Sentences with phrase «cup of flour as»

I probably added an extra 1/2 cup of flour as well (only AP).

I only did 1/4 tsp for the whole thing when it should have been 1/4 per cup of flour as you said.

So made the dough but only added around 6 cups of flour as it was getting to dry, left it in the fridge overnight, am excited we can not buy decent challah here in Arizona.Have tried several, But i havent found a recipe i like yet so fingers crossed for tomorrow night!

Add 3/4 cup of organic sugar and additional 4 cups of flour as needed, mixing well, until dough becomes thick.

Not exact matches

just as the Lord's cup consists neither of water alone nor of wine alone but requires both to be intermingled together, so, too, the Lord's body can neither be flour alone nor water alone but requires that both be united and fused together so as to form the structure of one loaf of bread.

How much is a cup, as the proportion of flour and almonds versus the other ingredients, will change the overall result?

These were beautiful however I used white self raising flour instead and I also did 2 cups flour, 2 eggs, almost a cup of milk and a dollop extra sunflower oil (which I also used in the recipe instead of canola as I didn't have any).

Edited to add: I added 1/4 cup almond flour as one of the commenters suggested, because my almond butter was very wet.

Totally my fault, but it's a little annoying to have the flour units in ounces instead of cups... just put 4 1/2 cups of flour into the recipe:P Maybe change that to cups or change all the others to ounces as well!

Guar gum has the same purpose as xanthan, so you can just add 1/4 -1 / 2 tsp extra per cup of flour.

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.

The only things I tweaked a bit was using 1/2 cup white rice flour, instead of 1/4 cup superfine sweet rice flour and 1/4 cup white rice flour as I'm out of the first right now, and substituting the tapioca starch with cornstarch.

As a substitute for bread flour I add gluten flour to regular flour, subbing in 1 teaspoon per cup of all purpose or whole wheat flour.

American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.

- 600 grams or 2 1/2 cups buttermilk - 120 grams or 1/2 cup water - 1,125 grams or 7 1/2 cups bread flour - 36 grams or 6 teaspoons salt - As much or little chopped fresh dill as you'd like (I used 3 of the store bought small herb packageAs much or little chopped fresh dill as you'd like (I used 3 of the store bought small herb packageas you'd like (I used 3 of the store bought small herb packages)

Ingredients 200 gm Boneless Chicken breast 1/2 cup of All - Purpose Flour (Maida) 1/4 tsp Salt or as per taste Black Pepper powder as per taste 1 egg slightly beaten 1/4...

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.

I measure 1 cup of all - purpose flour as 125g and 2/3 cup of cocoa as 60g (this depends a bit on the brand and sifted vs. non-sifted.

For the pie crust, use a food processor (my Ninja Blender worked just as well) to combine 1 1/2 cups of the all - purpose flour, salt, and sugar.

- 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!

As that sat with the yeast beginning to work, I measured out into a bowl 4 1/4 cups of this whole wheat flour, and added 1/2 heaping teaspoon of salt to that.

I have the luxury of living near stores with huge selections of GF flours in bulk which keeps the cost really low, about the same per cup as your boxed mixes.

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.

For instance I just finished baking up a ton of your «thin mints», and was low on Almond Flour, so I just threw in what I had, about a cup, and then added a half a cup of raw Pecans to the food processor and continued as directed on the recipe.

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?

There is no such thing as a cup - for - cup gluten - free flour blend that mimics conventional flour enough to be used in all of your conventional recipes.

I started with 1 1/2 cups of flour and added more as needed.

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!!

Alpine Cheddar Sauce: 2 tablespoons Cabot Unsalted Butter 2 tablespoons King Arthur Unbleached All - Purpose Flour 1 1/4 cups of lowfat (1 %) milk 4 ounces Cabot Alpine Cheddar, shredded (about 1 cup) 3 tablespoons fresh herbs such as basil, parsley, cilantro or oregano, chopped ⅛ teaspoon kosher salt Pinch of cayenne pepper

I too wondered at the ratio of fats and liquid to flour... and after adding only 1 1/2 cups... I stopped as it was so thick, I did a test cookie, and they didn't move at all... super dry and tough.

4 cups (500 grams) of plain flour 1 cup (200 grams) water, or as needed 4 tablespoons (50 grams) of softened lard or butter Pinch of salt 10 ounces (300 grams) of a young Pecorino cheese, cut into cubes Zest of 2 lemons Olive oil for frying 3/4 cup (250 grams) honey

2 cups (300 g) cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated on the large holes of a box grater (2 cups packed) salt, as needed 4 teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive oil 1 large yellow onion, finely diced 4 large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2 cup finely chopped parsley finely grated zest from 1 large lemon 1 large egg 1 cup (120 g) chickpea flour 1 1/4 cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's milk) ~ 1/4 cup (60 ml) mild vegetable oil for frying, such as sunflower

Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as well.

