Hi, I added half
a cup of rice flour, 1 tsp of baking powder, a shake of salt and 1 tsp of golden syrup to the batter.
Combine 1/4
cup of rice flour, 1/4 cup nutritional yeast, and 1 teaspoon of garlic powder.
Combine 3/4
cup of the rice flour, the sorghum flour, potato starch, xanthan gum, baking powder, and salt in a medium bowl and stir to combine.
In this variation, I substituted 1/4 cup flax meal for 1/4
cup of the rice flour called for in the original recipe.
1 teaspoon of fresh grain corriander 1 clove of garlic 1/2 teaspoons of fine grain salt 1/2
cup of rice flour water
1/4 tsp of almond extract 1/2 cup of tapioca flour 3 tbsp ground flax seeds 1/2 cup of almond flour 1/2
cup of rice flour 1/4 cup quinoa flour 1/4 cup of buckwheat flour 1/3 cup fava - chickpea flour 1/2 cup of cocoa powder 1/2 tbsp of baking powder 1 tsp of baking soda
1
cup of rice flour scant 1/2 teaspoon fine grain sea salt 8 ounces mushrooms, sliced 1 / 3 - inch thick 1 cup of sake 1 tablespoon extra virgin olive oil 1 tablespoon unsalted butter
Add the other 1/2
cup of rice flour to a plate, season with salt and pepper.
To make the shrimp, combine the shrimp, 3 tablespoons of the oil, the sugar, 1/3
cup of the rice flour, the baking soda, scallions, and pepper and mix well.
We all washed up and then headed to the kitchen where the team had assembled about a half dozen or so large bread paddles with little
cups of rice flour.
We used 3 1/3
cups of rice flour which happened to be one bag, 3/4 cup of vegetable oil and probably too many shakes of the glitter jar.
Not exact matches
I had to add about a
cup more
rice flour to the dough mix but I think it was because I couldn't get the water out
of the cauliflower properly.
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.
Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free) 1/2
cup (65 g) hazelnuts 1 1/2
cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4
cup (35 g) oat
flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum
flour 3 tablespoons (30 g) sweet
rice flour 2 tablespoons (18 g) golden flax meal Zest
of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2
cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4
cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz
of dark chocolate (make sure to use certified gluten free if that is a concern)
Just made with
rice flour added 1/2
cup oil to substitute the dryness
of rice flour and 1/2
cup of almond milk no sour cream!!
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
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.
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.
The only things I tweaked a bit was using 1/2
cup white
rice flour, instead
of 1/4
cup superfine sweet
rice flour and 1/4
cup white
rice flour as I'm out
of the first right now, and substituting the tapioca starch with cornstarch.
Muffin 1
cup + 1 tablespoon (100 g) oat
flour 1
cup + 2 tablespoons (150 g) white
rice flour 1/4
cup + 2 tablespoons (60 g) cornstarch zest
of 2 meyer lemons, finely grated 3/4
cup (170 g) white granulated sugar 1 tablespoon
of baking powder 1 teaspoon
of salt 3/4
cup (6 fl oz or 170 g)
of whole milk 1/4
cup (2 fl oz or 60 g) Meyer lemon juice 2 large eggs 1 large yolk 1 teaspoon
of pure vanilla extract 1/2
cup (115 g or 1 stick) unsalted butter, melted and cooled
I did not have oat or almond
flour, so I just swapped those out for a total
of 2
cups of organic, GF long grain brown
rice flour.
