0
You can make them with what ever kind of flour you like - wholemeal wheat flour, rice flour, spelt flour, corn flour, oat flour, potato flour, the list is endless, its up to you.
Wiki User
∙ 12y ago
Add your answer:
Earn +20 pts
Why do you need more water to make bread with wholemeal flour than white flour?
One does NOT need more water to make wholemeal bread than to make white bread.
Why some bakeries now use wholemeal flour when making fruit scones?
to make it healthier and help the digestive system
What is the difference between white flower and wholemeal flower?
I think you are confusing the homophones flower and flour. Flour is ground wheat used to make bread from and comes in many varieties of which white and wholemeal are but two examples.
What is added to pasta to make it brown?
Nothing is added, brown pasta is made from wholemeal flour instead of the normal white flour.
What can you use when you don't have wholemeal self raising flour?
make your own self rising flour. You will need: 1 cup all purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda mix all , yield 1 cup selfrising flour
How do you make apple crumble high in fiber?
Use wholemeal flour for the crumble top and add raisins to the apples
How do you make a cardboard gingerbread house?
With tomatos and imagination.
Can you use white flour to make chapati?
You can but it has to have at least a 1/4 wholemeal ( the wholemeal it high in gluten which makes the bread separate into two sort of layers)( like pita) so the answer is a sort of.
Do you stain the spaghetti?
If you want too had colour to the pasta you can add;Tomato puree to make redSpinach to make greenor Wholemeal flour to make brown
How do you make a ginger bread house from scratch?
GINGERBREAD DOUGH 5 c. flour 2 tsp. cinnamon 2 tsp. ground ginger 1/2 tsp. ground cloves 1/4 tsp. salt 1 c. shortening 3/4 c. sugar 1 c. light molasses 1 lg. egg Combine flour, cinnamon, ginger, cloves and salt. In large bowl with beater beat shortening and sugar until light and fluffy. Beat in molasses and egg. Stir in flour mixture to make a stiff dough.
Is there a difference in weight between wholemeal and flour?
I think what you're asking is will equal volumes of wholemeal and plain flour weigh the same?: the answer is no. Plain flour is made from wholemeal flour by sifting out all the bran and wheatgerm. It may be ground for longer too, so that it will pass through a finer-meshed sieve. This makes the flour lighter and because the particles are smaller they will pack together more densely. The result is that a cup packed with white flour may weigh more than a cup of wholemeal. You will have noticed that cake recipes often advise you to sift the flour before measuring - this is to counteract the settling effect that causes fine flour to become more compressed (and so weigh more per volume). If the recipe you are using is written using weights rather than volumes you need not concern yourself with the difference in weight and in any case the difference in weight between a cup of plain and a cup of wholemeal flour is minimal and will make no real difference to the recipe. You should note however, if you are making bread, that plain flour may well absorb more liquid than wholemeal. You may notice this effect too if you are using flour grown in your own country bur following a recipe from another nation. You can easily refine wholemeal flour by passing it through a sieve or sifter. This will separate out a good portion of the bran (which can be used in other recipes) and give a lighter and less coarse result in your baking.
What is the difference between self raising flour and wholemeal self raising flour?
I'm assuming you mean whole grain wheat. Whole grain wheat includes the bran, the germ, as well as the "flour" part of the berry. It is much more nutritious.Self-rising flour is make from white flour, which is wheat that has had the bran and germ removed. This pretty much leaves dead cellulose, which they then add some chemical vitamins to, and call it "enriched". Then they add some baking powder (often-times, with aluminum in it) and call it "self-rising" flour.Better to add your own non-aluminum baking powder to your flour.
