To make the sponge, whisk together the sugar and eggs until they are twice their original volume, then carefully fold in the flour.

Fold in the flour, almonds, melted butter and cooled grapefruit juice.

Fold in the flour, almonds, 1 tsp fine lemon zest and 2 tsp juice.

Fold in the flour, spices, salt and the puree, then the chocolate and pecans.

Mix well then fold in the flour and ground almonds evenly.

We render our own lard, we use organic flour and good dried fruit.

Natural, simple ingredients and organic flour — you would toil to make any better at home.

A suggestion of producing organic flour was suggested but not realized.

During the 1970s, he persuaded organic growers to produce organic flour, and he made arrangements with specialty bakers in area.

Today the windmill has been restored to working order, and grinds grain to organic flour.

Traditionally, flat-breads were baked on a bakestone or griddle suspended over an open fire, and, in areas where refined flour was available, unleavened white batches were baked regularly.

They can, however, contain more refined flour than whole grain.

Goods baked from refined flour provide us with more starch, stronger gluten and less nutrition.

Wheat, yeast and refined flour typical of conventional supermarket bread have become targets.

There are several variations, using some or all of the following ingredients: maida (refined flour), semolina, milk, and yogurt.

Combine the flour, rice flour, baking powder and cinnamon, and add to the butter mixture alternating with the milk.

If a recipe calls for rice flour, will ground rice do?

I had eaten a vegetarian lunch of about 15 dishes as well as plenty of idlis, flat bread made with rice flour.

Grease six ramekins twice with butter, then dust with a mixture of icing sugar and rice flour.

Here we ate a vegetarian lunch of about 15 dishes as well as plenty of idlis, cakes made with rice flour.

Sprinkle flour on to your work surface and knead the dough for 30 seconds.

Sprinkle flour on a work surface and rolling pin.

Sprinkle flour over the top, stirring until disappeared.

Sprinkle flour on the work surface and roll the dough to a thickness of about 1cm (4).

Sprinkle flour on a worktop and roll out the pastry before cutting and lining individual 10cm round or fluted baking tins.

Add the egg and milk, mix well then stir in the flour, cayenne pepper and oregano and a pinch of salt.

Gradually stir in the flour to thicken it up.

Stir in the flour and cook for a minute or two, stirring constantly.

Stir in the flour until smooth, then add the milk, stirring as the sauce simmers for 5 minutes.

Stir in the flour, then cook over a low heat for 5 to 10 minutes or until golden.

To make a light batter, whisk the flour, cornflour and sparkling water together in a bowl.

In a medium bowl, whisk the flour, cardamom and salt.

To make the batter, whisk the flour and eggs in a bowl until smooth.

Whisk the flour into the pan, gradually stirring in 200g of the cheese until melted.

Whisk the flour and baking powder with the milk (100ml at first) and zest, then add to the mash and whisk in.