Not exact matches
Pastry 3/4
cup / 100 g oat
flour (or 1
cup / 100 g rolled oats mixed into
flour in a food processor) 1/3
cup / 50 g
rice flour 1/2
cup / 50 g almond
flour 2 tbsp potato starch or arrowroot 1/2 tsp sea salt 90 g / 3 oz chilled butter or solid coconut oil, cut into dices 3 - 4 tbsp ice - cold water
1
cup pumpkin seeds — ground into
flour in a food processor 1
cup brown
rice flour 1/2
cup gluten free oat
flour 1/4
cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground
in a mortar with a pestle or
in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2
cup honey or 3/4
cup coconut sugar 1 vanilla bean — seeds scraped out 3/4
cup powdered coconut sugar — for dusting
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.
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 was feeling adventurous, so I substituted mochiko (sweet
rice flour) for the AP
flour in equal proportion, and decreased the sugar to 1/4
cup.
* 1/3
cup superfine
rice flour, plus extra for dusting baking pan * 1/3
cup amaranth
flour (I usually just grind amaranth seeds
in my coffee grinder or Vitamix) * 1/4
cup sorghum
flour * 1/4
cup potato starch * 1/4
cup sugar * 1-1/4 teaspoons xanthan gum * 1/8 teaspoon cinnamon * 2 Tablespoons honey * 6 Tablespoons cold butter, cut into small pieces * 2-1/2
cups high quality chocolate chips * 2
cups mini marshmallows
(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.
For No Bake Granola Bars, combine 2
cups old fashioned rolled oats, 1/2
cup oat
flour, 2
cups puffed
rice cereal, 1/2
cup coconut chips or other mix -
ins (including nuts, if you like) into a bowl and mix.
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.
1/4
cup coconut
flour 1/4
cup apple fiber (this one if you're
in the UK and this one if you're
in the US) 1
cup milk (I used carton coconut milk but almond,
rice, or hemp milk would be lovely here too)
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.
For the crust 3/4
cup rice flour 1/3
cup vegan butter 1/2 teaspoon xanthan gum 1 teaspoon evaporated cane juice (optional) Cold water, 4 tablespoons
In a large bowl, mix together the
flour, xanthan gum, salt and sugar.
2 1/4
cups white
rice flour 1 1/2 teaspoons xanthan gum or carrageenan 1/4 teaspoon baking soda 1 teaspoon baking powder 2 teaspoons flax meal
in 1/4
cup water 2 teaspoons vanilla 3/4
cup sugar (evaporated cane juice) 1 package vegan nondairy cream cheese (8 ounces) 1/2...
2 organic, ripe peaches, sliced
in 1/4 inch pieces 1
cup rice flour 1 teaspoon sugar / evaporated cane juice 1 teaspoon baking powder 1 teaspoon Xanthan gum 1/2...
Used 1
cup of quinoa
flour and 2/3 of
rice flour as that's what was
in house.
Take
rice flour in a small
cup, whisk
in 1/4
cup hot broth ensuring there are no lumps, and add to the pot.
In the meantime, clean the food processor and mix together the tofu, nondairy cream cheese, sugar, 1/4
cup brown
rice flour, and lemon juice.
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
If you prefer the smoother, melty sort of shortbread, just use a half
cup of regular
flour in place of the ground
rice instead.
