From light, tender cakes to chewy loaves of bread, the flour you use can completely change the texture of your baked goods.

It's time to finally ditch flour when thickening your soup and instead reach for sweet potato. This ingredient provides a ...

Sourdough starter, a fermented mix of flour and water, is a staple for bakers. It's also a rich experimental testing ground ...

Flour can go rancid over time, especially whole wheat and nut flours. Here’s how long flour lasts, how to spot spoilage, and ...

When trying to swap traditional wheat flours with almond flour, follow one expert chef's advice on the correct ratio to use.

For those who are sensitive to gluten, singhara flour is a great substitute. It is naturally gluten-free, which makes it ...

Food scientists have been especially focused in recent years of educating consumers about the link between raw flour and ...

"Shelf life is very dependent on how recently the flour has been milled, when you bought it, and how it’s been stored prior ...

Raise your hand if you took up baking recently! Okay, sooo, that's everyone. It seems like lots of people are experimenting with ancient grains and other flour subs. But are they really healthier than ...

Cassava flour comes from the root vegetable cassava. It can serve as a gluten-free substitute for wheat flour in bread, pasta, and other foods. To make cassava flour, a person must grate cassava, dry ...

Rope spoilage is caused by heat-resistant, spore-forming bacteria that grow in bread and baked goods. The bacteria can easily ...

One of the easiest steps to encourage a perfect cake is to properly prep the pan before pouring in the batter. Methods vary with the type of cake and the recipe, but many Southern cakes call for ...