In the bowl of a standing mixer add the yeast mixture, the gluten free flour mixture (reserving 60 grams / 1 / 2 -
cup flour if needed), and the brown sugar whisk together, by hand, and then whisk in salt.
(Reserve 1/3
cup flour if kneading by hand.)
Add an additional 1/4
cup flour if the dough is too sticky.
Not exact matches
For example,
if a neighbour came to borrow a
cup of
flour from you on the Sabbath, you were allowed to help him, but your hand was not to move outside the door frame.
if we use the 1
cup quinoa as opposed to the buckwheat
flour, must the quinoa be cooked before?
If using brown rice
flour is it 1/2
cup flour?
If you don't have white whole wheat
flour, you can use 1 1/2
cups (total) all purpose
flour.
Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free) 1/2
cup (65 g) hazelnuts 1 1/2
cup (120 g) quick oats (make sure to use certified gluten free
if that is a concern) 1/4
cup (35 g) oat
flour (make sure to use certified gluten free
if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum
flour 3 tablespoons (30 g) sweet rice
flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2
cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4
cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free
if that is a concern)
I baked them and it seems like there is too much
flour, so I am wondering
if perhaps it should be 1 and 1/4
cups flour, not 2 and 1/4
cups?
If we had to make this bread with this
flour, we'd add a
cup or so of whole wheat
flour to pump a bit more life into the loaf.
If it is too wet, then add
flour a half
cup at a time.
If you wanted to just use oat
flour, how much would you use to make the equivalent of 2 1/14
cup of oats that you grind?
- Shape the dough into a ball (
if the dough is still sticky add a half
cup of
flour and remix until a firm ball of dough can form).
But
if you really want to make it free of refined sugar, you can omit the Oreo - based crust and use the following recipe for a 9 - inch fluted tart pan: 1 1/2
cups almond
flour, 1/3
cup unsweetened cocoa powder, 1/4
cup raw agave syrup or coconut sugar, 3 tablespoons coconut oil, and 1/4 tsp sea salt.
If self - raising
flour is not available, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring
cup.
If self - rising
flour is not available, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring
cup.
It's a large recipe (with 5 - 6
cups flour), so it may work
if you have a sturdy hand mixer.
If you do not have access to a baking scale,
cup measurements are provided, but be aware it is very easy to over measure
flour, especially whole grain
flour.
Mix in
flour 3
cups at a time (
if you're tripling the recipe).
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).
ingredients: for the crust: 112 grams (1 stick, 8 tablespoons) unsalted butter, soft 100 grams (1/2
cup) granulated sugar 1/2 teaspoon kosher salt 1 teaspoon vanilla extract 120 grams (1
cup)
flour, plus 2 tablespoons
if needed 1 egg yolk
I've been using your recipes (and LOVE them, as does my family), and wondered
if maybe it might be easier to sub
if I knew the weight of one
cup of the
flour mix you use.
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.
If the dough is too soft, add more
flour 1/4
cup at a time.
But
if you don't have bread
flour on hand, you can replace it with 2/3
cups of all - purpose
flour.
Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe
if cooking for more than 2 -1
cup (128 g) all purpose
flour -1
cup (128 g) semolina
flour -3 large eggs -1 tablespoon of olive oil Mushroom Filling - olive oil -8 oz of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2
cup (250 ml) of heavy cream - salt & pepper to taste - 1
cup (128g) of ricotta Carbonara - 2 chicken breasts -1
cup of blanched peas -4-6 slices of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2
cup heavy cream 2/3
cup (75g) parmesan cheese, finely grated
20 ounce can crushed pineapple 1/3
cup coconut rum (or any rum you have on hand) 3/4
cup coconut milk 2 teaspoons vanilla extract 1 1/2
cups all - purpose
flour 1 teaspoon baking soda Pinch of salt 1/2
cup unsalted butter, room temperature 2/3
cup sugar 3 large eggs 1
cup sweetened shredded baker's coconut (
if using unsweetened, increase the sugar by 1/4
cup)
3 tablespoons butter 1 teaspoon red pepper flakes 1
cup whole wheat pastry
flour 3/4
cup instant cornmeal (or instant polenta) or fine - grain cornmeal 1/4
cup natural cane sugar (or brown sugar) 1 tablespoon aluminum - free baking powder 1 1/2 teaspoons fine grain sea salt 1
cup buttermilk 1 large egg 2 1/2
cups corn, fresh (or at room temperature
if previously frozen)
I had no at all trouble with the dough being too sticky, I'm not sure
if it's because I used 3 1/3
cups organic unbleached
flour (worked great btw) or
if it has something to do with the exceptionally dry weather we've experienced over the last few months.
If I am feeding the starter to revive it, I'll start discarding 1/2 the starter and then feed another 1/4
cup water and 1/2
cup flour every 12 hours or so.
for the filling: 8 - 10 apricots, sliced 2 - 4 peaches, sliced (you should have approximately 3 - 3.5 pounds of fruit) 1
cup sugar (
if fruit is very sweet, reduce to 3/4
cup) juice from 1/2 lemon 5 tablespoons
flour 1 tablespoon cornstarch
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.
