Keep This Gesine Bullock-Prado Advice In Mind When Swapping Flours

Accomplished pastry chef, Gesine Bullock-Prado, knows exactly what it takes to bake delicious treats. According to People, the talented baker is self-taught and has mastered baking techniques by practicing and by referring to cookbooks. For her, getting the basics right is important. Bullock-Prado says that paying attention to simple things in the kitchen, such as learning how to measure flour correctly, can go a long way. 

It's also important to acknowledge that mistakes are a part of the process as far as Bullock-Prado is concerned. The pastry chef told the Food Network that it's alright to make blunders and learn on the job. She commented, "Mistakes, if they don't put you in a fetal position and turn you into a blubbering mess, can teach you so much and make you a much better baker." However, when it comes to flour, she advises that sifting it is really not necessary and simply whisking flour with leavening is enough to ensure that it's prepped well. She also cautions against replacing different types of flour.

One thing is clear — Gesine Bullock-Prado doesn't like playing around with flour while baking. Her advice is sensible and easy to follow. She told the Food Network that it's a good idea to stick to the type of flour recommended by a recipe instead of experimenting with something else for the best results. She had a relatable example to offer — using cake flour instead of the all-purpose variety in a recipe can result in unsatisfactory results that may leave you quite disappointed. 

The pastry chef had other nuggets of wisdom to offer. "You can't swap out whole wheat for white flours one to one because you have to adjust moisture levels for the pastry to come out properly," she explained. Bullock-Prado also mentioned that you should never use nut flour instead of classic wheat flour because it won't serve the same purpose.