If your tortillas are not soft there can be several reasons:
“Which flour do I use for bread, or muffins, or cookies?” “Can I substitute one flour for another?” “Why is my flour mixture so dry?” I hope this helps clarify any questions you have about flour. By the way, with all baking the amount of protein in flour matters. The lower the protein, the softer the baked goods. So here is my simple guideline to baking with flour:
How to Measure (& Aerate) Flour
Flour must be aerated before measuring because it often settles in the bag or container making it heavy and compact, resulting in too much flour being measured. Aerating basically means fluffing it up and is not the same as sifting. Flour should not be sifted before measuring unless the recipe states to do so. Sifting will result in too little flour being measured.
If you dip into flour without aerating, you will be getting too much flour and your dough will be too dry. To aerate flour you simply stir it around with a spoon before measuring. To measure, be sure to use a flat-topped dry measuring cup like in my photo. To see a short video on how to aerate flour click here.
After aerating, there are two ways to measure the flour: 1) Scoop & Level – Gently scoop the flour up with a spoon and sprinkle it into your measuring cup until it’s mounded above the rim. Do not tap the cup or the container of flour. Finally, level off the excess flour with the back of a knife. 2) Dip & Level – Gently dip your measuring cup into the flour until it’s mounded above the rim and level off the excess flour with the back of a knife. In my kitchen, a cup a flour weighs 4 1/2 ounces (130 grams).
The Difference Between Flours
Whole wheat flour (about 14% protein/gluten)
Whole wheat flour is not the same as whole wheat pastry flour and should not be substituted for whole wheat pastry flour. Whole wheat flour is milled from hard winter wheat and is best used only for yeast breads. A loaf made entirely with whole wheat flour will be a dense and somewhat heavy loaf. For a softer loaf, it is often combined with some all-purpose or bread flour. Whole wheat flour is not suitable for other baking like cookies and cakes. *Since it contains the germ of the wheat which contains oil, once opened, this flour should be kept refrigerated in a tightly sealed container.
Whole wheat pastry flour (about 10% protein/gluten)
Also called whole grain pastry flour, this flour is good for most recipes that use all-purpose flour when you want to add fiber. Whole wheat pastry flour is milled from a soft summer wheat and is best for baking cookies, brownies, pancakes, waffles, quick breads, and some cakes. Results will not be as light and soft as using all-purpose flour but you can also mix part whole wheat pastry flour and part all-purpose flour for soft baked goods with added fiber. (I use this flour the most in cookies, brownies, even pancakes & waffles for extra fiber) This flour is not a good substitute for whole wheat flour and is not suitable for baking yeast breads. Don’t have whole wheat pastry flour? Regular whole wheat flour is not a good substitute – your baked goods will be dense and heavy. Look for whole wheat pastry flour at health food stores or you can order it online. Once opened, it should be kept refrigerated in a tightly-sealed container.
Bread flour (about 14% protein/gluten)
This flour is designed for yeast baking. It helps create more gluten for a better rise in yeast doughs. Use it for yeast bread and pizza dough for a chewy texture and good structure. However, all-purpose flour works almost as well with yeast. From my experience, if you don’t have bread flour, all-purpose flour can be used as a substitute in yeast bread and pizza dough.
All-purpose flour (about 10% protein/gluten)
The name says it all. Use it for cookies, cakes, quick breads, yeast breads, pies, pancakes, etc.
Pastry flour (about 9% protein/gluten)
This flour falls between all-purpose flour and cake flour and can be used in pastries, cookies and cakes. This flour is not suitable for baking yeast breads.
Cake flour (about 8% protein/gluten)
This very fine grain flour is good in light and airy cakes like angel food cake. However, if a recipe does not call for cake flour and you decide to use it, you would use more (2 tablespoons more per each cup). Conversely, if a recipe calls for cake flour and you don’t have it, you can make your own: For one cup of cake flour, measure one cup of all-purpose flour, remove 2 tablespoons of flour and replace that with 2 tablespoons of cornstarch. I do not use cake flour – I don’t find it necessary. This flour is not suitable for baking yeast breads.
