"meatnub" > wrote in message
...
> OK, growing up I think my Mom used Gold Medal flour. I think that was
> a staple in our home. I think a lot, if not everyone, seems to use it.
>
> Now that I plan to cook from scratch, I need flour. My instinct says
> to just grab Gold Medal flour from the supermarket.
>
> I'm looking to eat healthy, and incorporate more grain into our
> balanced diets.
>
> So I have a couple of questions:
>
> #1. Is Gold Medal flour fine? Or are there better brands? And if so,
> what makes one brand of flour better than another, the way the flour
> is produced I assume?


You have been given good advice to start your ball rolling, by Goomba...

>
> #2. Wheat flour or All Purpose flour? I thought flour comes from wheat
> anyway, so I'm a little confused. And is Wheat flour better for you
> than all purpose flour? (I'm assuming yes)


Flour comes from many grains, Paul... Not only Wheat, but to name just a
couple, there is Soya Flour, Potato Flour, Corn (Maize), Chickpea, Tapioca,
Rye, Rice and many others as well..

Time enough to learn about them later...
>
> #3. Waffle Flour? Since I'm interested in making waffles from
> scratch, do I want to use waffle flour like Golden Malted Pancake &
> Waffle Flour as found at amazon.com
> http://www.amazon.com/review/product...DateDescending
>
> Or do I just want to buy the flour mentioned in #1 or #2 at the
> supermarket that I plan to cook everything with (muffins, bread, etc.)
> and use that?
>
> Thanks!
> Paul

Bigbazza (Barry) Oz