2 onions, chopped 2 cloves garlic, minced 2 tablespoons minced fresh ginger 2 tablespoons butter or margarine 2 tablespoons curry powder, or more to taste 1/4
cup all - purpose
flour 1 quart chicken broth 2
cups coconut milk 3 boneless chicken breasts, poached, skin removed 2 apples, peeled, cored and cut
in chunks Salt and pepper to taste Cooked
rice
* 3
cups fresh or frozen corn kernels * 2 tablespoons grated fresh ginger (I use a micoplane zester) * 1 teaspoons galangal powder (also called laos
in some countries) * 2 cloves garlic, finely chopped * 5 shallots, finely chopped * 2 hot red chilis, seeded and finely chopped * 2 eggs * 3 tablespoons
rice flour * 1/2
cup small shrimp, peeled, deveined and chopped coarse * salt and pepper * oil for shallow frying
ingredients MARINATED CHICKEN: 1/2
cup olive oil 6 chicken thighs (bone -
in, skin - on) 1 jalapeno (split lengthwise) 4 cloves garlic (peeled, smashed) 1 peel of lemon Kosher salt and freshly ground pepper (to taste) SMOTHERED CHICKEN: 3 tablespoons unsalted butter 1 recipe marinated chicken 1 onion (peeled, thinly sliced) 2 cloves garlic (peeled, minced) 3 tablespoons all - purpose
flour 1/2
cup chicken stock 1
cup whole milk 1 bunch fresh parsley (finely chopped, to garnish) Kosher salt and freshly ground pepper (to taste)
RICE: 1 1/2 cups long - grain rice (rinsed) Kosher salt and freshly ground pepper (to ta
RICE: 1 1/2
cups long - grain
rice (rinsed) Kosher salt and freshly ground pepper (to ta
rice (rinsed) Kosher salt and freshly ground pepper (to taste)
Combine the 1/2
cup of cornstarch and the brown
rice flour and dredge the rib lightly
in the
flour mixture.
2 1/2
cups hot water 3 tablespoons ground flax seed
in 6 tablespoons water (lightly beaten) 1
cups agave nectar 3/4
cup vegan butter like Earth Balance 1 1/2
cups sugar (evaporated cane juice)-- use 1/2
cup less sugar if you don't want it very sweet 2 teaspoons vanilla extract 1 tablespoon vinegar 2
cups rice flour 1/2
cup sorghum
flour 1 1/2
cups tapioca
flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons xanthan gum 1 teaspoon cinnamon 1 teaspoon mace 1/2
cup ground almonds (if allergic to tree nuts, or use sunflower or pumpkin seeds) 1
cup finely grated carrots
In a large bowl whisk together
rice flour, tapioca, starch, baking soda, flax seeds, spices and 1/4
cup pumpkin seeds.
Ok, I'm not sure what I did, but I halved the recipe (1
cup brown
rice flour, ground fine
in my VitaMix, 3/4 cp B's Red Mill» sweet white» sorghum
flour, 1.5 cps of tapioca starch, 1 T. chia seed, instead of the Xanthum Gum, 1T yeast, 1/2 T kosher salt, 2 eggs, 1 and 1/3 cp water, 1 / 6 cp oil, 1T honey) and it came out soupy!
Gluten - Free Oregano Garlic Pizza Dough (Makes 1 large 16 inch pizza) 1/4
cup Garbanzo Fava
Flour 3/4 cups white rice flour 1/2 cup tapioca flour 1 1/2 teaspoons xanthan gum 3/4 teaspoons sea salt 1 teaspoon oregano 1 1/2 teaspoon garlic powder 3/4 cups lukewarm water 1 1/2 teaspoons Saf - Instant yeast 2 egg whites slightly beaten 1/2 teaspoon vinegar 1 - tablespoon cane juice crystals 1 tablespoon oil Add sugar and yeast to lukewarm water and set aside in a warm place to foam (approximately 5 minu
Flour 3/4
cups white
rice flour 1/2 cup tapioca flour 1 1/2 teaspoons xanthan gum 3/4 teaspoons sea salt 1 teaspoon oregano 1 1/2 teaspoon garlic powder 3/4 cups lukewarm water 1 1/2 teaspoons Saf - Instant yeast 2 egg whites slightly beaten 1/2 teaspoon vinegar 1 - tablespoon cane juice crystals 1 tablespoon oil Add sugar and yeast to lukewarm water and set aside in a warm place to foam (approximately 5 minu
flour 1/2
cup tapioca
flour 1 1/2 teaspoons xanthan gum 3/4 teaspoons sea salt 1 teaspoon oregano 1 1/2 teaspoon garlic powder 3/4 cups lukewarm water 1 1/2 teaspoons Saf - Instant yeast 2 egg whites slightly beaten 1/2 teaspoon vinegar 1 - tablespoon cane juice crystals 1 tablespoon oil Add sugar and yeast to lukewarm water and set aside in a warm place to foam (approximately 5 minu
flour 1 1/2 teaspoons xanthan gum 3/4 teaspoons sea salt 1 teaspoon oregano 1 1/2 teaspoon garlic powder 3/4
cups lukewarm water 1 1/2 teaspoons Saf - Instant yeast 2 egg whites slightly beaten 1/2 teaspoon vinegar 1 - tablespoon cane juice crystals 1 tablespoon oil Add sugar and yeast to lukewarm water and set aside
in a warm place to foam (approximately 5 minutes).
