Use additional flour if necessary.
Divide dough into 10 equal sized pieces and form into desired shape
using additional flour to prevent sticking.
In other words, you need to form the dough (which will be wet) into a ball
using additional flour.
Not exact matches
I count this as part of the
additional liquid needed when
using coconut
flour.
My
flour mix recipe
uses just over 2/3 tsp per cup of
flour, so the
additional puts you at about 1 1/4 tsp gum per
flour in this recipe.
If you're working with anyone that has a nut allergy then omit the ground almonds and
use a little under 1/4 cup
additional coconut
flour.
Last time I veganized it by substituting the egg with an
additional banana; I also
used mostly whole
flour and added some shredded coconut.
I suspect a low - gluten
flour, like cake
flour, is probably
used in the original mix to make the doughnuts tender, and then the manufacturer adds the
additional gluten to give the doughnuts the perfect framework for rising.
Sometimes, I have to add
additional eggs when
using coconut
flour to get the fluffy texture I'm desiring.
I
used 1 cup of almond meal and 1/2 coconut
flour, honey, I mixed coconut oil and olive oil in a 1/4 cup and I added
additional egg and half of a banana (plus the rest of your ingredients of course).
Use the
additional 1/2 cup of
flour and matcha for dusting.
Cookie recipes made to
use bread
flour contain
additional egg yolks for moisture and may contain milk to keep the cookies soft.
Sprinkle lightly with
additional flour, and shape into a smooth ball (this will be much, much easier if you
used bread
flour).
(Add
additional 1 to 2 tablespoons water if
using brown rice
flour.)
Using just your fingertips, knead and fold the dough without adding
additional flour until the dough becomes less sticky but still quite moist.
Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free
Flour (We
use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or
use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple)
Additional agave nectar for brushing the cake (about 1/4 cup)
Ingredients 2 1/4 cups all - purpose
flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups granulated sugar, plus an
additional 1/2 cup for rolling 2 ounces cream cheese, softened 6 tablespoons unsalted butter, melted 1/3 cup vegetable oil 1 large egg 1 tablespoon whole milk 1 teaspoon lemon oil (if you can't find lemon oil, try
using 1 tablespoon of finely grated lemon zest) 1 teaspoons vanilla extract (I
used less vanilla extract than the original recipe so it wouldn't compete with the lemon oil.)
If you want to
use more mashed banana to make these a bit sweeter, you can double the amount and
use an
additional 1/4 cup (about 24g) of oat
flour.
Once all of the
flour has been incorporated, stir in the remaining two tablespoons as needed (I
used one
additional tablespoon, totaling 183g of
flour).
If you'd prefer to roll out the cookie dough and
use a cutter, add an
additional 1/4 cup of
flour.
1 Cup White Farro
Flour 1 Cup Whole Grain Farro
Flour 1 Cup Coconut Palm Sugar 1 Teaspoon Ground Flax Seed 1 Teaspoon Baking Powder 1/2 Teaspoon Salt 1/2 Teaspoon Baking Soda 1 Teaspoon Ground Cinnamon 1 Cup Granola of Choice (I
Used Peanut Butter Granola 1 Teaspoon Vanilla Extract 1/3 Cup Olive Oil (Or Organic Virgin Coconut Oil) 1 1/2 Cups Light Buttermilk Topping:
Additional Granola
1 cup cornmeal 1 cup Bob's Red Mill Gluten - Free All Purpose Four 1/4 cup of millet
flour (optional) 4 teaspoons baking powder 2 tablespoons ground flax seeds in 6 tablespoons water 1 ripe banana 1 cup non-dairy milk or water 1/2 — 1 cup
additional water 1/2 cup blueberries, fresh or frozen 1/4 nuts or seeds (we
used a mix of peanuts, pumpkin seeds and sunflower seeds)
* 1/2 cup organic sugar for coating the cookies before baking, plus
additional 1/3 cup organic sugar (I
used Wholesome Sweeteners organic, fair - trade sugar) * 1 1/2 cups organic, all - purpose
flour (I
used Central Milling Company organic, all purpose
flour); I haven't tried it yet, but I bet you could substitute almond
flour for a gluten - free version * 3/4 cup cocoa powder (I
used Dagoba organic, fair - trade cocoa powder) * 1/2 teaspoon baking soda * 1/2 cup Lyle's golden syrup * 1 large egg white, preferably organic and free - range * 1 teaspoon pure vanilla extract * 12 tablespoons (1 1/2 sticks) organic salted butter, softened * 1/3 cup dark brown sugar, packed (I
used Wholesome Sweeteners organic, fair - trade dark brown sugar) * 1 bar / 3 ounces dark chocolate with mint, chopped into 1/2 inch pieces (I
used Theo Peppermint Stick Dark Chocolate)
Place on a lightly
floured surface (may
use additional biscuit mix to dust board) and knead gently 10 times.
