Questions should be about flour (wheat or any other kind) uses, storage, etc.
1
vote
3answers
57 views
bread flour strength?
ive got a new recipe that I really want to try, but it calls for bread flour and doesnt mention the bread flour strength, ive got strong bread flour, is that what they meant?
or if not will that ...
0
votes
2answers
151 views
Should flour be thrown out past its expiry date?
As the title says, is it safe to consume flour once its past its expiry date or should it be thrown away?
12
votes
3answers
453 views
Is it okay to keep flour in the freezer?
Years ago I noticed I was getting little bugs in the flour that I kept in the pantry. To prevent this, I started keeping my flour in the freezer. I don't do a lot of baking, but I was wondering what ...
6
votes
2answers
86 views
Can I change the flour type of my sourdough starter?
I started my sourdough starter with rye flour.
But after some months I continued feeding it with wheat flour. I feel like there is less life inside than before.
Might it be due to the change in ...
3
votes
0answers
85 views
Definition for light, medium and heavy flour?
In this answer:
What can I use in place of Quinoa flour?
regarding substituting for quinoa flour, the answered alleges that another so-called "medium" flour can be substituted.
When I googled, I ...
6
votes
1answer
149 views
Flour alternatives for roux
I have recently been diagnosed with celiac, so no wheat flour whatsoever. Also, I am allergic to corn.... I have read that arrowroot would not work in a roux; it is not just the thickening I want, ...
0
votes
3answers
282 views
Substitute for refined white flour to make fried potato wedges crispy?
I used to make potato wedges using refined flour, using this recipe. Basically refined flour and corn flour is used to provide extra crisp to potato wedges. The parboiled wedges are coated in a ...
2
votes
1answer
744 views
What side effects should I expect by replacing cake flour with chickpea flour in all cookie recipes?
Last time I replaced maida with chickpea flour (keeping all other ingredients and their quantities same) in carrot cupcakes.
The only difference I noted was in rising. The cupcakes didn't rise much.
...
2
votes
1answer
73 views
Flour in the roux
There are a great many questions here about roux. This is about the best ratio of
flour to butter (fat), and also whether the type of flour (protein content) affects this ratio.
Let me explain. Roux ...
2
votes
1answer
83 views
problems with buttermilk biscuits
I found the following recipe for buttermilk biscuits:
mix 2c flour, 1tsp salt, 1Tbsp baking soda
cut 6Tbsp cold butter into mix
add 1c buttermilk
pat and fold on floured surface, cut into round ...
3
votes
2answers
205 views
Semolina substitute
I live in Okinawa, Japan, and I've had a hard time finding semolina flour. I enjoy making home made pasta, and was wondering if there was a good substitute for semolina that would help give my pasta ...
1
vote
1answer
564 views
Substitute Quinoa Flour to All-Purpose Flour
If the recipe calls for 1 cup All Purpose Flour, how many cups of Quinoa flour should I use to completely replace All-Purpose flour?
7
votes
2answers
263 views
How will less flour affect molten lava cakes?
I made some molten cakes the other day, using this recipe from Betty Crocker. However, it is very "cakey." The molten cakes I've had before in restaurants have had more of a "truffle" consistency. ...
3
votes
2answers
87 views
Info about spelt
I tend to see spelt on a lot of stuff in organic/diet-sensitive parts of stores, in big letters suggesting they're advertising its presence. I know that it has more nutrients than wheat, but are there ...
4
votes
2answers
318 views
what happens when one mixes flour into batter?
I have been mixing quite a bit of batter lately for various recipes, and I continue to see the same behaviour:
The flour clumps together as soon as it hits the fluid (beit milk, water, or anything ...
0
votes
1answer
624 views
How to make Namkeen Mathi/Mathri?
Namkeen Mathi/Mathri translates to salty, chewy, and crisp biscuits in English.
http://www.tarladalal.com/Namkeen-Mathri-10381r
Ingredients
2 cups plain flour (maida)
Method
2. Add ...
3
votes
2answers
323 views
How to thoroughly bread meat with eggs and flour for frying without the mess
When making dishes like Chicken Parmesan, fried zucchini, general tso's, etc, and prepare the breaded item, I first scramble a few eggs then dip the the item from there into either flour or ...
