Sentences with phrase «cup of flour recipe»

(You may be able to fit a 5 cup of flour recipe in here).

Yes, they're big, but it's a 1.25 cup of flour recipe and 1 egg.

Not exact matches

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?

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.

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!

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).

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

I've been using your recipes (and LOVE them, as does my family), and wondered if maybe it might be easier to sub if I knew the weight of one cup of the flour mix you use.

Just made this recipe only used coconut butter instead of regular butter and 1 cup whole wheat flour / 1/2 white flour.

My flour mix recipe uses just over 2/3 tsp per cup of flour, so the additional puts you at about 1 1/4 tsp gum per flour in this recipe.

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 followed the recipe to the letter but substituted 1/2 cup of tapioca starch, 1/4 cup millet flour, 1/4 cup teff flour, and 1/2 cup brown rice flour.

Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1 tablespoon of olive oil Mushroom Filling - olive oil -8 oz of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2 cup (250 ml) of heavy cream - salt & pepper to taste - 1 cup (128g) of ricotta Carbonara - 2 chicken breasts -1 cup of blanched peas -4-6 slices of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy cream 2/3 cup (75g) parmesan cheese, finely Recipe from All Recipes) Double the below recipe if cooking for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1 tablespoon of olive oil Mushroom Filling - olive oil -8 oz of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2 cup (250 ml) of heavy cream - salt & pepper to taste - 1 cup (128g) of ricotta Carbonara - 2 chicken breasts -1 cup of blanched peas -4-6 slices of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy cream 2/3 cup (75g) parmesan cheese, finely recipe if cooking for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1 tablespoon of olive oil Mushroom Filling - olive oil -8 oz of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2 cup (250 ml) of heavy cream - salt & pepper to taste - 1 cup (128g) of ricotta Carbonara - 2 chicken breasts -1 cup of blanched peas -4-6 slices of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy cream 2/3 cup (75g) parmesan cheese, finely grated

That's why other recipes may call for more than a cup of regular flour, but you need so little coconut flour!

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.

In general, when xanthan gum is used to replace gluten in gluten - free recipes, the rule of thumb is one teaspoon added to each cup of gluten - free flour.

I don't usually make changes to your recipes, but I used a cup of oat flour, and coconut sugar.

I stuck pretty closely to the original recipe: (a) used 1 cup white flour + 1/2 cup whole wheat (b) used 1/4 cup agave instead of the maple syrup and cut the brown sugar to 1/4 cup.

The example he provides for a general rule of thumb is recipe calls for 1 cup wheat flour substitute it with 3/4 cup wheat flour, 1/4 cup cf, AND 1/4 cup liquid.

I hope the extra cup of flour worked out okay for recipe.

Banana & Coconut Bread Recipe Adapted from Exclusively Food — Banana Cake Recipe 100g Unsalted Butter 1/2 Cup Rapadura Sugar (where to find rapadura) 1 Cup Mashed Bananas (2 Medium Sized Bananas) 1 teaspoon vanilla extract (where to find vanilla extract) 2 Eggs 160 ml Coconut Milk (where to find coconut milk) 2 Cups Unbleached Plain Flour (where to find unbleached plain flour) 2 teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch ofFlour (where to find unbleached plain flour) 2 teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch offlour) 2 teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch of Salt

So in testing this recipe I halved everything, I did 1/2 cup + 8 tsp of flour and so on and so forth.

different flours have different densities, so a cup of teff won't be the same as a cup of corn flour so it's really hard to make substitutions if you don't have the right flours, unless the recipe is written in grams: the cake needs 35 grams of flour and it doesn't matter if you use the flour specified or if you use your own combination of flours.

For a gluten free version of this recipe simply substitute the 1 cup of spelt flour for 1/2 cup chickpea four and 1/2 cup oat flour (from GF oats).

- I used w [filtered] wheat pastry flour instead of all purpose flour - I used demerara sugar (3/4 cup inside the recipe as with a w [filtered] cup it's too sweet) and sprinkled extra on the top towards the end of baking to add a little crunch - I added 1 cup chopped pecans - If you want to decorate the tops, before baking place 3 small slivers of banana... enjoy!

