This type of flour is mostly used in baking cakes and other dessert dishes; it's mainly a prepared kind of flour which will raise normally without adding yeast and needing to let it sit to rise for a while.
I don't see what it would hurt. I always use All-Purpose flour but I had to use self rising flour to make gravy the other morning and it did just fine. I think it should be okay.
yes it is possible, but do it for a considerably shorter time because it cooks faster!
It shouldn't be, no.
I would not. Yorkshire Pudding is simple to make, but corn flour would REALLY change the texture and flavor. Stick with wheat flour.
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
Garfava flour: This flour is a blend of chickpea flour and fava bean flour and can be used like chick-pea flour.
No. Flour is made from grain.
Flour is used to thicken gravy.
Flour that can be used for everything.
Cotton was used to make flour sacks.
Flour is an ingredient used in baking. It has no "opposite."
no
Flour is used in baking as well as cooking. The a punt of iron does vary by the type of flour being used. On average flour has 0.6 grams of iron per cup.