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2. Lemon Basil Yogurt Cake Recipe - AOL

   www.aol.com/food/recipes/lemon-basil-yogurt-cake

   Preheat oven to 350°F. Grease and flour a round pan or standard loaf pan. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.

3. 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.

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

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

   Desserts like cakes, cookies, crumbles, and muffins; for bread recipes, experiment by swapping in up to 50 percent of the all-purpose flour for added nutritional value and flavor. Malachy120 ...

5. Cake - Wikipedia

   en.wikipedia.org/wiki/Cake

   However, if cake flour is called for, a substitute can be made by replacing a small percentage of all-purpose flour with cornstarch or removing two tablespoons from each cup of all-purpose flour. [22] [23] [24] Some recipes explicitly specify or permit all-purpose flour, notably where a firmer or denser cake texture is desired.

6. Italian Yogurt Cake Recipe - AOL

   homepage.aol.com/food/recipes/italian-yogurt-cake

   Slowly add oil, then yogurt and vanilla extract. Sift in flour with baking soda and salt. Whip egg whites to soft peak and fold into batter. Pour into greased and floured 9x13 baking dish or loaf pan. Bake 350 degrees about 30 minutes depending on size pan.

7. The Best All-Purpose Flour Substitutes If You Run Out ... - AOL

   www.aol.com/news/best-purpose-flour-substitutes...

   And since not all flour alternatives are created equal (especially when substituting for all The Best All-Purpose Flour Substitutes If You Run Out or Need a Gluten-Free Swap [Video] Skip to main ...

8. Baker percentage - Wikipedia

   en.wikipedia.org/wiki/Baker_percentage

   For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.

9. Egg substitutes - Wikipedia

   en.wikipedia.org/wiki/Egg_substitutes

   Chickpea flour can be used in many recipes to provide both the texture and colour that eggs would otherwise provide, as well as nutritional benefits including protein, folate, iron, calcium, and many other vitamins and minerals. 1/4 cup chickpea flour combined with 1/4 cup water or other liquid is equivalent to one egg. Veganbaking.net notes ...