2 tortillas (your choice: wheat, brown
rice,
flour) 1/2
cup hummus 3 tablespoons whole grain mustard 1
cup spinach or your favorite greens 1/3
of an English cucumber, sliced lengthwise 1 avocado, halved and sliced 1/2
cup shredded carrots 1/4
cup feta cheese 2 tablespoons cilantro, rough chopped
1/4
cup ground almonds 1/8
cup of brown
rice flour 1 tsbp coconut
flour 1/4
cup of unflavored or vanilla whey (if you're going unflavored, use ours!!!!) 1/8
cup of coconut sugar 1/2
cup almond milk 1 - 2 tsps vanilla essence
1 shallot, minced 3 stalks
of celery, thinly sliced 1 small head
of broccoli, de-stemmed and roughly chopped 1 bell pepper, de-seeded and roughly chopped a handful
of baby bok choy, thinly sliced 1
cup of frozen peas 1 14 oz can
of full fat coconut milk 1/2 14 oz can
of diced tomatoes 1 tsp each
of dried cumin, curry, turmeric, garlic and cinnamon 2 tbsp
of rice flour
(I used my own
flour mix that I keep in the cupboard on hand: 1 - 24oz bag
of white
rice flour, 1.5
cups of potato starch, 3/4
cup of tapioca starch) plus I think about a teaspoon
of xanthan gum.
2 sticks (225 g) unsalted butter 3/4
cup (90 g) powdered sugar, sifted, plus more for rolling 1 vanilla bean, split lengthwise and seeds scraped > 1 tablespoon dark rum 1
cup (140 g) superfine brown
rice flour 3/4
cup (75 g) finely ground pecan meal 1/2
cup plus 1 tablespoon (70 g) amaranth
flour 1/2
cup (80 g) potato starch 1/4
cup (30 g) tapioca starch 1 teaspoon salt In the bowl
of a stand mixer, combine the butter, powdered sugar, and vanilla seeds.
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
A couple
of things though, I used almond
flour / meal (1 1/3
cup as recommended) and instead
of honey or maple syrup, I used organic brown
rice syrup, used the same amount as listed for maple syrup, AND I added a handful
of unsweetened organic coconut flakes for added texture and flavor... turned out PERFECT!!
1/2
cup warm water (105 ° -110 ° F) 2 teaspoons sugar 1 package (2 1/4 teaspoons) Red Star Active Dry Yeast 2
cups brown
rice flour 1/2
cup potato starch (not potato
flour) 1/2
cup tapioca starch /
flour 1/2
cup sugar 1 tablespoon xanthan gum 1 teaspoon salt 3 tablespoons vegetable oil or melted butter 3 large eggs 1/2
cup warm milk or milk
of choice
1
cup white
rice flour 3/4
cup gluten free oat
flour (see note) 1/2
cup sugar 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 large egg 1 large egg yolk 1
cup full fat plain yogurt 1 stick unsalted butter (melted and cooled to room temperature) 1 tsp vanilla extract zest
of 1 lemon or lime 12 tsp
of kiwi - lime marmalade (or jam / preserve / marmalade
of your choice)-- recipe follows vanilla sugar (optional) 4 tsp lime juice 2/3
cup sifted powdered sugar
Place
rice flour, potato starch, tapioca starch /
flour, 1/2
cup sugar, xanthan gum and salt in the bowl
of a food processor or heavy - duty stand mixer with paddle attachment.
I put 2 eggs and added 3/4
cup od
rice flour, 1/2
cup od chesnut
flour and 1/4
of coconut
flour, the mixture was not so runny because
of coconut
flour that absorb it but it turned good after baking.
2 1/2
cups gluten - free
flour mix (combine 1/3
cup of masa harina, 2/3
cup soy
flour, 1
cup corn starch and 1
cup brown
rice flour to make 3
cups of mix)
1/3
cup Naosap Wild
Rice (1
cup cooked) 1 carrot, chopped fine 1 small onion, chopped fine 3/4
cups chopped mushrooms, chopped 3 cloves
of garlic 1/2
cup walnuts 1/3
cup fresh parsley 1/2 teaspoon cayenne pepper 1 teaspoon dried thyme 1 - 2 teaspoons fine sea salt 1/2 — 1 teaspoon fresh cracked black pepper grape seed oil for cooking about 1/3
cup chickpea
flour for coating
Cookies 1 1/2 tablespoons tapioca starch 1/4
cup sugar (evaporated cane juice) 1/4
cup brown sugar pinch
of baking soda 1/4
cup cocoa powder 1/2
cup brown
rice flour 1 teaspoon xanthan...
