I baked these yesterday using Authentic Foods Classical Flour Blend (Brown rice flour, potato starch, tapioca flour) subbing for the 1 1/4
cup of brown rice flour, potato flour, and tapioca flour the recipe called for since I had it on hand and used an almond / coconut milk blend instead of regular milk and they came out wonderfully.
This said, I used 1 cup of finely ground walnuts (SO many health benefits in walnuts) plus 1/4
cup of brown rice flour and 3 tbsp of ground chia seed.
1 cup of buckwheat flour 1/2
cup of brown rice flour 1 teaspoon psyllium husk powder (optional) 2 teaspoons baking powder 1 tssp ground cinnamon 1/2 tsp ground vanilla 1/2 tsp ground ginger 1/2 tsp ground cardamom 1/4 teaspoon ground nutmeg 1/4 tsp ground cloves 1 medium zucchini 2 - 3 very ripe bananas (approximately 200 g) 100 g walnuts, chopped 4 tbsp coconut sugar or sweetener of your choice 1 heaping tbsp virgin coconut oil or butter, soft 2 organic eggs A generous pinch of salt
This said, I used 1 cup of finely ground walnuts (SO many health benefits in walnuts) plus 1/4
cup of brown rice flour and 3 tbsp of ground chia seed.
1 large onion (about 2 cups), diced 1 1/4 cups pumpkin seeds 3/4 cups of buckwheat flour 1/2
cup of brown rice flour 1/2 cup of almond flour 1/3 cup of manchego cheese (optional) 1 teaspoon of baking powder 1/2 teaspoon of baking soda 1 teaspoon of mustard powder 1/4 teaspoon of salt 1 1/2 cups of full - fat canned coconut milk 1/4 cup of grapeseed oil or another vegetable oil (plus a little more for greasing + for cooking the onion) 2 tablespoons of dijon mustard (plus more for serving + smearing) 2 tablespoons of worcestershire sauce 2 cups of finely chopped loosely packed kale (about 3 - 5 leaves, stems removed) 1/4 cup of sunflower seeds (or more pumpkin seeds if you prefer) for sprinkling on top
dry ingredients 16 oz of mushrooms (I used baby bellas) 1/2 cup of gluten - free bread crumbs ** (see note) 1/2
cup of brown rice flour 1 tbsp of nutritional yeast 1/4 tsp each of dried garlic, oregano, dill & paprika
I too, have a severe soy allergy, but I have found coconut liquid amino, which you can use instead, or you can use vegan Worcestershire sauce mixed with some coconut oil, I also add a half of
cup of brown rice flour and a can of pickled beets mashed in for «corned beef», and BBQ ribz and a can of sweet potato for» smoked turkey» and both with some tomato paste for hot linkz.
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
Gluten free all - purpose flour blend: 3
cups of brown rice flour 3 cups of sorghum flour 1.5 potato starch, not flour 1.5 cup of arrowroot powder Blend together and store in an airtight container or large ziploc baggie.
Not exact matches
I ran out
of gluten - free mix after 1
cup so I added 1/2
cup brown rice flour and I can only tell a little bit that it's gritty but I was also looking for the grittiness since I knew I put it in there.
1⁄2
cup [75g] buckwheat
flour 1⁄4
cup [35g]
brown rice flour (or chickpea
flour) 1⁄4
cup [35g] chickpea
flour (or more
rice flour) 1 tablespoon melted coconut oil (optional, can use other oil
of choice) 1⁄2
cup [120 ml] canned coconut milk * (or other non-dairy milk, see note) 1 1/4
cup [300 ml] water * (see note) 2 teaspoons tapioca starch or potato starch (cornstarch should be fine too) 1 pinch salt oil, for pan frying
Ingredients: 3 eggs 1
cup brown sugar 1/4
cup canola oil 1/3
cup unsweetened applesauce 2
cups fresh grated zucchini 3/4
cup tapioca
flour 3/4
cup white
rice flour 3/4
cup sorghum
flour 3/4
cup arrowroot powder (in place
of cornstarch) 1/2 tsp.
I followed the recipe to the letter but substituted 1/2
cup of tapioca starch, 1/4
cup millet
flour, 1/4
cup teff
flour, and 1/2
cup brown rice flour.
