By: Jenna Anding, Associate Professor and Extension Nutrition Specialist, The Texas A&M System
Flour is often packaged in 5-pound bags (5 pounds of flour equals 17½ cups). To make flour more nutritious, B vitamins and iron are often added.
How to measure it
To measure flour, spoon it into a measuring cup until the flour overflows. Use the straight edge of a knife to level the flour at the top of the cup. You do not need to sift the flour, because most flour is sifted at the mill.
Using all-purpose flour instead of self-rising flour
If a recipe calls for self-rising flour, add 1½ teaspoons of baking powder and ½ teaspoon of salt to each cup of all-purpose flour you use.
How to store it
Store all-purpose flour in a cool, dry place. Once opened, store in an airtight container to keep out dust, moisture and insects. You may also store it in the refrigerator.
For best quality, use flour within 6 months after receiving it.
Quick Coffee Cake (makes about 6 servings)
What you need
3 tablespoons softened butter or margarine
½ cup granulated (white) sugar
1 cup all-purpose flour
1¼ teaspoons baking powder
¼ teaspoon salt
⅓ cup milk
¼ teaspoon vanilla
⅓ cup brown sugar, packed
½ teaspoon cinnamon
¾ cup raisins (if you like)
½ cup chopped nuts (if you like)
How to make it
- Wash your hands; make sure your cooking area is clean.
- Mix the butter or margarine with the sugar.
- Add the egg and beat the mixture until it is creamy. Set it aside.
- In another bowl, mix the flour, baking powder and salt.
- Add the flour mixture and milk to the sugar mixture.
- Add the vanilla, raisins, and nuts. Mix well.
- Spread the batter evenly into a greased 8-inch baking pan.
- Mix the brown sugar and cinnamon; sprinkle it over the batter.
- Bake it at 350 degrees F for 25 to 30 minutes.
Tip: When you measure brown sugar, spoon or scoop the sugar into a dry measuring cup. Pack it down firmly with a spatula or spoon until it is level. Brown sugar should hold its shape when it is removed from the cup.
Download a printer-friendly version of this publication: Cooking with All-Purpose Flour
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