This might be a silly question but is this an All-Purpose flour?
1256701
In my experience, yes. I have never used it for a yeast bread, but it's great for quick breads, muffins, cakes, etc. I reduce the amount of flour called for by a couple of tablespoons per cup in most recipes to yield a more delicate result.
1256702
Yes. It tends to produce a slightly "gluey" texture. I add 15-20% oat flour to the blend and this seems to improve baked goods.
1256703
This is an All Purpose flour. My step daughter in law says it is the very best that she has used.
1256704
Yes. I use it for making gluten free bread ... there is a recipe on the sack that is quite good.
1256705
Yes it is, there is no leavening in it, it is the BEST gluten free flour I have found and works for everything I have tried it for. :)
1330994
I usually do gluten free recipes with this flour,so i really dont know,but i would think u cannot just swap out flours
990134
Yes just substitute into any recipe. The only thing I made that wasn't great was pizza, but I had the same problem with a flour recipe. This is the best gluten free flour. You will b amazed
1111155
This flour does well in cakes and muffins. I have totally replaced all purpose white flour with this flour and it works great.
198848
Neither. I only use it for pizza dough and pasta. You can use it as all purpose flour but it is expensive.
1979378
I'd give it a try, but in order to get an "all-purpose" flour you'd have to sift it, which kind of defeats the purpose of the labor intensive project... Also, remember to adjust the amount of liquids in your recipes when using sprouted flours.Keep on mind that Kamut is coarser than regular wheat, so it might not get as fine as a typical all-purpose flour.
992135
Since Great River Organic Pastry Flour is ALL I use for baking, I have to say it is great. I made 2 loaves of Irish soda bread last month using this flour and it was great. The texture of the outer crust was a bit chewier than white flour, but other than that, it turned out great.
1317260
I use this in my bread maker all the time. Sometimes it's used with other flours but often I use it in place of bread flour.
344454
WE haven't made biscuits with this flour yet. we use it as a wheat flour replacer. We have made several cakes and the turn out really good. a little dense, but the taste is good.
1330999
I use it and nothing else as I am allergic to all cereal grains. I have had a lot of success with it as a solo flour actually and see ZERO reason to mix it with anything else. It is not a mathematically straight swap but cooking with it is a lot easier than these other comments suggest. Just hit some allergy websites for usable recipes.
2149371
I haven't used wheat in years, but from what I remember, this is about the same as general purpose flour would be. Not as fine as cake flour but a bit more fine than the bread flour I used to use.
1504533
No absolutely not. This stuff is gritty and needs to be diluted with other gluten type flours. I had great expectations being a diabetic and ordered this flour without knowing the properties. I kind of wish I would have known this but I use it sparingly in recipes.
2106984
It is also composed of other flours. If your are only looking for a top notch healthy gluten free flour, its up to you to decide if you want it. I can tell you it is the best gluten free flour to bake with as it is the closest in simulating real flour. It does nit have the usual grit most gluten free flours produce when you bake.
368909
I don't know about reviews but I love this flour. I get the organic whole wheat. I use it to make dog treats, bread, bread sticks, pizza crust , veggie burger buns and other stuff. It could be used to make cupcakes and cookies. It's just flour and really nice flour. Thanks
368906
Hi, as an experienced baker, I would advise this way. You can not use bread flour for everything. It is only for bread/bagels etc. Anything that needs high protein/high gluten which equals chew. I imagine you could use it for sauces, but I don't. I use Wondra for sauces. I use GREAT RIVER MILLING's whole wheat pastry flour for baked goods such as cookies, cakes, nut breads and it works BEAUTIFULLY, you can not even tell it is WW flour. If you have kids, they will never know any different. I don't think I've used their regular wheat. I did buy some WW Bread flour that I did not realize had part of the bran removed, but I will not buy again as my customers want Whole Wheat. Hi, as an experienced baker, I would advise this way. You can not use bread flour for everything. It is only for bread/bagels etc. Anything that needs high protein/high gluten which equals chew. I imagine you could use it for sauces, but I don't. I use Wondra for sauces. I use GREAT RIVER MILLING's whole wheat pastry flour for baked goods such as cookies, cakes, nut breads and it works BEAUTIFULLY, you can not even tell it is WW flour. If you have kids, they will never know any different. I don't think I've used their regular wheat. I did buy some WW Bread flour that I did not realize had... » Read More Hi, as an experienced baker, I would advise this way. You can not use bread flour for everything. It is only for bread/bagels etc. Anything that needs high protein/high gluten which equals chew. I imagine you could use it for sauces, but I don't. I use Wondra for sauces. I use GREAT RIVER MILLING's whole wheat pastry flour for baked goods such as cookies, cakes, nut breads and it works BEAUTIFULLY, you can not even tell it is WW flour. If you have kids, they will never know any different. I don't think I've used their regular wheat. I did buy some WW Bread flour that I did not realize had part of the bran removed, but I will not buy again as my customers want Whole Wheat. « Show Less
550645
I'm very sorry that I am unable to answer your question. I purchased this flour for a person who bakes bread for the needy. We live several hundred miles apart from each other, so I really don't know any specifics about this kind of flour.
980405
This is more of a bread flour than an all purpose one. I use it for breads mainly. You do not need to add gluten because it's already full of it. The purpose of adding it is for flours, such as all purpose, that do not have enough gluten. Bread flour has a higher gluten content which is why it's used for breads.