Questions tagged [flour]
Questions should be about flour (wheat or any other kind) uses, storage, etc.
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Substituting pancake mix for flour
Can I use pancake mix (just whole wheat flour and baking powder ingredients) instead of regular flour to make a cake? (I have a recipe for whole wheat chocolate cake). Would I just leave out the ...
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Rubbery Naan bread
i can't find anywhere on the internet on how to fix naan bread that is rubbery.
My customer has switch to a self raising flour which has a higher protein level about 10.5% and absorbs more water.
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Should beans for making flour be soaked?
I am considering trying to make my own bean flour from black/pinto/red beans, for use in pasta. I cannot find any references to soaking first, all recipes just says to grind them into flour. Except ...
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Flour for sauce: In the broth or in the oil?
I am an amateur cook. While I have been making a couple different sauce recipes, I have been using flour to thicken it. To deal with lumping, I have been try several methods. One successful one has ...
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When kneading bread dough, how sticky is 'too sticky'?
I often see the directions "If it's too sticky, add more flour". This usually comes shortly after "Add as little flour as possible." Being a perfectionist, these two instructions combine to make me an ...
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Do I need to freeze my rye flour?
I got ten pounds of rye flour from the amish store yesterday. They only had a single, two-pound bag sitting on the shelf but, when asked, the man behind the counter said they actually have lots of rye ...
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I want to add milk powder in my bread recipe - what ingredients below do I reduce and by how much?
I would like to add milk powder in my bread recipe to soften the loaf and enhance the flavors. In my ingredient list, I have water, milk, bread flour, salt, sugar, yeast, butter. By what proportions ...
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Any tips on how to cook gruel?
I like to cook rice gruel every now and then; however I usually encounter a basic problem.
First off, my rough procedure:
Mix (sticky) rice flour and water homogeneously
Pour into cooking pot (...
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Why flour on bread?
My local bakery tends to put flour on the top of what I thought was already baked bread (but which based on the answers apparently is flour added before the baking process).
It looks something like ...
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Do you de-hull seeds when making pumpkin seed flour?
I was interested in finding ways to use leftover pumpkin seeds, so I thought I'd try to grind them up into flour.
Although I found a few websites (e.g., here and here) that mention doing this, none ...
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Is 1 cup of rice powder equal to 1 cup of uncooked rice? [closed]
Is 1 cup of rice powder equal to 1 cup of uncooked rice? The recipe I am following states, "1 cup rice." I want to use rice flour. Does the density and volume differ?
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When and how much flour do I add when mixing dough?
I am a rookie bread baker and I have been following some recipes that range in amounts of water and flour. I have a Kitchenaid artisan mixer that has been doing the hard work of kneading for me. My ...
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What is the binding power of starches vs flour?
I was surprised to read the answers to a recent question on thickening - two of the three, including the accepted answer, suggested using cornstarch instead of flour to save calories.
I have always ...
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Thickening with flour
I've been making braises and I'm intrigued by the different methods for thickening the sauce with flour. I've come across five strategies:
Coating browned meat with flour and cooking the flour before ...
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Changing Protein Content of Flour
I heard from someone that you can use all purpose flour as cake flour by altering it's protein content by addition of sodium bicarbonate (baking soda).
Is this really true? If yes, can someone ...
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A different name for Manitoba flour?
I'm currently in Greece, I'm trying to find some Manitoba flour but it seems nobody here have ever even heard the name. And I asked in bakeries and restaurants, too, just to be sure to find it.
What ...
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Using maida + bread flour to create AP flour substitute
This is a follow-up to my earlier question about using bread flour instead of all-purpose flour in a banana bread recipe. The consensus was that using bread flour would yield a denser, chewier loaf, ...
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Why are chickpeas sprouted before grinding them into flour?
I am about to make (or at least try to) my own chickpea flour. Having had a good look around, my understanding is that I need to sprout my chickpeas first. My question(s) therefore: Why do I have ...
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Can I use unbleached flour in quickbread?
I'm back with another question. I have been baking zucchini bread for a long time. I always used bleached flour. Now that I am trying my hand in yeast breads I use unbleached flour. Can I use ...
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breading/crumbing: mixing the eggs and flour?
i was wondering why the recipes for crumbed/breaded foods always say that we should dredge in flour first, then dip in eggs, then coat with crumbs. Would it work if I mixed the eggs and flour to make ...
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Can I substitute gluten for eggs in coconut flour pancake recipes?
I'm looking to reduce carbs, yet still have things like pancakes, waffles, and maybe even tortillas.
I've tried several coconut flour pancake recipes, but they all come out tasting like fried eggs to ...
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What is the purpose of resting non yeast flour dough?
When making something like flour tortillas, which don't call for yeast in the dough, it's called for to have the dough rest for about an hour before forming to a tortilla and cooking. What is the ...
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Pastry flour for bread
I was looking through my Julia Child cookbook and noticed she said that the French use low protein flour for their plain French bread with a value of about eight percent. That is the value of protein ...
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Quinoa Flour Substitute
I don't have quinoa flour for a recipe that calls for 1/2 cup regular flour and 1/2 cup quinoa flour. Gluten free is not necessary.
I have regular flour and whole wheat flour, which should I use ...
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May I add whole wheat flour/Chickpea flour to garlic chicken soup?
http://www.food.com/recipe/chicken-garlic-soup-32282
They haven't mentioned which flour are they using.
