what happens when you use less flour than the recipe says to use? EX: recipe says use 2cups and i want to use 1 and 1/4cup
Totally depends upon what you're making. Flour's role in bread is to provide a gluten structure. Flour's role in a roux is to thicken it.
I'm not quite sure why you ask, though... you should always have enough flour around (or borrow it from a neighbor if you need it?). Or, if you only have 1 1/4 cup, perhaps you can resize the entire recipe down?
im trying to bake a banana loaf cake and it came out very very thick like a pound cake instead of spongy and fluffy
Oh, sorry, didn't realize that this was a "post-mortem" question, so to speak. Yes, that's almost certainly due to the lack of the other 3/4 of a cup of flour.
Something I have experimented with is when i find out I don't have enough flour for a recipe if it is related with cakes or bread, I would compensate with the difference in mash potatoes. In other words, If in your case you needed 3/4 cup more flour, I would peel enough white potatoes to match 3/4 cup mashed with no seasoning. Potatoes add gluten and the purpose of flour is to add gluten. This has always worked for me when I make breads or cakes and it makes my breads and cakes more fluffy. Try this out.
Has anyone tried substituting potato flakes in this case?
Note: I haven't tried it, but I was just wondering... I could see it possibly working if I was making a gravy.
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