Sentences with phrase «c flour recipe»

This is more baking soda and less baking powder than the «classical» formula for a 2 C flour recipe.

Not exact matches

yum, I swapped out 1/2 c of flour for 1/2 c wheat bran, bran - banana muffins, and Jack Daniels for the bourbon, ty for the recipe Deb

B / C $ 60 + for flour on Amazon is just ridiculous... thnx love your recipes!

Wendy C - Yes, my recipe uses all - purpose flour.

Alton Brown convinced me but if you compare his 4 C or X grams of flour in one recipe to his 3 C or X grams in another, they don't match mathematically.

So here is what I did This is the master recipe... (for two 1 l lb loaves) 1.5 C lukewarm water (I used the water I had boiled the potato in) 2 1/4 tsp salt 2 1/4 tsp instant yeast 3 1/4 C all purpose flour and I added this to make it potato roasted garlic 1/2 roasted garlic 1/2 of a boiled potato mashed (I throw the other half of each in a ziploc bag and froze it and ended up making more dough later that week)

I made this recipe using 1/2 C Almond flour and 6T Coconut flour and 2 T Tapioca flour because that's what i had.

Oreo Chiffon Cake Recipe Adapted from CherryPotato (A) 65gm oreo (half a regular tube), lightly pulverized together with cream (B) 5 egg yolks 50gm sugar 60gm milk 60gm corn oil 100gm cake flour, sifted (C) 5 egg whites 1/2 tsp cream of tartar or 1 tsp lemon / lime juice 60gm sugar 1.

I made the regular pastry crust recipe I usually use in my food processor (1 1/2 c flour, 1 stick + 2 tbsp butter, 1/4 tsp.

I halved the recipe, added a splash of vanilla, and measured out the flour beginning with your rice flour blend (I had a 1/2 C or so left over): 1/2 C white rice flour 1/2 C brown rice flour 1/2 C tapioca starch 1/2 C potato starch (not flour)

I'm wondering if decreasing recipe to 1 egg would work, or, increasing the almond flour by 1/4 -1 / 2 C (the other recipe calls for 2C) would give more bulk to the waffle?

I can't say for certain as I haven't tested this recipe with wheat flour but I would leave the ground almonds and polenta in and just replace the brown rice flour and tapioca starch with the equivalent amount of regular flour - should be 3/4 C total.

I also substituted 1 3/4 c Whole wheat non GMO flour (blood sugar remains more stable with this) for the flour in the recipe.

changes: 6 tbsp gf flour (b / c you are omitting the cocoa you need to increase the flour) only 1/8 tsp of gum (did the same in the recipe above) 3 tbsp sugar 1 tbsp succanate or brown sugar

Matcha Whoopie Pies with Sakura Buttercream Filling for the cakes (recipe adapted from King Arthur Flour) 1 C granulated sugar 1/2 C butter or Earth Balance 2 large eggs 1/2 C buttermilk (or 1 tsp vinegar plus enough milk to reach 1/2 C liquid total) 1/2 C water 1 tsp vanilla extract 2 3/4 C all - purpose flour 1 1/2 tsp cream of tartar 1/2 tsp baking soda 1/4 tsp salt 1 tbsp matcha (green tea powder) for the buttercream filling (recipe adapted from Magnolia Bakery) 1/2 C (1 stick) unsalted butter 4 1/2 C confectioners» sugar 1/4 C whole milk 1 tsp sakura extract (I have no idea where to buy this without a friend traveling to Japan, sadly) 0.2 oz sakura cherry leaf powder Maldon salt (or any sea salt with nice big crysFlour) 1 C granulated sugar 1/2 C butter or Earth Balance 2 large eggs 1/2 C buttermilk (or 1 tsp vinegar plus enough milk to reach 1/2 C liquid total) 1/2 C water 1 tsp vanilla extract 2 3/4 C all - purpose flour 1 1/2 tsp cream of tartar 1/2 tsp baking soda 1/4 tsp salt 1 tbsp matcha (green tea powder) for the buttercream filling (recipe adapted from Magnolia Bakery) 1/2 C (1 stick) unsalted butter 4 1/2 C confectioners» sugar 1/4 C whole milk 1 tsp sakura extract (I have no idea where to buy this without a friend traveling to Japan, sadly) 0.2 oz sakura cherry leaf powder Maldon salt (or any sea salt with nice big crysflour 1 1/2 tsp cream of tartar 1/2 tsp baking soda 1/4 tsp salt 1 tbsp matcha (green tea powder) for the buttercream filling (recipe adapted from Magnolia Bakery) 1/2 C (1 stick) unsalted butter 4 1/2 C confectioners» sugar 1/4 C whole milk 1 tsp sakura extract (I have no idea where to buy this without a friend traveling to Japan, sadly) 0.2 oz sakura cherry leaf powder Maldon salt (or any sea salt with nice big crystals)

I made this cake by cutting it (the recipe amounts) in half and adding 1/2 — 3/4 c almond flour plus 1 tsp cider vinegar and 1 tsp baking soda for some lift.

