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
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:
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.
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.
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.
Because they have little or no gluten, flours
wheat flour do not make satisfactory yeast breads.
Muffins or biscuits, when made with flours
other than wheat flour, have better texture if baked in small sizes.
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.