A lot of flour to use up!

ragz_2

Following an over enthusiastic Approved Foods order about 6 months ago, I have a flour mountain! Then I tried to eat low carb for a while so it never got used (kept a lot in the freezer). I need ideas for how I can use it up, preferably freezable ideas so I don't have to eat it all now, though there are DH and 3 little ones to eat it too. I have

Gram Flour X2 bags
Pasta flour (2 plain and 1 wholemeal) - am I right in assuming this is just fine plain flour and I can make biscuits with it?
Wholemeal bread flour X 3
Big sack of wholemeal chappati flour (is this plain flour?)
Wholemeal self raising flour

I am currently attempting bread with a bag of the brown bread flour, it's hopefully rising at the moment, 3 loaves worth or rolls if I can do that? My bread is usually only ever good for toast though!

Any suggestions welcome, I am really sick of the sight of bags of flour!

purpleheather2810

It should keep for years though, as long as you keep it cool and dry (if you have freezer space keep it there). Oh, you could make me a cake

ragz_2

I would love to know what to use the Gram flour for, if anyone has any ideas? I googled for reciped but they all looked a bit scary, can I just sub it for normal flour?

thriftyniftyme

Gram flour is chickpea flour so it might help to google that too.

I use it mainly to make snacks to go with curries (onion bhajis and similar).

It's also my secret weapon for crispy roasties - after boiling the potatoes I rough them up in a colander, then mix with a little gram flour then into the oven. Of course, that won't use up loads of it, but it's a good thing to do!

As long as you check for moisture and bugs regularly flour should last indefinitely. So you only need to use it up if you really have nowhere to store it - I know you are sick of the sight of it but is there anywhere else you can store it? I store bulk food in my wardrobe and under my bed!

Pasta flour is strong flour, just a finer higher grade than normal, so you should be able to use it instead of normal or bread flour in recipes.

ragz_2

Fab thanks, and I will definitely try the roasties tip!

happycamel_2

Gram flour is chickpea flour, you can't use it as a straight substitute for wheat flour because it is gluten free so won't rise in the same way. You could make poppadums with it or you could do gluten free recipes (I would mix with rice flour) and add xanthan gum.

I'd use a maximum 50% wholemeal to 50% white flour otherwise you are likely to have a very dense, heavy loaf with sachets of quick yeast. Proper yeast and a two day rise would give a lighter result but a 50/50 mix is easier.

The pasta flour should be fine for biscuits, or just make pasta with it

Chapati flour (atta) is wholemeal wheat flour again, fine milled (seems you have a lot of that)! It's best for making flat breads - roti - etc. It would be good for pastry too, again you could mix it with white for a lighter result.

ragz_2

Thanks, looks like the bread I am makign today will only be good for eating with soup then!

Can I mix the brown flour with the pasta flour?

lally666young

I know this sounds a bit off the wall, but why dont you make some decorations for xmas tree? No you cannot mix both flours. I have had had mad baking day here today, quiches, cakes, trifles, pasta and red Velvet muffins.