0
votes
1answer
197 views
What care should be taken to prepare dough and Chapatis with Rice flour?
Yesterday I prepared the Rice flour dough with water (room temperature 17 degree celsius) and salt.
I noticed:
This dough did NOT stick to my hands at all.
This dough did NOT stick to itself ...
2
votes
1answer
123 views
Is there a rule of thumb when replacing flour with whipped egg whites in a cake/muffin recipe?
I was trying to use up some old bananas yesterday and decided to make banana muffins. I find that my (improvised) recipe that I pulled from the Internet is a bit dense.
I have a sponge cake recipe ...
2
votes
2answers
208 views
How to remove quinoa bitterness (with many restrictions) doing chapatis
I am doing chapatis with quinoa flour. How can I remove or hide the bitterness of the quinoa?
There are several constraints for the solution: no egg, wheat, soy, dairy, corn, rice, meat.
-2
votes
1answer
129 views
What are the different types of flours used in cooking Idly, Dosa, Halwa, Ladoo and Upma?
What are the different types of flours used in making Rava Idly, Dosa, Halwa, Ladoo and Upma in Indian Cuisine?
What are the differences between Wheat flour, Semolina flour and Rice flour in cooking ...
1
vote
1answer
136 views
Is there a way to save cookies that were baked without flour?
I forgot to put flour into my cookies (though I was careful to remember the oatmeal, and I blame the lack of flour on that). They are absolutely delicious, but also difficult to eat because they have ...
3
votes
3answers
390 views
What is the affect of adding alkaline or acidic substances to wheat flour?
What are the chemical reactions of adding alkaline substances to wheat flour dough and how does it change the properties and behavior? The same for acidic substances.
2
votes
2answers
805 views
Any other flour which can be used to replace Maida flour for chewy cakes?
From: http://en.wikipedia.org/wiki/Maida_flour
Maida has been linked with diabetes[10] and known to cause blood sugar imbalances, have negative influence on Insulin.[1] Consuming maida makes ...
5
votes
2answers
2k views
How to store flour
Someone gave us two 25kg bags of flour.
Which is kind, but we're not too sure how to store them in usable quantities. My other half went out a bought a load of plastic tupperware-type containers, ...
6
votes
2answers
2k views
What is 00 flour and when should I use?
I've made pasta before using 00 flour. I was about to use the same thing to make gnocci but I've noticed that none of the gnocci recipes mention the "00". Does it make a difference? Is one better then ...
7
votes
1answer
2k views
What is the correct ratio to make self-rising flour?
I have a recipe that I've used a couple of times that asks for self-rising flour. Unfortunately, I only have regular AP flour where I am right now.
I know self-rising flour is a mixture of AP flour ...
1
vote
2answers
644 views
Buckwheat flour. Can it be used for pizza dough, and what other uses/properties does it have?
Buckwheat flour. Can it be used for pizza dough, and what other uses/properties does it have? I remember making crepes from buckwheat flour and I'd like to use it more often. I'm fond of pizzas, the ...
3
votes
1answer
190 views
Tricks to mask the burnt flour taste
I fried some chicken in some rice flour and most of it turned out just fine ( I highly recommend rice flour over AP if you're pan frying). A couple of pieces were a little blacker than I wanted. ...
2
votes
1answer
185 views
How to estimate amount of all purpose flour for roux?
I was making some roux for white sauce for pasta and followed instructions to the dot. (All purpose flour == butter == 4tbsp. 2 cups milk.) But the milk was very very thin (the only variant we get ...
6
votes
2answers
2k views
What is the 'best' flour to use for brownies?
Cake, Bread or AP? My goal is a 'chewy', 'moist' brownie. I have always used AP in the past, but am wondering if an alternative flour might improve the final result.
2
votes
1answer
168 views
How do you know if stone-ground flour is truly milled with stones?
I ran across this article that originally appeared in USA Today in 2006. The author makes the claim that the label is unregulated and that manufacturers can simply say "100% stone ground" even if it's ...
3
votes
2answers
580 views
Can I add extra eggs instead of xanthan gum?
I want to convert my grandmothers pie crust recipe.
