Sifting Flour – What Tools to Use?

by Lisa

When making cakes and bread, many recipes will tell you to sift the flour. I’ve read a variety of comments on the subject as to whether the sifting actually does anything, and the jury is still out. Yes, sifting the flour will make sure it is finer, and that there are no clumpy or stuck together bits, and it will aerate the flour, allowing it to become slightly more porous for your wet ingredients. But there are those that say you can just stir the flour vigorously with a wooden spoon and achieve the same result.

I am gluten-free (I don’t eat anything made with wheat, rye or barley flour – which is about 95% of bread products out there like cakes, cookies, pies, crackers, etc.), and so when I bake gluten-free I want to make sure whatever gluten-free flour blend I am using is as smooth and fine as possible. So I do tend to use a flour sifter in those instances. I don’t think there is any need to go with a fancy or expensive product for this though, something simple like the Amco 5 Cup Flour Sifter, which is only $12.95, will work just fine.

If you aren’t going to sift, then I recommend that you put your arm muscles to work for some vigorous stirring. The actual spoon you use won’t make a ton of difference. Some people like a slotted spoon because it feels a little like sifting as you stir. Crate & Barrel makes a great bamboo tool set that has two regular spoons, a slotted spoon and two turners, which would be perfect for this.

Whatever way you plan on preparing your flour for your baking recipes, just make sure that everything looks nice and even before you start mixing in your other dry ingredients so that you end up with a creation you’ll be proud of.

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