tomkanpa wrote:
> Right before Thanksgiving my wife asked me to buy 10 pounds of All
> Purpose flour. She always asks for Pilsbury, but Robin Hood AP flour
> was on sale. So I bought this. She claimed that the flour was the
> reason her pie crusts didn't turn out well.
> Yesterday she baked toll house and peanut butter cookies. She says that
> they are dry, and once again the flour is to blame.
> The pies and the cookies tasted OK to me. Is she imagining things or is
> Robin Hood AP flour inferior to Pilsbury AP flour???
>



Different brands of flour differ in their gluten and moisture content,
but I wouldn't let her guilt you into feeling blame. In my experience,
different all purpose flours don't make much of a difference in recipes.

gloria p