The whole recipe is:
3 cups flour
1/2 tsp salt
3/2 cups Crisco (butter flavor)
1 egg
1 tsp vinegar
5 Tbsp cold water
Mix flour, ...
0
votes
2answers
1k views
Flour and water… at which temperature?
What is the difference between adding hot, lukewarm or cold water to flour?
EDIT:
I'm curious about the following dishes, they all call for flour and some water and I'm not sure how warm the water ...
7
votes
4answers
356 views
Can you overmix a gluten-free cake?
If you're making a regular cake, you add all the first ingredients (eggs, butter, sugar, ...) and mix everything well. When you add the last ingredient, the flour, you mix until it's just ...
2
votes
2answers
129 views
Should I add flour to dough if I already weighed the amount?
I am using this recipe for pizza dough, and I received some seasoned advice from other members of this site to use a precise kitchen scale for weighing the flour and water. The question is, if I ...
3
votes
1answer
1k views
Can I make buckwheat flour starting from toasted buckwheat?
My wife asked me to buy "buckwheat" and I did, but she meant buckwheat flour (for making bread) and I got toasted buckwheat instead.
I don't want to throw it out if I don't have to. We have a mortar ...
4
votes
1answer
520 views
What happens to pasta dough when it is run multiple times through the machine?
Before, when I made fresh pasta, the dough would become a little "brittle" and was hard to work through the thinner settings of my pasta machine. Then I saw a tip on a cooking show to put the dough ...
0
votes
1answer
2k views
Can I use “All-Purpose flour” instead of “cake flour”? [duplicate]
Possible Duplicate:
What is the difference between various types of flour?
The recipe calls for cake flower, I have all-purpose flour. Can I use what I have? Or should I go get the cake ...
4
votes
3answers
3k views
How much “alternative” flour can I substitute for white wheat flour?
Most of the bread and bagel recipes I use (such as no-knead bread) call for only white wheat flour. I'd like to integrate other flours (such as whole wheat, flaxseed, and buckwheat) into the recipes.
...
7
votes
3answers
603 views
What type of flour should I feed my starter with?
Different sites recommend different flours for the feeding of my established starter, so I suspect it depends on the purpose, but I can't find a definitive answer. Should I be using the flour I plan ...
6
votes
2answers
358 views
How careful do you have to be with adding flour for kneading?
When you're working a dough (kneading or rolling out), instructions often say to flour the surface you're working on and your rolling pin or hands. This helps the dough to stick less. However, I ...
3
votes
1answer
256 views
Gluten tester; simple and fast
I am looking for a simple and fast gluten level tester (electronic is fine)
There are the testers available for people with Coeliac's which require making a solution from a food sample, and then ...
2
votes
2answers
938 views
What qualifies to be an “all purpose flour”?
I have Atta, and also Maida.
Which one of them qualifies as all purpose flour?
If this all purpose flour has got some special name, please enlighten me.
3
votes
2answers
2k views
What can I substitute for Rice flour in a gluten-free pizza?
I am going to try to make gluten-free pizza for my wife, and I'm going to start with this Serious Eats recipe.
The recipe calls for white rice flour, but my wife has just about everything EXCEPT ...
3
votes
3answers
508 views
Can I use flour to make a carrot soup more thick?
I made a carrot soup without the use of a blender as described in previous question link. Which was to chop the carrots and onions really small. The problem is that the result is quite watery.
In ...
2
votes
2answers
804 views
Do I need to sift flour for quick breads?
I am making mini quick breads for Christmas. The recipe calls for 3 cups of flour.
Do I need to sift the flour? If so, should I sift it before or after measuring?
3
votes
2answers
231 views
Do recipes which measure flour by volume assume that I'll sift the flour?
I would like to try some baking recipes where the flour is specified by volume, with no alternative measurement for weight. Do recipe authors generally assume that I'll sift the flour to measure it?
3
votes
1answer
292 views
Flourless Chocolate Torte
I have just started my journey of testing and experimenting with a recipe for a Flourless Chocolate Torte. I really want to surprise my wife with a version of this classic that is like the one that ...
2
votes
2answers
2k views
Is “instant flour” worth bothering with?
I have not used "instant flour" before as it is not available in my home country, and I have never seen it on my travels
I have seen a few references to it in North American cooking though. Does this ...