Self-rising flour (about 8 % protein/gluten)
This soft flour is similar to pastry flour but has salt and baking powder added. Many southern recipes call for this flour in biscuits and pancakes but if the recipe calls for all-purpose flour and you substitute self-rising flour, you will need to adjust any added salt and baking powder. (one cup of self-rising flour contains 1 ½ teaspoons of baking powder and ¼ to ½ teaspoon of salt) This flour is not suitable for yeast breads.
I hope these simple flour basics are helpful. – Jenny Jones
If your parchment paper stuck it’s from using an inferior brand. Reynolds brand always works for me. I got a cheaper parchment paper once and everything stuck to it. I only use Reynolds brand – it never sticks. (This is not a paid endorsement, I’m just sharing what works for me). NOTE: Wax paper is NOT the same as parchment paper. DO NOT USE WAX PAPER in the oven because it will melt onto your food.
There are three ways to make these cookies depending on the amount of flour you use. You can make them more chunky and firm or softer and spreadable. My original recipe calls for 1 1/4 cups of all purpose flour. But you can use less flour for a softer cookie. See my examples below:
You can never go wrong with a chocolate dessert. I always use Dutch processed cocoa for two reasons. One, it’s less bitter than regular cocoa and two, it produces a rich dark color as you can see. It’s not always easy to find but right now my store carries Droste brand cocoa so that’s what I use. Always looking for ways to reduce saturated fat, I reduced it even more today. Instead of 1/4 cup of butter I used 3 tablespoons and then I increased the oil from 1/2 cup to 1/3 of a cup. No matter how good something sweet looks, if the butter is measured in sticks, I always pass. I know from experience that you can make delicious, healthier desserts with very little and many times, no butter at all. For dinner I made a salad and my vegetable-bean pasta and cookies for dessert. Did I say cookies? I meant “a cookie” for dessert. That’s right. One cookie. That’s my story and I’m sticking to it. ?
I usually add toasted walnuts and pecans to my cookies. The reason for the mixed nuts is I can never decide, plus using both nuts seems to add even more flavors but I always toast the nuts first. In fact, I toast a whole bag of nuts and then keep them refrigerated for all my baking. To learn how to toast nuts, see the “How To” section of my blog. You’ll be glad you toasted the nuts for these delicious cookies. Click here for the recipe. – Jenny Jones
My sister is in town visiting from Canada so I made something quick and easy for dinner. Since we’re both grown up now, I made my grown up mac & cheese. It only takes 30 minutes so we had more time to hang out. You can add different vegetables but I stuck with my original combination of purple cauliflower, broccoli, spinach, and tomato. (here’s the recipe)
Then yesterday I made my giant breakfast cookies and besides breakfast, they came in handy as a snack during the day. Sis said she’s going to make them when she gets home. It’s probably the recipe I make the most because I know how important it is to eat fiber and these have 4 grams of fiber each! (here’s the recipe)
So that’s what I cooked today. …just sharing… – Jenny Jones
What’s wrong with a few chocolate chips for breakfast? It’s okay with me if you’re getting whole grains, oats, banana and walnuts in a delicious breakfast brownie. This new recipe replaces my old breakfast brownie because this one uses ingredients that are more available to everyone.
There are lots of reasons to eat bananas. They’re a good source of vitamins C & B6, manganese, potassium, fiber, biotin, and copper. And the riper the banana, the sweeter it is and the easier it’ll be to mix into the batter. Walnuts provide heart-healthy fats and protein but for the best flavor they really should be toasted first. I toast a bunch at a time and keep them available, refrigerated, for baking. To toast nuts spread on an ungreased baking sheet and bake for 8-10 minutes at 350 degrees F.
Oats are breakfast superstars – high in soluble fiber, which is known for lowering cholesterol and keeping things moving. I use regular Quaker rolled oats in this recipe and extra light olive oil but you can use another oil of your choice like canola. So this is my new Breakfast Brownie and I hope you like it. I’m not saying it should BE breakfast, but I am saying why not dessert AFTER breakfast? Click here for the recipe. – Jenny Jones
Butter tarts are a distinctly Canadian treat and anyone who grew up in Canada like I did has probably had a butter tart, or two, or three. They don’t exist in the U.S., which is probably a good thing because they are so good. Every once in a while I just have to have a butter tart so of course, I had to find a way to make it a little healthier. But let’s be clear: There is nothing healthy about a butter tart. The best I could do is make the crust without butter, using oil instead.
