Substitute 1/4
cup millet flour for an equal amount of unbleached white flour in any baked good (cookies, breads, pancakes... whatever you like) to add more nutrition and a unique flavor.
Substitute 1/4
cup millet flour for an equal amount of unbleached white flour in any baked good (cookies, breads, pancakes... whatever you like) to add more nutrition and a unique flavor.
Not exact matches
Ant Hill Cake Dough Crumbles 2
cups quinoa flakes 1
cup any gluten free
flour of choice — quinoa,
millet, amaranth 1/2
cup coconut
flour 1 1/2
cups pecans or walnuts seeds of 1 vanilla bean 1/4
cup honey 1/2
cup coconut oil pinch of sea salt 4 tablespoons poppy seeds, plus more
for sprinkling
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.
I used 1
cup of
Cup4
Cup flour, 1/2
cup gf oats, and subbed flaxseed meal
for the
millet, because it was what I had.
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
-- I used only 1/4
cup of maple syrup, no brown sugar (I tasted the batter and it seemed sweet enough, but in hindsight I definitely cut the sugar a bit too much)-- Used 1
cup white
flour + 1/2
cup millet flour — I subbed 1/4
cup dry Wheatena cereal
for the
millet.
In order to save money, I bought a half a
cup of bulk
millet from the Natural Foods Co-op and then ground it down to a
flour in my coffee grinder — a great trick
for anyone wanting fresh milled
flour at over half the cost of what you could buy in the store!
1 ⅛
cups Gluten - Free Multi-Blend
Flour Mix, more as needed 2/3 cup finely ground gluten - free rolled oats 3/4 cup + 1 1/2 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 1 cup cold leaf lard or regular lard, cut into pieces 1/2 cup ice - cold water (more, as ne
Flour Mix, more as needed 2/3
cup finely ground gluten - free rolled oats 3/4
cup + 1 1/2 tablespoons
millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 1 cup cold leaf lard or regular lard, cut into pieces 1/2 cup ice - cold water (more, as ne
flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit
for savory recipes, like quiche) 1
cup cold leaf lard or regular lard, cut into pieces 1/2
cup ice - cold water (more, as needed)
1 ⅛
cups Gluten - Free Multi-Blend
Flour Mix, more as needed 2/3 cup finely ground gluten - free rolled oats 3/4 cup + 1 1/2 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 13 1/2 tablespoons cold unsalted butter, cut into 1/2 tablespoon pieces 1 jumbo egg + one large egg, lightly beaten 2 1/4 tablespoons cider vinegar or gluten - free sour cream Egg Wash for Top Crust 1 egg yolk 1 teaspoon
Flour Mix, more as needed 2/3
cup finely ground gluten - free rolled oats 3/4
cup + 1 1/2 tablespoons
millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 13 1/2 tablespoons cold unsalted butter, cut into 1/2 tablespoon pieces 1 jumbo egg + one large egg, lightly beaten 2 1/4 tablespoons cider vinegar or gluten - free sour cream Egg Wash for Top Crust 1 egg yolk 1 teaspoon
flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit
for savory recipes, like quiche) 13 1/2 tablespoons cold unsalted butter, cut into 1/2 tablespoon pieces 1 jumbo egg + one large egg, lightly beaten 2 1/4 tablespoons cider vinegar or gluten - free sour cream Egg Wash
for Top Crust 1 egg yolk 1 teaspoon milk
And here's a tip: my banana bread - obsessed friend discovered that you can substitute a quarter
cup of
millet flour for an equally delicious but non-crackly version.
I subbed whole wheat
flour for 1 1/4
cups of the regular
flour, and also added 1/2
cup toasted
millet, with a little extra
for the top.
I used pre-ground oat and
millet flours — 1
cup and 0.6
cup, respectively, to account
for the reduction of grinding.
4 - 6 slices day old bread 1
cup unsweetened almond milk 1/2 teaspoon ground cardamom 1/2 teaspoon pure vanilla extract 2 tablespoons
flour (
millet, spelt, whole wheat, etc.) 1/2 tablespoon nutritional yeast 1 tablespoon maple syrup Pinch sea salt Coconut oil,
for the pan
10
cups (2.5 L) water, divided 1/2
cup (125 mL) pearl barley, rinsed and drained 1/2
cup (125 mL) hulled
millet 1 clove garlic 3 tbsp (45 mL) raw sunflower seeds 2 tbsp (30 mL) raw almonds 2 green onions, roughly chopped 2 tbsp (30 mL) roughly chopped fresh parsley leaves 1/2
cup (125 mL) roughly chopped red onion 1
cup (250 mL) chopped extra firm tofu 1/4
cup (60 mL) grated carrot 1/4
cup (60 mL) grated beet 1 1/2 tbsp (22 mL) tamari 1/4 tsp (1 mL) cayenne pepper 1/4 tsp (1 mL) Mexican chili powder 1 tsp (5 mL) curry powder 1 tsp (5 mL) sea salt 1 tsp (5 mL) cornstarch 3 tbsp (45 mL) mixed fresh herbs or 1 tbsp (15 mL) each of 3 of your favourite dried herbs (basil, oregano, marjoram, etc.) 1/4
cup (60 mL) spelt
flour 2 tbsp (30 mL) powdered nutritional yeast oil,
for frying (sunflower, canola, neutral - flavoured coconut)
for quinoa coating: 1 1/2
cups (375 mL) puffed quinoa,
millet, or amaranth 1 1/2
cups (375 mL) fresh breadcrumbs 1 tsp (5 mL) sea salt 1 tsp (5 mL) garlic powder
for onion rings: 1 large Spanish onion, sliced thickly and separated into 20 rings 1
cup (250 mL) gluten - free all - purpose
flour (we prefer Bob's Red Mill) 1 batch Dosa Batter (recipe follows) 4
cups (1 L) canola or sunflower oil,
for frying sea salt, to taste
1/3
cup potato starch, plus extra
for dusting 1/3
cup tapioca
flour 1/3
cup millet flour 1/3
cup almond meal 1 tablespoon powdered sugar (optional) 1/2 teaspoon salt 1/2
cup (1 stick) cold butter, cut into small pieces 1 egg, lightly beaten
1 ⅛
cups Gluten - Free Multi-Blend
Flour Mix, more as needed 2/3 cup finely ground gluten - free rolled oats 3/4 cup + 1 1/2 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 1 cup cold leaf lard or regular lard, cut into pieces 1/2 cup ice - cold water (more, as needed) Wash for Top Crust 2 - 3 tablespoons high - protein milk of choice (soy, almond, hemp) 1 tablespoon
Flour Mix, more as needed 2/3
cup finely ground gluten - free rolled oats 3/4
cup + 1 1/2 tablespoons
millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 1 cup cold leaf lard or regular lard, cut into pieces 1/2 cup ice - cold water (more, as needed) Wash for Top Crust 2 - 3 tablespoons high - protein milk of choice (soy, almond, hemp) 1 tablespoon
flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit
for savory recipes, like quiche) 1
cup cold leaf lard or regular lard, cut into pieces 1/2
cup ice - cold water (more, as needed) Wash
for Top Crust 2 - 3 tablespoons high - protein milk of choice (soy, almond, hemp) 1 tablespoon sugar
1
cup buckwheat
flour 1/2
cup millet flour 1/4
cup ground flaxseed 2 teaspoons baking powder 1/8
cup coconut sweetener (optional)(or other natural sweetener) pinch of sea salt 2
cups almond milk (or other non-dairy milk) 1/4
cup of water 2 teaspoons vanilla Coconut oil
for cooking