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Flour Tips
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How to Store Flour
All-purpose Flour should be stored in an airtight canister in a cool, dry place and used within 15 months. To keep longer, store in the refrigerator or freezer in an air-tight container. Bring flour to room temperature before using in recipes.
How to Measure Flour
All-purpose flour is pre-sifted and requires no sifting. However, during packaging, shipping and storage the product does settle. If a recipe calls for flour that does not need to be sifted, it is a good idea to lightly fluff the flour with a metal spatula or spoon before measuring. To measure accurately, spoon flour into a standard dry-ingredient measuring cup and then level with a metal spatula or knife. The weight of one cup of flour straight from the bag can be as much as 1 ounce heavier than it should be. For certain recipes, it could make a big difference.
How to Substitute Flour
All-purpose flour can be used in recipes calling for self-rising flour. For each cup of all-purpose flour in the recipe, add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt.
Number of Cups Per Pound
There are about 3 1/3 cups of flour per pound. There are about 34 cups of flour in a 10-pound bag of flour.
Flour Substitutes
In standard recipes, one of the following may be substituted for 1 cup of wheat flour:
1 cup corn flour
3/4 cup coarse cornmeal
7/8 cup rice flour
1 scant cup fine cornmeal
5/8 cup potato flour
There are some problems in the use of substitutes for wheat flour. The following suggestions will improve the eating quality of the final product:
1. Rice flour and cornmeal tend to have a grainy texture. A smoother texture may be obtained by mixing the rice
flour or cornmeal with the liquid called for in the recipe, bringing this mixture to a boil, and cooling it before adding the other ingredients.
2. Soy flour must always be used in combination with another flour, not as the only flour in a recipe. It has no gluten, and by itself has an unappealing taste.
3. When using a substitute for wheat flour in baking, longer and slower baking time is required. This is particularly true when the product is made without milk and eggs.
4. Because they have little or no gluten, flours other than
wheat flour do not make satisfactory yeast breads.
5. Muffins or biscuits, when made with flours other than wheat flour, have better texture if baked in small sizes.
6. Dryness is a common characteristic of cakes made with flours other than wheat flours. Moisture may be preserved by frosting or storing cakes in closed containers.
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