1. Sift your flour and baking powder together 2 – 3 times when making a cake, as it will give your cake a very light and even texture and stop air pockets from forming.
  2. Try to store flour in an airtight container as it keeps better that way.
  3. Flour in baking, a high gluten flour would be used for bread and a low gluten flour for cakes
  4. Use plain flour which has a low protein content for baking cakes, pastries and biscuits and also for thickening sauces.
  5. Always stir flour to loosen before measuring.
  6. Use cocoa instead of flour for dusting a greased tin when making chocolate cake.
  7. Get a rise out of plain flour by adding extra baking powder ( 1 teasp for every 125g flour.
  8. Never substitute coconut flour with any other flours as they are not equivalent.
  9. If a recipe calls for 1 cup of all-purpose flour, try using ¾ cup whole-grain.

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I am a mum and wife to a lovely caring family. I’ve suffered with chronic back pain for over 30 years and started writing my first blog in 2007 which covered back and chronic pain. Since then I have written many more blogs for myself and customers. I find it takes me away from my pain to another place. I love it so much I think it should be part of a recovery process after illness or surgery. I hope you enjoy reading through my blogs.

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