Need help translating British flour names in to American
Mark A.Meggs
I'd like to try, but I'm not certain how the British names for the
various flours translate into what I can buy at my American
supermarket.
If some kind person in the UK could describe what the flours are, I'll
take it from there.
Wholemeal self-raising flour
Medium oatmeal
Strong brown flour
TIA!
- Mark
Ophelia
> I ran ran across a couple of quick bread recipes in the Guardian that
> I'd like to try, but I'm not certain how the British names for the
> various flours translate into what I can buy at my American
> supermarket.
>
> If some kind person in the UK could describe what the flours are, I'll
> take it from there.
>
> Wholemeal self-raising flour
> Medium oatmeal
http://www.goodnessdirect.co.uk/cgi-local/frameset/detail/133044_Goodness_Oatmeal__Medium__3kg.html
See the picture as you open it.
> Strong brown flour
http://www.bbc.co.uk/dna/h2g2/A2198586
HTH
Mark A.Meggs
wrote:
>Mark A.Meggs wrote:
>> I ran ran across a couple of quick bread recipes in the Guardian that
>> I'd like to try, but I'm not certain how the British names for the
>> various flours translate into what I can buy at my American
>> supermarket.
>>
>> If some kind person in the UK could describe what the flours are, I'll
>> take it from there.
>>
>> Wholemeal self-raising flour
>http://www.allinsonflour.co.uk/products/wholemeal-self-raising-flour.aspx
>
I don't think this is available in the states. Whole-wheat flour
isn't a problem. But the only self-rising flours I'm aware of are
either "regular" white flour or corn (maize) meal mixes.
I'll have to add some baking soda or baking powder.
>> Medium oatmeal
>
>http://www.goodnessdirect.co.uk/cgi-local/frameset/detail/133044_Goodness_Oatmeal__Medium__3kg.html
>
>or
>http://tinyurl.com/3m92to
>
>See the picture as you open it.
>
May not be available. Most American oats are "rolled" oats. Steel-cut
oats are easy to find, but I don't think I've ever seen ground oats.
>> Strong brown flour
>
>http://www.bbc.co.uk/dna/h2g2/A2198586
>
Not a problem - high-gluten flour should be easy to find.
>HTH
>
Thanks!
- Mark
Ophelia
> On Sat, 4 Oct 2008 18:46:33 +0100, "Ophelia" <Oph...@Nix.co.uk>
> wrote:
>
>> Mark A.Meggs wrote:
>>> I ran ran across a couple of quick bread recipes in the Guardian
>>> that I'd like to try, but I'm not certain how the British names for
>>> the various flours translate into what I can buy at my American
>>> supermarket.
>>>
>>> If some kind person in the UK could describe what the flours are,
>>> I'll take it from there.
>>>
>>> Wholemeal self-raising flour
>> http://www.allinsonflour.co.uk/products/wholemeal-self-raising-flour.aspx
>>
>
> I don't think this is available in the states. Whole-wheat flour
> isn't a problem. But the only self-rising flours I'm aware of are
> either "regular" white flour or corn (maize) meal mixes.
>
> I'll have to add some baking soda or baking powder.
Yes you can. Just be sure that the flour isn't 'strong' ie high protein.
>
>>> Medium oatmeal
>>
>> http://www.goodnessdirect.co.uk/cgi-local/frameset/detail/133044_Goodness_Oatmeal__Medium__3kg.html
>>
>> or
>> http://tinyurl.com/3m92to
>>
>> See the picture as you open it.
>>
>
> May not be available. Most American oats are "rolled" oats. Steel-cut
> oats are easy to find, but I don't think I've ever seen ground oats.
I think you will find rolled are ok. Experiment with it.
>
>>> Strong brown flour
>>
>> http://www.bbc.co.uk/dna/h2g2/A2198586
>>
>
> Not a problem - high-gluten flour should be easy to find.
>
>> HTH
>>
>
> Thanks!
My pleasure!
Julia Altshuler
>
> May not be available. Most American oats are "rolled" oats. Steel-cut
> oats are easy to find, but I don't think I've ever seen ground oats.
Quaker Oats makes rolled oats which are called "old fashioned." They
also make "quick 1-minute" oats which are rolled oats that have been
chopped a bit. I use them in oatmeal cookies. If you take either one
and spin it in a food processor with a steel blade for a while, you get
ground oats or oat flour. I use it all the time in baking. I like the
flavor.
--Lia
Graham
"Ophelia" <Oph...@Nix.co.uk> wrote in message
news:6kpv49F...@mid.individual.net...
> Mark A.Meggs wrote:
>> On Sat, 4 Oct 2008 18:46:33 +0100, "Ophelia" <Oph...@Nix.co.uk>
>> wrote:
>>
>>> Mark A.Meggs wrote:
>>>> I ran ran across a couple of quick bread recipes in the Guardian
>>>> that I'd like to try, but I'm not certain how the British names for
>>>> the various flours translate into what I can buy at my American
>>>> supermarket.
>>>>
>>>> If some kind person in the UK could describe what the flours are,
>>>> I'll take it from there.
>>>>
>>>> Wholemeal self-raising flour
>>> http://www.allinsonflour.co.uk/products/wholemeal-self-raising-flour.aspx
>>>
>>
>> I don't think this is available in the states. Whole-wheat flour
>> isn't a problem. But the only self-rising flours I'm aware of are
>> either "regular" white flour or corn (maize) meal mixes.
>>
>> I'll have to add some baking soda or baking powder.
>
> Yes you can. Just be sure that the flour isn't 'strong' ie high protein.
>
pound) plus a 1/4tsp salt.
However, AP flour in Canada and the northern US is quite high in protein and
makes good bread. It is also (I think) higher in protein than UK plain
flour. Therefore, I would be inclined to use cake and pastry flour or a
blend of C&P with AP. Why the salt is added I don't know but it seems
unnecessary and when I made this flour many moons ago, I left it out.
Perhaps Ophelia can help me out here! SR flour is readily available in
Canadian supermarkets.
Graham
Mark A.Meggs
Thanks Lia,
I'm going to have to experiment. The picture in the link shows what
looks to me to be coarsely ground whole oats - oat grain ground in a
mill with steel burrs or stones. Rolled oats are run between 2
closely spaced steel rollers and flattened into the flakey stuff that
we call oatmeal.
I don't know what effect the difference will have on the final
product. The quick bread in question is Scottish bannock - similar in
concept to American johnnycake.
- Mark
Ophelia
Lia's advice is good:)
Ophelia
Graham
Graham
Ophelia
I don't use salt anyway, I use something called Lo Salt. It worked the
same))