Sentences with phrase «cup additional flour»

You can substitute the Vital Proteins Collagen Peptides for another brand, or for one quarter cup additional flour, but please do not try substituting whey protein, whey - casein blend, or plant - based protein.

Turn dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes, adding up to 1/2 cup additional flour as needed.

Switch mixer to dough hook attachment, add in remaining 1 1/2 cups flour and knead mixture on low speed, adding up to 1/4 cup additional flour as needed, and knead until dough is smooth and elastic (dough should pull away from sides of the bowl but should still be slightly sticky).

Not exact matches

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.

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

I just put everything into my food processor — I originally only thought 4 cups of flour would work, but the dough was way too soft, so I added the additional 1/2 cup.

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).

1 (1 / 4 - ounce) package active dry yeast (2 1/2 teaspoons) 1 teaspoon honey 1 1/4 cups warm water (105 — 115 degrees F), divided 2 cups bread flour or high - gluten flour, plus additional for kneading 1 cup whole - wheat flour 1/4 cup extra-virgin olive oil 1 teaspoon salt Cornmeal for sprinkling baking sheets

* 4 tablespoons unsalted butter, softened * 2 tablespoons organic sugar * 1 cup organic whole wheat pastry flour, or unbleached all - purpose flour * 2 egg yolks * 1 1/2 tablespoons finely minced crystallized ginger (or 1 tablespoon additional sugar) * 1/2 teaspoon coarse sea salt

I worked the dough completely by hand and, like others, found I needed to add almost an additional cup of flour (1/2 C. rye, 1/2 C. ap, 2t whole wheat) to get the dough to a workable consistency.

Use the additional 1/2 cup of flour and matcha for dusting.

If the dough is too sticky, add an additional 1/4 cup flour until the dough is easier to handle.

2 1/2 cups + 2 tbsp my Basic Gluten - Free Flour Mix or Authentic Foods GF Classical Blend, plus additional for rolling

I had the sad realization that my cornmeal had gotten buggy, so I substituted an additional cup of flour for the cornmeal and the muffins are still cakey and delicious.

Ingredients For the dough 3 cups bread flour 1 tablespoon sugar 2 teaspoons instant yeast 1-1/4 teaspoons salt 1/4 cup milk 2 tablespoons olive oil 1 cup + 2 tablespoons lukewarm water For the glaze 2 - 4 cloves garlic, minced 2 tablespoons butter Additional toppings Italian seasoning for sprinkling, optional Parmesan cheese for sprinkling, optional

I added an additional 1/4 cup of flour to make the dough less sticky as I wanted to roll one in balls.

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: Dough 3/4 cup lukewarm water (about 110 °F) 2 tablespoons olive oil 1 tablespoon Pizza Dough Flavor, optional 1 teaspoon instant yeast 1/2 teaspoon salt 1 3/4 cups unbleached all - purpose Flour 1/3 cup Hi - maize Natural Fiber or 1/3 cup Italian 00 flour or 1/3 cup additional all - purpose flour olive oil or garlic oil for bruFlour 1/3 cup Hi - maize Natural Fiber or 1/3 cup Italian 00 flour or 1/3 cup additional all - purpose flour olive oil or garlic oil for bruflour or 1/3 cup additional all - purpose flour olive oil or garlic oil for bruflour olive oil or garlic oil for brushing

Stir in 1 cup flour and let stand for an additional 5 minutes.

6 small sugar pumpkins extra virgin olive oil salt, pepper & allspice, to taste 1 medium onion, diced 2 tbsp olive oil 3 cloves garlic, minced 2 carrots, peeled and chopped 2 parsnips, peeled, cored, and chopped 1 container button mushrooms, sliced 1/4 cup flour 3 cups chicken stock 2 cups diced chicken (roasted, grilled, or leftover from your chicken soup) 2 tbsp fresh thyme 1 tbsp fresh sage (or 1 tsp dried) s & p, to taste 1 pkg puff pastry, cut into squares (or 6 puff pastry squares, plus additional for decorating) 1 egg + 1 tbsp water, for eggwash

Hi Martha, if you're planning to make the Multigrain Sourdough Boule, it should be fine to substitute a combination of seeds and grains that you are able to eat, or you could add an additional cup of whole wheat flour to substitute for the Harvest Grains Blend in this recipe.

Which of the additional 1/4 cup of flour would you recommend to get closer to that — GF buckwheat, sorghum, millet or brown rice flour?

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)

Add an additional 1/4 cup flour if the dough is too sticky.

