A quarter -
cup of flour holds it all together, and vanilla extract and coconut oil give the cakes a unique — and crave - worthy — flavor.
Not exact matches
I had to add a bit over half a
cup of coconut
flour to get the mixture to a state that it can be scooped out
of the bowl in and still
hold some sort
of shape on a cookie tray.
Weigh your
flour — if 3 people measured a
cup of flour each one would
hold a different amount.
Add the dry ingredients to the wet ingredients, adding just enough
of the last 1/4
cup of water to incorporate all the
flour and form a dough that
holds together well.
This will help you measure light
cups of flour, and the resulting muffins should be tender but
hold their shape.
I followed this advice (used only 2.5
cups of Bob's Red Mill hazelnut
flour), but also added in 1 egg to help the dough
hold together.
In a very large bowl or stockpot (one that can comfortably
hold 36
cups of batter), whisk together the
flour, sugar, baking powder, baking soda, and salt.
I'm thinking next time I might add a bit
of spelt
flour, 1/2
cup or so, maybe 1
cup, to see if it will
hold together better (with adjusting the wet - dry ratio as best I can,
of course (compensate with some milk maybe?)-RRB-.
Try
holding back the last 1/2 to 1/4
cup of flour for an even more irregular, open crumb.
I did a half
cup of coconut
flour, 2
cups of frozen peaches, fully thawed, and only one egg for a recipe that was much lower histamine, even moister, and still
held together very well.
Add one - third
cup of whole wheat
flour a little at a time until the mixture
holds together.
This stainless steel, squeeze handle - operated
flour sifter can
hold up to five
cups of flour; enough to make quite a few tasty treats.