Fruit sweet and sugar free - ingredients #4

1 servings

Ingredients

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Fruit Sweet and Sugar Free by Janice Feuer 1993 Royal Teton Ranch Ingredients (cont'd) ******************** Unbleached White Flour: *********************** Bleached by an aging process rather than a chemical process, unbleached white flour is made from a blend of hard wheats, but it is still a good all purpose flour. When combined with whole wheat pastry flour, it gives unsurpassed flavour and texture to pastries and biscuits.

Whole Wheat Flour: ****************** Containing both the bran and the germ, whole wheat flour is made from hard wheat and is used mainly in breads. It might also be labeled as whole wheat bread flour.

Whole Wheat Pastry Flour: ************************* Because this flour still contains the bran and germ, it is slightly brownish in colour.

It is made from soft wheat and is best used in pastries, biscuits, and cakes. Whole wheat pastry flour may be used interchangeably with white cake flour.

White Cake Flour: ***************** Made from soft wheat, this flour makes the whitest, lightest and most tender cakes.

Brown Rice Flour: ***************** For those who are gluten sensitive, brown rice flour, which is available from natural food stores, is a good alternative to wheat in everything but yeasted breads. Brown rice flour often gives a crunchy, crumbly texture. Yet, in most baked goods, the difference in texture is not even noticeable. Brown rice flour should be stored in the refrigerator as it is especially susceptible to rancidity. When rice flour is rancid, it will impart a slightly bitter aftertaste to baked goods.

Oat Flour: ********** Available from natural food stores, oat flour has very little gluten and is best used in combination with other flours. If you would like to make your own oat flour, blend rolled oats, ½ cup at a time, in either a food processor or electric blender. Once ground, oat flour should be stored in the refrigerator, as it is especially susceptible to rancidity. When oat flour is rancid, it will impart a slightly bitter aftertaste to baked goods.

Submitted By JIM WELLER On 10-09-95

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