Better yet, always leave the last 1 / 2 -
cup of flour aside when making bread.
Not exact matches
vanilla 2
cups flour (set
aside 1/4
cup of this to toss with the blueberries) 2 tsp.
In a medium mixing bowl, combine the
flour, corn starch, baking powder, salt, baking soda and 1 1/2
cups of the sugar, set
aside.
1/2
cup canola or other vegetable oil 1/2
cup vegan butter, softened 2 1/2
cups demerera sugar or brown sugar 2 tablespoons molasses 1/4
cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1
cup nondairy milk mixed with 1 tablespoon vinegar, set
aside to curdle for a couple
of minutes 4
cups white whole wheat
flour 1 1/2
cups pumpkin puree 1/2
cup vegan sour cream (or another 1/2
cup nondairy milk, but I prefer sour cream)
Set
aside 1/2
cup of flour.
Set
aside 1/2
cup of the all purpose
flour.
Preheat oven to 375 F. Place 1
cup of oats in the food processor and process until fairly fine, like
flour and set
aside.
Set
aside the 1/4
cup of flour and 1/3
cup of butter.
Add 1/2
cup of the
flour mixture to a separate mixing bowl, whisk in the yeast and set
aside.
Mix together «
flour mix» ingredients (except for 1 additional
cup of sorghum
flour) and set
aside.
Preheat oven to 375 F. Place 1
cup of oats in the food processor and process until fairly fine, like
flour and set
aside.