Sentences with phrase «cup of flour for»

You'll need about 3/4 cup of flour for every 1 cup of mash potatoes.

1 cup of flour for whole wheat.

Also swapped 1 cup of flour for ground almonds, but had to add a little more regular flour just to get the dough managable.

These were very easy to adapt for my multiple food allergies (gluten / dairy / eggs / soy), so if anyone else needs to adapt these, this is what I did: I subbed 1/3 cup of flour for cocoa powder, 1/2 cup for ground hazelnuts, and replaced the other half with equal amounts of sorghum flour and potato starch.

Try holding back the last 1/2 to 1/4 cup of flour for an even more irregular, open crumb.

Using Starlene's method I knew I needed to swap 1 cup of flour for 1/4 cup of coconut flour.

One - half teaspoon of binder is needed per cup of organic sprouted sorghum flour for cookies and cakes, and one teaspoon of binder per cup of flour for bread recipes.

Just swap out 1/4 cup of the flour for 1/4 cup of Dutch Processed cocoa powder.

I have not made these yet, but have to wonder????? 1/2 cup of flour for such a large sheet pan?

Basically, instead of measuring out a cup of flour for a recipe, I measure out about 1/2 cup grain, toss it in the mill, and about a minute later, have freshly ground flour to bake with.

I had the sad realization that my cornmeal had gotten buggy, so I substituted an additional cup of flour for the cornmeal and the muffins are still cakey and delicious.

One day, I needed to make something quick for a dessert and thought, why not substitute an extra cup of flour for the cornmeal, and maybe a bit more sugar?

Also previous experience with no knead breads tells me that it takes 3 cup of flour for my 9 × 5 pan to get a desired height.

I also swapped out 1/2 cup of the flour for 1/2 cup oat flour because I love oats in my bread, and love how healthy they are.

It was suggested to add xanthan per cup of flour for some things.

Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until the dough can be handled without sticking, then turn it out onto a floured board, being sure to reserve 1/4 cup of the flour for later.

Most almond flour baked goods call for 2 or more cups of flour for one recipe.

I found that I had to use 6 - 6 1/2 cups of flour for this recipe.

I had to add in over two more cups of flour for it to even begin to form a dough, but even then, it wouldn't come together to rest in the fridge.

Not exact matches

For example, if a neighbour came to borrow a cup of flour from you on the Sabbath, you were allowed to help him, but your hand was not to move outside the door frame.

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

(180 g)(3/4 cup) sugar 7.5 oz (220 g)(1 cup) unsalted butter 1/4 cup sifted flour 1/4 cup milk 4 large eggs 2 - 3 teaspoons of Habanero jam (or other hot chile pepper jam) Confectioner's sugar for decoration

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.

Pastry and Assembly: 2 cups flour Pinch of salt 1/2 teaspoon baking powder 1 tablespoon butter 1 egg, beaten slightly Water Vegetable oil for deep - frying

Since I have this already, my question is: when you say a cup of almonds, what is the equivalent for almond flour?

1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)

For wheat free people the cup of wheatgerm can be replaced with another cup of rye flour.

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.

i've never seen 170g for a cup of whole wheat flour before (it's quite different for the brans too!).

The second time I used 2 lg bananas and subbed just shy of 2 cups of packaged oat flour (consensus on google subbed 1cup oat flour for 1 1/4 cup rolled oats), and used parchment paper.

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

But if you really want to make it free of refined sugar, you can omit the Oreo - based crust and use the following recipe for a 9 - inch fluted tart pan: 1 1/2 cups almond flour, 1/3 cup unsweetened cocoa powder, 1/4 cup raw agave syrup or coconut sugar, 3 tablespoons coconut oil, and 1/4 tsp sea salt.

Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until the dough can be handled without sticking, then turn it out onto a floured board, being sure to keep 1/4 cup of the reserve flour for later.

1 cup whole wheat flour 1 cup all - purpose flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 2 large eggs 1/2 cup buttermilk 1/2 cup milk 2/3 cup reduced apple cider (start with 4 cups of apple cider) 4 tbsps butter, melted vegetable oil or butter for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancakes

for the cake: 1/2 pint strawberries, hulled and chopped 1/4 cup sour cream (I used light) 6 tablespoons butter, at room temperature 1/2 cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 1/4 cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of salt

I Used a white bread flour for the first batch and 3 cups white bread flour with 2 cups of whole wheat bread flour for the second batch.

I replaced the half cup of AP flour with whole wheat, might go for a whole cup next time.

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 Cup4Cup flour, 1/2 cup gf oats, and subbed flaxseed meal for the millet, because it was what I had.

for the white sauce: 3 tablespoons unsalted butter 3 tablespoons all - purpose flour 3/4 cup whole milk pinch of nutmeg salt and pepper to taste

You can also decrease the amount of flour and increase the cornmeal (still totaling 2 cups), for more of an old - fashioned texture.

My idea of a variation is substituting 1/4 cup of very strong and dark cocoa for 1/4 cup flour, which makes a lovely rich but not overtly chocolatey loaf.

I made it again today into 24 mini muffins (baked for 7 mins) and 10 regular - sized muffins (baked for 18.5 mins) with some minor changes: added an extra banana, used a mix of half dark buckwheat flour and half white whole wheat flour; decreased brown sugar to 1/4 cup (it was all I had); and used 1/4 cup of maple syrup.

Made these for the grandkids this weekend and they were a BIG hit!!!! The batter was very thin and added almost an extra cup of flour.

I can see from all the other responses that it's not the recipe that's wrong — just perhaps my measurements - I'm English, living in France and although I have a «cups» measure for the flour etc the concept of «table spoons» of butter is beyond me!

I subed 1 cup almond flour (spooned into the measuring cup) for the coconut flour since we didn't have any and did walnuts instead of chocolate chips and they were oh so yummy.

I made a substitution for the maple syrup with coconut sugar (3/4 of a cup) and gluten / dairy free flour instead of coconut flour.

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

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

3 tsp (15 ml) active dry yeast 3 cups (680 ml) whole milk (3.25 per cent fat), warmed to a temperature of 97ºF (36ºF) 2 1/2 tsp (12.5 ml) salt 2 tsp (10 ml) butter, melted 5 1/3 cups (750g) whole wheat bread flour, + 1/2 cup (75g), for working the dough 2 tbsp (30 ml) butter, for the loaf pan