Usually I use all-purpose flour for baking cookies. How different would they be if I used corn flour? What about potato flour or rice flour? What about for chocolate cookies? Or truffles? Or cakes? What would the differences be for those three types of flour from the regular all-purpose type?
2006-11-24 14:13:53 · 6 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
i use a combination of these flours normally, search for gluten free flour recipies on google to find the best proportion for what you want to make because the propertions will be diffrent with cakes and cookies. i dont notice the diffrence in taste but then again i dont eat regular flour now so i cant compare. be prepared to have to add more liquid or flour to the recipie- the difflent flours have diffrent absortion levels. you can make pretty much anything you want- but because these flours wont have gluten in them you may find the mixture ether too sticky or crumbly esp. with things like bread, where things like gluten make it nice and elastic. but for the most part youll be sweet. it seems tedious and un-nesacarry but make sure you sift the flours together!! i never bothered with regular flours but esp. with the corn flour these types of flour clump up and you have to mix for ages to get all the lumps out which will work all the air out of the mixture and whatever youre baking will come out all flat and sad looking. good luck with youre baking - hope it goes well :)
2006-11-24 14:51:08 · answer #1 · answered by anth 2 · 0⤊ 0⤋
Wheat flour is a much finer flour than corn flour and corn flour ahs a stronger taste.
Potato and rice flour don't have the protien in them to raise as much. Potatoe flour is going to be sweeter.
BUt try it and you might come up with some new recipes. Lots of peole can't eat wheat flour.
2006-11-24 14:48:03 · answer #2 · answered by raredawn 4 · 0⤊ 0⤋
No those would not work for recipes made to use all purpose flour. Cake flour would work OK but it has a slightly bleached taste, and you have to use 2 tablespoons more per cup. It is sifted finer than regular flour. I use cake recipes specifically made for cake flour, that is the best way.
2006-11-24 14:17:58 · answer #3 · answered by marie 7 · 0⤊ 0⤋
Self Rising- coatings like for friend chicken all-purpose- cakes bread flour- bread high gluten- piza dough cornmeal (yes, its a flour) - cornbread
2016-03-29 08:05:01 · answer #4 · answered by Anonymous · 0⤊ 0⤋
all purpose has been sifted already so baked goods are lighter and fluffier, Not sure how the taste would be, try it, it may be good.
2006-11-24 14:17:11 · answer #5 · answered by Grandma of six 5 · 0⤊ 0⤋
http://www.joyofbaking.com/flour.html
2006-11-24 16:06:06 · answer #6 · answered by Massiha 6 · 0⤊ 0⤋