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

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2
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2answers
58 views

Which type of flour would be better to use in this case?

I have 450g whole wheat white flour and I would like to bake a bread which needs 500g. I have also different types of flour, corn and barley flour, Which one to use for that 50g shortage of flour? ...
2
votes
2answers
98 views

Making whole wheat bread in a bread machine? What kind of flour?

Disclaimer: I may not know what I'm talking about, feel free to correct me if you think I'm making a fundamental error. I just got a bread machine and I love it. It's so easy! But I'm ...
2
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2answers
638 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
226 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 ...
2
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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 ...
2
votes
5answers
999 views

What organic grains can I substitute for self-rising (Gold Medal) flour?

My nine (7) year old step-daughter is expecting to help me make Chicken and Dumpling today. I have the recipe for the stew, my question lies in the dumplings: I am aware that I can replace 1 1/2 cups ...
2
votes
2answers
15k 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 ...
2
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3answers
6k 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 ...
2
votes
1answer
422 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
1answer
294 views

Halva smells like play-dough? a common ingredient?

I tried a Halva (gound sesame and sugar kind of sesame marzipan) of a kind I didn't try before, and I find it smells like Play-dough. My wife says that when she makes Play-dough from flour it also has ...
2
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2answers
734 views

Is there an alternative to spreading flour when rolling the dough?

Today, when I was rolling the dough for my Podpłomyk, I noticed that I actually need to use quite a lot of flour to prevent the dough from sticking to the rolling pin and the board. Is there a way ...
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4answers
2k views

Cutting cold butter into flour - which mixer attachment should I use?

I have a kitchenaid 6 quart stand mixer and a large family of nine. At the moment we're using coupons to buy biscuit dough, but I wanted to look at the time and effort to make our own. Not just for ...
1
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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 ...
1
vote
2answers
106 views

Is there any advantage to resting (banana) bread batter?

I make several different types of breads (apple, banana, etc.). All of them have some commonalities, which includes that they start out life as a batter, don't require yeast (baking soda and hot water ...
1
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2answers
128 views

Making Roux when Flour is Missing

I like making sauces from scratch, starting with a roux. Today, I discovered there's no flour in the kitchen. A quick trip to the store is not possible. What could I use instead? (Note that my ...
1
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2answers
2k 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 ...
1
vote
2answers
213 views

Coating meat in flour before browning, bad idea?

For a long time, before browning meat that would then braise, I've coated it in flour as to ensure the right consistency for the resulting sauce. Are the downsides to this method? Should I just brown ...
1
vote
2answers
271 views

Using whole wheat flour instead of all purpose and semolina

I want to make pasta at some point and I am wondering if I could use all whole wheat flour instead of a blend of all purpose and semolina flour. I know the taste will be a little different but can I ...
1
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2answers
2k views

Red and blue Antimo Caputo 00 flour

What's the difference between the flour in the blue bag vs the red? I'm not even sure which one I have since my local Italian shop re-bags it, but I've seen the red bags in the store, so I kind of ...
1
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3answers
1k views

bread flour strength?

I know nothing about bread making and I'm a novice. I've got a new recipe that I really want to try, but it calls for bread flour and doesn't mention the bread flour strength. I have strong bread ...
1
vote
1answer
90 views

Pizza dough is way too wet, already in the oven. Fix?

I'm cooking some pizza with homemade dough, using rice flour. I put all of the toppings on the pizza already, and put it in the oven. It's been there for quite some time, but the dough is just way too ...
1
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2answers
116 views

The role of the gluten in an acid environment

When you make sourdough bread, you usually want more sourdough if you are using a flour with a low percentage of gluten ( minor strength ) and less sourdough if your flour has a good strength . Now ...
1
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2answers
3k views

Create my own high-gluten flour by mixing vital wheat gluten and bread/AP flour?

Has anyone had success with giving their bread or all-purpose flour an extra gluten kick by adding vital wheat gluten? I would like to know what ratio to mix the the two ingredients with, or perhaps ...
1
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1answer
79 views

What to do when too much shortening is added to flour?

