only if your good at it
No
She uses 1.15 kg of corn flour.
0.29 kg of wheat flour and 0.38 kg of corn flour per loaf. 0.58 and 0.76 = 1.34 kg
Self-rising flour, beer and a little sugar make an easy, tasty quick bread that serves as a fine accompaniment to hearty entrees.source and recipe: http://allrecipes.com/Recipe/Beer-Bread-I/Detail.aspx
Sure, just subsitute same amount rice flour for corn flour. You can also use corn startch (aka 'corn flour' in europe) to make a lighter textured short bread - sub 1/4 corn startch for regular flour used. You might also try using straight Maseca (mexican corn meal) to make the short bread, it comes out very sweet and tender.
There is no difference between "flour for making bread" and "flour to make bread." Both phrases refer to the same thing: bread flour.
I need two cups of bread flour. I have ap flour and cream of tartar though. How do I make bread flour from what I have?
Many cereal grains are eaten as grains eg rice, corn. Some are made into flour eg wheat corn. Some are made into stock food eg corn, oats oats - rolled oats, oat flour, ota cookies, muesli. maize - corn meal, corn bread, corn flakes, cooking oil rice - rice flour, sake, noodles wheat - flour for leavened, flat and steamed breads, biscuits, cookies, cakes, breakfast cereal, pasta, noodles, couscous, and for fermentation to make beer, other alcoholic beverages, or biofuel
which is the best flour to make bread out of strong plain flour self rasing flour or plain flour
Bread flour or self-rising flour It depends on the recipe
Plain flour has a lower gluten content than high grade or bread flour so is less suitable for bread. Some bread flours may also have additives to improve the bread texture or to quicken the bread making process.
Superfine flour should not be used in place of bread flour. Bread flour is made from "hard" wheat that has been bred to have the high gluten content that makes proper bread.
Windmills grind grain such as wheat into flour, the flour is used by a bakery to make bread.