2 large potatoes (preferably russet) 1 tablespoon plus 1/2 teaspoon active dry yeast 1/4 cup warm water 4 cups bread flour (or 3-3/4 cups all - purpose flour and 1/4
cup wheat gluten) 1 Tablespoon plus 1/2 teaspoon kosher salt 2 teaspoons coarsely ground black pepper 1 Tablespoon olive oil 1 1/4 cups lukewarm water Cornmeal for dusting the pan
2 Meatless Chicken Cutlet: In a large bowl, combine 1
cup wheat gluten, 1/2 tsp sea salt, nutritional yeast, onion powder, poultry seasoning and whisk.
Not exact matches
2 1/2
cups flour: all - purpose, whole
wheat pastry, spelt (
gluten - free — any GF flour, such as brown rice flour)
Garlic Parmesan Bubble Buns Ingredients Dough: 4
cups carbalose flour (a special high - fiber, low carb flour) 2/3
cup vital
wheat gluten 1 tsp salt 1
cup whole milk, lukewarm (about 110F) 1
cup water, lukewarm (abut 110F) 2 packages rapid rise yeast 2 large eggs, lightly beaten Coating: 6 tbsp butter, melted 3 cloves garlic, minced 2 tbsp dried parsley flakes 1/2
cup grated Parmesan cheese Directions Preheat oven to 200F for 10 minutes and then turn oven off.
As a substitute for bread flour I add
gluten flour to regular flour, subbing in 1 teaspoon per
cup of all purpose or whole
wheat flour.
1 16 oz can chickpeas, drained and rinsed 1/4
cup extra virgin olive oil 1
cup vital
wheat gluten 1
cup plain breadcrumbs 1/2
cup vegetable broth or water 1/4
cup soy sauce 1 teaspoon dried thyme 1 teaspoon paprika 1/2 teaspoon dried sage Olive oil for pan frying
In a bowl, mix together the
wheat flour (start with 5
cups), bread flour,
wheat germ, salt, sugar, and vital
wheat gluten.
Even though some commercial blends may call themselves a
cup - for -
cup replacement for all - purpose
wheat flour, a
cup for
cup gluten - free flour replacement for all - purpose
wheat flour is a myth.
Pfeffernüsse Spiced Cookies Three Ways - Glazed, Dusted and Dipped Adapted from Saveur Makes 3 dozen cookies For the Cookies: 1/2
cup honey 1/3
cup molasses 2 tablespoons butter 2 eggs, at room temperature 2
cups whole
wheat pastry flour (or your favorite
gluten free pastry flour) 1/3
cup almonds, finely ground 3/4 teaspoon ground cinnamon 3/4 teaspoon freshly ground black pepper 3/4 teaspoon ground cloves 3/4 teaspoon ground cardamom 1/2 teaspoon baking powder 2 tablespoons vegetable oil For the Rum Glaze: 1
cup confectioners» sugar, sifted 1 - 2 tbsp.
1/3
cup dark rum (rum itself is naturally
gluten - free, but be sure the brand you choose contains no artificial colorings or other additives that may be
wheat - based)
1 (1 / 4 - ounce) package active dry yeast (2 1/2 teaspoons) 1 teaspoon honey 1 1/4
cups warm water (105 — 115 degrees F), divided 2
cups bread flour or high -
gluten flour, plus additional for kneading 1
cup whole -
wheat flour 1/4
cup extra-virgin olive oil 1 teaspoon salt Cornmeal for sprinkling baking sheets
Mix in the oatmeal, pumpkin, and flours (and vital
wheat gluten, if using) without kneading, using a spoon, a 14 -
cup capacity food processor (with dough attachment), or a heavy - duty stand mixer (with dough hook).
[NOTE: since I no longer buy bread flour I add 2T
wheat gluten = 1 t. per
cup of flour][I came up with a 6
cup recipe because of the size of my food processor bowl — it can handle closer to 7
cups but prob not 8
cups.
