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FAQ:
Q: What are the characteristics of whole wheat flour?
A: Increase kneading time to activate extra gluten. Characteristics: Hard whole wheat flour with a course and flaky outer bran layer, and finely ground germ. Most famously used in crackers, but adds texture and nutty flavor to all baked goods.
Q: What is gluten flour made out of?
A: Characteristics: Gluten flour is white flour mixed with concentrated wheat protein. Add to bread dough to increase rise: 2 tablespoons per cup of flour in whole grain bread; 1 tablespoon plus 1 teaspoon per cup of flour in white breads. Also add to breads with extra bran, raisins or nuts.
Q: Do you offer nonwheat flours?
A: For people with wheat sensitivities, we offer a wide selection of nonwheat flours. While all grains can be ground to make flour, they are not all interchangeable with wheat. Each grain has its own personality, and flours have textures that range from silky to grainy.
Q: Should you buy flour in bulk?
A: Learn more. The wonderful thing about buying flour in bulk is that you can experiment by buying smaller amounts. Playing with different flours in your favorite recipes can create new flavors, aromas and textures.