My SO has an issue maybe with gluten and maybe with just the processed flours...snowflake details inside...
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posted by keep it tight
on Oct 1, 2012 -
13 answers
Got a norwalk juicer. Not here yet but tell me your favorite things to make with it, juices and otherwise.
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posted by no bueno
on Mar 20, 2012 -
8 answers
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"?
posted by peter1982peter
on Feb 12, 2012 -
17 answers
Do you have any experience with the sugar/flour-free diet esp. in relation to it aiding digestion problems?
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posted by bearette
on Nov 13, 2010 -
13 answers
What can I do with my flour tortillas that were are all stuck together, and are now a pile of shredded tortilla pieces?
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posted by oinopaponton
on Oct 4, 2010 -
19 answers
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.
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posted by Evstar
on Jul 28, 2010 -
6 answers
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?
posted by une_heure_pleine
on May 4, 2010 -
5 answers
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?
posted by gjc
on Feb 5, 2009 -
4 answers
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!
posted by tnygard
on Feb 5, 2009 -
23 answers
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?
posted by riffola
on Nov 26, 2007 -
11 answers
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?
posted by stefnet
on Oct 20, 2007 -
11 answers
Calling all food scientists and breadophiles!!!! Clear flour contains which proteins and at what percentages?
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posted by goalyeehah
on Apr 3, 2007 -
4 answers
What can I do with 10 pounds of white flour? Besides making a boatload of cookies, of course. As usual, there's
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posted by zippity
on Dec 2, 2006 -
19 answers
I've got a 10lb bag of all purpose flour. What easy-to-prepare foods can I make with it?
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posted by raydexter
on Aug 2, 2006 -
24 answers
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.
posted by The White Hat
on Feb 11, 2006 -
10 answers
I'm looking for an economical source for small quantities of various flours, online or brick and mortar in the Boston area.
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posted by rxrfrx
on Jan 16, 2006 -
19 answers
