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White flower is a commonly used ingredient in baking, including cakes, cookies, and bread. It can also be used as a thickener in sauces and soups.

White flour is processed to remove the bran and germ from the grain, leaving only the endosperm. Whole grain flour contains all parts of the grain, making it more nutrient-dense.

Yes, white flour usually lasts for about a year in an airtight container stored in a cool place.

White flour should be stored in an airtight container in a cool, dry place.

It's not recommended to eat raw white flour due to potential bacteria. It's best consumed when cooked or baked.

Yes, alternatives include whole wheat flour, almond flour, coconut flour, and oat flour, depending on the recipe.

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Most of the fiber content is removed during the processing of white flour, making it low in fiber.

White flour doesn't have a noticeable taste. It assumes the flavor of the other ingredients in the recipe.

White flour is not gluten-free, it is made from wheat, which contains gluten.

In some cultures, white flour is used in beauty treatments like face masks due to its exfoliating properties.

White flour is not inherently bad for health, but it is less nutrient-dense than whole grain flour.

Yes, white flour is often used as a thickening agent for sauces and gravies.

Yes, white flour can be used in vegan recipes as it's derived from grains, not animal products.

Yes, white flour is often referred to as all-purpose flour.

Some studies suggest that diets high in refined carbohydrates like white flour may contribute to inflammation, but more research is needed.