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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...

   The Best Bake Sale Ideas for an A+ Fundraiser. All-Purpose Flour. This is the most versatile of them all. Made from hard or soft wheat or a combination of both, the protein content of all-purpose ...

3. Larch - Wikipedia

   en.wikipedia.org/wiki/Larch

   The hybrid Dunkeld larch is widely grown as a timber crop in Northern Europe, valued for its fast growth and disease resistance. Larch on oak was the traditional construction method for Scottish fishing boats in the 19th century. [citation needed] Larch has also been used in herbal medicine; see Bach flower remedies and Arabinogalactan for details.

4. Flour - Wikipedia

   en.wikipedia.org/wiki/Flour

   Though sometimes referred to as "all-purpose flour" by Indian chefs, it more closely resembles cake flour or even pure starch. In India, maida flour is used to make pastries and other bakery items such as bread, biscuits and toast. Noodle flour is a special blend of flour used for the making of Asian-style noodles, made from wheat or rice.

5. Do Baking Supplies Expire? From Flour to Salt, Here's When ...

   www.aol.com/baking-supplies-expire-flour-salt...

   Flour should also have an expiration date on the bag—but if it's been opened, it can go bad in as little as a few months, depending on the temperature and humidity of where it's stored.

6. The 5 healthiest flours to use instead of all-purpose white ...

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   My favorite way to use chickpea flour is to make a flatbread, or socca, a simple dough made of chickpea flour, water, salt, and extra virgin olive oil. Add traditional pizza toppings or breakfast ...

7. Enriched flour - Wikipedia

   en.wikipedia.org/wiki/Enriched_flour

   Enriched flour is flour with specific nutrients added to it. These nutrients include iron and B vitamins (folic acid, riboflavin, niacin, and thiamine). Calcium may also be supplemented. The purpose of enriching flour is to replenish the nutrients in the flour to match the nutritional status of the unrefined product.

8. Stoneground flour - Wikipedia

   en.wikipedia.org/wiki/Stoneground_flour

   Stoneground flour is whole grain flour produced by the traditional process of grinding grain between two millstones. This is in contrast to mass-produced flours which ...

9. Roux - Wikipedia

   en.wikipedia.org/wiki/Roux

   Roux (/ r uː /) is a mixture of flour and fat cooked together and used to thicken sauces. [1] Roux is typically made from equal parts of flour and fat by weight. [2] The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. A roux can be white, blond (darker), or brown.