cmd2012 wrote:
Frank,
Robin Hood is just a brand of flour that is commonly sold here. It's the most common brand of flour you'll find in any grocery store (I suppose it's probably like Pilsbury or Gold Medal Flour in the US). Like other brands, they make all purpose flour (bleached and unbleached), bread flour, whole wheat flour, and cake and pastry flour. Those are the ones I am familiar with from the grocery store.
I've never seen the Nutri Flour Blend in stores. From the website it looks like it is a new product that just adds a bit of wheat bran back into their regular all purpose white flour, probably at a ratio that is less than what is in whole wheat flour so that it still tastes like white. They say it can be substituted 1:1 for all purpose flour, which I personally would be suspicious of (unless it's so low in wheat bran that it's the equivalent of subbing half WW flour for AP in a recipe).
Carey, that is SO awesome. Yay!!!!
The nutriflour came out a couple of years ago, but only the Superstore here carries it, I don't think it's popular. I have the same recipe in the Robin Hood Baking book (an absolutely excellent baking book and might be at your library Carey as it's at mine) except it states AP flour in the Robin Hood book. Edit to add book link:
http://www.amazon.com/Robin-Hood-Home-B ... ome+Baking I found these at a book sale last year and my sister and I bought a bunch to save for our kids when they get married.
Frank - I make this all the time with KA flour. Canadian flour in general is a higher protein count than US flour from what I've read, but the KA works great. I use half AP and half WWW since that's what I do whenever possible.