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
Used 1
cup of quinoa
flour and 2/3
of rice flour as that's what was in house.
Ingredients: 2
cups oats 3 ripe bananas 1 tablespoon cinnamon 1/4
cup of cacao nibs 1/4
cup goji berries 1/4
cup quinoa
flour (you could substitute for brown
rice flower, almond meal..)
It does contain 100 grams (1/2
cup)
of soya margarine and a small amount
of rice flour and fine polenta (cornmeal) to give it a cake structure.
The ounces in by weight (not volume), so it is 9 ounces in weight for 2
cups of sweet
rice flour.
1/2
cup dried apples, finely chopped and soaked in hot water for 10 minutes 1/2
cup almond meal 1/2
cup brown
rice or spelt
flour 1 Tbsp flaxseed 3 Tbsp water 1 Tsp baking powder Pinch
of salt 1/3
cup applesauce 1/4
cup maple syrup 1 Tsp cinnamon Generous grating
of nutmeg 1 Tsp vanilla
I used a small amount
of brown
rice flour to make up part
of the
cup of flour.
If you prefer the smoother, melty sort
of shortbread, just use a half
cup of regular
flour in place
of the ground
rice instead.
1
cup and 2 tablespoons brown
rice flour 1/4
cup each almond and coconut
flour 1/2
cup plus 1 tablespoon quinoa
flour 1 teaspoon baking powder 1/2 teaspoon soda 1/4 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg freshly ground seeds
of 2 - 3 cardamom pods dash
of both clove and all spice 3 tablespoons coconut oil — melted 1
cup full fat coconut milk 1/2
cup coconut sugar 1 teaspoon vanilla extract 1 1/2
cups finely shredded butternut squash about 1
cup fresh cranberries
5 small green chillis, stems removed 5 small red chillis, stems removed 2 pounds lamb or goat meat, cubed 3 quarts water 2 - inch piece
of ginger, peeled 2 teaspoons black peppercorns 2 teaspoons anise seed 2 teaspoons cumin seed 5 cardamoms (or 2 Tablespoons car - damom powder) 3 cloves 3 tablespoons coriander seed 1 stick cinnamon 1 star anise 5 bay leaves 1
cup fresh mint leaves 4 pieces lemon grass, crushed 1 teaspoon ground turmeric 4 curry leaves (optional) 1
cup water 4 tomatoes, diced 2 sticks cinnamon 3 cardamoms 5 doves 5 tablespoons vegetable oil Spring (green) onions for garnish 3 teaspoons
rice flour for thickening (optional)
Quinoa, though a fine idea, added a very strong flavor that was off - putting if you used it as the main
flour amount, so if you do decide to use it, definitely use it for a
rice flour sub, not oat
flour sub as the
rice flour is only 1/2
cup versus the 3 1/2
cups of oat
flour measurement.
Could I substitute 1
cup + 2 tsp
of any gf
flour blend (that includes xantham gum) for the cornstarch,
rice flour & xantham gum?
ground pork, turkey or chicken s and p 3 Tbsps
flour 3 Tbsps S&B Japanese curry powder peeled onion, quartered 3 cloves garlic, peeled peeled sliced carrot 2» fresh ginger, peeled and thinly sliced mango, peeled and coarsly chopped, or a peeled banana and 2 Tbsps sweet mango chutney - such as Major Gray a green apple, peeled, cored and quartered 2 Tbsps tomato paste 1 Tbsp worchestershire sauce 1
cup chicken broth 6 thin boneless pork chops, pounded 2 beaten eggs 1
cup of Panko breadcrumbs cooked
rice shredded cabbage tonkatsu sauce
split the oat /
rice flour ratio 50:50 so used about 2
cups of each, used coconut oil rather than olive oil and used 2 tbsp yeast rather than 2 tsp.
1
cup gluten - free
flour — I used a gluten - free mix, but you could use
rice flour, buckwheat
flour, tapioca
flour or a mixture
of all three