If you've made food with flour, you may have used the all-purpose variety. However, you can also use bread flour for various ...

So you forgot about your sourdough starter - for a few months. The good news is your starter likely isn't dead; you can ...

Pastry flour has an even lower protein content than cake flour, clocking in at around 8%, and is mostly used to make pie crusts, biscuits, and scones—anything where you want a tender, crumbly ...

One thing to note: Since flour substitutes aren't quite the same texture-wise as flour (duh), you usually can't do a straight swap in gluten-free baking, Langer says.

On the plus side, flour tortillas have more iron and calcium than corn tortillas. They’re also fluffier and hold up better under lots of toppings. But that durable texture and softness come from ...