After years of research and planning, Janie’s Mill began milling certified organic grain grown on Harold Wilken’s farm in ...

Thomas McNutt, 34, is a fourth-generation owner of the Collin Street Bakery in Corsicana, Texas. In the town of about 25,000, ...

A trio of businesses have launched first-time ventures into brick-and-mortar retail while others have expanded their shop ...

Arrowroot (Maranta arundinacea) is a tropical tuber native to Indonesia. It’s often processed into flour and used in baking, cooking, and around the house. Share on Pinterest Shamil/Getty Images ...

While cake flour has the lowest percentage of gluten, pastry flour a bit more and bread flour the max, all-purpose falls somewhere in between. That’s why you can use it in most baked goods ...

Cover and let it stand at a temperature of 80 to 85 until it more than doubles in bulk ... cake, and add a muscadine jam coating on top. Cream the butter and sugar, add well beaten eggs, flour ...

for the layer cake, use two 9-inch rounds. In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, cream butter and sugar with an electric mixer until light ...

When Lisa Younes visited her local Whole Foods Market in Berkeley, California, last month she expected to walk out with a slice of her beloved Berry Chantilly cake: With its lofty layers of almond ...

Add beaten eggs and mix well. Combine flour, baking powder, nuts and lemon rind. Stir in alternately with milk. Pour batter into loaf pan. Bake for 50-60 minutes, until tester comes out clean.

The Flour and Stone owner’s lush new cookbook has the wonders of nature woven into every page. Here, the pistachio- and rhubarb-coloured palette of a John Olsen work is reimagined in cake form. For ...

This simple recipe also needs no flour to bake as the eggs and chocolate balance the cake, which makes it easier to make as well as cheaper. Christina said: “In the absence of flour, this cake ...