I was trying to make some homemade flour tortillas, but I made a mistake and I added ~9oz of shortening to 4.5 cups of flour. I'm unsure what to do with the flour mixture because I do not want just ...
1
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1answer
120 views

Cooking safety and cricket flour

I'm looking into starting to cook with cricket flour as a way to easily consume protein on the go. I'm currently considering various options such a smoothies, muffins and/or granola bars. However, I ...
1
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1answer
288 views

Why use 2 types of flour in this Hooters Hot Wings copycat recipe?

SEE: http://www.copykat.com/2009/02/02/hooters-hot-wings/ I'm wondering what the purpose is of using whole wheat flour and all purpose flour in the breading recipe. Is there a benefit to this? Does ...
1
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1answer
38 views

Can we replace wheat flour totally with gluten and other grain flour like bhajra, oats etc?

Can we replace wheat flour totally with gluten and other grain flour like bhajra, oats etc? What is the amount of gluten added ?
1
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1answer
5k 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?
1
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1answer
342 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 ...
1
vote
1answer
410 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 ?
1
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0answers
207 views

What is the difference between cake flour and AP flour? [duplicate]

Possible Duplicate: What is the difference between various types of flour? I am baking a Yule Log (Buche de Noel) for solstice and the recipe I generally use calls for a lot of coconut and ...
1
vote
2answers
594 views

Oat Flour for pasta not rolling well?

I experimented by substituting all purpose flour with oat flour that I ground up myself from organic oatmeal for pasta intended for ravioli. I used roughly 3 cups of oat flour : 4 eggs ratio, ...
0
votes
3answers
2k 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 ...
0
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2answers
44k 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?
0
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1answer
829 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 ...
0
votes
2answers
282 views

cake baking problem (white lumps of flour)

I have a cake recipe called oil cake that has been in my family for a long time. It calls for flour and sugar and to make a well and add egg, buttermilk, cocoa, pinch of salt, cinnamon, and oil. Then ...
0
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2answers
3k 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 ...
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
124 views

Napoletana Pizza dough not elastic and breaking

I made a Napoletana Pizza dough with the following amounts: 4 cups of flour, 2.25 teaspoon of Salt, 1 teaspoon of active yeast, 12 ounces water and 1 teaspoon of sugar After kneading, I left it rise ...
0
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1answer
3k views

Is Bisquick the same as self-rising flour?

Is Bisquick the same thing as self-rising flour? or if not, what differences are there? Is it a good substitution if a recipe calls for self-rising flour?
0
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1answer
51 views

Does unopened whole wheat flour have to be refrigerated? [duplicate]

The organic whole wheat flour that I bought is in a sealed thick plastic bag and has never been opened. Should it be refrigerated (or frozen)? And does opened white flour need to be refrigerated? My ...
0
votes
1answer
127 views

Why doesn't my whole wheat dough pass the Poke Test?

http://www.thekitchn.com/bread-baking-tip-how-to-tell-w-156772 The Poke Test - Give that ball of dough a firm poke with your finger. If the indentation fills back quickly, you're good to go. If it ...
0
votes
1answer
84 views

Searching for a “Dry Goods Starter Mix”

Friend of mine had a dry goods mix that included things like flour, salt, sugar... it kept indefinitely and could be used in proper portions for any number of bread type items - muffins, pancakes, and ...
0
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0answers
17 views

How is bread flour different than other flours? [duplicate]

I have recently taken to making bread. The first time I went to the store to buy some flour I was a bit confused with all the choices. Many of my recipes call for flour bread but I don't know what the ...
0
votes
1answer
4k 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 ...
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2answers
359 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 ...
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votes
1answer
208 views

Why do bread companies add sugar to bread? [duplicate]

I have a client who is on a sugar detox/diet. She can't eat any bread because all the bread companies added sugar. Why do bread companies add sugar to their breads?