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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Measuring Flour - "packed" -Vs- "firm"
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Hi everyone.

Here's a question which I hope is relatively simple to answer. When a recipe calls for a cup of flour, and it says "firm", we know to press it down into the measuring cup, right? But, suppose the recipe says "packed"? Is that the same thing, or would that be different in some way? Or is "packed" never used except when measuring brown sugar?

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Hi everyone.

Here's a question which I hope is relatively simple to answer. When a recipe calls for a cup of flour, and it says "firm", we know to press it down into the measuring cup, right? But, suppose the recipe says "packed"? Is that the same thing, or would that be different in some way? Or is "packed" never used except when measuring brown sugar?

I don't think I've ever seen a recipe call for tamping down the flour. I'd guess it's the same thing.

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I've never seen 'packed' for anything except brown sugar.

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It's not as though flour is easy to pack into a cup! It's too light. That is an odd term to use for flour but I would take it as pouring or dipping into the cup as opposed to spooning it in (the yield actually is different due to the aeration).

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"Packing" means tamping it down ..Packed is used mostly with brown sugar, and ocassionally with powdered sugar.

Weighing it is easier and more accurate ....

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Thanks for your responses. I've seen "firm" specified for flour in a recipe or two. Any thoughts on that?

Some types of flour seem to be able to pack down more than others. I find the starches can do that to a greater degree than most regular flours. Some don't pack down much if at all, like teff flour for example. There also seems to be a difference depending upon the grind.

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What comes to mind for me, in regard to seeing 'firm' for a flour measurement, would be that one should use that amount and that amount only. Don't eye-ball it, etc. But I can't recall seeing that being used in a recipe... of course now I may start seeing it all the time. :)

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What comes to mind for me, in regard to seeing 'firm' for a flour measurement, would be that one should use that amount and that amount only. Don't eye-ball it, etc. But I can't recall seeing that being used in a recipe... of course now I may start seeing it all the time. :)

That was also my first thought, but then why would a recipe author anticipate that someone would tweak the amounts?

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That was also my first thought, but then why would a recipe author anticipate that someone would tweak the amounts?

It may just be this person's verbiage. Everyone writes differently, cooks are no exception.

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