Sentences with phrase «what flour substitutes»

Not exact matches

Hi Alice, The flours have different absorbencies so you could substitute it but I haven't tried it so I don't quite know what quantity to recommend I'm afraid Ella x

What would you suggest as substitutes for brown rice flour and cashew butter?

And what would be the best substitute to buckwheat / brown rice flour — oat / wheat or coconut flour pls?

I honestly haven't tried substituting the flours, so I'm not sure what to suggest.

I don't have white whole wheat flour — what would be a good substitute?

Substituted a couple things for what I did / did not have — vegetable oil for the coconut, an equal mix of AP, 10 grain & rye flours, knocked the maple syrup to 1/4 cup, and added a 1/4 cup of dark chocolate chips.

So unfortunately I can't seem to find white whole wheat flour in my country and buying it online is not an option for me so I tried to substitute it with whole wheat flour (particularly in your carrot cake) using the correct pour and level measurement method as recommended but I found the end result to be cake that was a little doughy, absolutely delicious but a little doughy and I might try measuring using a kitchen scale in the future but what do you recommend in this case to combat this?

Hi Kelli, apparently you can substitute 1/3 of the flour for oatmeal (either Quick or Old Fashioned Oats), I have never done this so I really can't say what the taste is, but if you do make it let me know.

What could be substituted for the hazelnut and chestnut flours?

If you're still wondering what to do with almond flour, I wouldn't be opposed to making chocolate hazelnut shortbread with almond flour in place of the hazelnut flour or substitute some almond flour for whole wheat flour in banana bread, not opposed at all.

You can also substitute spelt flour for the rye (not gluten free) if it's what you have on hand.

What I've heared from Alton Brown (who I trust) is that AP flour is half strong (bread) and soft (cake), so if in the recipe they call for the exact same quantity of each I can't see why you shouldn't substitute.

These look delicious, I can't wait to try it - I am wondering if anyone can enlighten me to what cornstarch does or if it could be potentially substituted with corn flour of almond flour??

These look delicious, I can't wait to try it - I am wondering if anyone can enlighten me to what corntarch does or if it could be potentially substituted with corn flour of almond flour??

what if I were to substitute the all purpose flour with Bleached / Cake flour would it still be the same measurments?

What other flour would you recommend to substitute for almond flour for the fish sticks?

What would be good substitutes for the quinoa flour?

I'm willing to «cheat» just a smidge by using a very small amount of garlic powder, and I can certainly substitute heavy cream for milk, but I'm not sure what to do to replace the flour.

I added some less eggs and substituted AFP with rice powder + whole what flour and used scallion instead of leek.

What other GF flour can I use to substitute?

I don't want to give up making the recipes but I'm not sure what I should substitute almond flour with.

BTW - for those looking for a substitute for the rice flour... what about chickpea flour??

I am allergic to almonds and so I think I would probably be allergic to almond flour as well and I noticed that many of your recipes use almond flour (e.g. your cookbook) so I am wondering what I could substitute the almond flour with?

I am sure that you can substitute the coconut flour, but I am not sure what the correct ratio would be.

What can use to substitute for coconut flour, coconut milk and coconut oil?

What I sometimes do is use the ABi5 basic idea, with either their mix or Pamela's, often substituting 1/2 to 3/4 of a cup of something else (eg millet, buckwheat, almond flours) per 3.5 cups to change it up.

I'm also wondering what the best substitute for almond flour would be.

Since there is already tapioca flour in the recipe, what can I substitute for the potato starch?

and i do nt have whole wheat pastry flour, what can i substitute for it?

It would be magical to substitute brown sugar or coconut sugar, for a hint of molasses, and you could easily swap out actual tapioca if you like the texture, or flour or corn starch if that's what you have on hand.

I am not sure what to substitute as all grain free flours are so different.

The second time we made the cake we substituted 1 cup of gluten free flour for one of the cups of ground almond to see what would happen.

I supposed quinoa flour would be a good substitute — but because I've never used quinoa flour before, I'm not sure what the ratio is to substitute almond flour.

I'm not sure what other gluten free flours you have on hand — but, substituting with buckwheat only will not work unfortunately.

And, what other flours might you substitute for the wheat?

and what would you recommend as a substitute for sweet white sorghum flour?

If I were to substitute cooked black beans for black bean flour what would you suggest?

Here is what I have: 2 1/2 cups whole wheat pastry flour = 1000 calories 3/4 cup brown sugar, packed (or more, to taste) = 625 calories 1 1/2 cups mashed ripe bananas (about 3 large) = 330 calories 1 cup skim milk = 90 calories 3/4 cup creamy natural peanut butter w / salt = 1100 1/4 cup egg substitute = 30

I haven't done any cooking with alternative flours, but from what I've read, I think you should be able to substitute coconut flour in something closer to a 1/3 or 1/4 ratio in other recipes.

Hi Karen, I actually haven't made this recipe without almond flour, so I'm not sure what you'll be able to substitute other than another nut flour (like cashew or hazelnut — both can be found at Trader Joes if you have one near you).

If i want to substitute a different form of flour other than almond flour what are the measurements?

I wondered though, if I want to make this with wheat free bread, what would you recommend substituting the white bread flour with?

What a lovely recipe!!!! Thanks so much; it was sooo delicious I have to admit though, I definitely cut my pieces a lot larger than Lauren did -LRB-; I replaced the arrowroot with an equal amount of coconut flour and it worked perfectly, if you're looking for a good substitute -LRB--LRB-: Thanks again Lauren!!!

They are often regarded as poor substitutes for «normal» desserts (that is, those that contain flour, eggs, sugar and butter, and are usually baked), as if their taste and appearance can't match up to a certain idea of what a dessert should be.

I am allergic to nuts... what do you recommend as a substitute for almond flour in your recipes?

I am also wondering what can be substituted for the brown rice flour.

Could almond meal be substituted for the almond flour (it is what I have in stock here.)

What can I substitute the almond flour with?

What have you found to be a good egg substitute for use with coconut flour?

What flour would you recommend substituting for the whole wheat flour for those who can not eat gluten?