Flours

It is not necessary to use flours with a high gluten content (such as strong bread flour) although there is no reason why a strong flour should not be used. A self-raising flour should not be used with buttermilk or treacle mixes since the acid balance would be wrong. Wholemeal, stoneground flours give the best flavour but because of the large amount of bran they will produce a much heavier result. White flour will give the best rise. Orkney beremeal is a much earthier taste than ordinary barley flour. For comments on oatmeal.