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30

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 of special additives to compensate for the lack of gluten.


29

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 very simple solution: pass your soup through a colander, catching the liquid. Then return as much liquid as you like to your vegetables, to get your stew. Keep the ...


28

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://cooking.stackexchange.com/a/20963/70120). It sounds to me like you have a dish with some liquid in it and you want to thicken it. There are a number of ways that ...


27

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 for bacteria. Your concern should not be (just) the bacteria, but also the much hardier toxins that they produce--those could easily give you food poisoning, and ...


27

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, the last is what you'd get if you thought you were going to get shortcrust pastry ;) Late edit This started out as one of my more flippant short answers, but ...


25

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 the fridge, which also works better than the pantry. Particularly, the fridge only keeps bugs from hatching, but the freezer will often kill the eggs. Both the ...


24

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 recipes are actually made with the intent to be gluten-free, which is a very difficult restriction to work around. It is certainly something to have in your ...


21

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 its structure somewhere else. The majority of recipes I can find are quickbreads which get their structure from added eggs blown up with baking soda. Dense and ...


21

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 time to cook or it will make the gravy feel grainy. Stir, stir, stir, and if you see any lumps, take them out. Be careful that this does not over-thicken the ...


21

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, by proportion to the flour. Your mix has no egg. Every recipe I found included egg, in quantities ranging from 1 egg per 1 cup flour to 1 egg per 1/2 cup flour. ...


19

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 gluten content and help improve agglutination. That being said, upon a little research there seem to be plenty of flourless recipes around, originating more ...


17

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 different grains and tubers such as potato, wheat, tapioca and corn. Flour is a food ingredient made from milling a grain very finely, and frequently also ...


16

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 would have been possible with a dry flour layer. If you roll it again, you will have these effects again, plus slightly more heat buffering because of the double ...


14

Yes, and it is very easy. I do it all the time. You only need a very simple calculation. You don't even have to be precise. If you do want precision, you will have to find out 1) how much of your flour protein is gluten, 2) how much of your "vital wheat gluten" is gluten, and 3) how much gluten content you need for your recipe. Then use a simple rule-of-...


14

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, the results are very disappointing. Also don't use it for standard cake recipes, or for most pastries or cookies. After all these don'ts, here are the things ...


13

Since you ask about other tools, I recommend avoiding the mixer altogether and instead grate frozen butter into the flour. If you have a food processor you can use the coarsest grating blade--chilling the bowl and grater first will help keep the butter cold will help--but it goes quickly by hand with a coarse grater. The key is to get the butter distributed ...


13

Roux Method The advantages of the roux method: It can be prepared in advance The raw flour taste is cooked out when the roux is prepared, so the sauce is ready as soon as it is thickened; this also makes it easier to add more roux to adjust the thickness of the sauce. It actually requires less supervision. You are actually being overly fussy with your ...


13

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 will need to cut down on the fat elsewhere in the recipe. You will also need to adjust your expectations of what the finished product will be like. I suggest ...


13

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 you use slightly older flour, stored in a dry environment, sieved, then spooned into the measuring cup and leveled. That’ll be pretty close to, I’d say 110 g. In ...


12

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 the neolithic age. The method that is still in use today is basically "rubbing the grains between a firm base stone and a moving upper stone", either shaped ...


11

Thanks to rumtscho for pointing me in the right direction, I came up with a formula that'll accomplish the math described by rumtscho and cranbo on thefreshloaf.com: targetPercentProtein = (flourPercentProtein * x) + (vitalGlutenPercentProtein * y) (100 - targetPercentProtein) = ((100 - flourPercentProtein) * x) + ((100 - ...


11

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. Substituting the AP flour for the semolina might impact the hydration. I would hold off on the water at first. If the dough feels too dry, add water a tablespoon ...


11

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 market in the U.S. tends to move huge amounts of wheat to centralized mills, where it is then packaged (and perhaps branded). That doesn't mean branding means ...


10

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 forms. It's perfectly okay to eat it, it's just the same dough but drier. Whether it is pleasant to eat is another matter of course. It won't become unsafe ...


10

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" Purpose (#2) - malted barley is yummy yeast food (or the makings of beer.) So, not surprising that you find in in flour intended to serve the needs of yeast baked ...


10

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 together in a mixer, it doesn't matter that much. Just dump it in the mixer and turn on, making sure to scrape or rest as needed until the texture is right. ...


10

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 container. In the UK flour is typically sold in supermarkets in paper bags that range from 500g to 2.5kg; I just leave mine in a cupboard and have no problems, ...


9

The paddle should be used for this. You'll want to do it on a lower speed, probably no higher than 2 or 3. You'll have problems with the flour flying up before you have trouble with the butter melting. It will also help to chop the butter up some before putting it in.


9

The advantage can be reduced to one word: taste. A slurry based sauce is not the same thing as a roux based sauce. Milk pudding is not a Bechamel in the same way that a baguette is not a brioche, margarine is not butter, and 'cocoa-containing fat glaze' is not ganache. It has a different taste, and cooks over the generations have preferred the Bechamel ...


9

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 of water available and b) the mechanical process of kneading. Thus a strong gluten network (as desired in bread baking) is acchieved by either dilligent ...


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