flour

Flour is a powder made by grinding raw grains or roots and used to make many different foods. Cereal flour is the main ingredient of bread, which is a staple food for most cultures. Wheat flour is one of the most important ingredients in Oceanic, European, South American, North American, Middle Eastern, North Indian and North African cultures, and is the defining ingredient in their styles of breads and pastries.
Wheat is the most common base for flour. Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in central Europe.
Cereal flour consists either of the endosperm, germ, and bran together (whole-grain flour) or of the endosperm alone (refined flour). Meal is either differentiable from flour as having slightly coarser particle size (degree of comminution) or is synonymous with flour; the word is used both ways. For example, the word cornmeal often connotes a grittier texture whereas corn flour connotes fine powder, although there is no codified dividing line.

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  1. Unbleached Bread Flour

    Unbleached Bread Flour

    Unbleached Bread Flour
    • flyinglentris
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    • flour grains
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    • Album: Flyinglentris Ingredients
  2. M

    Recipe & Video California scones

    I'm from LA and the eating falls on one of two sides: Swimming in decadence or 'healthy'. These scones fall in the latter and are made with spelt flour (for flavor -- and they do add a wonderfully nuttiness) and quinoa for texture and added protein. I finish them off before putting them in the...
  3. Yorky

    Recipe Yorkshire Fishcakes.

    Ingredients 4 Fish fillets (any white fish) 2 Large potatoes Flour Salt Baking powder Beer Vegetable oil for deep frying Method Scrub (or peel) the potatoes and cut them into about 5 mm slices. Slice the fish fillets to 10 mm thick and cut roughly to the size of the potato slices. Blanch...
  4. F

    What flour do you prefer to use for baking desserts?

    Cookies, cakes, pastries do you stray from the all-purpose? Have you experimented with cake flours or others? Any adjustments to recipes and is it worth the extra cost? Thank you!
  5. Morning Glory

    Recipe Rye Bread with Miso (single rise)

    I wasn’t sure if this would work - but I thought that as miso is fermented, maybe it will add a sour dough dimension. It turns out that it does. Its a subtle back taste and I’m intending to make more bread with miso and increase the amount of miso next time. The bread is straightforward -...
  6. MypinchofItaly

    Recipe How to Make Your Own Chestnut Flour

    The small drawback of chestnut flour is that it’s relatively expensive; but chestnuts, with their high caloric content, have been in the past an important part of the meal for many communities living in mountainous regions. It’s possible to grind one’s own chestnut flour at home. Chestnuts were...
  7. Wandering Bob

    Buckwheat flour

    I would like to know if anyone has used buckwheat flour in their breads. I have found a recipe elsewhere for buckwheat bread but that uses soaked buckwheat, plus a couple of things that I've never heard of, and baking powder. The end result looked interesting - but it's not exactly what I was...
  8. SlightlyConfused

    Flour

    I been interested in making various doughs for various items I want make. I made some dough for samosas and some filo dough that almost caused me to tear my hair out and in need mental health assistance. What I did not think of before when I made say the filo dough would have using a different...
  9. CraigC

    Recipe Alton Brown's Biscuits

    The man may be a little strange, but these are some of the best biscuits I've ever tasted/made. They are great with sausage gravy.* Ingredients 2 cups flour 4 teaspoons baking powder 1/4 teaspoon baking soda 3/4 teaspoon salt 2 tablespoons butter 2 tablespoons shortening 1 cup buttermilk...
  10. Sandra

    Recipe Apulian tarallucci with fennel seeds

    Mod Edits in bold I live in Rimini in the region of Emilia Romagna but my mother is from Puglia, a region in the south of Italy, and I spend two weeks in August every year in this beautiful region. Ingredients: 500 gr refined flour (plain, white or wholemeal) 200 ml white wine 10 gr salt 1...
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