Flour power/ Kitchen staple comes in many varieties, each best for specific job From: The Gazette | Date: November 28, 2001| Author: | Copyright 2001 The Gazette. Provided by ProQuest LLC. (Hide copyright information) Copyright information

Although flour is a staple in most cupboards all year long, it probably gets pulled out more often during the holiday season than at any other time of the year.

After all, there's a lot of baking to do in the coming weeks, from rolls for special dinners to cookies and cakes for holiday parties and gifts.

Most cooks will reach for the basic all-purpose white flour, but there are competitors on the shelves that vie for attention: Self- rising flour. Cake flour. Bread flour. Whole-wheat flour. Instant flour.

The question is, do we really need a small wardrobe of flours, or can we get along fine ...

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