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The No. 1 healthiest flour. Oat flour is a whole-grain flour containing all three parts of the grain — the germ, endosperm and bran. Whole grains naturally contain vitamins and minerals, fiber ...
Almond Flour. Made out of finely ground blanched almonds, this gluten-free flour can be used as a 1:1 swap for all-purpose flour, but the results may vary. With baking (particularly non-yeasted ...
1 ½ cups white whole wheat flour. ¾ teaspoon baking soda. ¼ teaspoon salt. 2 tablespoons canola oil. ½ cup light brown sugar. 2 eggs. 1 cup mashed bananas (about 3 overripe bananas) 1 teaspoon ...
Dough conditioner. A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes, yeast nutrients, mineral salts, oxidants and reductants, bleaching agents and emulsifiers. [1]
Soda bread is made with coarse flour, white, whole meal, or a mix. High protein flour is not used because the preferred texture is "moist and crumbly". Other grains (such as rolled oats) may be added. [2] Soda bread is generally not kneaded because kneading can toughen it. [2] [3] Buttermilk or sour milk is the usual liquid acid ingredient. [2]
Rye bread. Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. Compared to white bread, it is higher in fiber, darker in color, and stronger in flavor.
Using buckwheat flour in baked goods is simple, but be careful not to compromise the structure of your desserts; start by swapping about a quarter of all-purpose flour in a cake or cookie recipe ...
Graham flour is a type of coarse-ground flour of whole wheat named after Sylvester Graham. It is similar to conventional whole-wheat flour in that both are made from the whole grain, but graham flour is ground more coarsely. It is not sifted ("bolted") with a flour dresser after milling. [1]: 9 A report from 1913 claimed that bread made from ...