When You Eat Your Smarties

[Marilyn. 340]

I have been using regular flour for my baking for years and I haven't experienced any problems with it.

Edited July 27, 2012 by Marilyn.

[canada_socks 97]

you can use bread flour...

That is even worse than all purpose lol! Just a clumpy mess of dough that rips and tears.

I have the same problem, Sherry. Very difficult to find here. Bread flour won't work because it has a much higher gluten content than cake flour.... even more so than All Purpose flour. I've read where you can substitute 2 TB of AP flour with cornstarch or arrowroot to reduce the gluten content. So you would take one cup of AP flour, remove two tablespoons, then add two tablespoons or cornstarch.

Failing that, they have it on Amazon.

Ooh...I will try that cornstarch thing! Thanks! Never thought to check Amazon! I forgot that they sell food items!

I have been using regular flour for my baking for years and I haven't experienced any problems with it.

I use all purpose for pretty much everything except pie crust. I find it falls apart. My mom who makes pies all the time was here last Christmas, showing me how to make meat pies. She had such a hard time with the dough. It kept tearing on her.

[NinoniAndBoosBoos 6]

That is even worse than all purpose lol! Just a clumpy mess of dough that rips and tears.

Ooh...I will try that cornstarch thing! Thanks! Never thought to check Amazon! I forgot that they sell food items!

I use all purpose for pretty much everything except pie crust. I find it falls apart. My mom who makes pies all the time was here last Christmas, showing me how to make meat pies. She had such a hard time with the dough. It kept tearing on her.

So many things we can't get in the STates: I am having the hardest time finding ready-made pastry dough...the kind you just roll yourself and bake away till your hearts content...I am finding all kinds of ready-made pie forms though...I just want the pastry dough. There is phyllo dough, but it doesn't work to well for my apple strudel....I might have to start making my own pastry...yuck...

[canada_socks 97]

So many things we can't get in the STates: I am having the hardest time finding ready-made pastry dough...the kind you just roll yourself and bake away till your hearts content...I am finding all kinds of ready-made pie forms though...I just want the pastry dough. There is phyllo dough, but it doesn't work to well for my apple strudel....I might have to start making my own pastry...yuck...

You can't find Pillsbury pie crust? I have used that a couple times since moving here. I shop at Giant and they have the Giant brand and Pillsbury, but I think that is it. That sucks if you can't find it! It is weird how even within the States certain things are hard to find. I like the Old El Paso Fajita seasoning and I don't like to buy the whole kit (I don't like the sauce they pack with it and we like the larger tortillas). All the stores in my city don't carry the individual packages of seasoning for fajitas, but the town my in laws live in, every store has it! So when we go there I stock up!

[Marilyn. 340]

Yeah, I have bought the pre-made pie dough that you roll out a few times. I have found it at Food4Less and I think Wincos. I am sure Albertons, Vons or other big chain stores would have it too.

Edited July 28, 2012 by Marilyn.

[Ontarkie 14,193]

I use gold medal bread flour. I use it for everything, even pie dough, I get nice flaky crust every time. Bread flour in the US has a protein content closer to the protein content of all purpose flour in Canada. Someone in the America your Bread sucks thread mentioned Prairie Gold Flour but we don't seem to have that brand here. It is supposed to have a nice high protein, but I will never know.

The US does not regulate the protein content in flour, like Canada so all purpose flour can vary in protein.