FoodReference.com Logo

Cooking Tips: Kitchen Tips & Hints Section

  Home   ][   Food Articles   ][   Food Trivia & Facts   ][   COOKING TIPS   ][   Recipes   ][   Today in Food History   ][   Food Quotes   ][   Who's Who   ][   Videos   ][   Food Trivia Quizzes   ][   Crosswords   ][   Food Poems   ][   Cookbooks   ][   Food Posters   ][   Free Magazines   ][   Gardening   ][   Gourmet Tours & Schools   ][   Key West   ][   Food Festivals  

You Are Here >  Home > 

 Cooking TipsFar to Fru >  Flour >

NEXT TIP

 

 

 



Free Food Magazine Subscriptions

 

COOKING TIPS AND HINTS


  Farmer's Markets
  Fava Beans
  Fennel
  Fenugreek
  Fettucine Alfredo
  Fiddlehead Fern
  Field Greens
  Figs
  File Gumbo
  Fires
  Firm Ball Stage
  Fish Odors
  Five Spice Powder
  Flour
  Freestone
  French Fries
  Frozen Foods
  Fruit
  Fruit Juice

See ‘Food Trivia’ & ‘Articles’ for more info

FLOUR

1 pound flour = 3 1/2 cups

Flour should be stored in airtight containers in a cool, dry place (less than 60 percent humidity). All purpose, bread and cake flour will keep for 6 months to a year at 70° F and 2 years at 40° F; store away from foods with strong odors. Whole-wheat flour should be refrigerated or frozen, if possible. Before using refrigerated or frozen flour, allow it to warm to room temperature and inspect for rancidity and taste.

Substitutions:

    • Any recipe calling for all-purpose flour may use ½ whole-wheat flour and ½ all-purpose flour.

    • If wanting the product to be 100% whole wheat, substitute 1-cup whole-wheat flour minus 1-tablespoon for every cup of all-purpose or bread flour the recipe calls for.

    • To create a lighter whole-wheat loaf, add 1-tablespoon gluten flour and 1-tablespoon liquid for each cup of whole-wheat flour.
    Wheat Foods Council www.wheatfoods.org

Generally speaking, flour made from hard winter wheat contains 13% to 15% protein (gluten).

Bread flour is made from hard wheat which produces dough that is elastic and can expand well.

Flour made from wheat grown in the hot months of summer is soft wheat with only 4% to 9% gluten.

Cake and pastry flour is made with fine textured soft wheat, producing tender dough with little stretch for products needing a crumbly texture.

All purpose flour is a mixture of the two types, with about 11-12% gluten.


 

  Home   ][   About Us & Contact Us   ][   Recipes   ][   Cooking Articles   ][   Recipe Contests   ][   Link Directory  

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com

All contents are copyright © 1990 - 2012 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.





 



Search Locally
What:  
Where:
Browse by State
• All Local Guides
• Alabama
• Alaska
• Arizona
• Arkansas
• California
• Colorado
• Connecticut
• DC
• Delaware
• Florida
• Georgia
• Hawaii
• Idaho
• Illinois
• Indiana
• Iowa
• Kansas
• Kentucky
• Louisiana
• Maine
• Maryland
• Massachusetts
• Michigan
• Minnesota
• Mississippi
• Missouri
• Montana
• Nebraska
• Nevada
• New Hampshire
• New Jersey
• New Mexico
• New York
• North Carolina
• North Dakota
• Ohio
• Oklahoma
• Oregon
• Pennsylvania
• Rhode Island
• South Carolina
• South Dakota
• Tennessee
• Texas
• Utah
• Vermont
• Virginia
• Washington
• West Virginia
• Wisconsin
• Wyoming