Flour

yes however you might need to add some baking soda or baking powder to the recipe

Yeah, I'd add 1 to 1 1/2 tsp baking powder to each cup of flour if the recipe calls for self rising and you are using all purpose.

This is the way that my Scottish great-grandmother taught my mother to make shortbread and has since been passed to me.

First you must absolutely use butter. No other fat will do. Also it is better to use a superfine sugar as opposed to regular granulated sugar. I personally use icing sugar. Any given recipe for shortbread will often have too much sugar in it. Sugar plus butter plus heat equals hard. I like to make shortbread that is so short it will just melt in your mouth. It should taste the way snow looks. Sweeten your shortbread dough till it is just sweet to taste and that is it. If the recipe calls for a half cup, I usually will put in only a third. Cornstarch is also another ingredient I like to use but it can also be replaced with rice flour. The recipe found on the back of a box of cornstarch should be just fine (just decrease the sugar).

Okay, now that all the ingredients are gathered all you need to remember is the classic french pastry rule "ne touche pas". The less contact your hands have with the dough the better. I cut in the butter with either a pastry cutter or a pair of knives. I also prefer the method of pressing the dough into a round pan Scottish style to make wedges. This is much better than rolling out the dough and cutting into shapes because there is much less handling. Score the pieces out for yourself (wedges for a round pan, fingers for a rectangular pan) and lightly prick the surface with the tines of a fork. Finally bake the shortbread for a very long time on a low heat. About an hour at 275. The shortbread should be just golden at the edges. Do not attempt to remove the shortbread from the pan until completely cooled.

Buy it at food Basic.

Yes , most important constituent of baking powder for plants is sodium bicarbonate which is used by plant for growth .

Ground soy beans.

No, there is no flour in butter. Butter is made by churning or beating heavy cream until it solidifies. Margarine will have other ingredients in it, but none of those ingredients are flour, either.

flour isn't really bad for you, It is a starch so if in baking it could be bad for you. It also depends on the type of flour you use, white flour is not as great as whole wheat flour. (think of bread)

flour is made from wheat which in nature isn bad for you.

A mano and matate were used by the Hopi to grind corn. A matate (or metate) is the large stone on which the grain is placed. A mano is a smaller stone tool (or rock) used to grind corn or other grains. It is rolled over the matate to break down the grains into a powder

I think it is 2.

Flour does not make you fat. Too much food and insufficient exercise make a person fat. The solution to being fat is to loose weight. This can ONLY by done by eating less and doing more.

If the date is a "USE BY" then it should not be used after that date. In the case of "Best Before" it means that the quality of the product strts to diminish from that date stated. This will mean that it can be used within 2 - 3 days of that date if its been well refidgerated - The watch word is safety - if in doubt dont use it.

No - a basic sponge-cake recipe comprises flour, sugar, margarine and eggs. The basic quantities are - 2 eggs plus 4 ounces (112g) of each of other ingredients

You can use all purpose, gluten free baking flour to make many baked goods, including cookies. Use a recipe that calls for that specific brand of all purpose gluten free baking flour so that they turn out as good as possible.

Cakes made with flour usually do not need to be refrigerated. They keep well for two or three days if kept covered at room temperature. Cakes also can be kept covered in the fridge for a week or so. Refrigeration is needed for any cake with filling containing eggs, such as a custard filling.

Flour helps in adding texture to the bread and sometimes helps in rising. The best flour to use for bread making is Strong White Bread Flour which can be found in grocery stores like ASDA!

50 grams is approx 1 3/4 ounces

Originally Strong Plain White Flour came from South America, as they used to produce alot of crops, such as wheat. However, nowadays most countries produce this type of flour and use it in every day cooking. Hope this helped:)

With enough heat, powdered sugar will dissolve in water just like granulated sugar. Complete absorption of the sugar will occur at a lower temperature per unit of sugar comparatively because of the difference in granular size. As such it will appear to dissolve more completely or faster than granulated.

There is no yeast at all in enriched flour. Enriched flour has a few specific nutrients added to replace some of the nutrients lost when the bran and germ are removed from whole wheat to produce white flour. Yeast must be added to enriched flour if it is used to make bread. See the Wikipedia article linked below for additional information.

Hi there! I love peanut flour and have done extensive searchs for it online! It is great in protein shakes, pancakes, baked good, and processed with cottage cheese to make a very high protein "PB Pudding!"

I've never found it in 10-20 lb bags, but you can get it in a 5lb (little over 2 kg) portion from the first site in related links. This site has peanut flour in a variety of roasts and fat%.

Trader Joe's. Check on line or find an American store to purchase the peanut flour! My brother has just brought me some from Atlanta, Georgia!

Trader Joe's quit carrying the peanut flour but they had it private labled Protein Plus.

Southern Grace Farms has cases of 25lb bags, but you have to get 50lbs at a time.

PASTA. Pasta in Italian means paste. Usually made with only flour and water, but sometimes eggs are added.

no

Yes. It will normally break down faster than other forms of green plants such as grass. But it has extremely little solid material compared to the water content.

depends on how much flour you have. if you have 25 pound bag of flour it would be maybe 14

It is bread flour.