I did not have oat or almond
flour, so I just swapped those out for a total
of 2
cups of organic, GF long grain
brown rice flour.
2 tortillas (your choice: wheat,
brown rice,
flour) 1/2
cup hummus 3 tablespoons whole grain mustard 1
cup spinach or your favorite greens 1/3
of an English cucumber, sliced lengthwise 1 avocado, halved and sliced 1/2
cup shredded carrots 1/4
cup feta cheese 2 tablespoons cilantro, rough chopped
2 sticks (225 g) unsalted butter 3/4
cup (90 g) powdered sugar, sifted, plus more for rolling 1 vanilla bean, split lengthwise and seeds scraped > 1 tablespoon dark rum 1
cup (140 g) superfine
brown rice flour 3/4
cup (75 g) finely ground pecan meal 1/2
cup plus 1 tablespoon (70 g) amaranth
flour 1/2
cup (80 g) potato starch 1/4
cup (30 g) tapioca starch 1 teaspoon salt In the bowl
of a stand mixer, combine the butter, powdered sugar, and vanilla seeds.
1 recipe Pie Crust dough or uncooked 10 - inch gluten - free pie crust,
of choice 2
cups raw pecan halves 1/3
cup milk
of choice 2 tablespoons flaxseed meal 1 teaspoon pure vanilla extract 1/2 teaspoon sea salt 1/2
cup pure maple syrup 1/2
cup coconut nectar,
brown rice syrup or agave nectar 1/4
cup brown sugar or unrefined coconut palm sugar 3 tablespoons butter or dairy - free alternative 2 tablespoons all - purpose
flour blend
of choice Egg wash (1 egg + 1 tablespoon water) or milk
of choice
A couple
of things though, I used almond
flour / meal (1 1/3
cup as recommended) and instead
of honey or maple syrup, I used organic
brown rice syrup, used the same amount as listed for maple syrup, AND I added a handful
of unsweetened organic coconut flakes for added texture and flavor... turned out PERFECT!!
1/2
cup warm water (105 ° -110 ° F) 2 teaspoons sugar 1 package (2 1/4 teaspoons) Red Star Active Dry Yeast 2
cups brown rice flour 1/2
cup potato starch (not potato
flour) 1/2
cup tapioca starch /
flour 1/2
cup sugar 1 tablespoon xanthan gum 1 teaspoon salt 3 tablespoons vegetable oil or melted butter 3 large eggs 1/2
cup warm milk or milk
of choice
2 1/2
cups gluten - free
flour mix (combine 1/3
cup of masa harina, 2/3
cup soy
flour, 1
cup corn starch and 1
cup brown rice flour to make 3
cups of mix)
Cookies 1 1/2 tablespoons tapioca starch 1/4
cup sugar (evaporated cane juice) 1/4
cup brown sugar pinch
of baking soda 1/4
cup cocoa powder 1/2
cup brown rice flour 1 teaspoon xanthan...
Ingredients: 2
cups oats 3 ripe bananas 1 tablespoon cinnamon 1/4
cup of cacao nibs 1/4
cup goji berries 1/4
cup quinoa
flour (you could substitute for
brown rice flower, almond meal..)
1/2
cup dried apples, finely chopped and soaked in hot water for 10 minutes 1/2
cup almond meal 1/2
cup brown rice or spelt
flour 1 Tbsp flaxseed 3 Tbsp water 1 Tsp baking powder Pinch
of salt 1/3
cup applesauce 1/4
cup maple syrup 1 Tsp cinnamon Generous grating
of nutmeg 1 Tsp vanilla
I used a small amount
of brown rice flour to make up part
of the
cup of flour.
1
cup and 2 tablespoons
brown rice flour 1/4
cup each almond and coconut
flour 1/2
cup plus 1 tablespoon quinoa
flour 1 teaspoon baking powder 1/2 teaspoon soda 1/4 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg freshly ground seeds
of 2 - 3 cardamom pods dash
of both clove and all spice 3 tablespoons coconut oil — melted 1
cup full fat coconut milk 1/2
cup coconut sugar 1 teaspoon vanilla extract 1 1/2
cups finely shredded butternut squash about 1
cup fresh cranberries
Combine the 1/2
cup of cornstarch and the
brown rice flour and dredge the rib lightly in the
flour mixture.