Cookies: 1/3
cup Earth Balance natural shortening 3/4
cup sugar 2 1/4
cups white
rice flour 1 1/2 teaspoon xanthan gum 1/4 teaspoon baking soda 1 teaspoon baking powder 1/4
cup applesauce 2 teaspoons flax meal
in 1/4
cup water 1 teaspoon vanilla extract
In this variation, I substituted 1/4 cup flax meal for 1/4 cup of the rice flour called for in the original recip
In this variation, I substituted 1/4
cup flax meal for 1/4
cup of the
rice flour called for
in the original recip
in the original recipe.
In a food processor or blender add 1 1/2
cups of crispy
rice and process for about 10 seconds to form it into a
flour.
I too, have a severe soy allergy, but I have found coconut liquid amino, which you can use instead, or you can use vegan Worcestershire sauce mixed with some coconut oil, I also add a half of
cup of brown
rice flour and a can of pickled beets mashed
in for «corned beef», and BBQ ribz and a can of sweet potato for» smoked turkey» and both with some tomato paste for hot linkz.
FODMAP FRIENDLY WAFFLES: — 2
cups rice milk — 2
cups gluten free
flour — 1 tsp baking powder — 1 egg — dash of stevia Mix all ingredients together by hand or
in blender, adding water if mixture is too think.
all - purpose
flour fat - free, less - sodium chicken broth Marsala wine or dry sherry brown
rice sesame seeds natural peanut butter olive oil apple cider vinegar low sodium soy sauce sesame oil honey whole wheat pita bread (8 pieces — 4 for Monday, then freeze the rest for Sunday) kalamata olives ketchup vegetable oil red pepper flakes 1 (14oz) can tomato sauce dried parsley dried basil dried thyme vegetable broth (1 quart) red lentils (1
cup)-- I usually find these
in the bulk aisle
1
cup Brown
Rice Flour (or Bob's All Purpose Gluten - Free Flour) 1 cup Sorghum flour 4 tablespoons ground flax seeds (I buy them whole, grind them and keep them in a glass jar in the refrigerator) 2 tablespoons Ener - G Egg Replacer 1 tablespoon baking power 2 1/4 cups water 3 tablespoons apple cider vinegar 2 Tablespoons Agave or Maple Syrup vegan butter or shortening for oiling the griddle 1 cup frozen or fresh bluebe
Flour (or Bob's All Purpose Gluten - Free
Flour) 1 cup Sorghum flour 4 tablespoons ground flax seeds (I buy them whole, grind them and keep them in a glass jar in the refrigerator) 2 tablespoons Ener - G Egg Replacer 1 tablespoon baking power 2 1/4 cups water 3 tablespoons apple cider vinegar 2 Tablespoons Agave or Maple Syrup vegan butter or shortening for oiling the griddle 1 cup frozen or fresh bluebe
Flour) 1
cup Sorghum
flour 4 tablespoons ground flax seeds (I buy them whole, grind them and keep them in a glass jar in the refrigerator) 2 tablespoons Ener - G Egg Replacer 1 tablespoon baking power 2 1/4 cups water 3 tablespoons apple cider vinegar 2 Tablespoons Agave or Maple Syrup vegan butter or shortening for oiling the griddle 1 cup frozen or fresh bluebe
flour 4 tablespoons ground flax seeds (I buy them whole, grind them and keep them
in a glass jar
in the refrigerator) 2 tablespoons Ener - G Egg Replacer 1 tablespoon baking power 2 1/4
cups water 3 tablespoons apple cider vinegar 2 Tablespoons Agave or Maple Syrup vegan butter or shortening for oiling the griddle 1
cup frozen or fresh blueberries
Meanwhile
in medium bowl combine brown
rice flour, oats, almond
flour, potato starch, 1/3
cup sugar, salt, baking soda, xanthan gum, and cinnamon.
