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30 votes
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What causes dough made from coconut flour to not stick together?

Gluten is what makes a dough stick together and have structure. Coconut flour has no gluten, so the resulting dough will be a crumbly mess. Intentionally gluten free recipes usually contain any number ...
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29 votes
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What is the best way to turn soup into stew without using flour?

I wouldn't actually call a soup with thickened liquid "a stew", for me a stew is a cooked dish with very little liquid altogether, be it thick or thin. Because of this, I would suggest a ...
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  • 124k
28 votes

What is the best way to turn soup into stew without using flour?

Let's leave aside the question of what separates a soup from a stew (there's no real answer, only mostly arbitrary opinions - which seems to be a somewhat widely shared belief around here: https://...
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27 votes
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Flour contaminated by raw pork juices

Throw it away, it's not worth risking health issues over such a cheap staple. While the flour was originally dry, the pork juice introduced moisture into it, providing a much better breeding ground ...
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  • 2,533
27 votes

What would result from not adding fat to pastry dough?

You'd end up with something somewhere between unleavened bread, pasta & laminate flooring, depending on what else you did with it. The first two are what you'd get if that's how you treated them, ...
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25 votes
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What is the best practice storage method for flour to avoid bugs?

Based on my personal experience of living in a 100-year-old apartment building, where both pantry moths and flour beetles were basically chronic: The freezer will prevent bugs more effectively than ...
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  • 45k
24 votes

How do I substitute almond flour for all purpose flour?

There is no general replacement. Almond flour has very little in common with all-purpose flour, and behaves very differently in baking. Your idea of adding gluten is very interesting - many flourless ...
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  • 124k
21 votes

Can I make bread/pizza dough with only cricket flour and no wheat flour

I think you will be disappointed. While a fantastic protein source, cricket flour does not contain the gluten proteins that make bread what it is. Therefore, bread made with cricket flour must get ...
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  • 46.8k
21 votes

I am cooking beef stew in the crockpot and accidentally put a little flour in the beginning not end

You should be fine, as long as you mix it in thoroughly. Flouring the beef and browning is a very common first step, so there is maybe some in there already? Any extra flour to thicken needs some ...
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21 votes

Why is my Taiyaki (Cake that looks like a fish) too hard and dry?

I have never made these, but this is what I observe from comparing your recipe to the most readily found online ones: Your mix is dry. Other recipes tend to have up to twice as much liquid as yours, ...
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19 votes
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Can I make cornbread without flour?

As far as I know, generally the problem with corn based doughs is cohesion. Cornmeal only mixes tend to be very crumbly and the resulting consistency weak, hence the addition of flour to increase ...
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17 votes
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Can flour be used interchangeably with starch?

No, flour and starch are very different things. Starch is a molecule consisting of a chain of glucose rings. It is one of the main ways plants store energy. In practice, it is extracted from many ...
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16 votes
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When coating raw meat with flour, does leaving it for a period of time make the flour 'disappear'?

It doesn't go into the meat, it soaks up water and becomes a slurry. The slurry is transparent, so you don't see it. If you fry it as it is, you won't prevent spraying and sticking the same way it ...
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14 votes

How best to use gluten free all purpose flour?

You don't need xanthan gum or other thickeners; they are already in the mix you bought. These mixes don't behave much like standard, gluten-containing flour. Don't bake bread with them on their own, ...
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  • 124k
13 votes

How do I substitute almond flour for all purpose flour?

In addition to totally lacking gluten, almond flour contains way more fat than AP flour, around 50 times as much. That's another reason it's popular in vegan/gf baking, it adds plant-based fat. So you ...
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  • 1,885
13 votes

Cake flour weight

Who’s right? In a way, all of them are. The weight equivalent of volumetric measurements will depend on the packing, which in turn will depend on the baker. The probably lowest value you will get if ...
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12 votes
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How to make stone ground flour?

It is possible, whether it fits your definition of easily is questionable, though. Whole grain flour is made by grinding whole wheat/rye/... berries until you get a fine flour, a technique used since ...
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11 votes
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Can I make ravioli dough with only all-purpose flour or do I NEED semolina flour?

Pasta can be made from many types of flour. Often, this is predicated on style of pasta or the dish. 100% AP flour will be just fine for your ravioli. I use it often when making fresh pasta. ...
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11 votes
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bread flour: is it all just branding?

Yes, it would be reading too much. ADM is a food processing company, and it operates a number of mills. King Arthur doesn't mill its own flour (and I assume neither does Aldi). The commodity wheat ...
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10 votes
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Why does the kneaded dough form a skin when exposed to air and what are the possible ways to prevent the skin formation?

The skin forms because water evaporates from the surface of the dough. The middle doesn't dry out because the drier dough skin is less porous, and so the rate of moisture loss slows down as the skin ...
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10 votes

Why is there malted barley flour in all purpose flour?

Note - label on my bag says all purpose flour, not all purpose wheat flour. So you can take that strawman (#4) for a long walk on a short pier. You won't find it in the "100% whole wheat flour" ...
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  • 10.5k
10 votes
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Should we start making dough with water or with flour?

The best thing is to do as your recipe directs it, because there are several considerations that play together here. First, if you have a very exact recipe where you measure each ingredient and mix ...
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  • 124k
10 votes

What is the best practice storage method for flour to avoid bugs?

If there are no bugs in the flour you buy, then storing it in an airtight container will prevent bugs from getting in. This could be your fridge but could equally well be a large tupperware or similar ...
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9 votes
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When does gluten start to develop in pie crust or biscuits?

Wheat and (other grains) contains the two protein classes gliadin and glutenin, which together can form the composite protein gluten. This process requires water and is influenced by a) the amount ...
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9 votes
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Why flour on bread?

In traditional bread making methods loaves are often risen in a proofing basket: The bread takes on the shape of the basket as it proves, and is then turned out onto a baking surface, in other words ...
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  • 66.3k
9 votes

Can I replace baking soda with bread flour in a cake recipe that already has baking powder?

No. Not at all. Baking soda is a leavening agent. Together with baking powder it gives your cake lift and airiness. Bread flour is just flour with a higher protein content. If anything, it will make ...
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  • 16.2k
9 votes

What would result from not adding fat to pastry dough?

Your title mentions oil but your question mentions shortening. Be aware that oil and shortening are not the same thing, and substituting one for the other will change the results. Oil is fat that is ...
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  • 3,098
9 votes

What is the best way to turn soup into stew without using flour?

Add a can of chickpeas to the soup/stew and include some of the liquid (Aquafaba) from the tin. The Aquafaba is an excellent thickener, even by itself.
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8 votes

Can you overmix a gluten-free cake?

I run a gluten free bakery and yes, over mixing is a concern for many cake batters, cookie doughs, pie crusts, etc. I find, what makes overmixing an issue is the gums used in the recipes. This being ...
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8 votes
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Homemade Corn Flour

If you could, what you get wouldn't be your standard corn meal. There are a few different varieties of corn, and what you get frozen would be 'sweet corn'. Corn meal and corn masa are made from ...
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