What would happen if you forgot to use flour when baking?

The consequences of forgetting flour in baking depend heavily on the recipe and the specific ingredient you're trying to bake. However, here are some general outcomes:

Cakes and Cookies:

* No structure: Flour provides structure to cakes and cookies, binding ingredients and allowing them to rise. Without flour, the batter would be incredibly thin and runny, unable to hold its shape. The result would be a flat, dense, and potentially gooey mess.

* No browning: Flour contributes to the browning of baked goods. Without it, the surface would likely remain pale and undercooked.

* Odd texture: The texture would be completely off. Imagine a cake that's more like a pudding than a cake.

Bread:

* No rise: Flour is the main ingredient in bread and creates the gluten network that allows the dough to rise. Without flour, you'd end up with a dense, flat blob.

* No chewiness: Flour provides the chewiness and texture we associate with bread.

* Sticky mess: The dough would be incredibly sticky and impossible to work with.

Other Baked Goods:

* Variable results: The impact on other baked goods, like muffins or pancakes, would depend on the specific recipe. However, you'd likely encounter issues with structure and texture.

General Observations:

* Uncooked ingredients: Without flour to absorb moisture, ingredients like eggs and milk would remain raw. This can lead to food safety concerns.

* Unpleasant taste: The finished product would likely have a bland or even unpleasant taste, lacking the floury flavor we expect in baked goods.

In short, forgetting flour is a recipe disaster. It's essential for structure, texture, browning, and even taste in most baked goods.