Yes, you can use all-purpose flour. However, the cake will not rise and won't be as fluffy as it would be with self-rising flour.
2 Answers 1 viewsIn this recipe, the bread flour has a higher gluten content, making the bread have a more chewy and elastic texture.
2 Answers 1 viewsYes, and they cookies will turn out fine; rice flour is just more ideal as it makes a better cookie.
2 Answers 1 viewsYou can use coconut or almond flour, though you might have to adjust the other ingredients in the recipe.
2 Answers 1 viewsTechnically, the King Arthur Sir Lancelot flour (their signature high-gluten flour) and standard bread flour are different flours due to protein content. I've used just the Sir Lancelot flour as...
2 Answers 1 viewsYes, you can do that as well.
2 Answers 1 viewsYes. This fits the 25 percent formula for baked goods. A higher substitution percentage is allowed for things like crusts.
2 Answers 1 viewsWhile it's great for hearty breads and muffins, it may not be the best choice for cakes and other light pastries. Don't forget to add a leavening agent if you're...
2 Answers 1 viewsMany products will use both whole wheat and unbleached wheat flour. It can be labeled whole wheat if it is not 100% whole wheat. The article was suggesting that the...
2 Answers 1 views