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Cooking & Baking

hlthe2b

(113,356 posts)

11. Yes... It makes sense to use low gluten flour for biscuits/cakes

Reply to Rowdyboy (Reply #10)

Fri May 4, 2012, 06:13 AM

May 2012

So, yes, I can see why that would be and that goes along with my current understanding that brand matters....

But for my whole grain wheat OMS bread, I'd want a higher protein/gluten flour like King Arthur--especially in my higher alititude. The Hodson's Mill must be at least intermediate on that scale, I guess and thus my poor results.

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Ok... for baking, the brand of flour may really matter.... [View all] hlthe2b May 2012 OP

The prime difference between flour types is protein content. PoliticAverse May 2012 #1

Ok... just don't tell the Bunnery in Jackson, WY hlthe2b May 2012 #3

I didn't have good luck with the King Arthur's... Phentex May 2012 #2

Interesting since Atlanta is at sea level and I am a mile up.... hlthe2b May 2012 #4

KA needs to be sifted before volume measure or measured by weight. Gormy Cuss May 2012 #12

And...King Arthur is worker owned, American made since 1790! OffWithTheirHeads May 2012 #5

It will most certainly be mine now. Heavens... What do I do with 4+ pounds of Hodson's Mill flour? hlthe2b May 2012 #6

Bake a cake? OffWithTheirHeads May 2012 #7

Gravy pscot May 2012 #9

add gluten flour Viva_La_Revolution May 2012 #13

Wait until you find a health food store that stone grinds it fresh Warpy May 2012 #8

I was raised by an excellent Southern cook (Mississippi) who taught me the only proper flour for Rowdyboy May 2012 #10

Yes... It makes sense to use low gluten flour for biscuits/cakes hlthe2b May 2012 #11

I thought White Lily Flour was sold ? april May 2012 #16

here is a read about White Lilly flour april May 2012 #17

I hadn't heard that news and its very disheartening....Thanks though for giving me a heads-up.... Rowdyboy May 2012 #19

Good article with discussion of differences between flours. n/t PoliticAverse May 2012 #20

I usually get cheaper whole wheat flour and add gluten n/t eridani May 2012 #14

How much do you add per cup of whole wheat flour? (and do you subtract any flour?) hlthe2b May 2012 #15

For 3 cups of flour, I add 1/4 cup gluten eridani May 2012 #18

thank you... I'll try it. I have gluten flour and would love to salvage the wheat flour... hlthe2b May 2012 #21

I use Red Mill brand eridani May 2012 #22