Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [flour]

Questions should be about flour (wheat or any other kind) uses, storage, etc.

Questions should be about flour (wheat or any other kind) uses, storage, etc. Questions that merely contain flour as an ingredient should not be tagged as such.

371 questions
34
votes
7 answers

What is the difference between various types of flour?

Is there a difference between the various types of flour that you see in the stores (i.e. Cake, Bread, and All-Purpose? Is it really necessary to stock 3 types of flour in my pantry or is this just a scheme from the manufacturers to get more money?
Covar
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32
votes
9 answers

What is the best flour to use for pizza dough?

I've been making pizza dough and the recipe says to use "good quality flour" but I'm not sure what it means? Are there differences in quality between different types of flour and how can I tell?
lomaxx
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26
votes
7 answers

Is it okay to keep flour in the freezer?

Years ago I noticed I was getting little bugs in the flour that I kept in the pantry. To prevent this, I started keeping my flour in the freezer. I don't do a lot of baking, but I was wondering what effects this might have on anything I do…
Fezter
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21
votes
16 answers

What is chickpea flour used for?

I bought a bag of chickpea flour once thinking (erroneously) that I could use it to make hummus. I've since bought dried chickpeas and made hummus the "right" way... but now I have no idea what to do with my unopened bag of chickpea flour. What is…
keithjgrant
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19
votes
10 answers

Difference between Maida and All purpose flour

I'm baking tonight and I'm out of All purpose flour. I'm lazy to run out to the grocery store. Can I replace All purpose flour with Maida (Maida is better known to Asian Indians - we use it for making Naans and such)
Narmatha Balasundaram
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19
votes
3 answers

Does flour have yeast?

This feels like it should be an easy question to find an answer to, but all I'm finding are unreliable sources saying both yes and no. I'm referring specifically to any kind of store-bought flour used for cooking or baking. Thanks!
DukeSilver
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18
votes
2 answers

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 baking processes where we should be most concerned…
Athanasius
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18
votes
7 answers

baking bread with all-purpose flour

I'm a bread-baking novice and have acquired a vast quantity of all-purpose flour. If I follow a typical bread recipe, for example one of these, but use all-purpose flour instead of the recommended variety, what will happen? Will the bread be…
intuited
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17
votes
5 answers

Do I need to sift flour that is labeled sifted?

Is there really an advantage to sifting flour that I bought that was labeled 'sifted'?
cgp
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16
votes
10 answers

Is it important to warm the flour before making bread?

When I was taught to bake bread one of the tips I was given was to warm the flour first. It's a step I often skip as I haven't really found a quick way to warm it through evenly (but gently) and I don't usually have the time. Today, for various…
Tea Drinker
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16
votes
3 answers

How much difference is there between brands of flour?

How much real difference is there between flours (specifically all-purpose) such as King Arthur, Gold Medal at a considerable savings and a store brand which is even less expensive?
Dennis Williamson
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15
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6 answers

How to make big, fluffy "Mexican-style" flour tortillas (without using any special machinery)?

Flour tortillas are so bloody expensive (and rare!) outside of the U.S. so I'd like to make my own. A friend taught me how to make some ages ago, but I stopped because they were always weird and I could never get them to taste, feel or smell like…
glenneroo
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14
votes
3 answers

How can I check if my flour is self-raising or plain?

If I have some unlabelled flour in the cupboard, is there a way I can determine if it is self-raising flour or plain flour, before cooking with it and just checking if the cake rises? :)
pfctdayelise
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14
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3 answers

What is 00 flour and when should I use?

I've made pasta before using 00 flour. I was about to use the same thing to make gnocci but I've noticed that none of the gnocci recipes mention the "00". Does it make a difference? Is one better then the other?
ForeverDebugging
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14
votes
1 answer

Can I make cornbread without flour?

I am in the UK, but acquired a taste for cornbread from previous visits to the US (it is almost unknown here). I’ve successfully made cornbread in the past and have quite a lot of cornmeal in my kitchen. However, at this time of lockdown, with folks…
Andrew Ferrier
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