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

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

   Lower in protein than most all-purpose flours, self-rising flour has baking powder and salt mixed in—which explains how Ree pulls off a ... Not all gluten-free flours work as a 1:1 swap for all ...

3. Flour - Wikipedia

   en.wikipedia.org/wiki/Flour

   The kinds of flour used in cooking include all-purpose flour (known as plain outside North America), self-rising flour, and cake flour (including bleached flour). The higher the protein content the harder and stronger the flour, and the more it will produce crispy or chewy breads.

4. How to Make 3-Ingredient Biscuits with Butter, Self-Rising ...

   www.aol.com/3-ingredient-biscuits-butter-self...

   Preheat the oven to 425°F. In a large bowl, combine flour and butter. Use the pastry cutter to cut the butter into the flour until the pieces of butter are about the size of peas.

5. Henry Jones (baker) - Wikipedia

   en.wikipedia.org/wiki/Henry_Jones_(baker)

   Henry Jones (c. 1812 – 12 July 1891) was a baker in Bristol, England, who was responsible in 1845 for inventing self-raising flour. He established a family business called Henry Jones (Bristol) Ltd. His flour meant that hard tack could have been removed from sailors of the British Navy but the admiralty resisted for some years.

6. 150+ Easy Thanksgiving Dessert Recipes For Everyone - AOL

   www.aol.com/150-easy-thanksgiving-dessert...

   A quick and easy recipe for keto/low-carb cheesecake made in the Instant Pot pressure cooker with a gluten-free almond flour crust. ... for all-purpose flour. The texture is nice and light with ...

7. Proofing (baking technique) - Wikipedia

   en.wikipedia.org/wiki/Proofing_(baking_technique)

   Flour collects in the weave creating a less-sticky surface. The couche is dusted lightly with flour, then shaped doughs are laid on top of it and folds are placed to separate and support them while proofing. Breads such as sandwich loaves and brioche are normally proofed in the bread pan in which they will be baked.