#flour-substitution

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#almond-flour #gluten-free-baking #baking-tips #white-lily-flour #soft-red-winter-wheat #low-protein-flour
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fromTasting Table
4 days ago

Before You Bake With Almond Flour, Consider This Ratio Rule - Tasting Table

Use 3/4 cup almond flour for every 1 cup wheat flour; almond flour is denser, richer, higher-fat, gluten-free, lower-carb, adding moisture and nuttiness.
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fromTasting Table
2 months ago

The Best Substitute For White Lily Flour (And Why All-Purpose Won't Cut It) - Tasting Table

White Lily flour is a low-protein soft-wheat flour (9% protein) essential for pillowy Southern biscuits; cake or pastry flour are the best substitutes.
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