You can add 1/4 teaspoon xanthan gum for every 1 1/2 cups of the 3 - ingredient flour blend (technically, 1/6 teaspoon per
cup of flour blend), and have essentially the most perfect pancake mix in all the land.
Add 1 tsp per
cup of flour blend to make yeast bread, pizza dough or other baked items that call for yeast.
Add 1/2 tsp xanthan or guar gum per
cup of flour blend to make cakes, cookies, bars, muffins and other quick breads.
For yeast breads and pizza dough, you'll want to change the ratio given above to equal parts starch and whole grain plus 1 teaspoon gum per
cup of flour blend.
Add 1 teaspoon per
cup of flour blend to make yeast bread, pizza dough or other baked items that call for yeast.
Add 1/2 teaspoon xanthan or guar gum per
cup of flour blend to make cakes, cookies, bars, muffins and other quick breads.
Not exact matches
Simply place the almonds and one
cup of the pumpkin seeds in a food processor and
blend for a couple
of minutes until a smooth
flour forms.
The second time I soaked the dates in boiling water to soften them and then I just used a blender stick to
blend the dates with sweet potato and maple syrup (much easier than a processor) I also made a budget version and used regular cocoa powder, 1/2 honey 1/2 maple syrup, no pinenuts - just 1/2
cup of coconut
flour and 1/2 cornflour, I also added chopped walnuts.
You do need a quality all purpose gluten free
flour, and a few
cups of my basic gum - free gluten free
blend.
Blend all that into 1
cup of almond
flour.
I
blended about a
cup of oats into a fine powder (in the blender) to create oat
flour.
A couple
of things that could contribute to the batter being thicker than expected: - Not letting the flax egg fully set - Not using the exact
flour blend in the recipe (I have not tested this with other
flours, only the ones in my
blend)- Dipping the measuring
cup into the
flour vs. spooning it into the measuring
cup - The
flour not being at room temperature (if it's from the fridge or freezer, it will be dryer and will suck up the moisture).
Originally I had only used 1/4
cup of sorghum
flour but when the mix was all
blended together the consistency was more like icing than cookie dough, so I added 1/4
cup more to dry it out a bit.
So for this recipe I just substituted 2
cups of the King Arthur gluten free whole grain
flour blend for the 2
cups of regular
flour and they were fantastic.
Add one
cup of the
flour mixture, and
blend until incorporated.
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.
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
cake 10 large egg whites, at room temperature 1
cup cake
flour 1 1/4
cups caster sugar (I
blend granulated sugar in my food processor to get this amount) 1/4 teaspoon salt 1 teaspoon cream
of tartar 1 teaspoon vanilla extract 2 cans cold (refrigerated overnight) full - fat coconut milk
1
cup (140 g) high - quality all - purpose gluten - free
flour (any
of these gluten free
flour blend recipes will do)
4 large eggs 2
cups granulated sugar 1
cup milk or milk
of choice 1
cup canola oil 1/2
cup mango juice 1 tablespoon lime zest (about 2 limes) 1 teaspoon lime extract 1 teaspoon pure vanilla extract 2 1/2
cups Mary's All - Purpose
Flour Blend or all - purpose blend of choice 1 tablespoon baking powder 2 teaspoons xanthan gum 1 teaspoon
Blend or all - purpose
blend of choice 1 tablespoon baking powder 2 teaspoons xanthan gum 1 teaspoon
blend of choice 1 tablespoon baking powder 2 teaspoons xanthan gum 1 teaspoon salt
2 tablespoons butter or Earth Balance Buttery Sticks 1/4
cup Jules» Homemade All - Purpose
Flour Blend or gluten - free all - purpose flour blend of choice 2 tablespoons cane sugar 1/2 teaspoon baking powder 1 egg yolk 1 tablespoon milk of choice 1 teaspoon vanilla bean paste or pure vanilla ex
Flour Blend or gluten - free all - purpose flour blend of choice 2 tablespoons cane sugar 1/2 teaspoon baking powder 1 egg yolk 1 tablespoon milk of choice 1 teaspoon vanilla bean paste or pure vanilla ex
Blend or gluten - free all - purpose
flour blend of choice 2 tablespoons cane sugar 1/2 teaspoon baking powder 1 egg yolk 1 tablespoon milk of choice 1 teaspoon vanilla bean paste or pure vanilla ex
flour blend of choice 2 tablespoons cane sugar 1/2 teaspoon baking powder 1 egg yolk 1 tablespoon milk of choice 1 teaspoon vanilla bean paste or pure vanilla ex
blend of choice 2 tablespoons cane sugar 1/2 teaspoon baking powder 1 egg yolk 1 tablespoon milk
of choice 1 teaspoon vanilla bean paste or pure vanilla extract
1/2
cup butter or Earth Balance Buttery Sticks 2
cups sugar 3 large eggs + 1 yolk 3 tablespoons fresh lemon juice (about 1 lemon) 3
cups Jules» Homemade All - Purpose
Flour Blend 1 tablespoon baking powder 1/4
cup powdered milk
of choice or almond meal 1/4 teaspoon salt 3/4
cup milk
of choice (not skim or lite) 1 tablespoon grated lemon zest
The only changes I made were that I used earth balance non-dairy original butter sticks, doubled the recipe, used 3 1/2
cups ground oats and 1
cup of a gluten free
flour blend.
