You know those sad sacks of flour crumpled at the back of your cupboard, empty apart from a few tablespoons? It would be tempting to chuck them away next time you have a clear out.
Instead, why not try something different? Odds and ends of flour can be combined to make beautiful multigrain bread, while many recipes call for small quantities.
If you’re really not going to use it up in the next few months, you can store flour in the freezer, in an airtight container, to prevent it from going off.
But you probably won’t need to once you get a glimpse of these tasty ideas...
Bake odds ‘n’ ends bread
Sift together all those different flours - plain, wholewheat, spelt, barley - for a delicious loaf. Fab for emptying out all those deflated packets taking up cupboard space.
Make American-style pancakes
This breakfast treat doesn’t need much flour - 200g is enough for four people and you can alter quantities depending on what’s left in the bag.
Use plain, self-raising (for extra fluffiness) or a mixture of both. Try dropping blueberries into the batter, like this recipe from Homemade.
Nothing beats homemade Yorkshires and, again, the batter doesn’t need oodles of flour. Whisk equal volumes of plain flour, egg and milk for the perfect silky mix and spoon into trays.
For best results, heat the fat in the tray first until it’s bubbling away.
All enthusiastic about baking your own bread every day, but haven’t quite kept it up? Luckily that strong bread flour can be used in other recipes, including delicious (and relatively easy) flatbreads.
Top with tomatoes, basil and a drizzle of olive oil (or anything else you fancy), ready to grill for a super-easy ‘pizza’.
Strong bread flour can be used to make your own crackers, too. Even better, you can pretty much mix up any bits of flour you have leftover (apart from self-raising, unless you want butter puffs).
Throw any seeds like sesame and poppy in, too, and some rosemary sprigs, if you like.
This Swedish crispbread recipe uses a mix of flours - experiment!
Make an apple crisp
It’s fine to use any white flour (including bread flour) for the topping on this delicious apple crisp pud.
Thicken your sauces
Plain flour works just as well as cornflour when your gravy or béchamel needs a quick boost. Sift in a smidgen at a time, while whisking to avoid dreaded lumps.
Roll your meat
Tossing beef, pork or lamb chunks in seasoned plain flour before throwing into a casserole or stew will naturally thicken the sauce as it cooks, creating an unctuous texture.
Much better than adding flour later, which can taste ‘raw’.
Bind your burgers
Even that flour you sifted when kneading your dough can be rescued (assuming your kitchen counter is squeaky clean).
Scoop it into an airtight container for next time, or use it to help bind juicy burgers.
Ripen your avocados
Need that creamy green flesh in a hurry? Put unripe avos in a bag of flour and it will be ready to eat much faster.
Sprinkle flour inside your jam jar lids and they will be much easier to open. Then you can pretend you’re super strong...
Clean your copper
Mix equal parts flour, salt and white wine vinegar, apply to brass or copper utensils, allow to dry, rinse and buff with a cloth.
You can also use flour to buff clean and dry stainless-steel pans.
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