144 g (1
cup)
gluten powder (vital
wheat gluten) 2 T nutritional yeast 1 t onion powder 1 t salt 1 t smoked sweet paprika 1 t liquid smoke 180 ml (3/4
cup) water
2
cups unbleached flour 1
cup whole
wheat flour 1 3/4
cups pumpkin puree 1/2
cup water your preferred spices for 1 pumpkin pie 1/3
cup sugar 1/2 tsp salt 1/2 tsp yeast 3 tsp
wheat gluten
1
cup Canola oil 2 La Tortilla Factory
Gluten Free,
Wheat Free Wraps, Ivory Teff 1
cup fat - free refried black beans, heated 1/2
cup Cotija cheese or reduced fat feta, crumbled 1/2
cup queso quesadilla or low - fat Monterey jack 1
cup shredded white cabbage 1 medium tomato, sliced 1-1/2
cup (4 ounces) rotisserie chicken meat, shredded 1/2
cup coarsely chopped cilantro Garnish ideas: salsa fresca, sliced avocado
4 tablespoons olive oil 2 1/2 teaspoons instant yeast 1 tablespoon unrefined sugar 1 3/4
cups lukewarm water 1/2 teaspoon
gluten, you can omit it if you don't have it 4 1/4
cups whole
wheat pastry flour 3/4 teaspoon celtic salt 2 teaspoons garlic powder Dry spices such as oregano, basil and rosemary
How much is 1 ⅛
cup of vital
wheat gluten in grams?
The high - protein (5g per 1/2
cup cooked, versus 2g in
wheat),
gluten - free grain has resurfaced.
Mix it with some of your other favorite
gluten free flours, but remember the density rule of coconut flour: 1
cup wheat flour is the equivalent of 1/3 — 1/2
cup coconut flour.
I substituted (
cup for
cup) sorghum flour for the
wheat, to make it
gluten free, and it was perfect!
17 oz of cooked potatoes (see instructions) 2 tb applesauce (can substitute canola oil) 2 tb canola oil 1.5 tsp salt 2/3
cup of plain, unsweetened almond milk, lukewarm (or other nondairy milk) 1.5 tsp active dry yeast 3
cups spelt flour, divided 2 tb vital
wheat gluten 1 - 2
cups brown rice flour
280g (about 2 and 1/4
cups) plain flour, and have a little bowl with some extra flour set aside for sprinkling later on (sub: half white and half whole -
wheat, or use a
gluten - free flour such as coconut or rice)
2
cups gluten free all purpose flour — I use Pamelas brand all OR 2
cups whole -
wheat pastry flour 1 1/1
cups old - fashioned rolled oats 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 teaspoon celtic sea salt 1 teaspoon baking powder 1 teaspoon baking soda 1/3
cup coconut oil — liquid 1/2
cup honey 2 eggs 1
cup whole - milk plain yogurt 4 tablespoons cold unsalted butter, cut into small pieces 3 tablespoons evaporated cane juice
1-1/2
cups all - purpose, whole
wheat pastry or spelt flour (for
gluten - free use your favorite
gluten - free flour plus 1/4 teaspoon xanthan gum)
I made these cookies
gluten free by replacing the
wheat flour with stabilized white rice flour (basically
cup for
cup) and used dark chocolate chips.
If you're looking to eliminate
wheat flour you could sub a
cup - for -
cup gluten free blend.
I only know that Reeses PB
cups contain peanuts (of course; — RRB - & soy; Snickers contain egg whites & milk... so if you're trying to avoid other allergens (besides
wheat /
gluten) you should skip those.
3/4
cup (175 mL) milk 2 1/2 (37 mL) tablespoons unsalted butter, softened 3 tablespoons (45 mL) packed light or dark brown sugar 1 1/2 (7 mL) teaspoons salt 2 large eggs, beaten 2 2/3
cups (650 mL) all - purpose flour 1 1/2 tablespoons (22 mL) vital
wheat gluten 1 1/2 tablespoons (22 mL) ground cinnamon 1 1/2 (7 mL) teaspoons instant or bread machine yeast 2/3
cup (150 mL) raisins, plumped and drained (see tip below)
1
cup (250 mL) milk 3 tablespoons (45 mL) unsalted butter, softened 1/4
cup (60 mL) packed light or dark brown sugar 2 teaspoons (10 mL) salt 3 large eggs, beaten 3 3/4
cups (925 mL) all - purpose flour 2 tablespoons (30 mL) vital
wheat gluten 2 tablespoons (30 mL) ground cinnamon 1 1/2 teaspoons (7 mL) instant or bread machine yeast 3/4
cup (175 mL) raisins, plumped and drained (see tip below)
1 2/3
cups (400 mL) milk 1/4
cup (60 mL) unsalted butter, softened 1/3
cup (75 mL) packed light or dark brown sugar 2 1/2 (12 mL) teaspoons salt 3 large eggs, beaten 5
cups (1.25 L) all - purpose flour 8 teaspoons (40 mL) vital
wheat gluten 8 teaspoons (40 mL) ground cinnamon 1 3/4 teaspoons (8 mL) instant or bread machine yeast 1
cup (250 mL) raisins, plumped and drained (see tip below)
2/3
cup spelt flour (you can sub other flours, but lower
gluten ones work best - like whole
wheat pastry or all - purpose)
SUBSTITUTION OPTIONS: - Almond butter: peanut butter or cashew butter - Coconut palm sugar: brown sugar (not packed), Sucanat, or maple sugar - Almond milk: any other nondairy milk - Agave nectar: maple syrup or coconut nectar - Coconut flour: additional almond flour, reducing the almond milk to 1/4
cup - Almond flour: any other nut flour, all - purpose flour, whole
wheat pastry flour, or a
gluten - free flour blend - Cacao powder: unsweetened cocoa powder or carob powder
Add the last 2 2/3
cups flour, vital
wheat gluten, sugar, and salt.
