I like to store my quinoa
flour in a cool dry place, usually in a lower cabinet in my kitchen, or a pantry.
Not exact matches
Mix liquids and
dry ingredients separately; then combine and mix well
Place in greased
floured 9 ″ x5 ″ loaf pan Bake at 375F for 50 - 55 minutes until top has started to brown Let
cool in pan for at least 30 minutes Do not cut until bread has
cooled
Store
in a
cool,
dry place until ready to activate using white
flour and water.
1) Mix sugar with melted butter until sugar is dissolved 2) Add
in vanilla extract and stir 3) Sift
in self - raising
flour 4) Add
in eggs and mix well 5) Grease a muffin tray, and
place round baking paper circles at the bottom of each muffin mould 6) Pour batter into muffin moulds until slightly above 3/4 of mould is filled 7) Bake
in pre-heated oven at 175 deg for 15 to 20 minutes (or until a toothpick comes out
dry when poked into muffins) 8) Let the muffins
cool then cut them into halfs horizontally 9) Spread dulce de leche on the bottom half, and sandwich with the top half 10) Sprinkle the mini cakes with sifted icing sugar
If you make more oat
flour than your recipe calls for or just want to have some on hand, store it
in an airtight container
in a
cool dry place if you're using it soon or store it
in the freezer to extend its shelf life.
Buckwheat,
in the form of the whole grain, and
in the form of
flour, may be stored for several months
in a
cool dry place.