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  2. Is It Really That Bad To Eat Raw Flour? - AOL

    www.aol.com/really-bad-eat-raw-flour-205200103.html

    Even though your standard all-purpose flour goes through an in-depth processing method before hitting supermarket shelves, it’s still uncooked wheat. And without heat exposure, there’s ...

  3. The 5 healthiest flours to use instead of all-purpose white ...

    www.aol.com/news/healthiest-flour-cook-dietitian...

    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 and antioxidants.

  4. A Guide to Different Types of Flour and When to Use Them - AOL

    www.aol.com/guide-different-types-flour-them...

    Bread Flour. Comparing bread flour versus all-purpose flour, the former has the highest protein content of the refined wheat flours, clocking in at up to 14 percent.

  5. Cat health - Wikipedia

    en.wikipedia.org/wiki/Cat_health

    Although cats are obligate carnivores, vegetarian and vegan cat food are preferred by owners uncomfortable with feeding animal products to their pets. The U.S. Food and Drug Administration Center for Veterinary Medicine has come out against vegetarian cat and dog food for health reasons. Cats require high levels of taurine in their diet.

  6. PSA: Flour Actually Goes Bad - AOL

    www.aol.com/psa-flour-actually-goes-bad...

    Refined flour, like all-purpose, bread, and cake flour, goes through plenty of processing before it lands on your supermarket shelves. The wheat grains are separated from the germ, oftentimes ...

  7. White Lily - Wikipedia

    en.wikipedia.org/wiki/White_Lily_Flour

    [2] [3] White Lily only uses the endosperm of flour grains, which is then bleached in chlorine, which both whitens the flour and weakens the proteins. [4] Bags of White Lily are taller than most flour bags, as it weighs less per cup than standard all purpose flour due to using soft red winter wheat, which was once mostly grown in Georgia, South ...

  8. Talk:Flour - Wikipedia

    en.wikipedia.org/wiki/Talk:Flour

    Pastry flour is more finely milled (somewhere between cake flour and all purpose flour), is unbleached, and is between cake flour and all purpose for protein content (around 8% or 9%). Graham flour is all that, plus it's whole wheat (has not had all the bran etc removed). 66.57.60.99 ( talk ) 18:44, 23 March 2012 (UTC) [ reply ]

  9. Do Baking Supplies Expire? From Flour to Salt, Here's When ...

    www.aol.com/baking-supplies-expire-flour-salt...

    Related: Here Are 11 All-Purpose Flour Substitutes That Work in Any Recipe "Spices and herbs do go bad around one to two years," Bapton says. But the type matters.