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2. Bread Flour Substitute: What to Use Instead - AOL

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   If you’ve ever rolled up your sleeves to bake a killer baguette only to find that you’re all out of bread flour, I feel your pain. Here’s the good news: You can still carry on with ...

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

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   "00" Flour. The Italian-style flour known as doppio zero (double zero) has an extremely fine texture. It's milled from the hardest type of wheat for a protein content more akin to all-purpose ...

4. 12 Types of Flour All Bakers Should Know (and What They’re ...

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   ‘00’ Flour. Natasha Breen/Getty Images. Double zero, or doppio zerio, flour is an Italian type of flour milled from hard durum wheat (instead of red wheat, like most flours) and with a protein ...

5. Farina (food) - Wikipedia

   en.wikipedia.org/wiki/Farina_(food)

   The word farina comes from the Latin word for 'meal' or 'flour'. Farina is milled from hard red spring or hard red winter wheat. [2] Farina may also be cooked like polenta and farofa, which are made with ground corn and ground cassava, respectively. Farina with milk and sugar is sometimes used for making creams for layered cakes.

6. Cornmeal - Wikipedia

   en.wikipedia.org/wiki/Cornmeal

   Cornmeal is a meal (coarse flour) ground from dried corn (maize). It is a common staple food and is ground to coarse, medium, and fine consistencies, but it is not as fine as wheat flour can be. [ 1 ] [ 2 ] [ 3 ] In Mexico and Louisiana, very finely ground cornmeal is referred to as corn flour .

7. Resistant starch - Wikipedia

   en.wikipedia.org/wiki/Resistant_starch

   When isolated resistant starch is used to substitute for flour in foods, the glycemic response of that food is reduced. [20] [21] There is limited evidence that resistant starch can improve fasting glucose, fasting insulin, insulin resistance and sensitivity, especially in individuals who are diabetic, overweight or obese.

8. 12 Types of Flour All Bakers Should Know (and What They’re ...

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   8. ‘00’ Flour. Double zero, or doppio zerio, flour is an Italian type of flour milled from hard durum wheat (instead of red wheat, like most flours) and with a protein content of 11 to 12 percent.

9. Bisciola - Wikipedia

   en.wikipedia.org/wiki/Bisciola

   The flour used is any of rye flour, type 00 wheat flour, or whole-wheat flour. [2] Artisanal versions are made using buckwheat flour. [9]: 112 The dough is additionally composed of butter, milk, sugar, and yeast. [2] Ingredients added to the dough mixture include dried figs, honey, raisins, and walnuts. [2]