1 1/4 sticks of butter (10 tablespoons)(I use salted) 1 teaspoon freshly - ground cardamom seeds 3 eggs 3/4 cup sugar 1
cup flour Up to 1/2 cup cold water, or as needed to thin batter to the right consistency
Not exact matches
• 1/4
cup coconut oil • 1/2
cup coconut sugar • 1 large egg • 1 tsp vanilla • 1.5
cups almond meal • 2 T arrowroot starch • 2 T coconut
flour • Pinch salt • 1/4 Tsp baking soda • 1/2
cup soy free chocolate chunks (or a good bar chopped
up) • 1/2
cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2
cup fresh cherries (pit and cut in half)
So frustrating, ended
up tossing most of it in the trash, not manageable at all even after adding a 1/4
cup more
flour: /
It's hard to say without having actually tested it, but I think I would try
upping the arrowroot powder to 1/4
cup and use 2/3
cup almond
flour instead of the coconut
flour.
A couple of things that could contribute to the batter being thicker than expected: - Not letting the flax egg fully set - Not using the exact
flour blend in the recipe (I have not tested this with other
flours, only the ones in my blend)- Dipping the measuring
cup into the
flour vs. spooning it into the measuring
cup - The
flour not being at room temperature (if it's from the fridge or freezer, it will be dryer and will suck
up the moisture).
3 to 4 ripe bananas, smashed 1/3
cup (75 grams) melted salted butter 3/4 to 1
cup (145 to 190 grams) light brown sugar (depending on the level of sweetness you prefer, I always use the smaller amount) 1 egg, beaten 1 teaspoon (5 ml) vanilla 1 tablespoon (15 ml) bourbon (optional) 1 teaspoon (5 grams) baking soda Pinch of salt 1 teaspoon (3 grams) cinnamon
Up to 1/2 teaspoon (1) nutmeg Pinch of ground cloves 1 1/2
cups (190 grams)
flour
I made a couple substitutions — I filled the 1/3
cup up half way with maple syrup first, then the other half of the way with honey; I used 1
cup whole wheat
flour and 1/2
cup unflavored protein isolate powder; I substituted quinoa for the millet.
3 large ripe - to - over-ripe bananas 1 large egg 1/3
cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3
cup (65 grams) light brown sugar 1/4 to 1/3
cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2
cups (180 grams) white whole - wheat
flour (or
flour mixture of your choice, see Note
up top) 1/4
cup (50 grams) uncooked millet
When measuring
flour or icing sugar by volume (
cup) never scoop the
flour / icing sugar
up with the
cup otherwise you compress the contents and this can make a big difference in the amount you're using.
2
cups all purpose
flour 1 1/2
cups white sugar 2 teaspoons baking powder 1/2 teaspoon salt zest and juice of 1 lime 10 tablespoons butter, softened and cubed
up 1 - ish
cup of buttermilk 2 eggs 2
cups diced rhubarb, about 1/2 a pound
I was surprised how easy it was weigh out the
flours, and a lot less cleaning
up to do than using measuring
cups!
I made
up a batch of the WIG recipe even though I didn't have cornstarch or buttermilk (I just used an extra 1/4
cup flour and regular milk).
1
cup Earth Balance vegan butter 1
cup sugar 1/4 teaspoon salt 2 teaspoons vanilla 1 1/2 teaspoons Ener - G Egg Replacer Powder 2 tablespoons plus
up to 1/2
cup of water 3
cups all purpose
flour cinnamon sugar
If you prefer a milder chocolate taste, use 1
cup plus 2 tablespoons all - purpose
flour and 1/2
cup cocoa powder instead ** Cookies keep well at room temperature in an air - tight container for
up to 5 days.
For instance I just finished baking
up a ton of your «thin mints», and was low on Almond
Flour, so I just threw in what I had, about a
cup, and then added a half a
cup of raw Pecans to the food processor and continued as directed on the recipe.
If needed, slowly add
up to 1/2
cup more water until all of the
flour is incorporated.