8 tablespoons butter or dairy - free shortening,
of choice 4 ounces unsweetened baking chocolate 1 1/2
cups sugar 2 eggs 1/4
cup milk
of choice (cow, rice, soy, nut, hemp) 1 teaspoon pure vanilla extract 1
cup gluten - free
flour blend of choice 1/2 teaspoon salt
1 1/2
cups sugar 1/4
cup gluten - free
flour blend of choice 1 teaspoon cinnamon 6
cups chopped fresh rhubarb (7 to 8 stalks cut into 1/2 - inch pieces) 1 pound fresh strawberries, stemmed, cored and sliced in half 1 teaspoon lemon juice 2 tablespoons unsalted butter or dairy - free alternative, melted 2 pie crusts, one partially baked
2
cups gluten - free High - Protein
Flour Blend or gluten - free flour blend of choice 2 teaspoons xanthan gum - Pinch salt 2 tablespoons maple crystals or date sugar or granulated sugar 8 tablespoons coconut oil 1/2 cup cold water 4 teaspoons cider vi
Flour Blend or gluten - free flour blend of choice 2 teaspoons xanthan gum - Pinch salt 2 tablespoons maple crystals or date sugar or granulated sugar 8 tablespoons coconut oil 1/2 cup cold water 4 teaspoons cider vi
Blend or gluten - free
flour blend of choice 2 teaspoons xanthan gum - Pinch salt 2 tablespoons maple crystals or date sugar or granulated sugar 8 tablespoons coconut oil 1/2 cup cold water 4 teaspoons cider vi
flour blend of choice 2 teaspoons xanthan gum - Pinch salt 2 tablespoons maple crystals or date sugar or granulated sugar 8 tablespoons coconut oil 1/2 cup cold water 4 teaspoons cider vi
blend of choice 2 teaspoons xanthan gum - Pinch salt 2 tablespoons maple crystals or date sugar or granulated sugar 8 tablespoons coconut oil 1/2
cup cold water 4 teaspoons cider vinegar
1/2 Pie Crust recipe (replace millet
flour with an equal amount
of teff
flour) 3/4
cup sugar 1 1/2 tablespoons gluten - free
flour blend of choice 2 pounds red or Italian plums, skin on, pitted and sliced 1/4 - inch thick 1/2 tablespoon fresh - squeezed lemon juice
6 Granny Smith apples, peeled, cored and sliced into 1/4 - inch pieces 2 - 3 tablespoons gluten - free
flour blend of choice 1 teaspoon cinnamon 2/3
cup sugar 2 tablespoons unsalted butter or dairy - free alternative, melted 2 pie crusts, one partially baked
I took note
of each
flour blend's
cup for
cup claim — and then ignored it.
1/2 a large 500g pot
of Total 2 % yogurt 1/2
cup egg whites 1/4
cup coconut
flour 1/4
cup unflavored whey (again, I used Tera's organic whey — nomm) 1/4
cup millet flakes (subbable with quinoa flakes) 4 brazil nuts 1 tablespoon stevia 1 tablespoon vanilla essence 2 small grated carrots (added after
blending the above)
The Myth
of a
Cup - For -
Cup Gluten - Free
Flour Blend 9.
2/3 + 1/2
cup whole wheat pastry
flour 1/3
cup wheat germ 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon (scant) freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 3 tablespoons espresso powder 2 tablespoons hot water 1
cup canned pumpkin 1/2
cup plain low fat Greek yogurt 1/2
cup packed brown sugar 2 tablespoons canola oil 1 large egg splash
of vanilla extract cinnamon sugar, for sprinkling (I used a
blend in a grinder, but you can easily combine sugar & cinnamon)
2 pounds boneless fish filets 1/4
cup olive oil Juice
of 1 lime 1 bottle Byron Bay Chilli Co. sauce
of your choice 2 green onions, white and green parts, chopped 1/4
cup chopped cilantro 2
cups shredded cabbage 1/4
cup mayonnaise 1
cup plain yogurt or sour cream Chili seasoning
blend, to taste Salt, to taste 12
flour tortillas (2 to 3 per person)
I use them interchangeably for all my GF baking projects and whenever a recipe calls for
flour, everything from cookies and cakes to breads and biscuits.If you are converting a recipe to gluten - free, use 120 grams
of the
flour blend for each 1
cup flour called for in the recipe plus 1/4 tsp xanthan gum or 1/2 tsp psyllium husk powder.
1 flax egg (1 tbl
of flaxseed meal or a flax / chia combo + 3 tbl
of water) 4 (3.5 for the recipe and 1/2
of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4
cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4
cup unsweetened plain almond milk 1.25 almond
flour 1.25
cup gluten - free
flour blend (I used Bob's Redmill 1:1
flour) 1.25
cups of gluten - free oats 1
cup chopped walnuts or vegan chocolate chips
I made your Cranberry, Orange, and Almond loaf following all your directions except I used 2
cups of Whole Wheat
Flour and 1
cup of Nutri
Blend Flour, the bread turned out better than I even thought!