Because I am health conscious, may I add whole wheat flour/Chickpea flour to garlic chicken ...
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How does ambient humidity of flour storage influence dough?
Cooking lore places a lot of importance on air humidity for doughs. When a dough fails, people quickly point that out as a possible factor, that happens on our site too.
Is it really true? I don't ...
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Gari as subtitutes for tapioca
I used to make a lot of cakes using tapioca flour. Now I've moved to another country and rarely stumbled upon the flour in the supermarket. Last time I found gari which also made from cassava. Can I ...
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bread making remove butter
Most recipes for bread machines have 2 tablespoons of softened butter in them. Will omitting this modify the recipes, and are there substitutes for butter?
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How long will flour keep in the freezer in Food Saver Vacuum Sealed Bags? [duplicate]
I found some flour in my freezer that I stored 5 years ago in Food Saver vacuum sealed bags. Do you think it's still safe to use?
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Can gluten-free flour be cooked and eaten as a hot breakfast cereal?
I'm talking about single flours, such as quinoa flour, amaranth flour, and buckwheat flour, not flour blends or hot cereal mixes.
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What type of flour is "wheat flour" in the UK? [duplicate]
I want to replicate an American recipe of Banana Chocolate Chip Muffins. It requires 1 cup of wheat flour.
What type of flour would that be in the UK shops?
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How long does flour and oil last?
I made some cloud dough for my daughter (made of 8 parts all-purpose flour to 1 part olive oil) and I was just wondering how long you think it would last. I am currently storing it in a plastic ...
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How much gluten flour do I need to add?
Ill spare everyone the boring details and just say that im trying to mimick a pizza at home. I know that the original pizza uses a flour with 15% protein but I can't find that flour available. Instead,...
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How to butter and flour the chimney of a bundt form
I recently baked a rather sticky cake which called for a bundt pan. When I use a standard cake pan, I first put on the fat (either pouring oil and swishing it, or smearing butter with my fingertips) ...
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How to make stone ground flour?
Is there a way to make stone ground flour at home easily, preferably manually, from whole wheat/rye/kamut/spelt berries? Is that what a miller is used for, or is that only to make regular flour?
Can ...
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Can you pasteurize flour at home?
As a follow-up to this question about the safety of raw flour, and to possibly update this question about eating raw cookie dough:
Is it possible/how can I pasteurize raw flour, at home, to kill any ...
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How risky is it to eat raw flour, as in uncooked dough?
Does eating raw flour or doughs containing raw flour pose a significant food safety risk (i.e., greater than other dry goods or ingredients in your kitchen)? If so, are there particular cooking or ...
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Why is there malted barley flour in all purpose flour?
A friend and I were puzzled to see "malted barley flour" listed as an ingredient in all-purpose flour and bread flour but not cake flour or any sort of whole-wheat flour. This was the case for every ...
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Flour protein and browning
I use the following recipe (based on this Serious eats article) for a sicilian style pizza:
500 g All Purpose Flour
2 tbsp oil
10 g kosher salt
5 g rapid rise yeast
347 g water
Mix in food processor ...
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What should I do with my leftover bench flour?
I make bread/pizza quite often, up to a few times per week. I work on a wooden surface for forming the dough and use a flour dredge to spread about 1 cup of flour per session on my surface. I would ...
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How does amount of flour affect cookies?
What will happen to my chocolate chip cookies if I add more or less flour than the recipe calls for?
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Bread from the machine always too soft, can't be buttered
My bread machine (Panasonic SD-2501) makes good bread. The loaves rise every time and it has a great golden crust. However, the bread is always too soft.
The recipe:
1 tsp dry yeast
440gm baker's ...
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Does handling a lot of flour cause fingernails to break?
I recently started baking bread, including every day for the last month. (I give it away.) Since I began baking so much bread, I've had severe issues with my finger nails. They've have been peeling, ...
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Are there ways in which you can overdo your thickening?
In this recipe for mac and cheese that calls for a basic roux of 1/4 cup flour and 1/4 cup butter (60g from what I gathered it to be) I got a pretty thick sauce even after adding 3 cups of milk and ...
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Is Bisquick used as a standard in recipes for shop-bound products?
Are there shops that use Bisquick as a standard in their products that use flour mix?
I just noticed that Bisquick is a fragrant flour and seems of good quality. I thus suppose that for small ...
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Pasta edges break when being rolled in pasta machine
When I make pasta, and roll it through my pasta machine, the edges always end up cracking up a little. It becomes quite difficult to pass it through the machine without it tearing and dividing my ...
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Problem Frozen flour
Have kept flour in freezer all the time - last time we got out the 5 lb bag it had chunks of flour in it. Can only assume it is caused by moisture in the flour since it was kept in original bag - ...
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Homemade Corn Flour
I have a wondermill which I use for grinding wheat (I think it grinds it by blowing it through blades of something). Is there is some way for me to dry out frozen corn kernels so that I can send them ...
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Rolling shop-bought pastry without flour [duplicate]
Last night I got a block of frozen shortcrust pastry out of the freezer as I'm planning on making a pie tonight.
It has just occurred to me that to roll it out, I'll need flour, and I don't have any!...
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UK scones versus US scones
I remember listening to an America's Test Kitchen podcast where they compared UK v. US scone styles. They asserted that they were quite different from one another. And they seemed to favor the UK ...
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