Yes. But you must remove 2 TBSP from each cup called for in the recipe. Also, since wheat flour is much heavier than all purpose flour, be sure to sift it before measuring. If you don't have a sifter, just fluff the flour well with a fork before scooping. Hope this helps!
"Wheat flour" could mean any flour made from wheat. It does not necessarily mean whole wheat flour unless that is specifically stated. So the answer is yes, because all-purpose flour is a type of wheat flour.
of course as long as you use olive oil and water its fine
Wheat flour can be any flour made from wheat, which would include all-purpose flour as well as bread flour, pastry flour, whole wheat flour and self-rising flour.
Yesss...
The bran on the grain was not removed before the grain was milled to make whole wheat flour.
You use a regular bread recipe and substitute half of the flour with whole wheat flour.
yes this makes whole wheat noodles
The bran on the grain was not removed before the grain was milled to make whole wheat flour.
Most people use an all-purpose white flour made from wheat, but I've seen recipes that called for whole wheat, rice, or buckwheat flours as well
You can use bread, all purpose or whole wheat flour. Traditionally, Semolina flour is used to coat the pan in which the dough is placed for cooking to help prevent it from sticking, semolina is a coarse ground wheat meal.
Whole wheat flour is just that, wheat that is ground into flour with nothing removed. White flour is just the middle part of the wheat kernel without the bran or wheat germ. Enriched flour has vitamins added to it to make up for the bran and wheat germ. Refined could mean any of these other than whole wheat.
Grind whole wheat kernels into flour. Use this flour in your bread recipe and you're set! 100 percent whole wheat means you use 100 percent of the wheat kernel.
If you use all whole grain wheat flour, you might get away with it, but it would be much heavier and coarser in texture. There are many whole grain flours that are not wheat flour. You need the gluten in wheat flour to make the structure in whatever you are making. Most other flours if not all of them do not have any gluten in them. What you are making cannot rise if it doesn't have anything to build the structure with.
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.
The store mix has to list the ingredients and be specific. Wheat flour instead of Oat, Rice, Buck Wheat or some other type. Plain flour means all purpose, not self rising, cake or bread flour. All purpose or plain flour being wheat flour.
durum flour is what i know is used in pasta.