You have to read the label.
That is approximately 8 cups of flour.
the difference between the two are that self rising has yeast in it. so all you have to do is get some yeast and mix it with the 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
The bran on the grain was not removed before the grain was milled to make whole wheat flour.
The flour is the same amount. The adjustment is in the leavening agent. In most things, you should be able to leave it out if you use self rising. If you look at most recipes, it takes 1 teaspoon of baking powder to 1 cup of flour. This varies somewhat, but it should get you close.
You can use all-purpose flour in a bread machine, and it will still produce good results for most recipes. However, bread flour, which has a higher protein content, is often preferred for making bread because it yields a chewier texture and better rise. If you use all-purpose flour, you may need to adjust the water content slightly, as it absorbs moisture differently. Ultimately, both types of flour can work, so feel free to experiment based on your preferences.
The bran on the grain was not removed before the grain was milled to make whole wheat flour.
there are about 4.5 cups per pound, so 22.5 in all. Amounts may differ for loose flour, tight packed flour and there are different flours as well. An average is quoted here.
The conversion of grams to cups for cake flour can vary depending on how compacted the flour is. On average, 1000 grams of cake flour is approximately 8 cups. However, it is always best to use a kitchen scale for the most accurate measurement, as the density of cake flour can differ based on factors such as humidity and how it is stored.
You can substitute all-purpose flour for bread flour in a machine recipe, but you may need to adjust the liquid slightly since all-purpose flour has a lower protein content. Alternatively, you can use a blend of all-purpose flour and vital wheat gluten to mimic the higher protein content of bread flour. Keep in mind that the texture and rise of the bread may differ slightly with these substitutions.
Mitarashi dango is traditionally made using glutinous rice flour (mochi flour), which gives it the desired chewy texture. While you can technically use normal rice flour, the result will differ significantly, resulting in a less chewy and more crumbly texture. For the best results, it's recommended to stick with glutinous rice flour to achieve the authentic taste and consistency.
Yes, you can use corn flour instead of wheat flour in biscuits, but the texture and flavor may differ. Corn flour is finer and can produce a more crumbly texture. It may also require adjustments in the recipe, such as adding binders like eggs or additional fat, to achieve the desired consistency. Experimenting with proportions can help you achieve the best results.