This article was co-authored by JoAnna Minneci. JoAnna Minneci is a retired Professional Chef based in the Nashville, Tennessee area. With 18 years of experience, Chef JoAnna specialized in teaching others how to cook through private cooking lessons, team-building events, and wellness and nutrition classes. She also appeared in numerous television shows on networks such as Bravo and Food Network. Chef JoAnna received Culinary Arts training from the Art Institute of California at Los Angeles. She is also certified in sanitation, nutrition, kitchen management, and cost control.
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Sifting flour helps aerate the flour, which allows it to mix more evenly into batter in certain recipes.[1] Many recipes call for sifted flour, but you may not have a flour sifter on hand. A flour sifter, while handy, is largely unnecessary when it comes to sifting flour. You can use a strainer or a wire whisk. If you do not have either, you can sift the flour with a fork. Sometimes, people skip the sifting step if they're in a rush. In some cases, this can be fine, but sometimes sifting flour is important. Recipes that require a delicate texture, for example, should include sifted flour.
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