Sentences with phrase «cup of flour in»

In baked goods, you would generally substitute 1 cup of flour in the written recipe with about 1/4 cup to 1/3 cup of coconut flour.

You can even replace half a cup of flour in a recipe with half a cup of pure wheat germ for added fiber, vitamins, and minerals.

I figure each cup of starter has about 1/2 cup of water and 1 cup of flour in it, while 240 grams of starter mixed the way we talked about in maintaining a starter will have 120 grams each of water and flour.

When baking with bread flour, add about 2 teaspoons extra liquid for each cup of flour in order to produce the proper consistency of dough.

Suggestions for use To help bread rise and improve texture and elasticity ass 1 tbsp per cup of flour in recipes.

I also replaced 1/4 cup of the flour in the crust with an ultra black cocoa powder to make a chocolate crust.

Add 1 tablespoon for each cup of flour in your recipe.

There is one cup of flour in the batter to help tighten it up, but just so you know, it has a remarkable graham flavor!

Put 1/4 cup of flour in a bowl.

2 cup of flour in a medium bowl or in the work bowl of a food processor.

Combine yeast, cream cheese, 1/4 cup of water and about 1/2 cup of flour in the bowl of an electric mixer (paddle attachment is best).

My 5 - qt kitchenaid was throwing flour out of the bowl and thumping against the countertop, so i was forced to hand mix the last 2 - 3 cups of flour in.

Place 2 cups of flour in a shallow bowl.

Probably used closer to 2 cups of flour in the end, if you count the counter-top flour.

sift 3 cups of flour in a bowl add 1 cup of shortning and 1tsp of salt work together with hands in a bowl until somewhat mixed — not completely mixed... make a volcano like mound and pour 1/2 cup of VERY COLD WATER slowing fold and pull together until in a ball — DO NOT KNEED OR OVER MIX - it should be still crumbly... more crumble = more flaky crust.

Not exact matches

Mix in 2 cups of flour.

Place the oat flour in a large mixing bowl and process one cup of almonds in the food processor until they form a fine flour.

I noticed some of your other recipes require a cup of almonds to be put in the food processor until it achieves a flour - like consistency / texture.

I was just wondering, how much does the cup of buckwheat flour you use in this recipe weigh?

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.

1 cup of almond flour should be relatively similar to 1 cup of almonds, you might get a little more flour in a cup than whole almonds x

Knead in one cup of flour at a time until all of the flour is kneeded in.

I used 1/4 cup of coconut flour in place of buckwheat flour.

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.

Process two cups of oats in the food processor until they form a fine flour.

Pulse 1 1⁄4 cups / 125 g of the oats in a food processor until they resemble a very rough flour.

Sift together 1 cup of flour, the baking soda, baking powder, and cheese sprinkles in a larger bowl.

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.

In a bowl, combine 2 2/3 cup flour, 2 teaspoons each of baking soda and baking powder, 1 1/2 teaspoon cinnamon, 1/8 teaspoon ground cloves, 1 teaspoon salt and 1/2 teaspoon nutmeg.

In the bowl of a stand mixer, fitted with a hook attachment, place 1 1/2 cups flour, 1 tablespoon olive oil and salt.

Ingredients: 3 eggs 1 cup brown sugar 1/4 cup canola oil 1/3 cup unsweetened applesauce 2 cups fresh grated zucchini 3/4 cup tapioca flour 3/4 cup white rice flour 3/4 cup sorghum flour 3/4 cup arrowroot powder (in place of cornstarch) 1/2 tsp.

In a bowl beat the yolks with 1/2 cup of sugar by 5 minutes, add the vanilla, flour and baking powder.

In a separate bowl, sift together 3/4 cup of flour, salt, baking powder, baking soda, and coriander.

Keep in mind a cup of butter weighs much more than a cup of flour!

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.

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).

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!

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.

So frustrating, ended up tossing most of it in the trash, not manageable at all even after adding a 1/4 cup more flour: /

I blended about a cup of oats into a fine powder (in the blender) to create oat flour.

In a large mixing bowl, combine half of the diced onion (1 1/4 cups), egg, flour, salt, and baking powder, and mix with a rubber spatula just to combine.

Place 1-1/3 cups of the Scottish oatmeal in a bowl with flour, sugar, salt and baking powder; stir until combined.

Add in the rest of the water, the salt, the dried dill and about 1 1/2 cups of 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).

In the bowl of a stand mixer, mix the yeast, sugar, water, and 1/2 cup of whole wheat pastry flour.

Add 1 cup of hot sugar syrup (that we had prepared earlier in the recipe) to the flour.

WHISK together the flour, baking powder, baking soda, and 1/4 cup of the sugar in a bowl.

Mix the warm water, 1/2 cup of bread flour and 2 tablespoons of sugar in a bowl.

In your mixing bowl, combine 1 3/4 cup all purpose flour, 3/4 cup sugar, 1 1/2 teaspoon baking powder, and 1/2 teaspoon each of salt and cinnamon.

I usually use lowfat buttermilk instead of milk, and lately, I've discovered almond meal «flour» at Trader Joe's, so I put a cup of that in, instead of half of the wheat flour and 1/2 cup of the wheat bran.