Also re the cold flour — as I am adding warm coconut oil, never made sense to have cold chickpea flour as it would just great instantly warm when mixing:) Recipe: INGREDIENTS: 1 1/2 c + 1/8 c chickpea flour (or mix 1 c chickpea & 3/4 c buckwheat flour) 1/2 tsp sea salt 1 tsp baking soda 1/4 c coconut sugar (sift out most lumps) 1/4 + 1/8 tsp stevia powder 1/4 c + 2 tbsp coconut oil, melted TIP: add remaining liquid ingredients to warmed coconut oil pot 2 tsp vanilla 2 tbsp lemon juice (optional plus rind) to form * thick * dough consistency.

-LSB-...] Write a review Save Recipe Print Ingredients 4 medium sweet potatoes 2 eggs, whisked 1/2 cup almond flour 2 teaspoons sea salt 1/4 cup green onions, chopped (plus some for garnish) 1/4 c Read the full article here -LSB-...]

1 c all - purpose flour 1 c whole wheat flour 3/4 t baking powder 1 t baking soda 1 t kosher salt 1/2 t ground cinnamon 3/4 c granulated sugar (I used 1/2 coconut sugar and a little less sugar than the recipe calls for) 1/2 c yogurt 1/2 c milk 4 T vegetable oil 1 large egg 3/4 t vanilla extract 1/2 t almond extract 1 1/2 c diced peaches (leave skin on)

So the recipe calls for 2 3/4 c of GF MAMAS Flour.

You can reduce the points even more if you make the 2 ingredient dough (use a half recipe 1/2 c self rising flour and 1/2 c nonfat Greek yogurt).

Cappuccino Cheesecake Recipe 1 1/2 c Finely Chopped Nuts 2 tb Sugar 3 tb Margarine, Melted 32 oz Cream Cheese, Softened 1 c Sugar 3 tb Unbleached All - purpose Flour 4 ea Large Eggs 1 c Sour Cream 1 tb Instant Coffee Granules 1/4 ts Cinnamon 1/4 c Boiling water Combine nuts, sugar, and margarine; press onto bottom of 9 - inch spring -... Read more»

Ingredients: 2 Tbsp olive oil 1 1/3 cups, all - purpose or any gluten - free flour will work (I used almond flour for this recipe) 2/3 c granulated sugar 2 large eggs, room temperature 1/2 c non fat milk, almond milk or low fat milk (whatever you have on hand) 2 tsp baking powder 1 tsp baking soda Zest of 2 lemons 6 medium apples, cored and peeled

I tried this recipe last night with a couple of substitutions that worked great: — I only used 1 T of oil and added 1 T of unsweetened apple sauce — I only used 1/2 c sugar — I used half whole wheat flour and half white bread flour

I used: 1/3 cup (sweetened) soy milk 1 teaspoon lemon juice 2 tablespoons ground flax seed 1 1/4 c all purp flour 2 teaspoons baking powder 1 tablespoon ground ginger 1 teaspoon ground cinnamon 1/2 cup rice bran oil 1/2 cup dark cane sugar 1 teaspoon vanilla Thanks a lot for the recipe!

for the curious, substitutions / alterations I made that still worked well: — 1.5 c whole wheat flour (and 2 c all purpose)-- half apple sauce, half veg oil — 1 c granulated sugar (compared to 1.5)-- ~ 1.5 c diced apple, tossed in flour to coat — when making a half recipe, used 1 egg + 1 yolk

My family is gluten intolerant but I was dying to try this recipe so I used a gluten free flour mix from http://www.artofglutenfreebaking.com/: 1 1/4 C (170g) brown rice flour 1 1/4 C (205g) white rice flour 1 C (120g) tapioca flour 1 C (165g) sweet rice flour (also known as Mochiko) 2 scant tsp.

I used 1.5 c oats and 1.5 c gf flour, 3/4 tsp xanthan gum, 5 eggs, subbed out the sugar for 3 / 4c maple syrup, and followed the recipe for everything else.

I clipped this recipe from the December 9, 2012 issue of the Globe's Parade section because: a) it won a cookie contest (I love a good community vetting); b) the ingredient list is short (5 items); and c) the recipe is naturally gluten - free (i.e., no need for xantham gum and other flour substitutes... I'm now constantly on the lookout for gluten - free items for the whole family, to accommodate Violet's allergies).

Rich in minerals like phosphorous, potassium, and vitamins E and C, the nuts are also frequently made into a flour that's perfect for most baking recipes, and also can be added to smoothies for a bit of extra protein, fiber, and nutrition.

About almond flour: I tend to use recipes that call for coconut flour rather than almond flour — or a blend of the two — because a) almond flour is expensive, b) it's just too DENSE, and c) I feel some concern about some of the anti-nutrients that are in almonds and also am not sure how it upsets my omega 3:6 balance when I over-consume almonds.

I don't have all of the flours yet, or protein powder, so I used buckwheat (I know I cheated), and we have chickens, so I used whole eggs (I doubled the recipe and it took 6 to make 1.5 C).