If you add a percentage of rice flour or cornstarch to any sort of breading or pancake, you get a much crispier crust than one made with 100% wheat flour. The Vietnamese banh xeo, which is like a crepe made with just rice flour and coconut milk, no egg, comes out extremely crispy, for example. What is the physical reason that these pure starches cook up crispy?
My guess would be a lack of gluten in those flours. Gluten makes dough sticky and dense, so adding flours with little to no gluten might make it less sticky and thus crispier.
the bread flour and whole wheat flour for a mixture of buckwheat and garfava flour with maybe 2 tsp of xantham gum. Thank you for any help! Ingredients Night Before: * 1/3 cup bread flour * 1/3 cup whole wheat flour * 1/3 cup lukewarm water * 1/8 teaspoon instant yeast Soaker: * 1/4 cup toasted cracked wheat * 1/4 cup water Day of: * 2 cups bread flour * 2/3 cup whole wheat flour * 1 cup lukewarm..., the soaker, water, salt and instant yeast. Mix together. Add whole wheat flour and have the bread flour. Mix till the batter is smooth and well blended. Allow to sit uncovered for 15 minutes. Sprinkle some
I recently tasted Korean fried chicken and I was surprised at the crispiness and texture. It's unlike anything that I have had before. I looked up some recipes online and it seems that there's more cornstarch in the recipe than flour. Some recipes, like this one, uses potato starch and sweet rice flour with some regular flour. What is it about these other dry ingredients that give the chicken this other kind of light crunchiness?
Yesterday I prepared the Rice flour dough with water (room temperature 17 degree celsius) and salt. I noticed: This dough did NOT stick to my hands at all. This dough did NOT stick to itself even. Its pieces kept on falling as I knuckled it over and over. The Chapatis made with this dough kept on breaking as I picked them. (I did NOT roll them too thin.) What care should be taken to prepare dough and Chapatis with Rice flour so that the things don't break? P.S. Never noticed any of these symptoms with Wheat flour. UPDATE: The hot water helped. Does knuckling the rice dough
I've always thought that the rule of thumb for adding vital wheat gluten to a bread recipe was to add one tablespoon of it per cup of flour called for. A friend is telling me that rather than do that, I should count the vital wheat gluten as flour, and for every tablespoon of it that I add to the recipe, I should subtract a tablespoon of flour from the recipe. Which of us is correct and why... a decent replacement for it. I also thought that I should increase the flour to 3 3/4 cups and add the vital wheat gluten on top of that, rather than directly substituting it for the dried, nonfat milk
I've probably only made tempura 10 times in my life, with fairly inconsistent results. often it has been heavier than the best restaurant versions I've had. There seem to be many variables involved: type(s) of flour added pure starch (cornstarch, arrowroot, ...?) use of seltzer use of chemical leavening overall thickness of batter type of oil temperature of oil Which of these factors (and any others I've forgotten) are most important to getting a thin, light, non-greasy tempura shell?
I have a recipe for sponge cake that calls for either all white pastry flour or an equal mix with whole wheat pastry flour. Unfortunately, the only pastry flour I have is whole wheat. The recipe specifically warns against All-Purpose, which it claims will dry the cake out. These are the flours I have...is there any hope? Whole Wheat Pastry Flour Unbleached White Whole Wheat Flour Unbleached White Flour Whole Wheat Flour Garbanzo Bean Flour Tapioca Flour Spelt Flour Buckwheat Flour I also have traditional powders like xantham gum, baking soda, cornstarch, etc. About.Com suggests "two
), rather than the typical American shoestring fries chips (US, AU) are crisps (UK) cornstarch (US) is cornflour (UK, AU) corn flour (US; aka fine corn meal) is maize flour (AU), a finer ground... on a griddle with a ring form. Scone (US, CA) tends to be sweeter than a scone (UK). Pancake (US, CA) Pikelet (AU) generally refers to puffy item made from a thick leavened batter. Pancake can go by a number of names in the US, including hotcakes, griddlecakes, flapjacks and hoecakes. Pancake (UK, AU) is made from a thinner unleavened batter, with a result a little thicker than a french crêpe
I've baked my first pita bread in home, the pockets was almost well formed but the crust is hard, crunchy. I've applied some variations because of time/number/ingredients restrictions, in particular: I've used two part of white flour (farina 00) and one part of whole-wheat flour I've made the pitas a bit thin, say 1/7-1/8 inch. I've raised the dough for about 1 hour and 45 minutes. Which are the factors that make the crust so crispy? EDIT: About the cooking method I cooked at about 500 F for 4 minutes, turn 2 minutes, the dough was puffed after about 2-3 minutes.
an on-hand substitute, like cornstarch. The breadcrumbs, on the other hand, are quite a vital part of this dish. I use panko breadcrumbs to give my eggplant an extra-crispy crunch. I've seen "breadcrumbs" make from corn tortillas used as a GF substitute, but the corn strikes me as stylistically opposed to my intent here. I've also heard of "thinner" coatings, like cornstarch or rice flour...I would like to make a gluten-free eggplant parmigiana, and there are a couple of ingredients that I realize I will need to substitute. The basic idea is eggplant sliced, dredged in flour, dipped