Everything tastes like flour?

Question

I've made a few different things now, christmas cookies, cheese sauce, rice pudding. I know it sounds wierd but you can taste flour. What's the best flour for your basic cooking needs.

Answer 1

Wonder All Purpose

Answer 2

Christmas Cookies: some recipes have a "flour-y" taste. Try a new recipe next time.

Cheese Sauce: I'll bet you're starting from a bechamel. Cook your roux a little longer - that "rawness" will be cooked-out of the flour with a little more time.

Rice Pudding: Same as the cheese sauce (I'll bet). You might want to think about using tapioca as your thickener - it's traditional.

Types of flour: Most a/p (all purpose) flour is fine. You can buy King Arthur, and think it's better - it's most likely nearly the same for thrice the price. Cake flour has a lower protein content, and will give less structure to your baked goods. It's only for specific items - not for general consumption.

Good luck!

Answer 3

1

Answer 4

For fluffy baked goods, you might want to use cake flour. For other things like cookies and sauces, regular white flour. Maybe you are using too much. I don't know that I would use flour in rice pudding though. You might just be sensitive to the taste of flour. Ask others for an honest assessment of your wares.

Answer 5

When you measure flour , it is wise to sift it first and then measure it. It may have become packed down in transit and be more flour than you really need. This is especially true for baked goods. When you measure flour be sure it is a dry measuring cup, spoon lightly into cup, scrape off the top with the straight edge of a knife or spatula. Do not pound the cup on the counter to make it settle to any degree at all. Have had equally good luck with different brands of flour.

Answer 6

For the most part, all of the flours are about the same.
Some people like King Arthur flour as higher quality.
Pilsbury and Gold Medal are good name brands.

When using flour as a thickener, it's best to cook the flour for a minute before adding the liquid.

Also, you can substitute cornstarch for flour as a thickener. With corn starch you use half (corn startch has twice the thickening power of flour) as much and it's fully thickened when everything comes to a boil.

Answer 7

Make sure you're using either a recipe that calls for regular flour, or if you're not, use cake flour. Also, a sifter (looks like a cup with a handle on the side and a screen on the bottom) can help make the flour finer, so you get fewer clumps.