Refined coconut oil, for the baking sheet 3/4
cups whole wheat panko (Japanese bread crumbs) or whole wheat bread crumbs 1/3
cup vegan chicken bouillon 3 tablespoons cornmeal 1/2 tablespoon fine sea salt 3/4 teaspoon paprika 1/4 teaspoon cayenne powder 1
cup soy milk 3/4
cup brown
rice flour 1-1/2 pounds seitan (
in larger blocks as opposed to thin slices), broken into large hunks
Place white
rice flour, cornstarch, sorghum
flour, 1/2
cup brown sugar, and next 4 ingredients (through salt)
in a food processor; pulse until mixture resembles fine meal.
In a large bowl, combine the 1 and 1/2
cups cornmeal, 1/2
cup brown
rice flour, 2 teaspoons baking powder and 1/4 teaspoon salt.
You can use
cups of whole grain
flour in place of oats and
rice flour if you are not making the recipe gluten free
Carb Calculation: Out of interest, I calculated the carbs
in my tortillas, based on the nutritional information provided on the packages: Bob's Red Mill Tapioca
Flour: 26g carbs per 1/4
cup Bob's Red Mill Arrowroot
Flour: 28g carbs per 1/4
cup Bob's Red Mill White
Rice Flour: 32g carbs per 1/4
cup
I substituted 2
cups of an all purpose GF
flour mix http://alittleinsanity.com/all-purpose-gluten-free-
flour-mix-recipe/ for the tapioca and white
rice flour in your recipe (since these were both
in my mix).
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 a small mixing bowl, mix together all ingredients for the batter (
Rice flour, All purpose
flour or maida, salt, and turmeric) with approximately half a
cup of water.
1
cup rice flour plus extra on the side for rolling if necessary 1
cup sunflower or pumpkin seeds, soaked
in water for...
You will have success with mixing
in 3 of these
flours: 1
cup millet or sweet
rice flour 3/4
cup buckwheat, and a 1/4 starchy
flour typically like a tapioca or potato starch
Mix the
rice flour with 2/3
cup of water
in a saucepan.
-
In a large bowl, mix together 3 packed
cups of cauliflower
rice, flax «eggs,» oat
flour, salt, olive oil and rosemary.
2 1/2
cups rice flour (white, brown, or a mixture of both) 1 2/3
cup potato starch 3 teaspoons baking powder 2 1/2 teaspoons salt 2 tablespoons sugar 1/2
cup dry buttermilk powder 3 tablespoons egg substitute 3/4
cup shortening, PLUS «PLUS» means this ingredient
in addition to the one on the next line, often with divided uses 3 tablespoons shortening
3 large eggs, room temperature, or 3 tablespooons arrowroot mixed with 6 tablespoons warm water 3 tablespoons olive oil 1 teaspoon apple cider vinegar 2 tablespoons honey or agave nectar (omit if using ginger ale) 2 3/4
cups gluten - free high - fiber
flour blend of choice 2 1/2 teaspoons xanthan gum (omit if included
in your
flour blend) 1/4
cup dry milk powder, or dairy - free milk powder, almond meal, buck - wheat
flour, or brown
rice flour 1 teaspoon salt 1 tablespoon granulated cane sugar 1 (10 - ounce) bottle gluten - free ale, sparkling water, club soda or ginger ale, room temperature