Please recommend your favorite pantry storage containers. [more inside]
Help me make a precise substitute for self-rising flour, using weight measures for the flour(s) or all of the components. I already have various flours with the gamut of protein levels: cake, pastry, AP, bread, semolina, and I don't want to buy and store yet another variation (with lousy shelf-life, to boot). I am looking to precisely match what a random person in the UK would buy off the shelf. Help? [more inside]
For my office, and for a Thursday food-related gathering, I would like to make one of my go-to quick bread recipes (almond poppyseed bread) but using one or several of these flours: almond; chickpea; lentil; and/or spelt. Is there a web site or flour translator that would help me re-work the recipe successfully? [more inside]
Is there a store that sells Diastatic Malt Powder in the Twin Cities? Can you tell me that store? Dear reader, which store is it?
Hi, I've recently started to make bagels at home. For best results, I need high-gluten flour. I'm sick of paying a lot in shipping costs when I buy from vendors on Amazon, but I also don't see that kind of flour in the grocery store. Can anyone recommend a cheaper online vendor they've used or suggest a local source or how I might find one? I live in Minneapolis, Minnesota (historically, the "Mill City," which makes me feel worse about paying to have flour mailed to my house.)
Calling all gluten free bakers to find the best alternative to my tried and true fortune cookie recipe [more inside]
In an attempt to embrace my gluten intolerance, I purchased some coconut flour. Things have not gone well. I've had problems with another GF flour mix I have. WTF is going on. [more inside]
My SO has an issue maybe with gluten and maybe with just the processed flours...snowflake details inside... [more inside]
What can I do with overripe bananas while observing Passover? [more inside]
Got a norwalk juicer. Not here yet but tell me your favorite things to make with it, juices and otherwise. [more inside]
Did my flour go bad? I have some wheat flour from a small local farm. I used it to make bread today and it has an odd smell. I'm wondering if it's still okay to use or if I'll be tripping like a medieval peasant if I eat it. [more inside]
Help us settle a dispute. Is cheap, supermarket white bread made with finer flour than artisanal sourdough bread? And if so, does the fine white flour lead to more gastrointestinal upset because "it becomes glue in your stomach"?
What is up with the grittiness in rice flour and how do I make it go away? [more inside]
Do you have any experience with the sugar/flour-free diet esp. in relation to it aiding digestion problems? [more inside]
What can I do with my flour tortillas that were are all stuck together, and are now a pile of shredded tortilla pieces? [more inside]
What is "Strong Bakers Flour"? I'm in Canada. I'm a baker. I understand that this flour is higher in protein, but the bags never specify what the protein content is. [more inside]
I've just made a big pot of chowder, but it tastes really floury - I presume I must have undercooked the roux. Can anyone suggest a way to rescue it? The best that googling can do is suggest I add something to mask the taste - any suggestions for what might work to do that?
I have some Fufu Flour. It intrigues me. What, besides its obvious use, can I do with it? [more inside]
Spurred by a recent flour question: why does some flour have barley in it, and some doesn't? And why? And what are the qualitative differences (flavor, texture) between the two?
Hi all, I am doing some writing on the history of baking, and I was wondering when flour became pure. We take for granted the fact that flour in our grocery stores is free from insect larvae, twigs, and other contaminants. I have heard that the purpose of sifting flour was once to get this stuff out. Now we sift for nostalgia's sake or possibly to make flour fluffy. I want to say that flour became pure with the advent of large flour millers in the 19th century like Wasburn-Crosby and Pillsbury (both now are part of General Mills). But that is just a guess. When did things really get cleaned up? Do any of you foodies and bakers know? Thanks!
Looking for home storage solutions for bulk items such as flour, sugar, rice. [more inside]
Is it possible for gluten to transfer into the air and harm a celiacs sufferer? [more inside]
Can self-raising flour be turned into plain flour? [more inside]
Where can I buy masa precocida or masarepa (corn flour for Arepas) in subway accessible parts of NYC? Also what kind is better for homemade arepas?
I have a vague memory of some show airing during the early 1980s that I think was sponsored by Robin Hood Flour or maybe King Arthur Flour. I have little to no recollection of what happened on the show (some sort of baking challenge for kids maybe?) but I know that I would watch it around lunchtime when I had half-days of kindergarten. It could have been either a PBS or CBC show as we got CKWS out of Kingston, Ont. in my village in Upstate NY. Robin Hood Flour sounds right, so I'm leaning toward it being a Canadian show. Does this ring any bells with anyone?
where can i get tsampa in sydney? [more inside]
Calling all food scientists and breadophiles!!!! Clear flour contains which proteins and at what percentages? [more inside]
Should I put the flour used to dust the counter and/or pizza peel back in the bag? [more inside]
How do I wash flour out of my towels? [more inside]
What can I do with 10 pounds of white flour? Besides making a boatload of cookies, of course. As usual, there's [more inside]
I've got a 10lb bag of all purpose flour. What easy-to-prepare foods can I make with it? [more inside]
I would like to buy a 25-50 lb sack of flour in NWDC. The only place I can think of is Costco in Tenleytown, and I'm not a member. I'm limited to metro-accessible areas. Bonus points if it's unbleached white or whole wheat.
I'm looking for an economical source for small quantities of various flours, online or brick and mortar in the Boston area. [more inside]