In a bowl, combine a 6 ounce bottle of glitter glue with a 1/4
cup liquid starch.
Not exact matches
Take out 1/2 -1
cup of the blackberry
liquid and mix in the arrowroot
starch.
1
cup white rice flour 3/4
cup brown rice flour 1/2
cup tapioca
starch 1/2
cup potato
starch 1/4
cup cornstarch 1 teaspoon salt 2 tablespoons sugar 1/2
cup dry milk powder or dry potato flakes, optional 1 tablespoon xanthan gum or guar gum 1 tablespoon yeast 3 large eggs, room temperature 1/2
cup water or cranberry
liquid, warm to touch 1/2
cup mayonnaise, yogurt or dairy - free yogurt 1/2
cup canned whole berry cranberry sauce, drained with 1/2
cup liquid reserved 1/4
cup shredded Swiss cheese or dairy - free Swiss cheese, optional
170 ml 2/3
cup coconut oil (
liquid) 75g 1/2
cup sorghum flour 75g 1/2
cup brown rice flour (+ more to flour workspace) 30g 1/4
cup almond meal 45g 1/4
cup potato flour (
starch) 5g 2 tsp psyllium husk 1/2 tsp sea salt 170 ml 2/3
cup iced cold water
Our experiments with the average amount of
liquid (about 2
cups) left us with about two inches of excess water that was goopy and viscous, in part due to
starch being released by amaranth as it cooks.
1 1/3
cups coconut oil 1
cup coconut sugar 2 1/2
cups tapioca
starch (flour) 2
cups almond flour 1/2
cup coconut flour 2 teaspoons baking powder 1 teaspoon sea salt 4 hormone - free omega 3 eggs 2 teaspoons
liquid stevia (or stevia leaf) 1 teaspoon pure vanilla extract
Ingredients 1
cup Brown Rice Flour 1
cup Quinoa Flour 1
cup Arrowroot Flour 1
cup Tapioca Flour /
starch 2/3
cup or unflavored protein powder (I use Genuine Health Proteins +) 3.5 tsp xanthan gum 1 tsp sea salt 3 Tbs coconut oil 2 Tbs instant yeast granules 4 egg whites (or 1 / 2
cup liquid egg whites) room temp 1.5
cups hot water
Wet - 1.5 Cups Vegetable Broth (I used Imagine Vegetarian No - Chicken Broth) 1/2
Cup Mashed Chickpeas 1/2
Cup Chickpea Soaking
Liquid 1 Tablespoon Chickpea Miso 1 Tablespoon Extra Virgin Olive Oil Dry - 1.75 Cups Vital Wheat Gluten 1/4
Cup Sweet Sorghum Flour 1/3
Cup Nutritional Yeast 2 Tablespoons Potato
Starch 2 Tablespoons Simpy Organic All Purpose Seasoning 2 Teaspoons Sea Salt 2 Quarts Vegetable Broth For Boiling
Dissolve corn
starch in 1/4
cup water and stir into boiling
liquid.
The weights of the flours and
starches varies, so weight doesn't actually mean
cups as it does when measuring
liquid ingredients.
1/4
Cup Natural Creamy Peanut Butter 1/4
Cup Coconut Oil 1 Tablespoon Braggs
Liquid Aminos 1 Teaspoon Apple Cider Vinegar 4 Cups Corn or Rice Cereal Squares 1/3
Cup Toasted Coconut Shreds or Flakes 1/2
Cup Oat Flour 1/4
Cup Tapioca
Starch 2 Tablespoons Nutritional Yeast
Then we combined the glitter glue with a 1/2
cup of
liquid starch.