I also
used a bit of coconut
flour, for
additional flavor, and also for a nutritional booster, as coconut
flour is high in fiber and lower in carbs than wheat
flour.
You may want to check out my Almond
Flour page for tips on baking with almond flour and to check out some additional brands that I
Flour page for tips on baking with almond
flour and to check out some additional brands that I
flour and to check out some
additional brands that I
use.
Instead of
using polymer film, a new solution enables production of dust - tight packaging for dry products such as sugar, grains,
flour or powders
using sustainable mono - material paper, which contains no
additional polymer fractions.
1 Tablespoon ground flaxseed meal + 3 Tablespoons water (mix and set aside) 1/2 cup white whole wheat
flour (can also
use spelt, whole wheat or white all - purpose) 1/2 cup buckwheat
flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 Tablespoon sugar (can
use white, raw cane, brown — whatever you prefer) 1 cup soy milk (or any non-dairy like almond milk or rice milk) 1 teaspoon canola oil (or olive oil)
Additional water, about 1/4 — 1/3 cup Canola oil for the pan Banana, Blueberries, other fruit, optional
I've
used rice
flour & wheat
flour,
additional spices, and alternative nuts.
If you do decide to
use coconut
flour, add an
additional tablespoon of coconut oil to prevent them from being too dry.
I will be
using the same
flour, and suggest following her suggestion of adding the
additional xantham gum.
I'm wondering if you
used the 1 - to - 1 Baking
Flour version and if you added
additional xantham gum in your recipe?
Using the dough hook and adding
additional flour if needed, mix well to form a dough.
If
using a gluten - free
flour blend in either of the scone recipes, make sure to add
additional flour, if necessary, to make a cohesive batter.
leave out and
use additional ground flax seed, oat
flour or protein powder instead of coconut if you are not a fan and adjust the amount of sweetener
1 small onion, chopped 2 cloves garlic, peeled and minced 2 teaspoons fresh ginger, minced 1 teaspoon curry powder 1 teaspoon garam masala 1 teaspoon smoked paprika 1/2 teaspoon salt 2 tablespoons
flour 2 cups vegetable broth 28 ounces chopped or crushed tomatoes (I
use the 26 ounce box of Pomi tomatoes) 3/4 cup instant brown rice 1/3 cup coconut milk (5 ounce can, if you can find it) 1 tablespoon cilantro, chopped, for garnish
additional salt and pepper, to taste
Using your hands, on a
floured surface, form the dough into a ball and work the
additional 1/2 cup
flour into the dough if needed.
Use additional bread
flour if necessary.
plus more for dusting (if you're
using non-Canadian
flour, Fertig's recipe calls for an
additional 1/4 cup)
Remove beater, scrape down sides of bowl, and
using your hands, mix in up to 1/2 cup
additional sorghum
flour until your dough is once again workable.
Just
use additional oats in place of the almonds and either white or Bob's Red Mill 1 - to - 1 Baking
Flour (cheaper here) in place of the almond f
Flour (cheaper here) in place of the almond
flourflour.
Last batch involved more corn
flour, replacing some of the fat with
additional yogurt (also
used as liquid),
using a flax egg to replace one of the regular eggs, and it's the best yet.
1 cup light buckwheat
flour (make sure to
use light if you can, it's much easier to
use and more tasty) 1 tbsp good quality oil (I
use olive) 1/3 — 1/2 cup warm water pinch of salt
Additional buckwheat
flour — for rolling and dusting
Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free
Flour (We
use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or
use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple)
Additional agave nectar for brushing the cake (about 1/4 cup)
I also
used bakers unsweetened chocolate, added
additional Swerve and
used sunflower
flour because I can't have almonds.
It all began eighteen months ago and, at first, I felt completely overwhelmed with the
additional challenge of a rice sensitivity, since most good tasting gluten free products
use rice
flour.
In the case of pizza doughs, for example, it would add
additional stretch that you'd lose from
using a whole - grain
flour.
Depending on the consistency of the sunflower seed butter you are
using, add
additional coconut
flour until the filling becomes a wet dough.
If you don't feel like adding the protein powder or don't have it, add an
additional ounce of blanched almond
flour or
use the original recipe.
The recipes linked above — as well as the
additional recipes in the eCourse and eBook —
use whole - grain
flours.