advantage of wheat floor

what's the difference between ap flour and all-purpose

this is about to get science-y: wheat is the main grain: hard red winter wheat 10 to 13 percent protein , soft red winter wheat 8 to 10 percent protein , or a combination of the two. high-protein flours are best for yeasted products and other baked goods that need a lot of structural support. the the higher the protein level in a flour, the greater the potential for the formation of gluten

rice flour substitute?

substituting cornstarch will make them more tender, as long as there is also some kind of wheat flour to hold it together. reply read the rice flour substitute? discussion from the chowhound home cooking, substitutions food community. join the discussion today. read the rice flour substitute? discussion from the chowhound home cooking, substitutions food community. join the discussion

flour question

king arthur flour makes a 'white whole wheat flour' that is lighter than whole wheat. i don't know if that will get you the health benefits you are looking for. they have a lot of whole grain baking recipes free on their web site so you could try them out, and they also have a whole grain baking cookbook. you could use an online recipe as a model to try to adapt your recipes.

wheat flour vs wheat starch ?

from what i can tell, tapioca starch and tapioca flour are one and the same, but wheat flour and wheat starch are very different. my asian grocery had the wheat starch in the same section with the tapioca flour/starch as well as a variety of other startches yam, corn ,arrowroot, etc .

whole wheat flour in baking

would love to incorporate more whole wheat flour into my baking -- but each time i try my baking comes out tasting, well, like whole wheat. fine with this in whole-wheat bread -- but in muffins, more cakey breads, etc not so much a fan.

king arthur's white whole wheat flour

white wheat goes way back and comes in both hard and soft varieties. soft white wheat is used in whole wheat pastry flour. the two main advantages of white whole wheat are the lower tannin flavor in the bran and appearance in some baked goods.

how can i thicken a beef stew without wheat flour

read the how can i thicken a beef stew without wheat flour? discussion from the chowhound home cooking, beef food community. join the discussion today. read the how can i thicken a beef stew without wheat flour? discussion from the chowhound home cooking, beef food community. join the discussion today. the best ice cream makers and snow cone machines for every personality. we tried 11 new summer

are whole-wheat and all-purpose flour interchangeable

one cup of whole-wheat flour with 2 cups of all-purpose flour makes for a chewy and nutty whole-wheat crust that crisps beautifully in the oven. get our whole-wheat pizza dough recipe . 2.

where to find white whole wheat flour?

furthermore, the white has all the health benefits of the red. what is really important to me, though, is that the white has a higher percentage of gluten in it than the red. with red, you can only make 60% whole wheat dough unless you add liquid gluten. with the white, you can make 100% whole wheat dough at home without having to add gluten. reply y. yongeman jan 13, 2007 12:37 am re: bogie

making good bread better for you with freshly-milled flour

all-purpose white flour was developed during industrialization to extend shelf life. but to make it last months or even years, two main components of the wheat must be discarded: the bran and the

using whole wheat flour

white whole wheat flour, made by king arthur and available in many supermarkets and online, is a 100% whole wheat flour, with all the benefits but with a milder taste. many of us use it instead of ap flour in virtually all our baked goods.

whole wheat flour in baking -- how can i make it taste

would love to incorporate more whole wheat flour into my baking -- but each time i try my baking comes out tasting, well, like whole wheat. fine with this in whole-wheat bread -- but in muffins, more cakey breads, etc not so much a fan.

ultragrain whole wheat flour: do you use it?

listening to the radio this morning, and an adv runs for 'ultragrain' whole wheat flour from conagra. all the goodies expected of whole grains in your recipes, in place of plain ap flour. all the goodies expected of whole grains in your recipes, in place of plain ap flour.

organic vs regular flour?

organic vs regular flour? new to chowhound? sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.

why add honey or sugar to whole wheat bread?

whole wheat flour from the supermarket, containing the germ, which may have been sitting on the grocer's shelf for some time and could be rancid, and can be a bit grassy and bitter tasting. many people like a touch of sweetness in the bread to cover that up. it's not completely about feeding the yeast, more about flavoring the loaf. whole wheat has an affinity for a touch of sweetness. i have