Originally Posted by Alix
tgrlily...You must sift your flour...otherwise you will end up with too much in your recipe. You don't need a special sifter, just some kind of screen thing will do. Also try to make sure that there are no lumps left...that can sometimes give your food a "floury" taste. Sure hope you get it all worked out.
You can use a wire whisk, too, in your cannister or a bowl to lighten up the flour. Then measure it by scooping it into the measuring cup with a large spoon, and leveling it off the top with the handle of the spoon, a spatula or knife.
The only reason to really sift it through a screen is in case you think there might be lumps or foreign matter (Like bugs!!!eww!)