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

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

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

   www.aol.com/12-types-flour-bakers-know-171600229...

   ‘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 ...

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

   www.aol.com/12-types-flour-bakers-know-020000546...

   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.

5. Seitan - Wikipedia

   en.wikipedia.org/wiki/Seitan

   Seitan (UK: / ˈseɪtæn /, US: /- tɑːn /; [1] Japanese: セイタン) is a food made from gluten, the main protein of wheat. [2] It is also known as miànjīn (Chinese: 麵筋), fu (Japanese: 麩), milgogi (Korean: 밀고기), wheat meat, gluten meat, or simply gluten. Wheat gluten is an alternative to soybean -based foods, such as tofu ...

6. Banana flour - Wikipedia

   en.wikipedia.org/wiki/Banana_flour

   Banana flour is a powder traditionally made of green bananas. Historically, banana flour has been used in Africa and Jamaica as a cheaper alternative to wheat flour. [1] It is now often used as a gluten-free replacement for wheat flours [2] or as a source of resistant starch, which has been promoted by certain dieting trends such as paleo and ...

7. Manitoba flour - Wikipedia

   en.wikipedia.org/wiki/Manitoba_flour

   Gran Mugnaio Tipo Manitoba. Type. Flour. Place of origin. Canada. Region or state. Manitoba. Manitoba flour, a name chiefly used in Italy, is a flour of common wheat (Triticum aestivum) originating in the Canadian province of Manitoba. It is a strong flour, and distinguished from weaker flours as measured with a Chopin alveograph.

8. Farina (food) - Wikipedia

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

   Farina is a carbohydrate -rich food. When enriched with iron, it can be a significant source of dietary iron, especially for vegetarian diets. Popular brands offer up to 50% of the recommended daily value of iron in a single 500-kilojoule (120-kilocalorie) serving. In commercially available farina, the bran and most of the germ are removed.

9. 10 store-bought foods that taste just as good as homemade - AOL

   www.aol.com/10-store-bought-foods-taste...

   Here are 10 items you can buy at the store that make adequate substitutes for homemade meals and foods. Mashed potatoes. ... More stores carry dough made with 00 (double zero) flour, which is best ...