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Flour
Flour is a powder, made by grinding cereal grains or other seeds or roots. It is the main ingredient of bread and is used a lot in baking.
628 Questions
What flour can you substitute for amaranth flour?
A good substitute for corn flour if is being used for thickening, is potato starch. You can also use regular flour that has been mixed and cooked with a small amount of butter in a skillet beforehand.
Which flour is a better flour?
If you do some research at Fresh Bread.com you will find it is very good for you. Iused to grind my own wheat and make my own bread and pizza dough and cinnamon rolls out of it and I was very healthy. I am thinking of investing in a Bosch Universal Plus Mixer and a grinder again. The whole wheat kernel is full of nutrition and fresh ground wheat gives you all of that nutrition. It loses it's nutritional value sitting on a shelf. Lots of protein, vitamins and bran to scrub your system clean!
No - it is a carbohydrate but wheat flour has a small protein component called gluten. This protein cannot be tolerated by people with Coeliac disease or who are gluten intolerant. Flours made from different wheats or grains can have higher levels of protein - for example pea or millet flour - and they may or may not contain gluten - but they are still predominantly carbohydrate.
Proteins toughen when exposed to heat and it is the gluten in flour that becomes relaxed and stretchy during kneading; it holds in the tiny bubbles that are released when yeast is activated while the bread is rising, and it toughens during baking allowing the loaf to hold itd shape instead of sinking when you take it from the oven.
What can you replace the flour with?
Depending on what you're making. If you are trying to thicken a soup, no. If you are making pancakes, yes. If you are making a chocolate cake, no.
Can you use self raising flour in paper mache glue?
Well, you can but its not exactly slime. I just made some and its solid and liquid. But it needs to be a mixture of self raising flour, water and normal flour. It feels hard but when you let it drip then its liquid
The flour challenge is where you take a serving sized spoonful of all purpose flour and swallow it without food or water. It is much like the cinnamon challenge and is very difficult to swallow.
Why is soft plain flour used in pastry making?
Makes cake more fluffy =) ---------------------------------------------- For cakes, it's best to use "cake flour." It's a fine flour (highly milled) mixed with corn starch. In a pinch, you can substitute 3/4 cup all-purpose flour and 2 Tablespoons of corn starch sifted together. However, baking with cake flour allows you to lower the protein content of your baked goods and will give you a fluffier finished product with a more delicate crust. Bake without it and your cakes (or cookies, etc.) will tend to be a little denser and chewy. http://www.answers.com/cake%20flour
Are potato flour and corn flour the same?
No, they are not the same. They are both starches and can be used as thickening agents, but they come from different plants. Each has different thickening capabilities and they have different flavors.
How is self-raising flour different from ordinary flour?
Self-rising flour has baking soda, baking powder and salt added in. All-purpose flour does not have these ingredients, so you have to mix them in if the recipe calls for them. For recipes that call for all-purpose flour, and you are using self-rising flour, you can leave these ingredients out.
Actually, it does. It's just in very, very small amounts. There are various types of yeast in the air so some of it lands on the flour. Ages ago, it was the natural yeast in flour or in other bread ingredients that made bread rise. Now days we add the yeast to make the bread rise more predictably.
What is a flour dredger? please get back to me I need to get my home work done by next Monday!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
What you use to measure flour and sugar?
It depends on the recipe you are following. Both can be measured by weight or by volume. the more accurate measurements are by weight due to the fact that they can be compacted into differing volumes, yet weights cannot be changed by compacting them. So, if you are writing a recipe, you should measure by weight for consistent results. However, if you are following a recipe that uses volume measurement you should try to stick with that. These often are measured after flour is sifted, and sugar is often measured as loosely or hard packed.
Volume measures are teaspoons, tablespoons, cups, ml and liters.
Weight measures are ounces, pounds, grams and kilograms.
Can you substitute all purpose flour for coconut flour?
Whether or not coconut flour can be substituted with all-purpose flour depends on the recipe in question. Coconut flour does not have the protein called gluten that is in all-purpose flour, so their baking characteristics are quite different.
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
A building where wheat is ground to make flour?
In the US, it's called a "mill", due to the fact that the action of grinding into flour is called "milling".
Can you use regular flour in a sponge?
yes if you want your sponge to be a biscuit,you need baking powder with the flour to make the sponge rise,of better still use self raising flour,not plain flour.
What are the properties of plain flour?
A protein called gluten (glutenin) is responsible for the wheat flour's elastic properties. If there is more gluten in the flour, it makes it easier for the flour to have a rough texture and vice versa. High gluten flours are produced from hard wheat. Example of high gluten flour is bread and pizza. Cake flour is produced from soft gluten flour.
Where can you buy chickpea flour?
Chickpea (Garbanzo Bean) flour can be found on the Internet at Nuts.com, bobsredmill.com, amazon and other websites. You can also find it at a Whole Foods Market, and maybe Trader Joe's.
How much coconut flour to regular flour?
Coconut flour is basically what is left of coconut flesh after the oil has been extracted, but it does still contain the medium chain trigyceride fats that are in coconut oil.
In a two tablespoon portion of coconut flour, you can expect 1.5g of fat (15 kCal), 1g of which is saturated fats.
Coconut flour is highly absorbent, so when cooking with it, you should add an extra liquid equal to the volume of coconut flour used, in addition to what the recipe recommends (if you are using coconut flour in a recipe that asks for wheat flour. If the recipe was written for coconut flour, follow the recipe as written). Using coconut oil instead of water as your additional liquid will give a better flavour and batter consistency. So if your recipe uses 2 cups of coconut flour, add 2 cups of coconut oil.
It sounds a lot, but the flour will absorb it very fast.
What is the difference from whole grain food mulit-gran food and white flour?
Wholemeal flour has more grain and other 'good' stuff in it so it is healthier and it is light to dark brown in colour though if you're making cake I would recommend using plain white because it generally tastes better.
If you havent opened the paper bag it was sold in, that will do, but if you've opened the original bag, it's better to put the flour in a plastic resealable bag like a Zip-Lock bag. Always store the flour in a cool, dry, and dark location.
