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flour
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flour

Foodstuff made by grinding starchy vegetable materials, usually cereal grains, into a fine powder. Flour may also be made from root vegetables such as potato and cassava, and from pulses such as soybeans and chick peas. The most commonly used cereal flour is wheat flour.

The properties of wheat flour depend on the strain of wheat used. Bread requires strong (‘hard’) flour, with a high gluten content. Durum flour also has a high gluten content, and is used for pasta. Cakes and biscuits are made from weak (‘soft’) flour, containing less gluten. Granary flour contains malted flakes of wheat. Wheat flour may contain varying proportions of bran (husk) and wheatgerm (embryo), ranging from 100% wholemeal flour to refined white flour, which has less than 75% of the whole grain. Much of the flour available now is bleached to whiten it; bleaching also destroys some of its vitamin content, so synthetic vitamins are added instead.



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INGREDIENTS: 25g/1oz cocoa, 100g/31/2oz self-raising flour, 100g/31/2oz butter, 100g/31/2oz caster sugar, 2 free range eggs.
LEMON AND ALMOND JUMBLES Ingredients (Makes 16) 150g butter 150g sugar 1 beaten egg 300g self-raising flour 1 level teaspoon grated lemon rind 50g ground almonds Method 1.
SERVES 2 50g/2oz self-raising flour 1 egg, beaten 200g/8oz canned or frozen sweetcorn bunch spring onions, trimmed and chopped 1 avocado, cut into small chunks 1 lime, juiced and the rest cut into four handful coriander leaves, chopped 1-2 tbsp vegetable oil refried beans, to serve METHOD 1 In a bowl, combine the flour, egg, corn and half the onions with some seasoning, then mix well.
 
 
 
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