clj Posted January 22, 2004 Share Posted January 22, 2004 Can anyone help me by letting me know the equivalent for self raising flour and plain flour. Also whipping cream and double cream.I cannot keep sculking around my supermarket for very much longer looking for these items or I will be thrown out!C J Link to comment Share on other sites More sharing options...
Mistral Posted January 22, 2004 Share Posted January 22, 2004 Self raising flour is "farine gteaux" plain flour is just ordinary "farine de bl" I don't know how many times I have expalined to my husband that it has to be "A GATEAUX" and not just "good for cakes" etc. he keeps coming back with the plain stuff. As for whipping and double cream I tend to use creme semi-epaisse for both or marscapone for doule cream in sweet dishes and creme fraiche in savouries. I think there was a thread a while back about double cream. Link to comment Share on other sites More sharing options...
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