Combine 2
cups finely ground
brown rice flour, 2/3
cup potato starch and 1/3
cup tapioca starch, mix VERY well before each use and add xanthan at about 1/4 t. per
cup of mix.
1
cup of hazelnuts, soaked (overnight, or for 3 hours min) 2
cups of water 2 tablespoons
of ghee OR olive oil 3 tablespoons
of brown rice flour 1/2 teaspoon
of kosher salt 1/2 teaspoon
of nutmeg 5 sage leaves, minced 5 sprigs
of thyme, leaves removed and minced 1 spring
of rosemary, leaves removed and minced lots
of freshy cracked black pepper
Do you think the recipe would work well if I eliminated it and used an extra 1/2
cup each
of brown rice and oat
flour, or a
cup and a half
of quinoa
flour?
Ingredients: 1/2
cup of plain gluten free
flour — I have used Dove's farm 1/4
cup of ground almond 2 tablespoons
of coconut sugar 1 tablespoon
of brown rice syrup or honey 2 tablespoons
of coconut oil — melted 2 tablespoons
of almond milk A pinch
of salt 1/2 teaspoon
of baking powder A dash
of vanilla extract
Ok, I'm not sure what I did, but I halved the recipe (1
cup brown rice flour, ground fine in my VitaMix, 3/4 cp B's Red Mill» sweet white» sorghum
flour, 1.5 cps
of tapioca starch, 1 T. chia seed, instead
of the Xanthum Gum, 1T yeast, 1/2 T kosher salt, 2 eggs, 1 and 1/3 cp water, 1 / 6 cp oil, 1T honey) and it came out soupy!
When you've used the full 3
cups of spelt
flour, start using
brown rice flour instead.
17 oz
of cooked potatoes (see instructions) 2 tb applesauce (can substitute canola oil) 2 tb canola oil 1.5 tsp salt 2/3
cup of plain, unsweetened almond milk, lukewarm (or other nondairy milk) 1.5 tsp active dry yeast 3
cups spelt
flour, divided 2 tb vital wheat gluten 1 - 2
cups brown rice flour
Simply replace the 6
cups of stabilized
brown rice flour with 6
cups of your own
flour blend, then add the starches to that.
Which
of the additional 1/4
cup of flour would you recommend to get closer to that — GF buckwheat, sorghum, millet or
brown rice flour?
1 1/2 tablespoons tapioca starch 1/4
cup sugar (evaporated cane juice) 1/4
cup brown sugar pinch
of baking soda 1/4
cup cocoa powder 1/2
cup brown rice flour 1 teaspoon xanthan gum 3 tablespoons olive oil 1/2 teaspoon peppermint oil 1/4
cup water
Cookies 3 2/3
cups oats 2 1/4
cups white
rice flour 2 teaspoons baking soda 1 teaspoons baking powder 1/2
cup olive oil or vegetable shortening 1
cup peanut butter (smooth or chunky) 1
cup brown sugar 1
cup sugar 2 teaspoons starch (corn, potato or arrowroot) 2 teaspoons tapioca
flour 1/2 teaspoon cream
of tartar 6 tablespoons water 2 teaspoons vanilla extract 3/4
cup water 3 teaspoons xanthan gum
1
cup brown rice flour 1/2
cup tapioca
flour 1/2
cup almond
flour 1
cup oat
flour 1 & 1/4
cup brown sugar 1/2
cup coconut flakes 1/4
cup chia seeds 1 tablespoon cinnamon 1 tsp xanthan gum 1 tsp salt 1 tsp baking soda 3/4
cup olive or coconut oil 1 tablespoon apple cider vinegar 6 tablespoons soy milk (or almond milk,
rice milk, etc) 1 tablespoon Kahlua liquor 1 vanilla bean, split and scraped
of beans
1/2
cup of plain gluten free
flour — I have used Dove's farm 1/4
cup of ground almond 2 tablespoons
of Natvia Natural Sweetener 1 tablespoon
of brown rice syrup 2 tablespoons
of coconut oil — melted 2 tablespoons
of almond milk A pinch
of salt 1/2 teaspoon
of baking powder A dash
of vanilla extract
Another question: If I want to use whole wheat
flour instead
of brown rice flour, how many
cups shall I use?
for the streusel 70 g (1 dl + 1 heaping tbsp; 1/2
cup)
brown rice flour 40 g (3 tbsp) light muscovado sugar pinch
of salt 50 g (3 1/2 tbsp) unsalted butter 2 tbsp almond meal Preheat the oven to 175 °C (350 °F).
