If the mixture seems too wet, add 1
additional tablespoon of flour at a time to the mixture.
Add
the additional tablespoon of flour if mixture is still very wet.
Add
an additional tablespoon of flour at a time until the dough comes together.
Hi Veronica, yes
the additional tablespoon of flour does go into the cake batter.
Not exact matches
If the mixture is too wet, add the
additional 2
tablespoons of flour.
But if I don't have either
of those in my fridge I substitute with an
additional 1/2 cup
of cream and add a
tablespoon of flour to bind the batter together better.
1 cup (237 ml) milk, warmed (105 to 110 degrees) 1 1/8 teaspoons (half
of one envelope i.e. 1/8 ounce or 3 1/2 grams) active dry yeast 1
tablespoon (13 grams or 1/2 ounce) sugar 1 teaspoon table salt 2
tablespoons unsalted butter, melted plus
additional for greasing pan 2 cups (250 grams or 8 3/4 ounces) unbleached all - purpose
flour
Here's a simple solution: if the dough is too dry, add an
additional tablespoon of water, and if the dough is too wet, add an
additional tablespoon of chickpea
flour.)
Lemon glazed madeleines 3 large eggs, at room temperature 2/3 cup (133g) granulated sugar 1/8 teaspoon salt 1 1/4 cups (175g) all purpose
flour 1 teaspoon baking powder finely grated zest
of 1 lemon 9
tablespoons (126g) unsalted butter, melted and cooled to room temperature, plus
additional melted butter for preparing the molds Glaze: 1 cup (140g) icing sugar, sifted 2
tablespoons freshly - squeezed lemon juice 1
tablespoon water Brush the indentations
of a madeleine mold with melted butter.
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.)
I adapted the recipe just slightly by adding 1 cup peeled, chopped local apple, 1/2 cup
of organic raisins, an
additional 2
tablespoons of honey, and a bit
of extra
flour to the dough (I also omitted the sesame seeds on top as I didn't think they meshed with the sweeter bread).
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 your dough feels too sticky, add in a few
tablespoons of additional flour.
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)
You may need to add 1 - 2
tablespoons of additional liquid if the dough feels dry, as whole wheat
flour absorbs more water than all - purpose
flour.
Add the
additional tablespoon of almond
flour if the dough seems too wet.
If you do decide to use coconut
flour, add an
additional tablespoon of coconut oil to prevent them from being too dry.
1 cup gluten - free
flour (prefer Bob's Redmill gluten free
flour) * if the dough is too wet, feel free to add
additional flour 2 medium russet potatoes, peeled and chopped 2 cloves
of garlic 6
tablespoons of corn starch 1 teaspoon sea salt 1 teaspoon baking powder 1
tablespoon Italian seasoning 1/2 teaspoon red pepper flakes
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
2 firm tart apples (1 pound or 2 454 grams) 1 1/2 cups (6.75 ounces or 195 grams) all - purpose
flour 1/4 cup sugar plus 1 1/2
tablespoons for sprinkling (total
of 2.2 ounces or 63 grams) 1/2
tablespoon (7 grams) baking powder 1/2 teaspoon salt (3 grams) plus
additional for egg wash 6
tablespoons (3 ounces or 85 grams) unsalted butter, chilled and cut into 1 / 2 - inch cubes plus
additional for baking sheet if not lining it with parchment 1/2 cup (2.25 ounces or 65 grams) sharp cheddar, shredded (white is recommended, I assume for aesthetics) 1/4 cup (2 ounces) heavy cream 2 large eggs
Coconut and almond
flours can vary by brand, so if the mixture is too thin, add 1
additional tablespoon of coconut
flour.
You may need an
additional 1 - 2
tablespoons of milk to insure all the
flour is moistened.
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)
If you don't have any protein powder, you can substitute three - quarters cup
additional gluten - free baking blend, all - purpose
flour, cassava
flour, oat
flour (blend rolled oats into
flour), sorghum, spelt, or wheat
flour; or substitute six
tablespoons of coconut
flour.
You can substitute the Vital Proteins Collagen Peptides for another brand
of collagen, or for two
tablespoons additional flour, whey protein, whey - casein blend, or plant - based protein.
If using unflavored protein or
flour in place
of the vanilla protein powder, use an
additional two
tablespoons of sweetener plus more to taste.
The dough should be soft but firm and easy to handle; add an
additional 1 to 2
tablespoons of flour if it is too sticky.