Sentences with phrase «cup measurements so»

I don't have cup measurements so I used the grams and the recipe went very wrong.

Not exact matches

I really want to make these for my boys first birthday party but am worried about getting them wrong without a weight / cup measurement for the sweet potato cos they vary so much in size depending where you shop.

So sorry but I don't have the cup measurements for this recipe.

I am Canadian so used to use the cups measurements, but since living in the UK I find weighing ingredients is much more accurate.

So sorry but lots of people seemed to be having difficulty with cup measurements as they can vary slightly.

So sorry but I don't have the cup measurements for this recipe sadly but there are tons of websites which do all the conversions for you!

Thank you for making my cooking so easy: cup measurement & no oven needed.

So it might be here the difference in consistency that people were discussing, depending on if they are using the cup measurements or the grams!

Hi Chiara, I use a regular size mug for my measurements, so definitely bigger than an espresso cup!

Hi, I'm so sorry but sadly I don't have the cup measurements for this recipe.

So sorry but I don't have the cup measurements for this as it's a guest recipe although I'm sure there's a way of finding out online.

Hi Lisa, I'm so sorry but I only have the cup measurements for this recipe.

Thank you so much for including cup measurements.

Hi Tanene, I created this recipe in grams so I'm not sure about the cup measurements exactly but it's about 5 cups of oats.

Lastly, I found the cup measurements did not equal the gram measurements given (1 UK metric cup of pumpkin seeds weighed 150g, not 200g) so I made a few small adjustments.

So sorry but I don't have the cup measurements for this recipe although I'm sure there's a way of finding out online Hope you love them x

I always go by weight and was excited to see you had listed them, so I didn't even look at the cup measurements.

I tried to get the measurements for you by using a converter online, but I am not too familiar with these measurements so if you want to double check I just looked up on google a converter from cups to grams.

So we simplified all the liquid measurements to shots or cups — none of this «ounces» nonsense!

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?

So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang of cups and ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g saSo I thought, I should probably share my gram measurements for your recipe with others who don't get the hang of cups and ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g saso pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g saso no grams here, sorry) half a small shallot, chopped 14g salt

I divided the recipe into two half - batches so that the mixer could handle it, and these are the measurements I used for each: 1 6/8 tsp yeast (active dry, not instant) 1 cup minus 2 tbsps lukewarm water 1/2 tbsp sugar 1/4 cup oil 1/2 tbsp salt 4 1/4 cups flour, plus about 2 more tbsps per batch (I was afraid to add much more)

I had to reduce the quantities because I only had 4.5 oz of seeds so I eyeballed the oil measurement to a little less that 1/4 cup.

I soak my basmati rice before cooking so I get almost 1 cup of soaked basmati rice for the 1/2 cup + 1 tbsp measurement.

Quinoa, though a fine idea, added a very strong flavor that was off - putting if you used it as the main flour amount, so if you do decide to use it, definitely use it for a rice flour sub, not oat flour sub as the rice flour is only 1/2 cup versus the 3 1/2 cups of oat flour measurement.

It has all of the cup (and ounces) measurements on the side, so there is no need to dirty another bowl to mix the dressing in.

* really use any fruit, make sure you roughly chop up the fruit if it's a stone fruit or strawberries so you're getting a proper 1 cup measurement

So, going off that measurement, it should be a 3/4 c. coconut flour that equals 3 cups of almond flour.

When measuring your brown sugar, make sure you pack it in to your measuring cup so you get the right measurement.

AWESOME i usually don't post my comments, but i made this twice - once was bad and the second i am eating now and is amazing - so wanted to share my journey:) the first loaf i made was way too dry - i followed the recipe by cup measurements, but the result was a dough more than a batter, and the loaf was dense and hard.

Hi, really want to make these do you have the measurements in grams lol I in England and the cup measurement guides all say so, etching different.

Measurements: For my coconut flour pancakes recipes you need 1 cup of liquid for every 1/2 cup of coconut flour, so the measurements are the same unless you're using coMeasurements: For my coconut flour pancakes recipes you need 1 cup of liquid for every 1/2 cup of coconut flour, so the measurements are the same unless you're using comeasurements are the same unless you're using coconut cream.

Make sure you use a small onion (about 1/3 cup chopped) so the liquid measurement is not thrown off.

Erika, your recipe calls for 4.25 cups of the flours or 24 oz bag of the flours, when I use a converting chart it says it is 3 cups??? The flour I have for my white and brown rice is not a pre measured 24 oz bag I need to use the cups measurement, so I am just trying to get clarification of what I am to use.

For the measurements, you wrote down 1/2 cup of powdered almonds is 50 grams, but one cup of powdered sugar is equal to 125 grams, so shouldn't the half cup be equal to around 62 grams, or is it different for almond powder weight compared to powdered sugar weight?

I was so excited that you added the «cup» measurements on your post this time (300grams of cooked rice = around 1.5 cups).

I do try to add cup measurements where I can, I just find them so inaccurate!

As Sara said, you need about 1/2 cup + 1 tbsp maple syrup to triple the recipe, but the other measurements aren't that user friendly for 4 times the recipe so here it is:

Remember I just use the one mug all the time for all my cup measurements - so if you do not have cup measures do not worry as long as you use the same mug all the time everything will be in proportion!

I grew up baking with pounds and ounces, so cup measurements mean precisely nothing to me.

Morganna the Kissing Bandit had measurements like a first - place hockey record, 60-24-39, and so she required a custom - built brassiere with, as God is our witness, an I cup.

The measurements I've read online are 8 cups flour, 1 cup oil, but I really didn't have so much flour at home so I just followed the ratio and made a small batch.

So glad to have found your site AND to find that because you are UK based, your recipes include grams and ounces in their descriptions (not just the frustratingly US - centric «cup» measurements!)