2 1/2
cups rice flour (white,
brown, or a mixture
of both) 1 2/3
cup potato starch 3 teaspoons baking powder 2 1/2 teaspoons salt 2 tablespoons sugar 1/2
cup dry buttermilk powder 3 tablespoons egg substitute 3/4
cup shortening, PLUS «PLUS» means this ingredient in addition to the one on the next line, often with divided uses 3 tablespoons shortening
3 large eggs, room temperature, or 3 tablespooons arrowroot mixed with 6 tablespoons warm water 3 tablespoons olive oil 1 teaspoon apple cider vinegar 2 tablespoons honey or agave nectar (omit if using ginger ale) 2 3/4
cups gluten - free high - fiber
flour blend
of choice 2 1/2 teaspoons xanthan gum (omit if included in your
flour blend) 1/4
cup dry milk powder, or dairy - free milk powder, almond meal, buck - wheat
flour, or
brown rice flour 1 teaspoon salt 1 tablespoon granulated cane sugar 1 (10 - ounce) bottle gluten - free ale, sparkling water, club soda or ginger ale, room temperature
However, here are the weights per
cup of flour: The Brown Rice Flour, White Rice Flour & Sweet Rice Flour all weigh 160 grams (approx 5.65 ounces) per cup, but the Tapioca Flour only weighs 120 grams (approx 4.24 ounces) per
flour: The
Brown Rice Flour, White Rice Flour & Sweet Rice Flour all weigh 160 grams (approx 5.65 ounces) per cup, but the Tapioca Flour only weighs 120 grams (approx 4.24 ounces) per
Flour, White
Rice Flour & Sweet Rice Flour all weigh 160 grams (approx 5.65 ounces) per cup, but the Tapioca Flour only weighs 120 grams (approx 4.24 ounces) per
Flour & Sweet
Rice Flour all weigh 160 grams (approx 5.65 ounces) per cup, but the Tapioca Flour only weighs 120 grams (approx 4.24 ounces) per
Flour all weigh 160 grams (approx 5.65 ounces) per
cup, but the Tapioca
Flour only weighs 120 grams (approx 4.24 ounces) per
Flour only weighs 120 grams (approx 4.24 ounces) per
cup.
Pie Filling 4 medium carrots, peeled & roughly chopped 4 stalks
of celery, ends trimmed & roughly chopped 1
cup of mushrooms, roughly chopped 3/4
cup of peas 1
cup of Beyond Beef Crumbles (or protein
of choice) 1 large handful
of fresh parsley, chopped (or 1 tsp dried) 1 tsp
of coconut aminos (or soy sauce if you can tolerate soy) 1/4 tsp each
of dried oregano, garlic, onion & thyme 1
cup of vegetable broth + 2 tbsp
of brown rice flour
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.
1
cup pumpkin puree 2/3
cup dates generous sprinkle cinnamon pinch
of sea salt (I used pink himalayan) 1
cup almond
flour 1/3
cup brown rice flour 1/3
cup raw cocoa 4 tablespoons liquid sweetener (I used maple syrup)
Just omit the
brown rice flour and sorghum
flour and replace it with 2
cups of wheat
flour (preferably whole wheat pastry
flour if you have it).
1
cup brown rice flour 1/2
cup millet
flour 3/4
cup tapioca starch 3 tsp baking powder 6 eggs 1
cup coconut milk 1/8
cup honey About 1/2 to 3/4
cup frozen raspberries Handful
of semisweet chocolate chips (about 1/6
cup, if you're measuring)
Chocolate Cashew Butter Cupcakes (makes 8) Dry 1/2
cup brown rice flour 1/2
cup white
rice flour 1/4
cup tapioca
flour 1/4
cup arrowroot
flour 1/2
cup cocoa powder 1/2
cup cane sugar 1/2
cup coconut sugar 1 tsp baking powder 1 tsp baking soda 1 tsp xanthan gum a pinch
of salt