Mark A.Meggs wrote:
> On Sat, 4 Oct 2008 18:46:33 +0100, "Ophelia" >
> wrote:
>
>> Mark A.Meggs wrote:
>>> I ran ran across a couple of quick bread recipes in the Guardian
>>> that I'd like to try, but I'm not certain how the British names for
>>> the various flours translate into what I can buy at my American
>>> supermarket.
>>>
>>> If some kind person in the UK could describe what the flours are,
>>> I'll take it from there.
>>>
>>> Wholemeal self-raising flour
>> http://www.allinsonflour.co.uk/produ...ing-flour.aspx
>>
>
> I don't think this is available in the states. Whole-wheat flour
> isn't a problem. But the only self-rising flours I'm aware of are
> either "regular" white flour or corn (maize) meal mixes.
>
> I'll have to add some baking soda or baking powder.

Yes you can. Just be sure that the flour isn't 'strong' ie high protein.

>
>>> Medium oatmeal
>>
>> http://www.goodnessdirect.co.uk/cgi-...dium__3kg.html
>>
>> or
>> http://tinyurl.com/3m92to
>>
>> See the picture as you open it.
>>
>
> May not be available. Most American oats are "rolled" oats. Steel-cut
> oats are easy to find, but I don't think I've ever seen ground oats.

I think you will find rolled are ok. Experiment with it.


>
>>> Strong brown flour
>>
>> http://www.bbc.co.uk/dna/h2g2/A2198586
>>
>
> Not a problem - high-gluten flour should be easy to find.
>
>> HTH
>>
>
> Thanks!

My pleasure!