It won't turn out as good, but you can still do it.

yes you can----but the cake will be heaver--sifting alot might help.

yes this makes whole wheat noodles

Standard-grade flour makes weaker dough and suitable for cakes and biscuits (contains approx. 10% protein); high-grade flour makes stronger dough and suitable for bread and general baking (contains approx 11% protein).

All purpose flour is your "baseline" flour--it's wheat that's been dehulled, ground and fortified.

Cake flour is ground finer than all purpose flour. Cakes have a very fine texture you can't really get from all purpose flour, because all-purpose flour's particles are larger.

Bread flour has more gluten in it, which gives you a more substantial bread.

Bread flour contains a higher percentage of gluten than cake flour. Gluten makes bread dough elastic and forms the structure of bread. Cake flour has less gluten so that the cake "crumb" is tender, not bread-like.

Depending entirely on the type of cookie you are making, you might get an acceptable result with bread flour, but the texture of the cookies might be tough or chewy rather than tender and crumbly.

Add one teaspoon of vital wheat gluten for each cup of all purpose flour. Make sure you don't get gluten flour, which is simply flour with a high percentage of gluten in it. Vital wheat gluten pure extracted wheat protein and is available in most health food stores. I use it mostly to make seitan because I'm a vegetarian, but it comes in handy when I need to turn some regular flour into bread flour quickly. Hope this helps.

You could use out-of-date flour, but - depending on the flour, the storage and how old it is - it may have become stale, rancid, developed off-flavors or picked up off odors. Your own nose will help you determine this. You can make a small test batch, too. Any storage pest development will be obvious.

We keep flour in storage for long periods in a dry sealed area. Bread flour will last at least three years if kept dry. We just store in the paper bags the flour comes in these bags have a plastic mid lining to prevent moisture penetrating the inner storage area. We make our own bread and have been told that if the flour is very old then adding more yeast to the bread mixture will help make the loaf as normal. Today (26.9.09) we made a loaf of bread from flour that was stored in June 2006 and it was perfect.

Any bread can be used to make a bread pudding, though for a typical sweet bread pudding recipe, you'll want to avoid strong-flavored breads like rye and pumpernickel. Challah bread is another egg-based bread that would make a good substitute for brioche, but bakery white bread (not Wonderbread), wheat bread, or French bread will all work. You'll probably want to trim the crusts off the French bread (if the recipe doesn't call for that already) because the crusts can be tough.

No.

Cornstarch is generally used as a thickening agent in sauces and gravies. You will lose that thickening property if you use bread crumbs. Depending on the recipe, you may be able to use flour instead (do not try this for baked goods, though).

If a recipe calls for self-rising flour, your recipe will not turn out if you replace it with unbleached flour only because unbleached flour does not rise. You would also need to add baking powder to the recipe (about three teaspoons per cup of flour) if you were making this substitution in order for your recipe to rise.

not same

yes however you might need to add some baking soda or baking powder to the recipe

Yeah, I'd add 1 to 1 1/2 tsp baking powder to each cup of flour if the recipe calls for self rising and you are using all purpose.

you have to throw the flour away after a year.

Bread flour has a higher percentage of gluten than all-purpose flour or pastry flour. Gluten is a protein molecule that forms a sort of network in dough that is desirable to make bread chewy. But pastry is suppose to be tender or flaky, not chewy or tough. So bread flour is not a good choice for making pastry.

No, it is not necessary to sift whole wheat flour. If you made the flour by yourself, and the flour isn't like a smooth powdery texture, then you should sift it to remove any unblended grains

Flour is the ground product of a starchy seed or plant root. Most commonly it is ground grain, but it can be made from starchy root vegetables.

Also used for cooking and used in all breads.

Any wheat flour should work. If you use all whole- wheat flour, you will end up with a heavier bread which is also a bit more crumbly. Other flours such as rice flour don't contain gluten, which is what allows bread to rise and have the texture it does. The gluten forms strands trap air and cause the bread to rise.

Baking powder is a 1:3 ratio of baking soda to cream of tartar. You cannot just substitute cream of tartar for baking powder - you also need the baking soda.

Yes, in many recipes. But you would need to reduce or eliminate any baking powder or baking soda or salt called for in your recipe. In pastries, gravies and other foods that do not call for any baking soda or baking powder, self-rising flour would not be good to use and could spoil the food's taste or texture.