Questions should be about flour (wheat or any other kind) uses, storage, etc.

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2
votes
1answer
176 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
2k 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 ...
11
votes
3answers
6k views

How to make big, fluffy “Mexican-style” flour tortillas (without using any special machinery)?

Flour tortillas are so bloody expensive (and rare!) outside of the U.S. so I'd like to make my own. A friend taught me how to make some ages ago, but I stopped because they were always weird and I ...
3
votes
2answers
106 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
2k 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 ...
7
votes
4answers
543 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 ...
0
votes
1answer
2k 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 ...
0
votes
1answer
661 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 ...
3
votes
2answers
3k 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 ...
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 ...
2
votes
1answer
309 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 ...
10
votes
2answers
18k views

How can you make “All Purpose Flour” using home ground wheat?

We grind our wheat at home. Many recipes call for "All Purpose Flour" and we have been trying to find how to make our own "All Purpose Flour".
20
votes
5answers
68k views

What is the best flour to use for pizza dough?

I've been making pizza dough and the recipe says to use "good quality flour" but I'm not sure what it means? Are there differences in quality between different types of flour and how can I tell?
1
vote
1answer
256 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
1k 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.
5
votes
2answers
7k 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, ...
1
vote
2answers
1k 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
265 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. ...
3
votes
1answer
338 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 ...
6
votes
2answers
4k 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
928 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 ...
2
votes
1answer
213 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
1k 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
2k 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 ...
3
votes
1answer
2k 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 ...
2
votes
2answers
139 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 ...
1
vote
1answer
384 views

Why are we not generally using egg in Buckwheat crêpe (or galette) but only in Wheat Flour crêpe?

I was doing so research over the internet to know why egg are typically use in wheat flour crêpe but not in Buckwheat crêpe. Is there's a reason for it or it is just a simple question of recipe ?
12
votes
4answers
60k views

baking bread with all-purpose flour

I'm a bread-baking novice and have acquired a vast quantity of all-purpose flour. If I follow a typical bread recipe, for example one of these, but use all-purpose flour instead of the recommended ...
5
votes
1answer
814 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 ...
3
votes
2answers
18k views

Can I substitute quinoa flour for bleached flour in a baking recipe?

I wanted to substitute Quinoa Flour for bleached in an apple nut-bread recipe - will it work, any adjustments for similar substitutions in general?
4
votes
3answers
6k 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
810 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 ...
0
votes
1answer
3k 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 ...
7
votes
2answers
786 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 ...
1
vote
2answers
1k views

What is the proper volume to weight conversion for Bisquick?

Most recipes that call for Bisquick have volume measurements, but I've read it's better to measure most dry ingredients by mass (not to mention more convenient and less messy). So what is the proper ...
2
votes
2answers
2k 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.
6
votes
6answers
2k views

Where can I buy American style bread flour in Europe

I live in Germany, and all the flour here is made from soft winter wheat. I can get some durum semolina imported from Italy and sold as "hardwheat flour" (Hartweizenmehl), and that's about it. But ...
3
votes
3answers
779 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 ...
9
votes
2answers
2k views

What kind of flour is needed for strudel/fillo dough?

In Hungary, they sell "rétesliszt", strudel-flour. What makes it better for strudel? Is it higher gluten? Lower? Softer? Harder? Which flour in a typical (USA) supermarket comes closest to rétesliszt? ...
6
votes
3answers
631 views

Baking bread with spelt flour, without using a bread pan

I ran out of "normal" wheat flour a few days ago, so I had to bake my bread with the closest thing - spelt flour. I noticed the dough was a lot stickier than when using wheat flour, and when baked, ...
2
votes
2answers
1k 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
276 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
386 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 ...
5
votes
3answers
800 views

Almond Flour pancakes

I have this really tasty recipe for pancakes that use almond flour and whey protein (along with Ricotta cheese and lemon). However, the problem is, these pancakes don't "flip". Does anyone have any ...
2
votes
2answers
10k views

Using Chakki Atta instead of whole wheat flour?

I bought a bag of chakki atta from an Indian grocery store. The back of the bag says that it's 100% whole wheat flour. It was cheaper than traditional American style whole wheat flour, so I decided to ...
4
votes
1answer
188 views

How Can I Make Flour More White When Under Process In Flour Mill

My father is a flour miller. He wants to know how he can make wheat, or flour more specifically, whiter during the milling process. Is there anything that can be done before in preparation or after ...
11
votes
2answers
2k views

Does white whole wheat flour need to be refrigerated?

I know that regular whole wheat flour needs to be refrigerated, but does white whole wheat flour also need refrigeration? I hate to use up the space in the refrigerator if I don't have to. I have 5 ...
2
votes
2answers
5k views

substituting white all purpose flour with wheat all purpose flour

I thought it was one to one (more like, assumed) but I did it with a pound cake and let's just say the product could break a plexiglass window. Is there some ratio to substituting white all purpose ...
6
votes
2answers
1k views

What grains (and in what ratios) go into a nine-grain flour?

Many recipes are available for making nine-grain bread, but they presuppose that you have nine-grain flour. We have a wheat grinder so we would like to use it to make our flour to make the bread.
4
votes
2answers
1k views

Whats the difference between white and yellow corn meal. and all cornmeal or half flour half cornmeal

I usually make cornbread with white corn meal and no sugar. I like the no sugar part, but I want to experiment with the batter a bit. What are the following changes supposed to achieve: Yellow corn ...