You might try soy flour. It's not really flour but it works the same way. The bread may be a bit dry and I'm not sure it will rise the same way, but if you can't eat flour this may be better than nothing.
All cakes need some sort of egg or subsitutue for the eggs, or else they will not be as moist and they will crumble / fall apart. Instead of real eggs, you can use....
* egg white
* egg substitutes
* apple sauce
* flaxseed oil
Ingredients required for banana nut bread loaf include ripe bananas, melted butter, sugar, eggs, vanilla, baking soda, salt, flour and of course nuts.
Flour is the primary ingredient in bread dough and batter. Without flour, the mixture would not be bread dough or bread batter, and would not bake up into bread.
Pretty much. There are different types of flour, and bread flour is considered the best for making it, but you can bake bread with just about any type of flour.
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.
If you want the chips mixed throughout the bread, add them before baking.
It depends how much flour, and other ingredients, you have
yes you can use self raising flour but before you bake it you should make holes on it with a fork
Yes, but it's a different type of bread. There are many varieties of this "unleavened bread". This sort of bread is mentioned in the Bible. It's particularly significant in the Jewish religion.
Sugar, butter, corn syrup: Melt in a pot, then bake it and you have candy. or Rice flour, water, sweet bean paste: Mix them, bake it and you have a rice cake. or Crepe shell/flour tortilla type, banana, peanut butter: Spread peanut butter on shell down the middle and dice the banana and wrap it and you have peanut butter and banana crepe.
1. drop batter 2. pour batter 3. stiff dough
In most cases plain flour is identical to all-purpose flour. All-purpose flour may be used to bake bread or pastries, whereas pastry flour has a low percentage of gluten and bread flour has a high percentage of gluten. Plain, or all-purpose flour has a medium percentage of gluten.
Yes, but depending on what you are making, the finished texture may be a little coarser than if it were made with all purpose flour. Don't, however, try to bake a cake with bread flower.
I use chickpea flour called besan as the binder when doing baking without eggs. Make the recipe and add chickpea flour after until the cookie dough is the proper consistency. Then bake as usual.