For most baking projects, you’re likely going to want all-purpose, the most versatile type of flour that is typically made with both high-gluten hard wheat and low-gluten soft wheat. AP flour ...

2. In a large heavy pan, deep-fry chicken fingers in cooking oil until crisp and golden brown. Drain on paper towels and set ...

Hard or “strong” flour has protein of 12-14 per cent and is preferred for making bread and pasta. “Soft” flour is around 9-12 per cent of protein and is better for baking cakes ...

India’s food culture is rich and diverse, and its sweet breads are a testament to that. Every state offers its own twist on ...

Vitamins, which are lost during the processing, are often added back in artificially to increase the flour's nutritional value. Additionally, plain, all-purpose or soft white flour is usually ...