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

    www.aol.com/lifestyle/bread-flour-substitute...

    Bread Baking for Beginners: Everything You Should Know (Including 18 Easy Bread Recipes to Try ASAP) W. ... If you’re looking for the best bread flour substitute, the ideal swap is simpler than ...

  3. The Best Gluten-Free Flour for Baking: Tested, Vetted ... - AOL

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    While it may have been a challenge to find wheat-free flour at the supermarket once upon a time, the hard part now is choosing which one The Best Gluten-Free Flour for Baking: Tested, Vetted ...

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

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    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 ...

  5. Flour - Wikipedia

    en.wikipedia.org/wiki/Flour

    Flours contain differing levels of the protein gluten. "Strong flour" or "hard flour" has a higher gluten content than "weak" or "soft" flour. "Brown" and wholemeal flours may be made of hard or soft wheat. Atta flour is a whole-grain wheat flour important in Indian and Pakistani cuisine, used for a range of breads such as roti and chapati. It ...

  6. Wheat flour - Wikipedia

    en.wikipedia.org/wiki/Wheat_flour

    It is marketed as an inexpensive alternative to bakers' flour which is acceptable for most household baking needs. [3] Bread flour or strong flour is always made from hard wheat, usually hard spring wheat. It has a very high protein content, between 10% and 13%, making it excellent for yeast bread baking. It can be white or whole wheat or in ...

  7. Manitoba flour - Wikipedia

    en.wikipedia.org/wiki/Manitoba_flour

    It is therefore a flour rich in gluten and poor in starch. Gluten forms a tenacious net, which in leavened doughs retains the gases of leavening , allowing the product to develop considerably during baking; in the case of pasta , on the other hand, it retains the starches, which would make the dough sticky and allow it to be cooked al dente .

  8. The Best Gluten-Free Flour for Baking Bread, Cake and More - AOL

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  9. No-knead bread - Wikipedia

    en.wikipedia.org/wiki/No-knead_bread

    The basic method is to mix flour, water, salt, and yeast, allow it to ferment until gluten has developed—generally 12 hours or more, sometimes days when fermenting refrigerated—shape, proof, and bake. This lengthens the time required to produce a loaf of yeast bread, which by a kneaded method generally can be completed in three or four ...