I made up a batch of the WIG recipe even though I didn't have cornstarch or buttermilk (I just used an extra 1/4 cup flour and regular milk).

Ok, so I haven't even finished a slice yet, but just wanted to note for people out there trying this recipe that you probably shouldn't keep out the entire 1/2 cup of flour on the chocolate orange bread.

Do the same if you're working with yeast: Add one tablespoon of liquid per cup of sprouted flour called for in the recipe.

If you like richer cookies with a deep chocolate taste, use 1 cup of flour and 2/3 cup cocoa powder as written in the recipe below.

For instance I just finished baking up a ton of your «thin mints», and was low on Almond Flour, so I just threw in what I had, about a cup, and then added a half a cup of raw Pecans to the food processor and continued as directed on the recipe.

To adapt a standard recipe for regular yeasted or sandwich bread for this pan, you'll want to make sure it's a recipe that calls for between 4 - 5 cups of flour to ensure it fills the pan nicely.

Even 1/2 cup of flour can make a huge difference in the results you get with any recipe.

-2 cups Bubble Girl's gluten free flour mix (see recipe here) 3/4 cup beet sugar (or non-refined sugar of choice) 2 chai tea bags (contents only - discard bags) 1 package quick rise yeast 1 teaspoon cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup warm water (110 ̊ -115 ̊) 6 tablespoons palm oil shortening, melted 1/4 cup applesauce, unsweetened 1 tablespoon vanilla

Now, 1 1/2 cups of sugar is a lot for the amount of flour in the recipe, but it makes for a super chewy final product.

I halved the recipe and healthified them a tad bit by using wheat flour, half of the butter called for the recipe, 1/2 cup of brown sugar and 1/4 cup of truvia instead of all brown sugar.

You'll want to make sure it's a recipe that calls for between 4 - 5 cups of flour to make sure it fills the pan nicely, and also shape the loaf thinner and longer than you otherwise would.

My research tells me that self - rising flour includes 1 1/2 teaspoons baking powder and 1/2 teaspoon salt for each cup of flour so using self - rising flour will almost double the leavening in this recipe.

Ricki: I can't say I was too fond of spending four days meticulously reading through every single 1/4 teaspoon baking powder, 1/2 teaspoon cinnamon, 1/8 cup psyllium husk, 135 grams all - purpose flour, pinch of salt, and so on, for every single recipe on all 224 pages of the book, one line at a time, to proofread the final galleys.

I really think 1 cup of coconut flour was way too much for this recipe.

Hi Marlene, To make your own self - rising flour for this recipe, you'll need 1 1/2 cup of all - purpose flour with 2 teaspoons of baking powder and 1 teaspoon of salt.

I did tweak the dough part of the recipe, and used 1 1 / cups of white flour and 1 1/2 cups of whole wheat flour.

If you can't find cake flour, use all - purpose bleached flour in delicate cakes, but omit 2 tablespoons of the flour for each 1 cup in the recipe.

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

Cheesecake Filling 1 cup of slow roasted balsamic red wine strawberries, divided (recipe here) 20 oz (2 1/2 bricks) of cream cheese, at room temperature 4 oz (1/2 cup) mascarpone cheese, at room temperature 4 tablespoons all purpose flour, divided 3/4 cup wildflower honey 3 large eggs, at room temperature 4 oz (1/2 cup) sour cream 2 tablespoons fresh squeezed lemon juice (strained so it is pulp free) 1 teaspoon vanilla extract

I am honored that my cookie recipe was recognized and we are able to enjoy some super fine chocolate Perugina Chocolate Lovers Stuffed Cookies Ingredients: 2 sticks (1 cup) of margarine made with 80 % vegetable oil, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 2 eggs 2 dark chocolate Perugina bars or milk chocolate (whichever preferred) 1 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 & 2/3 cup all purpose flour 2 dark chocolate caramelized almond Perugina chocolate bars Directions: 1.

Yes, you can use cup for cup except for yeast recipes, which you would add 1/2 tsp xanthan per cup of flour called for in the recipe.

I doubled the recipe and needed to add about 1 cup of flour (1/2 cup per recipe) in order to get the dough consistency.