So there you have it. Now we Canadians can have our occasional fix and the rest of the world can try something new. Click here for the recipe. – Jenny Jones
This morning I had blueberries for breakfast. Did I mention they were wrapped in delicious, light, fluffy buttermilk pancakes? Making pancakes from scratch is one of the easiest things to do. Honestly, it takes five minutes to put the batter together – it’s basically just flour, buttermilk and egg with leavening and a little oil. Oh… and blueberries. These blueberry pancakes were so delicious I didn’t even use syrup.
With summer coming it won’t be long before you won’t need a loan application to buy fresh blueberries. In the meantime, these breakfast beauties are really good with diced apple and even plain. Yesterday I made potato pancakes for lunch and I’m keeping the leftovers for tomorrow’s breakfast.
My mother used to cut potato pancakes into strips and cook them with scrambled eggs. It’s one of my favorite breakfast dishes. So that’s what I cooked today so far. (& yesterday) … just sharing… – Jenny Jones
I LOVE this dish. I’ll say it again. I LOVE this dish!!! It’s easy to make and has three vegetables (broccoli, cauliflower,and tomato) and everything is coated in a light creamy, cheesy sauce. It’s mac & cheese for grownups but don’t you think kids would like this too? If they’re picky, use white cauliflower and they’ll never even see it. It’s soft and blends right in with the pasta. If you make it, let me know if it passes the kid test.
It’s important to do all your prep first because everything cooks quickly. It won’t take long if you buy the already-cut vegetables but I cut all of the veggies myself. The prep includes cutting the vegetables, shredding the cheese or slicing it really thin. Hey, you’ll be cutting the cheese!
Speaking of cheese, please don’t buy pre-shredded cheese. It has an additive and will never melt as well as a block of cheese. I’ve made it with reduced fat cheese and whole milk cheese.
This recipe is similar to my Quick & Easy Mac & Cheese but with less pasta and added vegetables but it’s still a quick and easy dinner. I wasn’t sure what to call it… veggie mac & cheese or mac & cheese with vegetables or maybe rainbow mac & cheese. I decided on “Grown Up” because we grownups know how important it is to eat vegetables at every meal. And if they’re buried in my delicious mac & cheese, it’s a win-win. Click here for the recipe. – Jenny Jones
Sweet & Sour Chicken is one of my favorite Chinese dishes but I never order it in restaurants because the chicken is always battered and deep fried so I learned to make it myself. And I made some today. There’s just one rule with my sweet & sour chicken… fresh pineapple!
A lot of stores sell pre-cut pineapple so I just bought a small container for my pineapple chicken. I tried making it with canned pineapple but I’d rather make something else than use canned pineapple for this dish. Fresh makes a huge difference.
For the juice, I didn’t want to buy a big bottle of juice so I got a 6-pack of tiny 6-ounce cans and just used one can for the recipe. I needed 1/3 of a cup and I drank the rest. Sweet & sour chicken cooks fast and I served it over sushi rice, which is a sticky rice. In my opinion, this sweet and sour chicken is as good or better than any I’ve had from a restaurant. I also like this meal because it’s delicious and it has lots of antioxidant-rich vegetables and lean protein. The last time I tried sweet & sour chicken at a restaurant, there was literally ONE piece of red pepper (the picture showed lots of red & green peppers). That was the day I decided to make my own, having no idea how easy it really would be. Click here for the recipe.
I also made a loaf of no-knead bread… again. It seems like I make at least one loaf a week.
I switch around between the original, which I made today, then whole wheat, then fruit & nut or olive. This bread never disappoints and as many loaves as I have made, I’m still amazed every time at this easy, nothing-to-do method for baking bread. Click here for the recipe.
I love bread. If I ever had to be gluten-free I’d be one sad human being! So that’s what I made today. …just sharing… – Jenny Jones
p.s. I am loving all the positive comments and especially the photos I’ve received of my own recipes made by you (wanna see?). I never expected so many people would try my recipes since they are not fancy, and I just want to say thank you for your confidence in me and for taking time to write. – Jenny Jones