Sentences with phrase «cup of the flour mix»

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.

It's probably somewhere around 1 3/4 cups of the flour mix.

You can however substitute 1/2 cup of the flour mix with one of these two without altering the flavour.

For each cup of flour mix, I add 1 tsp xanthan gum, 1 tsp baking powder, 3/4 tsp salt.

Not exact matches

The top of the page read, «11 spices — mix with 2 cups white [flour].»

Mix in 2 cups of flour.

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.

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.

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.

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).

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

1 1/4 cups freshly ground or soaked spelt, kamut or whole wheat flour 3/4 cup water mixed with 1 tablespoon of yogurt 1 cup blueberries, fresh or frozen 1 egg, lightly beaten 1/4 teaspoon fine Celtic sea salt 1/2 cup extra virgin coconut oil 1/3 cup honey 2 teaspoons baking powder 1 teaspoon vanilla

2 1/2 cups All Purpose Flour 1 teaspoon baking soda 1/2 cup white hot chocolate mix (I used Ghiradelli) 1 cup butter at room temperature 1 8 oz block cream cheese 2 cups sugar 5 eggs 2 teaspoons vanilla 3 ounces white chocolate chips confectionery sugar to dust over top of cake

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.

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

While the cherries are cooking, combine the 1 cup of flour, 1/4 cup sugar (I used a mix of white and brown), 3/4 teaspoon baking powder, 1/4 teaspoon baking soda and 1/4 teaspoon salt into a large mixing bowl.

Instead of white bread, mix a cup of whole wheat flour with 2 cups of plain flour, or add rye.

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.

Originally I had only used 1/4 cup of sorghum flour but when the mix was all blended together the consistency was more like icing than cookie dough, so I added 1/4 cup more to dry it out a bit.

In a medium mixing bowl, combine the flour, corn starch, baking powder, salt, baking soda and 1 1/2 cups of the sugar, set aside.

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.

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.

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.

Substituted a couple things for what I did / did not have — vegetable oil for the coconut, an equal mix of AP, 10 grain & rye flours, knocked the maple syrup to 1/4 cup, and added a 1/4 cup of dark chocolate chips.

I mixed all the wet ingredients then added the 1/2 cup of coconut flour knowing that it would absorb.

Add half the milk and the orange extract, mix for a minute, and add another cup of flour.

Mix the flour, sugar, buttermilk, and 1 cup of sourdough starter together.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

On the mixer's lowest speed, add in the cake flour, baking powder, salt, and 1/4 cup of sprinkles.

Add 1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a bowl, also add 1/2 teaspoon of sea salt and the minced spinach mixture, add 2 tablespoons of extra virgin Spanish olive, 3 tablespoons of luke warm water and mix everything together until you form a dough, knead it inside of the bowl for about 30 seconds and then form it into a ball

In a large mixing bowl, combine milk mixture with yeast, egg, and 2 cups of the flour and the salt; beat well.

Combine 1/4 cup of the flour, the sugar, the salt, and the yeast in a large mixing bowl.

Place the flour in a small mixing bowl and add 1/4 cup of the cooking liquid, stirring to form a thick paste.

Get a heavy wooden spoon and use that to mix in that last cup of flour.

In a mixing bowl, combine 2 cups plus 2 tablespoons of flour, a tablespoon of baking powder, three tablespoons of sugar and 1/8 tsp of salt.

I have the luxury of living near stores with huge selections of GF flours in bulk which keeps the cost really low, about the same per cup as your boxed mixes.

1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)

It calls for mixing 8 cups of flour with 3 to 5 cups of water and forming a dough.

2 cups spelt flour (or a mix of 1.5 cups all - purpose flour and 1/2 cup whole wheat flour) 1 teaspoon of each: baking powder, baking soda and sea salt 2 teaspoons of each: cinnamon, nutmeg and ginger 1 cup unsalted butter (or margarine for vegan / dairy - free) 1/2 cup sugar 1/2 cup dark brown sugar 2 large eggs 1 tablespoon vanilla 3 cups rolled oats 1-1/2 cups raisins 3/4 cup coconut 3/4 cup walnuts

In a mixing bowl add 2 cups of whole wheat flour.

-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

Mix in flour and desired amount of nuts (try adding them 1/4 cup at a time.)

(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.

Transfer the milk mixture to a mixing bowl, and add the eggs, yeast, 4 cups of the flour, and the potato flour and mix to form a shaggy dough.

Take 1/3 cup of the flour and mix it together with the cold water in a small bowl to form a kind of paste.

11 tablespoons unsalted butter 1 1/4 cups white granulated sugar 3/4 cup cocoa powder 1 teaspoon vanilla extract hefty pinch of salt 2 large eggs 1/3 cup unbleached all purpose flour heaping cup of garbage mix - ins (I used 4 nutty bars that I sliced.

Make the frosting by mixing 1/2 cup of sheep's yogurt with 1/8 cup of coconut flour and 1 teaspoon of toffee flavdrops (stevia or another sweetenener would also do the job though).

In the bowl of a stand mixer fitted with the dough hook attachment, beat bread flour, semolina flour, and 2 cups water at low speed until combined, about 1 minute.