Hi, Would you recommend the whole white wheat pastry flour or all purpose flour for soft Indian breads like Naan, Roti?
1489248
I am not sure what why a presumed lower gluten content has to do with suitability for yeast dough- it's the starch/carbohydrate content what yeast needs. Off course, lower gluten content makes it more difficult to work with it, but that's the case with full grain flour anyway. the problem with bread/ all purpose flour is that the bakery becomes very " bready" . The pastry flour is very fine and has a mild taste, far more suitable for cakes/pastry. I do not make specifically roti/naan but I do make yeast dough pizza and the whole pastry flour is just perfect for that.
1489249
Hi. I generally use the ww pastry flour in the place of white flour for cakes etc, but it has more of a crumbly texture than the gummy texture you get from all purpose for breads. I don't know if it would work for naan and roti. When I make roti I sift regular ww flour to get some of the bran out and it comes out a texture pretty similar to roti flour. Hope that's helpful.
1489250
pastry flour does not have enough gluten in it to create yeast breads....the all purpose flour would work well I think.
1489251
I have not made naan bread with this flour, but it is a very soft wheat flour, so I would think it would be easy to work with and provide whole grains, too. I'd be inclined to go with the pastry flour rather than all purpose flour. I hope that helps.
1111151
I use it for cakes, muffins, pancakes, cookies, brownies, quick breads, etc. with great success. I do not like the results for yeasted breads or for pastry doughs (pie crust, etc.) very much though - I would stick to bread flour or all purpose flour for those.
1824550
I don`t mix the flour with all purpose flour in order to rise bread; my bread turns out not high, but very nutritional. You can mix the flour with anything .Good luck!
1685142
I usually make whole wheat, however this time I ran out and only had white all purpose. I substituted for my 2 cups of ww and used 3 cups white but what is different from other recipes is the added 1/4 cup instant potato flakes. My loaf turned out beautiful! I also used my new stoneware bread pan so that may have made a difference too.
543849
I've made bread and pancakes and the pancakes are terrific but I need more Vital Wheat Gluten in my bread recipe.This flour should last me a long time but I'll reorder more when I'm out. It's a great flour to keep in your pantry for those recipes you want to kick start.
2203754
I always use this whole grain bread in recipes w/ my bread machine(that call for regular flour) - we absolutely love it and make sure it's always on hand. The flour makes the difference!!
1503303
I am sorry, but never heard of wheat flour that is completely gluten free. This flour in particular is low gluten.
1317261
Yes. I use one part of this, one part of white flour, and one part of freshly ground white winter wheat. This stuff is the best. My bread is superior since using it. (or so I'm told).
1503305
If you need it to be free of gluten, you might try using this flour by Great River Great River Organic Milling Gluten Free All Purpose Flour Mix Made with White Rice Flour, 25-Pound It is a nice flour to use in gluten free baking, but be cautious not to just swap the flours in all recipes, gluten free flour acts differently depending on whether you make quick breads or yeast breads. Try searching the internet for gluten free recipes. There are many blogs and websites out there dedicated to the gluten free baker. Good luck!
40615
I like the bread mix for different types of yeast breads, pizza crust etc. I use the pancake mix for light breads and pancakes of course. They each bake to a different texture.
44973
I would try the recipe with half all-purpose, except I use unbleached white and do the other half with a whole wheat flour and see how it turns out. Good Luck!!
1485115
I might be able to help, I have this machine and had the same problem as you. Do you use bread flour or all-purpose flour? From the owner's manual:"Canadian flours are milled from harder wheats so breads can be successfullymade from national brands of both All-Purpose Flour and Bread Flour. U.S."All-Purpose Flour" will produce poor results and should not be used with thisunit. In the U.S., it is important to use "Bread Flour" for even-textured loaves."I hope this helps!
2079924
Personally, I prefer white flour in Challah. BUT if I were going to use "whole wheat," I'd use this. (The quotes are because this flour is almost whole wheat--it's very slightly refined. The perfect amount, I think. No grit. That's what makes it so flexible in so many recipes).
19490
I also use a white bread four with the 7 grain. I love the little piece of whole grain in this flour which gives an extra texture to the bread. It's the favorite bread a my B&B;
980406
I use this flour as bread flour. It has a higher protein content than all purpose flour and produced a wonderful texture in my breads. You do not need to add wheat gluten.
1330997
I use this mainly for gluten free baking, I would say no ...this almond meal/flour should not directly replace regular wheat/white flour, depends on your recipe(s)
453440
It is a finely ground wheat flour suitable for making breads and pasta. Also have used it in an Italian cake recipe.