If you are measuring by volume, put a tablespoon of whole wheat or rye
flour in each measuring
cup, then fill them with white
flour.
If your dough is still sticking to the side of the bowl, add more
flour, half a
cup at a time, and knead for a minute on medium speed until a ball of elastic, but not sticky, dough forms.
different
flours have different densities, so a
cup of teff won't be the same as a
cup of corn
flour so it's really hard to make substitutions
if you don't have the right
flours, unless the recipe is written in grams: the cake needs 35 grams of
flour and it doesn't matter
if you use the
flour specified or
if you use your own combination of
flours.
1/3
cup of whole wheat pastry
flour (sprouted whole wheat is best for ease of digestion
if you have it.
I think
if I were to do these again (and I likely will), I would reduce the
flour by about 1/8 -1 / 4
cup to give them a bit more moisture, however these certainly were a winner in my household.
- I used w [filtered] wheat pastry
flour instead of all purpose
flour - I used demerara sugar (3/4
cup inside the recipe as with a w [filtered]
cup it's too sweet) and sprinkled extra on the top towards the end of baking to add a little crunch - I added 1
cup chopped pecans -
If you want to decorate the tops, before baking place 3 small slivers of banana... enjoy!
Add 1 egg and
flour (about 1/4
cup, maybe more
if you used the food processor).
I measured the
flour by weight, rather than
cups,
if that helps.
1/4
cup ground almonds 1/8
cup of brown rice
flour 1 tsbp coconut
flour 1/4
cup of unflavored or vanilla whey (
if you're going unflavored, use ours!!!!) 1/8
cup of coconut sugar 1/2
cup almond milk 1 - 2 tsps vanilla essence
Do the same
if you're working with yeast: Add one tablespoon of liquid per
cup of sprouted
flour called for in the recipe.
2 teaspoons active dry yeast 1
cup barely warm water 1/4
cup honey + 1 tablespoon, divided 1 teaspoons salt 1 egg 3
cups all - purpose
flour, plus extra
if necessary 1 tablespoon butter, melted
2 Cups Maninis Multi-Purpose
Flour 1 Cup Wild Rice Flour — Naosap Harvest (or 3 Cups Multi-Purpose if you don't have rice flour) 1 Onion — Finely chopped 1 Cup Spinach 1/2 tsp Tumeric 1/2 tsp Garam Masala 1/2 tsp Cardamon Powder 2 Tbs Canola Oil or Ghee Fresh Sea Salt and Black Pepper 3/4 Cup
Flour 1
Cup Wild Rice
Flour — Naosap Harvest (or 3 Cups Multi-Purpose if you don't have rice flour) 1 Onion — Finely chopped 1 Cup Spinach 1/2 tsp Tumeric 1/2 tsp Garam Masala 1/2 tsp Cardamon Powder 2 Tbs Canola Oil or Ghee Fresh Sea Salt and Black Pepper 3/4 Cup
Flour — Naosap Harvest (or 3 Cups Multi-Purpose
if you don't have rice
flour) 1 Onion — Finely chopped 1 Cup Spinach 1/2 tsp Tumeric 1/2 tsp Garam Masala 1/2 tsp Cardamon Powder 2 Tbs Canola Oil or Ghee Fresh Sea Salt and Black Pepper 3/4 Cup
flour) 1 Onion — Finely chopped 1
Cup Spinach 1/2 tsp Tumeric 1/2 tsp Garam Masala 1/2 tsp Cardamon Powder 2 Tbs Canola Oil or Ghee Fresh Sea Salt and Black Pepper 3/4
Cup Water
If you like richer cookies with a deep chocolate taste, use 1
cup of
flour and 2/3
cup cocoa powder as written in the recipe below.
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.
1 - 12 ounce block of firm Silken Tofu (drained) 1/2 of a 13 ounce can pureed pumpkin or about 3/4
cup 1
cup unsweetened, plain, vanilla or lite vanilla soy milk 2 1/2 tablespoons cornstarch (you may alternatively use 1/3
cup all - purpose
flour, but the result may be slightly more cakey than custardy) 1 tablespoon pumpkin pie spice 1/2
cup brown sugar (this is not a really sweet custard, so add another 1/4
cup brown sugar
if you prefer) 1 teaspoon vanilla extract
If needed, slowly add up to 1/2
cup more water until all of the
flour is incorporated.
Ingredients: 190 g (1 1/2
cup)
flour 40 g (3/4
cup) sliced coconut, or shredded
if you prefer 1 teaspoon baking powder 1 teaspoon vanilla sugar 1/4 teaspoon fine salt 225 g (1
cup) butter or avocado oil for a healthier choice 220 g (1
cup) granulated sugar 2 eggs 10 strawberries, cut in half 2 - 3 rhubarbs, cut into...
For the batter: 1/2
cup flour 1/2
cup cornstarch 1 egg 1/4 teaspoon korean chili powder 1 pinch of salt
If making tempura: 3/4
cup cold topo chico or any mineral water of your affection.