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 fl
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
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 eigh
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
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
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 wor
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
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
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 flo
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,
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
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
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
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
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 de
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 a
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 bak
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 ho
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, sug
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 cou