Could I substitute 1
cup + 2 tsp
of any gf
flour blend (that includes xantham gum) for the cornstarch, rice
flour & xantham gum?
Tip for fresh herbs — use a small food processor (mini-choppers) and
blend the herbs with a half
cup or so
of the
flour.
1
cup of oat
flour (just
blend some oats in a blender and then measure 1
cup) 1
cup of ground almond 3 tablespoons
of raw cacao powder or cocoa powder 1/2 teaspoon
of baking powder a pinch
of sea salt 1/4
cup of melted coconut oil 5 tablespoons
of maple syrup or honey 1 tablespoon
of flaxseeds + 2 tablespoons
of water 1/2 teaspoon
of vanilla extract or powder 80gr
of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)
1
cup organic non-hydrogenated vegetable shortening 1 1/2
cups powdered sugar, sifted 2 tablespoons gluten - free all - purpose
flour blend of choice 1/2
cup canned full - fat coconut milk (well mixed) 1 teaspoon pure vanilla extract 1/4
cup raspberry jam, heated and strained to equal 2 tablespoons (cool to room temperature)
1
cup organic non-hydrogenated vegetable shortening 1 1/2
cups powdered sugar, sifted 2 tablespoons gluten - free all - purpose
flour blend of choice 1/2
cup canned full - fat coconut milk (well mixed) 1 teaspoon pure vanilla extract 2 teaspoons ground cinnamon, divided 1 tablespoon powdered sugar
1
cup organic non-hydrogenated vegetable shortening 1 1/2
cups powdered sugar, sifted 1/2
cup canned full - fat coconut milk (well mixed) 2 tablespoons gluten - free all - purpose
flour blend of choice 1 teaspoon pure vanilla extract 1 tablespoon instant espresso powder (decaf is fine) 1 tablespoon brewed coffee (decaf is fine)
Meatball ingredients: 2 teaspoons olive oil 1 medium eggplant, small dice (about 3
cups - worth
of diced eggplant) salt + pepper 1/2
cup cooked chickpeas 1/4
cup almond meal /
flour 1 tablespoon za'atar spice
blend 2 garlic cloves, peeled + chopped 1/4
cup chopped flatleaf parsley 1 - 2 teaspoons lemon zest big squeeze
of lemon juice 1/4
cup chickpea canning liquid (aka chickpea brine / aquafaba) 2 slices
of bread, toasted and roughly cut Preheat the oven to 350 degrees F.
2 c. Gluten - Free
flour blend (mine is in my GF tab) 1 t. baking soda 1 t. xanthan or guar gum if it is not already included in your GF
flour blend 3/4 t. salt 3/4 c. or 1 and 1/2 sticks
of just barely softened butter 1
cup of granulated sugar 1/2 c. light brown sugar 2 eggs 1 t. vanilla extract 1 t. orange extract 1 T. orange zest, grated 1 T. rosemary, finely chopped 1 c. dark chocolate chips
Hi Martha, if you're planning to make the Multigrain Sourdough Boule, it should be fine to substitute a combination
of seeds and grains that you are able to eat, or you could add an additional
cup of whole wheat
flour to substitute for the Harvest Grains
Blend in this recipe.
2 lb chicken, cooked and cubed 1 box (10oz) Rotini noodles 7 - 8 slices
of Bacon cooked and chopped up 3 cloves
of garlic, minced 2 tbsp
flour 1
cup of Milk (I used 2 %) 3/4
cup of Ranch Dressing (I used Kraft) 3 tbsp
of butter 2
cups of Mexican Cheese
Blend 1 small can
of Green Chile (I used Hatch Green Chile)
Simply replace the 6
cups of stabilized brown rice
flour with 6
cups of your own
flour blend, then add the starches to that.
Ingredients: 1 rasher bacon (8 ounces) 1 pound cavatappi pasta 1/2
cup unsalted butter 1/2
cup flour 2 1/2
cups 2 % milk 1/2
cup half and half 3
cups shredded cheddar cheese, divided (I like to use a
blend of mild and half sharp cheddar, but it's up to you) 4 slices American cheese 3 chipotle peppers in adobo, chopped 2 tablespoons adobo (from the chipotle pepper can) 2 oz barbecue flavored Pop Chips (or barbecue potato chips
of your choice), crushed
1 3/4
cup of white spelt flavour (this is my favourite
flour to make waffles with as they turn out really fluffy) 1 1/4
cup of creamy almond milk 1 teaspoon
of apple cider vinegar 2 tablespoons
of melted coconut oil 3 tablespoons
of maple syrup 1 tablespoon
of One Earth Vanilla Villa
blend — if you can't find it add 1 teaspoon
of vanilla powder or extract 1 teaspoon
of baking powder a pinch
of pink Himalayan salt or sea salt
Fill the first with 1/2
cup flour, the second with a well -
blended mixture
of unsweetened plant milk, cornstarch and salt, and the third with panko bread crumbs.