Recipes from wheat flour are the basis, the basis of almost any cooking process. Bread, cookies, buns, pizza or cake cakes, pies, gingerbread: here the main ingredient is unchanged. And if we are not talking about muffins, what dishes can be prepared?
1) If thickeners are needed. Gravies, in particular the famous Bechamel sauce, omelets, cheesecakes, soups … Usually require quite a bit – one or two tablespoons, but a small portion of the bulk substance creates the desired consistency.
2) When breading is required. For roasting fish, vegetables, meat products. You can make a batter, or just dip a piece in flour and the crust will form no worse.
3) For the shell. To make dumplings, dumplings, khinkali, manti, tortellini and other boiled products with stuffing inside, you need to knead the dough. The recipe is extremely simple: plus water and salt, in rare cases an egg.
The only thing is that crushed wheat grains should not be used instead of other cereals. Corn, pea, chestnut, buckwheat or rice flour has a different chemical composition, a different taste. Such culinary experiments will not end in anything useful.
Read THIS ARTICLE about what kind of wheat flour is, how to choose it correctly for certain recipes so that baking always turns out to be flawless.
