Comments on: Types of flour and their substitutions http://www.culinarytips.net/2009/07/types-of-flour-and-their-substitutions/ Cooking tips, tricks, and advice from professional kitchens Thu, 12 Jan 2012 11:31:12 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Baskar http://www.culinarytips.net/2009/07/types-of-flour-and-their-substitutions/comment-page-1/#comment-2204 Baskar Wed, 10 Aug 2011 14:39:51 +0000 http://www.culinarytips.net/?p=359#comment-2204 What is the Different baking powder &baking soda What is the Different baking powder &baking soda

]]> By: Chris http://www.culinarytips.net/2009/07/types-of-flour-and-their-substitutions/comment-page-1/#comment-728 Chris Sat, 19 Sep 2009 15:51:40 +0000 http://www.culinarytips.net/?p=359#comment-728 Hi Donna, In general, plain and all-purpose flour are the same thing. Plain flour refers to flour without any leavening agent [baking powder/baking soda] added. In the UK self-raising flour is quite common, so recipes will often call for either plain flour or self-raising. Icing sugar is made from regular old granulated white sugar that has been ground anywhere from 4 to 10 times, then combined with 3% cornstarch to keep it from lumping too much. You can try making it at home, using a food processor or blender, but it's probably more trouble than its worth. It should be available in the baking aisle of your local grocery store, but may be called 'confectioners sugar' depending on where you're from. When you buy it, be sure to keep the open package airtight, as it tends to absorb moisture from the air. Thanks for the questions, if you have any more, feel free to pass them along. Hi Donna,
In general, plain and all-purpose flour are the same thing. Plain flour refers to flour without any leavening agent [baking powder/baking soda] added. In the UK self-raising flour is quite common, so recipes will often call for either plain flour or self-raising.

Icing sugar is made from regular old granulated white sugar that has been ground anywhere from 4 to 10 times, then combined with 3% cornstarch to keep it from lumping too much.

You can try making it at home, using a food processor or blender, but it’s probably more trouble than its worth. It should be available in the baking aisle of your local grocery store, but may be called ‘confectioners sugar’ depending on where you’re from.

When you buy it, be sure to keep the open package airtight, as it tends to absorb moisture from the air.

Thanks for the questions, if you have any more, feel free to pass them along.

]]> By: donna http://www.culinarytips.net/2009/07/types-of-flour-and-their-substitutions/comment-page-1/#comment-721 donna Thu, 17 Sep 2009 03:30:31 +0000 http://www.culinarytips.net/?p=359#comment-721 What is the difference in Plain & All-Purpose flour? Also, do you know what icing sugar is...it is referred to in a cook-book I justs bought? What is the difference in Plain & All-Purpose flour? Also, do you know what icing sugar is…it is referred to in a cook-book I justs bought?

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