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What else can I help you with?
What is garfava flour?
Garfava flour: This flour is a blend of chickpea flour and fava bean flour and can be used like chick-pea flour.
Can you make a gingerbread house with wholemeal flour?
You can make them with what ever kind of flour you like - wholemeal wheat flour, rice flour, spelt flour, corn flour, oat flour, potato flour, the list is endless, its up to you.
How do you make AP flour?
AP Flour = All Purpose Flour = Plain Flour
Is rice flour similar to plain for self raising flour?
No. Rice flour is made from rice. Plain flour is refined wheat flour. Self rising flour is refined wheat flour with baking powder and salt already in it. Wheat flour has gluten, rice flour does not and cannot be used to substitute for wheat flour.
What are some wheat flour alternatives that can be used in baking?
Some wheat flour alternatives for baking include almond flour, coconut flour, oat flour, and rice flour.
How many cups of flour is equal to 6 ounces?
6 ounces is 3/4 a cup That's not really correct. That is assuming you are converting liquid (volumetric) measurements. The challenge here is that ounces of flour is weight and cups is volume, so you cannot use the fluid ounces of 8 per cup. You need to consider the density of the flour and how tightly it is packed.
What is occidental flour?
It is bread flour.
What flour can replace hong kong flour?
Pastry flour.
What does it mean to Add flour mixture alternately with milk?
flour then milk. flour then milk. flour then milk.
How many cups of flour equal 600 grams of flour?
How many cups of flour equals 600 grams of flour?
Which flour is used for making pastry?
Pastry flour is a relatively low-protein flour that is often called for in making biscuits, cookies, pie crusts, and pastries. The protein content of any given type of flour determines how tender, strong, elastic, stretchy, pliable, etc., the dough is that you make with it, and also the texture of the finished bread, waffle, cookie, croissant, etc. Bread flour, for instance, weighs in between 12% an 13% protein, and helps produce wonderfully well-risen, chewy loaves of bread. Cake flour, at the low end of the spectrum, 5% to 8% protein, is much less elastic, and helps produce wonderfully tender cakes. Pastry flour is up only one notch, at 8% to 9% protein, and lets you create baked goods with a little more body and texture than cake flour, but still with the tenderness one associates with a well-made biscuit or pastry. It can be a challenge to find pastry flour. Even well-stocked supermarkets seldom carry more varieties than cake flour, all-purpose flour (9% to 12% protein), and bread flour. If you can't find pastry flour, you can mix you own by combining cake flour and all-purpose flour in a ratio somewhere between two parts cake flour to one part all-purpose and one part cake flour to one part all-purpose.
Does flour dissolve in flour?
No