Bob's polenta, half
cup white whole wheat
flour, half
cup all purpose white and half
cup whole wheat pastry
flour (influence of 101 cookbooks and having quite a bit of this
flour that I have to use
up).
2oz cream cheese 2oz grated parmesan cheese 1
cup raw broccoli 1 egg 1 Tbsp coconut
flour (you could use almond
flour or other
flour, but I'd at least double the amount since it won't soak
up liquid like coconut
flour does) herbs (I added 1/2 tsp pizza seasoning)
The batter starts with a
cup of oat
flour — 1
cup of oats thrown in the blender and chopped
up into
flour - like consistency.
Knead the dough on the counter top, adding
up to 1/4
cup more
flour just until it is no longer sticking to the counter and has a smooth texture.
2 tablespoons honey 1/4
cup agave nectar 1 large egg 2 teaspoon vanilla bean paste 3 large bananas, mashed 1 1/3
cup whole wheat white
flour 2/3
cup wheat germ 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt 6 oz Greek yogurt (I had to top mine
up with regular yogurt when I ran out) 1/2
cup (scant) mini chocolate chips
Since then, she has developed a gluten free
flour mix that holds
up cup for
cup in almost any -LSB-...]
INGREDIENTS 1/2
cup creamy peanut butter (I used Pumpkin Spice Wild Friends) 1/4
cup local honey 1/3
cup vanilla protein (I used Tone It
Up protein) + more for rolling 1/3
cup coconut
flour 1/4 tsp.
I made dinner rolls for the 1st time and they were a little denser than I wanted... was wondering if the xanthem gum was the culprit... so I looked
up adjusting xanthem gum for dense bread and it brought me here... your article says if bread is rubbery it might have too much xanthem... I have perfected my cupcakes they are light fluffy and moist... and good enough that I was able to sell them at a local cafe for 3.00 a piece and could not keep
up... anyway the xanthem gum measurements for cakes is supposed to be 1/2 tsp per
cup and I only use 1/4 tsp per
cup... so I am thinking if I reduce the xanthem in the rolls it would produce an airier roll... as everyone knows gluten free
flours can be expensive... and I wanted to avoid making a failed batch as bread and cake are a bit different... the 1st batch tased great... just won't leave much room for food due to density... as is the problem with lots of gluten free stuff... am I on the right track?
I googled and some say 1
cup = 3.5 oz of AP
flour and others have
up to 4 oz for one
cup.
Cups may vary in size (many are quite off, especially the cute / gimmicky / gifty kinds but even ones from so - called good cooking brands) and depending on how you put the
flour in it (scooping with the
cup, spooning
flour into the
cup, fluffing the
flour in the canister before you measure) you could end
up with a weight anywhere from 4 to 7 ounces per
cup!
I too had very wet batter and did not have enough almond
flour so I ended
up finely chopping (using cuisinart) about 1
cup nut into almost
flour to dry it out.
2
cups (280 grams) yellow cornmeal, to be divided 1
cup (130 grams) all - purpose
flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 1/4 teaspoons fine sea or table salt 1 1/4
cups (300 ml) milk, whole is best here 1
cup (240 grams) sour cream (full - fat plain yogurt should work here too) 8 tablespoons (115 grams) unsalted butter, melted and cooled slightly 3 to 5 tablespoons (35 to 60 grams) sugar (see Note
up top about sweetness) 2 large eggs
I used the one
cup of all purpose
flour and it ended
up coming out little thicker than I personally like so I added another splash of cashew milk and it ended
up turning out great!
● Melt butter in hot milk ● Add to yeast mixture ● Add
flour 1
cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough
up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.
It is definitely suppose to be 3/4
cup of at
flour, and the baking powder / baking soda ingredients were either left out or mixed
up.
If your pack your
flour cups tightly, you'd end
up with too much
flour.
i followed the recipe exactly and when I took it out of the fridge, it had oil on the bottom... I drained that out and ended
up having to add a lot of
flour to soak it
up and that made the taste off... I think if I try these again I would only use 1/3
cup oil
Also, was I the only person who wound
up with an extra 3/4
cup of
flours left?