Using your fingers, begin to squeeze together flour mixture as you slowly add 1 cup of cold water.

I am so flattered that Barnes & Noble recognized this recipe as a winner and chose me... White Chocolate Stuffed Cranberry Gingerbread Cookies Yields 26 - 28 cookies Ingredients: 1 cup margarine, softened and must have 80 % vegetable oil 3/4 cup packed dark brown sugar 1/2 cup packed light brown sugar 1/4 cup molasses 1/2 cup instant french vanilla pudding mix (1 box) 2 eggs 2 tsp ground ginger 2 tsp ground cinnamon 2 tsp vanilla extract 1 tsp baking soda 1 tsp salt 2 1/4 cup all purpose flour 1 1/2 cups dried cranberries 1 package of white chocolate melting wafers (56 total circles) Directions: 1.

Used 1 cup of quinoa flour and 2/3 of rice flour as that's what was in house.

I did add an egg and as a final step I dumped in about a cup of flour to the recipe just so the dough wasn't too mushy.

If it's as absorbent as coconut flour, then you'll need about 1/2 cup of pumpkin purée in place of the almond milk.

If you want to still make quinoa cornmeal pancakes but aren't concerned about them being gluten free, just substitute the 150 g of corn starch, potato starch and oat flour with all purpose flour (about 1 cup plus 1 tablespoon) and leave the quinoa and cornmeal as is.

I also used a bit less than 1/2 a cup of sugar to 2 1/4 cups of oat flour, as I didn't have maple syrup at hand.

1 1/2 cups spelt flour 1 1/2 tsp baking powder 1 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg (nix if making peach lavender scones) 1/2 tsp salt 2 TBL butter, cold and cubed 1/2 cup plain, whole milk kefir 3 TBL maple syrup zest of one lemon (1 TBL dried lavender) 1 cup shredded zucchini, wringed / squeezed dry as much as possible (or cubed peach slices)

1 1/4 sticks of butter (10 tablespoons)(I use salted) 1 teaspoon freshly - ground cardamom seeds 3 eggs 3/4 cup sugar 1 cup flour Up to 1/2 cup cold water, or as needed to thin batter to the right consistency

1 cup whole wheat pastry flour 1 cup barley flour 2 tablespoons baking powder 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 1 tablespoon agave nectar 1 unsweetened applesauce cup (about 1/3 cup) 1 cup vanilla soymilk (add more as needed to thin batter) Handful of fresh or frozen blueberries

Crisp 1 cup pecans or walnuts — it's always better to soak and dehydrate nuts, as it makes them easier to digest 1/2 cup sprouted oat flour (see recipe below) 1/2 cup rolled oats 1 cup almond flour 1/2 cup vanilla date paste (see recipe below) zest of 1 lemon 2 or more tablespoons fresh rosemary — chopped 1/2 teaspoon salt

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.

For each cup of flour, take out 2 tbsp and replace it with 2 tbsp of cornstarch (or another starch if you can not have corn, such as potato starch or arrowroot).

ground pork, turkey or chicken s and p 3 Tbsps flour 3 Tbsps S&B Japanese curry powder peeled onion, quartered 3 cloves garlic, peeled peeled sliced carrot 2» fresh ginger, peeled and thinly sliced mango, peeled and coarsly chopped, or a peeled banana and 2 Tbsps sweet mango chutney - such as Major Gray a green apple, peeled, cored and quartered 2 Tbsps tomato paste 1 Tbsp worchestershire sauce 1 cup chicken broth 6 thin boneless pork chops, pounded 2 beaten eggs 1 cup of Panko breadcrumbs cooked rice shredded cabbage tonkatsu sauce

For my attempt with the Quinoa flour batch, I used 2 1/2 tsp of yeast and that barely made my loaf cup up to the edge of the pan but I attribute this to the use of Quinoa flour as the main flour.

all - purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, melted 1/2 cup firmly packed light brown sugar 1 large egg 1/2 teaspoon vanilla extract 3/4 cup mini semisweet chocolate chips 1/2 cup finely chopped walnuts (pecans, almonds, cashews, hazelnuts or any other nuts of your choice) 1/2 cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit of your choice can be used as an alternative)

I added an additional 1/4 cup of flour to make the dough less sticky as I wanted to roll one in balls.