Whole Wheat Flour

Yes, but whole wheat flour requires slightly more liquid to bind it together than white flour. If you wish to substitute, liquid quantities need to be adjusted accordingly (in most cases this can be done by eye if you know what consistency is meant to be achieved).

Nothing! Try baking a cake sometime and you'll see...

That is, nothing until you add water and bake it!

When used in baking flour contributes body and structure, texture and flavor to baked goods, it also binds the ingredients together and supports the batter. It can also be used to thicken sauces, creams and pie fillings

What type of flour to use is a question that can be answered from a health perspective or the merits contributed to baking various items. From a health perspective you may wish to avoid bleached flour and commercially baked breads that use it. "Chlorine is the common bleaching agent used to whiten flour. While the FDA has approved the use of chlorine in flour, you may prefer to avoid this additive and use flour in its more natural state." The Prepared Pantry at http://www.preparedpantry.com/flourprimer.htm offers this solid advice and is a company that considers our health in what they sell. They also provide good examples of when to use which product for various types of baking. Other sources suggest the bleaching process allows companies to produce lower quality flour using the bleaching process to enhance its look. Despite the logic behind why it is used, Chlorine is not something we should ingest on a regular basis. We already get plenty in our drinking water. chlorine also removes most fo the nutrients flour. The FDA requires many of these nutrients to be replaced. The CDC (Center for Disease Control and prevention) states, "Chlorine is one of the most commonly manufactured chemicals in the United States. Its most important use is as a bleach in the manufacture of paper and cloth, but it is also used to make pesticides (insect killers), rubber, and solvents." http://www.bt.cdc.gov/agent/chlorine/basics/facts.asp What companies sell is their choice, what we buy is ours. Choose wisely since your health has a lot to do with the length and quality of your life. John http://healthylife.rmtrain.com/

Check out some other small businesses in the area. Get a list of starting suppies you need. http://www.sba.gov/category/navigation-structure/starting-managing-business/starting-business is a government guide that can help.

Whole wheat flour contains the entire grain including the bran and "germ" of the wheat berry (grain.) Pastry flour is more highly refined, with the bran and germ removed. Pastry flour also is made from strains of wheat with lower gluten (protein) than all-purpose or bread flour, in order to produce tender pastries.

Place the mixture in the shower, this will help to wash out the sugar. but dont let it go out of the plug hole. Then get a pair of tweezers and pick the glittery sugar crystals out of the mixture. Simples.

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Allegedly, "7 people found this useful". Good thing they are nowhere near my kitchen!

Yes, you can. It keeps the flour fresh and free of bugs and weavils.

Some pastas are only made with durum wheat and water. However some also contain eggs and/or oil. Durum wheat is typically only used in pasta production.

Wheat is a plant. It grows in the ground. Wheat seeds are called grains. Wheat used in food is either whole wheat, cracked wheat or wheat flour. Whole wheat is the grains of the wheat plant. When whole wheat is crushed, it becomes cracked wheat. When whole wheat is ground into powder, it is wheat flour.

Original Post: There are 455 calories in a cup of whole wheat flour.

407 calories per cup is the correct answer: 455 is the calorie count for plain white flour, and bread flour is nearly 500 calories per cup!

No, cornstarch should not replace flour in cornbread. Cornstarch is milled much too fine to produce the open crumb that is desired in proper cornbread.

Yes. Unbleached flour is a pale tan color.

Wheat flour and rice flour have many differences other than their derivation from different grains.Rice flour is from rice,wheat flour is from wheat. They contain different nutrients and have different textures. Rice flour does not have gluten. The higher protein and gluten content make wheat flours elastic.

Yes, you can, although the texture of the finished product may not be as fine.

Shidd I don't know

north America-usa

Meh, they're really not that much different unless the flour is "100% whole wheat."

for self rising dough add 1 to 1 1/2 tablespoon per cup

When you add yeast, the yeast "eat" some of the carbohydrates and grow and reproduce while releasing carbon dioxide, which causes the dough to rise.

Yes. it may taste a little different but barely

We have noticed enough sale at "Best price shoping Mall, Super Market F-6, Islamabad and Canteen Stores Department (CSD) Rawaalpindi Pakistan with name of product "SYED DIET ATTA"

Stone-Buhr Whole Wheat is just 100% Dark Northern Spring Wheat. Typically a "self-rising" flour also has baking powder.

Because there are molecules in all-purpose flour that stabilize the consistency of the flour. Hence the name, "all-purpose". It will do the trick for most-everything you cook, and will not interfere with the molecules in whole-wheat flour. Whole wheat flour typically will not have the durability because ingredients from regular flour have been removed and/or replaced to fit in more whole-wheat additives.

Yes, you can use one part soy flour to four parts wheat flour.