I would not. Yorkshire Pudding is simple to make, but corn flour would REALLY change the texture and flavor.
Stick with wheat flour.
Yes but only 1-2 tablespoons as well as plain flour, go half and half!! x
you need all-purpose flour to make a cake. - not bread flour- that is only for bread!
Hmmm. One can not substitute flour with baking powder. One can however substitute selfraising flour with ordinary flour and a few teaspoons of baking powder. (My best guess would be approx 1 teaspoon of baking powder per 150-200 grams of flour.)
This is "white" wheat flour or wholemeal flour that is sold premixed with chemical leavening agents. It is flour that has a leavening agent - baking powder - and salt added to it during packaging
No, they are more like cousins. Pudding is a sweetened milk that uses flour or cornstarch as a thickener. Custards use eggs instead of flour. Where puddings are very creamy, custards are thicker and more velvety in texture. Custards are also more commonly baked than puddings are.
You can use a mixer for mixing cakes, puddings, sauces, pancakes etc.
Corn flour is quite different to regular flour and most recipies will fail if you use the wrong type of flour.
You can use self raising flour, wholemeal flour or wholemeal self raising flour or even yeast.
you use flour in pizzas to make the dough rise and prevent it from being flat. you might use self raising flour or bread flour because these are the best.
You can use tapioca flour in some cookie recipes. It does not act like wheat flour, so only use tapioca flour if the recipe specifically says to.
the best flour to use would be all-purpose flour.
All-purpose flour
You can use plain flour with a teaspoon of baking powder.