is 100% stone ground from organic whole grain hard white wheat berries. Hard white whole wheat is a new variety of identity-preserved wheat that is quickly growing in popularity. This whole grain flour brings complete nutritional goodness to breads and other baked goods. The slightly sweet taste, light texture, and creamy color make it easy to introduce this whole wheat flour into breads, cookies, muffins, pancakes and more. This is great choice making bread by hand or in a bread machine.
This special flour is one of our favorite products at Bob's Red Mill. Milled from high-protein hard white wheat, this flour is the best of both worlds. It is a nutritious whole grain flour stone ground from the entire wheat berry, containing all the wholesome goodness of the bran, germ and endosperm. Organic Ivory Wheat™ Flour is an excellent source of dietary fiber and a good source of essential minerals including magnesium and phosphorus. This whole grain flour provides 4 grams of protein per serving.
This versatile whole grain flour is ideal for bread baking, but it can be used for other foods including pasta, pizza crust, tortillas, biscuits, quick breads and more. We've included terrific whole grain recipes featured on the package: Homemade Sandwich Bread, Banana Nut Muffins, and Quick Cinnamon Rolls.
Ivory Wheat™ Flour gives breads with a light, golden color and has a sweeter flavor than conventional whole wheat flour, so it appeals to those that find whole wheat baked goods to be slightly bitter. Like regular whole wheat flour, Ivory Wheat™ Flour will make baked goods denser. To achieve a lighter texture, try a 50-50 combination of All-Purpose Flour and Ivory Wheat™ Flour and All-Purpose Flour."
This was MY favorite! The flavor was fantastic, you could taste the butter and vanilla, but also hints of nutty wheat complimented the cookie perfectly. This is a flour I will definitely be baking with in the future. 
Finally we tried, 100% Stone Ground Whole Wheat

Bob says, "Organic Whole Wheat Flour is 100% stone ground from certified organic, U.S.—grown hard red. Nothing is lost in the process of grinding the flour—one pound of wholesome whole wheat berries go into the mill, and one pound of nutritious whole wheat flour comes out. The bran, germ and endosperm of the wheat kernel are all included. Our Organic Whole Wheat Flour is rich in dietary fiber and provides 7 grams of protein per serving. It is a good source of essential minerals including phosphorus, magnesium, zinc and iron.
This flour has a high protein content which makes it a terrific choice for all manner of hearty whole grain breads, including nutritious sandwich loaves, rustic rolls, whole wheat hamburger buns, bagels, pretzels and flatbreads. You can also use Bob's Red Mill Organic Whole Wheat Flour for whole grain treats such as muffins, quick breads, cookies and bars. For a lighter texture, try using a mix of Whole Wheat Flour and All-Purpose Flour. We've included three delicious recipes right on the package: Morning Glory Muffins, Oregon Trail Cookies, and Honey Whole Wheat Bread. Browse our extensive selection of Whole Wheat Flour recipes on our website."
This is a thick, chewy and nutty cookie. Personally, I think it was the best tasting whole wheat baked good I've had. It wasn't overly gritty (like some whole wheat flours can be) just the perfect balance of wheat flavor and chewy cookie goodness. Looking for a whole wheat flour for your baking? To put it simply, this is the best I've tried!

Same Cookie-Different Flour

They look like totally different recipes don't they? To be honest, they all tasted like totally different cookies too! The thickest, chewiest was the Whole Wheat, and the crispy thinnest was the super-fine cake flour. Now, I am no baker, but I believe it might have something to do with the protein in the flour. Everyone that tasted had different favorites, but no one disliked any of these! Looking to expand your baking flavors, well try a variety of Bob's Red Mill Flours because where there's a meal (or a cookie), there's a way!

Cookie Connoisseur



Posted in Awesome Websites, Desserts, Products I Love, Throwback Recipes    Tagged with bob's red mill, organic flour, bob's red mill flours, bake off, sugar cookie, betty crocker


4 Comments

Lauren Rivera - April 3rd, 2015 at 11:27 AM
Very interesting!
Keleigh May - April 3rd, 2015 at 11:36 AM
Thank you for reading Lauren! I throughly enjoy research that allows me to eat large amounts of cookies.
Julie - January 12th, 2016 at 3:27 PM
Great review of the flours! Really appreciate the information!
Keleigh May - January 13th, 2016 at 10:30 AM
My pleasure Julie! It was a fun (and tasty) experiment!
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