[NOTE: since I no longer buy bread
flour I add 2T wheat gluten = 1 t. per
cup of
flour][I came
up with a 6
cup recipe because of the size of my food processor bowl — it can handle closer to 7
cups but prob not 8
cups.
At low speed, add half
cup of remaining mixed
flours at a time, until dough clears sides of bowl and begins to work its way
up paddle.
I didn't figure out I forgot to buy cocoa until I already started and ended
up substituting another 1/2
cup of coconut
flour.
: (I kneaded it in a lot of
flour maybe
up to 2
cups.
1
cup all - purpose
flour 1/4
cup nuts 1/2 teaspoon salt 1 tablespoon brown sugar 6 ounces soft cheeses, very well chilled, divided in half 6 tablespoons unsalted butter, cut in pieces 1 small white onion, finely diced and caramelized
Up to 2 tablespoons of milk (if needed) Brown sugar, to taste
There is one
cup of
flour in the batter to help tighten it
up, but just so you know, it has a remarkable graham flavor!
I haven't ever baked in grams, but looked
up a conversion tool online which said 1
cup of bread
flour = 128 grams.
Because agave is so sweet, I increased the amount of syrup to 1/3
cup, and I threw in a couple of extra tablespoons of almond
flour to soak
up the extra liquid.
I used a small amount of brown rice
flour to make
up part of the
cup of
flour.
2 lb Yukon gold potatoes (or you can mix it
up, I used Yukon and purple potatoes) 1 small yellow onion 1 egg 1/3
cup oat
flour (grind rolled oats in a blender or food processor) sea salt and freshly ground black pepper — to taste olive oil for brushing
3 Tablespoons (or more) vegetable oil 1 chicken, cut
up 1 large onion, chopped 3 cloves of garlic, minced 1/2
cup to 1
cup chicken stock 2 Tablespoons tomato paste 1/2
cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2
cup sour cream Thickening: 1
cup milk and 2 Tablespoons
flour in a covered jar; shake hard before pouring into the sauce.
For my attempt with the Quinoa
flour batch, I used 2 1/2 tsp of yeast and that barely made my loaf
cup up to the edge of the pan but I attribute this to the use of Quinoa
flour as the main
flour.
ingredients LIGHTENED
UP CHOCOLATE CHIP SCONES nonstick cooking spray (to grease) 1/4
cup all - purpose
flour (plus 2 tablespoons) 1/4
cup whole wheat
flour (plus 2 tablespoons) 1/3
cup oat bran 1/4
cup almonds (skin on, finely crushed) 1 teaspoon baking powder 1/2 teaspoon baking soda pinch of cinnamon 1/3
cup non-fat Greek yogurt (vanilla or plain) 1/2 teaspoon vanilla extract 3 tablespoons margarine or butter (melted, cooled) 1 egg separated 1/4
cup unsweetened applesauce 8 pitted dates (pureed) 1/4
cup pepitas 2/3
cup dark chocolate chips 1 tablespoon unsweetened vanilla almond milk
Mine is similar with: 3
cups flour, 4 eggs, dash of salt and
up to 1/2
cup water.
For the almond crumble: 2/3
cup whole oats, ground to a
flour in a food processor (yielding 1/2
cup oat
flour) 1/2
cup all - purpose
flour 1/2
cup sugar 1/4 teaspoon ground cinnamon 1/2 teaspoon kosher salt (you might want to first read
up on kosher salts) 3/4
cup unsalted whole almonds, coarsely ground in a food processor or chopped medium fine by hand 6 tablespoons unsalted butter, melted and cooled
Skip to Next Recipe Ingredients Nutrition 2
cups brown sugar, firmly packed (I use dark brown) 2
cups plain
flour, sifted 1 teaspoon baking powder 1 pinch salt 1⁄2
cup cold butter, roughly chopped 1 teaspoon baking soda 1
cup milk (or you can substitute sour cream) 1 egg, lightly beaten 1 teaspoon ground nutmeg 1⁄2
cup walnuts or 1⁄2
cup pecans, chopped ground cinnamon (optional) Check Out Our Top Dessert Recipe Directions Preheat oven to 350 degrees F.
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