Flour

Coconut flour is usually used in baking and can be treated similarly to wheat flour, but should be used in smaller amounts. Coconut flour is ideal for breakfast dishes such as pancakes and waffles and deserts such as crumb cake.

it cost 50 pesos each pack

You probably put too much flour in and you might not have mixed the batter well enough to incorparate all fo the ingredients (wet and dry) together and you could have also baked it for too long, also, causing it to dry out.

Approximately 1.8 cups. -Most flour is between 124-136 grams per cup.

4 cups.

One cup = 8 ounces.

This answer is wrong. There are about 5 ounces of flour(all purpose) in one cup.

32 ounces of flour= 6.4 cups

Gram flour is flour made from ground up chickpeas.

A cup of all-purpose flour weighs in at approximately 125 grams, so a teaspoon at 1/48 of this is about 2.6 grams.

That is approximately 2 cups of plain white flour.

They are the same weight

No,i eat it all the time

You can use a pastry cutter, knife and fork or pastry blender.

Henry pride Jones invented self raising flour

yes it is

Gram flour is made from chickpeas, and can be used in place of corn or wheat flour for thickening soups, sauces and gravies.

Gram flour is gluten free, and provides a nutty flavor to foods. You can substitute it for other flours in equal amounts.

Gluten content correlates to the protein content in flour. Wheat flour has 13 grams of protein per cup, while whole wheat flour has 16.

Almond Flour is made from ground sweet almonds. Almond Flour is usually made from blanched almonds. Almond Flour is made from ground sweet almonds. Almond Flour is usually made from blanched almonds.

Yes, but not intentionally. Unless it's been specially treated it will have the saime moisture content as the surrounding air, and moisture is water.

No. Flour will put a fire out but for a burn ice is the best thing. It hurts a little at first but it will stop the pain and reduce or stop the blistering.

The answer is absolutely yes. Refined white flour not only lacks nutrients, but the refinement process also removes all fiber from the grain which allows white flour to be metabolized very quickly. The metabolized carbohydrates from white flour have quite a drastic affected on a person's glycemic response, which in turn does several things. It lowers immune system response, creates inflammation in the body, and disrupts digestion. Consumption of refined grains (particularly white wheat flour) have been found to be linked to many so called "diseases of civilization" such as diabetes, obesity, autism, schizophrenia, depression, chronic inflammatory and autoimmune disease (arthritis, acne, chrones disease, roseacea, etc), irritable bowel syndrome, constipation, diahearra, and the list goes on.

But don't just take my word for it, do your own research.

Strong flour refers to the flour's gluten content. Strong flour has a higher gluten level and weak flour has a lower gluten level. An item made with a strong flour will hold its shape quite well after baking, so breads and rolls are generally made with strong flour. Cakes and muffins are generally made with weak flour.

Flour is (or should be) sifted for two reasons, to remove impurities and debris like clumps and small rocks, and to aerate the flour and help it to rise slightly better. Both of these give the product a smoother and softer texture.

So hold your breath, go to the store and look at the price. By now you should be dead.

-hope this helps

love sarah

There is no single answer to this question, because the amount of yeast added to any amount of flour depends on the intended product. Different types of bread require different yeast/flour proportions.