Grated zest and juice of 1 orange 3/4 cup buttermilk 2 large eggs 3 Tbsp honey 1 stick (8 Tbsp) unsalted butter, melted and cooled 1/3 cup apple sauce 2 cups all - purpose flour 2-1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1 cup raspberries — fresh, preferably, or frozen (not thawed) Additional — 1/3 cup sliced almonds, for topping (optional)

2 1/2 cups unbleached all - purpose flour, plus additional if dough is too sticky and for rolling out dough

4 cups whole milk 1 cup sugar 1 cup butter 4 1/2 teaspoons (1.5 Tb) active dry yeast 8 1/2 cups all - purpose flour 1 cup (additional) all - purpose flour 1 tablespoon salt 1 teaspoon baking soda 1 teaspoon baking powder

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).

Dough needs to obtain the right consistency for rolling, so add additional flour, 1/4 cup at a time, until this is achieved (up to 1 cup more flour).

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.

After 1 hour, add in an additional cup of flour, as well as the salt, baking soda and baking powder.

85g (3oz / about 2/3 cups) self - raising flour (can be replaced with an additional 2/3 cup plain flour plus 1 tsp baking powder)

If you'd prefer to roll out the cookie dough and use a cutter, add an additional 1/4 cup of flour.

SUBSTITUTION OPTIONS: - Almond butter: peanut butter or cashew butter - Coconut palm sugar: brown sugar (not packed), Sucanat, or maple sugar - Almond milk: any other nondairy milk - Agave nectar: maple syrup or coconut nectar - Coconut flour: additional almond flour, reducing the almond milk to 1/4 cup - Almond flour: any other nut flour, all - purpose flour, whole wheat pastry flour, or a gluten - free flour blend - Cacao powder: unsweetened cocoa powder or carob powder

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)

2-1/2 teaspoons active dry yeast (1 packet) 1 cup warm water (105 to 115 F; 40 to 46 C) 1 teaspoon agave nectar 1 tablespoon extra-virgin olive oil, plus additional for brushing the pizza crusts 3 cups all - purpose flour 1 teaspoon salt

1 1/2 cups warm water 2 1/4 tsp instant yeast 1 tsp salt 1 TBsp light brown sugar, packed 1 Tbsp butter, melted 3 3/4 — 4 1/4 cups all - purpose flour + additional for dusting 1/2 cup baking soda 1 large egg, beaten coarse sea salt for sprinkling

Add 3/4 cup of organic sugar and additional 4 cups of flour as needed, mixing well, until dough becomes thick.

For the cake: 8 oz (2 sticks) butter, at room temperature (plus additional for greasing pans) 3 cups flour 1/4 tsp salt 1 1/2 tsp baking powder 1 1/2 cups sugar 5 large eggs 1 cup evaporated milk 1 tsp vanilla extract 1 tsp coconut extract 1/2 cup cream of coconut

* 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)

Add an additional 2 teaspoons water per cup of whole wheat flour to prevent the dough from being too dry.

I had to add in almost a whole additional cup of flour to be able to work with it.

For the brownie layer 1/2 cup unsalted butter, cubed plus additional for pan 4 ounces unsweetened chocolate, coarsely chopped 1-1/4 cups granulated sugar 1 teaspoon vanilla extract 2 large eggs 1/2 cup all - purpose flour 1/4 teaspoon salt

ingredients FOR THE CAKE: 1 tablespoons unsalted butter (melted, for greasing) 3/4 cup unsweetened cocoa powder (plus additional for dusting) 1 3/4 cup all - purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1 1/2 cup granulated sugar 1/2 cup brown sugar 1 teaspoon instant coffee 1 cup sour cream 1/3 cup water 2 teaspoons vanilla 1/4 cup vegetable oil 4 large eggs FOR THE GLAZE: 1 can sweetened condensed milk 1 1/4 cup bittersweet chocolate (chopped) 1 teaspoon vanilla 1/4 cup toasted sliced almonds 1/2 teaspoon crunchy sea salt

Easy One - Pot Buffalo Chicken Pasta Ingredients 1/4 cup flour 1/4 tsp paprika 1/4 tsp garlic powder 1/4 tsp salt 1/8 tsp cayenne pepper 1/8 tsp black pepper 1 lb boneless, skinless chicken breast, cut into bite - sized chunks 1 tbsp olive oil 1/2 red onion, diced 1 celery stalked, diced and divided 2 cups water 2 cups reduced sodium chicken broth 12 oz whole - wheat pasta 1/3 -1 / 2 cup Buffalo hot sauce * 1/2 cup plain Greek yogurt 4 oz Marbled Cheddar or Cheddar cheese, shredded Blue cheese crumbles, ranch dressing, additional hot sauce for serving

I mixed it with my kitchenaid with a dough hook and since it didn't form into a solid, I added in 1 additional cup of flour.