1 row is stored for this page
| Field | Field type | Value |
|---|
| form | String | Wheat, ~10–12% protein |
| role | String | Structure · gluten, starch |
| storage | String | Airtight, 6–8 months |
| season | String | Year-round |
| kcal100 | Float | 364.0 |
| g_tsp | Float | 2.6 |
| g_tbsp | Float | 7.8 |
| g_cup | Float | 125.0 |
| g_each | Float | |
| allergens | List of String, delimiter: , | wheat • gluten |
| pantry | String | yes |
| price | Float | 3.79 |
| price_per | String | 5 lb |
| summary | Text | The workhorse. Its gluten gives bread chew and cookies their bite; too much working gives pancakes a rubbery crumb. Weight matters more than volume: a cup can be 120 g or 150 g depending on how it was scooped, which is why the record stores grams. |
1 row is stored for this page
| Field | Field type | Value |
|---|
| sub_from | Page | All-purpose flour |
| sub_to | Page | Gluten-free flour blend |
| alt | String | |
| role | String | |
| ratio | Float | 1.0 |
| conv | String | |
| confidence | String | medium |
| effect | Text | One-for-one with a blend that includes xanthan gum. Rest the batter 30 minutes. Crumb is more delicate; cookies are a bit sandier. |
| warning | Text | For yeast breads a blend is not enough; that needs a different recipe. |
| applicable | String | |
