WineLovers Discussion Group

You may remember the previous discussion of Korean flour for biscuits

viewtopic.php?f=5&t=43788&p=357979&hilit=Korean#p357979

When Louise ran out of flour and asked me to buy some I said "let's use THIS" and showed her the bag of Korean flour I had bought a while ago. So we filled the flour tin with that and she's been using it for everything. We don't make biscuits that often but she's made a few pie crusts and she says "this stuff is great!!" It has turned out very well. This morning I made crepes that had been made of K-flour and they were very popular.

If you can find this stuff it is worth a try. You need to have a Korean grocery and look for the yellow bag...

Frank wrote:I can't read the big red letters but the white letters say

밀가루 "milgalu" (or "mirgaru") wheat flour

밀 "mil" = wheat, 가루 "galu" = flour

Cool!

I'll have to tell my wife about it, but not for a while yet. She just went out and bought about six bags of Red Mill flours - tapioca, potato, rice, etc. These are all due to the gluten-free desserts she wants to make for a friend of ours.

Once we have room in the pantry again, I'll mention the Korean flour. Sounds pretty interesting!

Mike Filigenzi wrote:I'll have to tell my wife about it, but not for a while yet. She just went out and bought about six bags of Red Mill flours - tapioca, potato, rice, etc. These are all due to the gluten-free desserts she wants to make for a friend of ours.

Once we have room in the pantry again, I'll mention the Korean flour. Sounds pretty interesting!

Another incentive to come up here for a visit: we'll take you to Bob's Red Mill. It's really an interesting place to tour. And last time we went there, we had lunch out on the patio, and Bob and wife were sitting at the next table over. (They're actually there quite frequently, I understand.)