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Breads,
Muffins, Biscuits, Scones & Griddle Cakes
Bread flour usually contains more gluten
than pastry flour and is better for bread on that account. Rye flour is
next best to wheat flour for bread making, but is generally combined
with wheat flour, since by itself it makes a sticky bread.
Pastry flour having
less gluten and slightly more starch is more suitable for pastry and
cake mixtures and is used wherever softness and lightness are desired.
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| Recommended Cookbooks |
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