How well does this do in cakes etc? It is a pastry flour and i thought not the right flour for cakes muffins?
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.
1111152
It's fine for most cakes, muffins, quick breads, and cookies. You can successfully sub this flour in for AP flour in most recipes. Anything requiring bread flour or cake flour needs it's specified flour, though. Bread flour has the most gluten (needed for structure) and cake flour has the least amount (for a delicate texture).
1111153
It's done well in both cakes and muffins, as well as cookies. You could probably blend it with an all-purpose or cake flour, but I've never felt the need.
1111154
Pastry flour is intended for the use in cakes, cookies, muffins, etc. Whole wheat pastry flour is a low-protein flour that is made from whole grains. Many cookbooks that focus on whole grains encourage bakers to use this type of flour because it is much softer and more finely-textured than regular whole wheat flour, and baked goods made with it will have a similar consistency to those made with regular white flour.
1111155
This flour does well in cakes and muffins. I have totally replaced all purpose white flour with this flour and it works great.
1111156
I love this flour! I use it for everything, interchangeably with all purpose flour. The only differences I've noticed are you may need to add a bit more liquid and a hair more baking powder. I actually just made a batch of cranberry orange muffins last night, perfect and delicious...
1111157
I find that I don't like this in cakes. The bran changes the ratio of gluten to fat and liquid, which is essential in cake making. However, I really like this flour in quick breads because they are supposed to be more dense. It also works wonders in cookies, waffles, and pancakes.
1111158
I use as an all purpose flour and works great in quick breads and yeast breads. It is a finely ground flour.
1753609
The ingredients are, in order, brown rice flour, sweet rice flour, tapioca starch, cornstarch, potato starch, and xanthan gum. Their description is "superfine" flours. I think that and the starches make it better than the previous flours I've tried. I made cookies today and they didn't crumble and fall apart as I was taking them off the cookie sheet, I was happy about that. Next I'll try baking a cake. I have a terrible sweet tooth...
1470821
They are very different in regards to the baking world. I would not sub for potato flour. Hope this helps.
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.
533548
Not at all. I use it a lot in baking. Have never been able to tell it wasn't just regular flour. I love it! Hope that helps.
956112
I use it for all different kinds of baking and chocolate and don't have any problems. I do spray with Pam though if I'm doing cakes just to be safe.
1196386
I have been using this to bake bread, combined with other flours, no problem. It's not that the gluten is added, rather it is that some types of wheat berries have a naturally higher gluten content, making them better for bread baking. Thus the naming of the flour as "bread" flour. The recipe I use can be found, with video, at my blog titled "the nature of brown whyte" Hth, Holly
1212194
Any bread recipe will work - I use this flour just like any flour. Pancakes and muffins are light and fluffy (unlike some whole wheat flours, which are heavy and/or crunchy). Great stuff, and good for you!
601241
It whole wheat pastry flour unbleached and organic. It makes wonderful muffins, pancakes and some cakes. It is light in texture and has a nutty flavor. Light flavored cakes are better made with unbleached all purpose flour.( White and Yellow).
81776
I haven't tried it in anything but pancakes but it does seem to work more like whole wheat flour. I would do 2 flour to one Atkins. It is very heavy like whole wheat when baked or cooked.
302030
Yes, I only use it for gluten free breads and have had great results. I haven't tried cakes yet.
2057942
I use this flour to make my GF bread and I use granular yeast with it and it taste very good, or try GF baking powder for cakes.
1569172
I agree it's great for baking and can be good for donuts. For pancakes, I use it 50/50 with another gluten free flour as just cup4cup tents to be a bit 'bouncy.' But 50/50 the pancakes come out AMAZING. I do not even bother telling guests they're gluten free and I get a 100% 'best I ever had' response.
19486
I have used this flour in my sponge bread recipe and it turns out very good. A bit heavy but love the taste and texture. You could substitute part white bread flour to make it a bit lighter. I really like this flour.
344457
Hello Vonda, it is funny Amazon wanted me to give you feedback on biscuits, Just the other day when I looked in my pantry I thought about making them. The only differences is I was going to use Pamela's all purpose pancake and waffle flour(the flour in the yellow bag) I love Pamela's all purpose flours. Only one time did I have a total flop. Please let me know how your biscuits turn out, if you can.
766344
You would get better results with your cakes if you used swans down cake flour.This is the only cake flour I use besides pillsbury all purpose flour.Try it and you will see the difference.
533547
No, not at all. I use it in most of my baking and love it. The baked goods tend to be less dense than with regular flour.