If you don't have
wheat or
gluten allergies, feel free to try subbing 1 1/2
cups whole
wheat flour for the almond meal / brown rice / oat combo.
RECIPE Potatoes (about 3 pounds, washed and scrubbed, peeled if not organic) 1 large onion 1/2
cup potato flour (all purpose flour,
wheat or
gluten - free may be substituted) 2 Tablespoons olive oil (optional — if you are on an oil - free diet leave this out) 3/4 teaspoon salt (optional — if you are on a salt - free diet leave this out) 1
cup frozen spinach 1 carrot (washed and scrubbed, peeled if not organic) 1/2
cup roasted buckwheat groats 1
cup water Tofu Sour Cream
Wet - 1.5 Cups Vegetable Broth (I used Imagine Vegetarian No - Chicken Broth) 1/2
Cup Mashed Chickpeas 1/2
Cup Chickpea Soaking Liquid 1 Tablespoon Chickpea Miso 1 Tablespoon Extra Virgin Olive Oil Dry - 1.75 Cups Vital
Wheat Gluten 1/4
Cup Sweet Sorghum Flour 1/3
Cup Nutritional Yeast 2 Tablespoons Potato Starch 2 Tablespoons Simpy Organic All Purpose Seasoning 2 Teaspoons Sea Salt 2 Quarts Vegetable Broth For Boiling
I also added 2 Tbsp
wheat gluten in 1
cup and filled with
wheat flour rest of way.
My niece has stomach problems and is allergic to
wheat, dairy and eggs so I tried to make her lemon poppyseed mini cakes and used
gluten free flour, coconut oil and egg replacer, (recipe called for 2 1/4
cup flour, 1 1/3
cup butter, 5 eggs) but when I mixed it up it was like paste and liquid y on top, put it in the pan and baked it, (350) and the oil and water separated and came to the surface, looked like I was deep frying, needless to say it came out like hardtack, what's wrong??
Bought vegan breakfast patties can be so expensive, and these satisfy the fast - food - like horrible / lovely cravings just fine I made them
gluten free by subbing the flour and
wheat bran with just over 1 and 1/2
cups of my usual gf flour (1:1:1 of chickpea flour: arrowroot flour: almond meal + about 2 Tbsp ground flax meal + scant 1 / 2tsp xantham gum for every 1
cup of mix) and they turned out fantastic!
Tart Crust 3/4
cup White
Wheat Flour + 1/2
cup White Spelt or
Gluten - Free Flour 1/4 teaspoon Sea Salt 1.5 Tablespoons Maple Sugar, Honey Powder, Coconut Sugar or Raw Sugar 1/2
cup plus 2 Tablespoons Frozen Cubed Butter 2 - 3 Tablespoons Cold Milk
1 16 - ounce can chickpeas, rinsed and drained (or substitute any white beans) 1 14 - ounce can potatoes, rinsed and drained (or 2
cups boiled potatoes) 1 1/2 teaspoons vital
wheat gluten (optional, for firmer texture and ease of flipping) 1⁄8
cup dried bread crumbs 1 teaspoon dried parsley 3⁄4 teaspoon chicken - style seasoning (or 1/2 teaspoon rubbed sage) 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon salt (or to taste) 1/4 teaspoon black pepper (or to taste) 4 tablespoons olive oil, divided Dipping sauce: barbecue sauce, ketchup, and / or sweet mustard (optional)
1/4
cup quinoa 1/2
cup water One 15 - ounce can kidney beans, drained and rinsed 2 tablespoons barbecue sauce 2 tablespoons ketchup 2 tablespoons low - sodium soy sauce 1 tablespoon yellow mustard 1 teaspoon onion powder (granulated) 1 teaspoon garlic powder (granulated) 1 tablespoon Italian seasoning 1/2 teaspoon paprika 1/3
cup vital
wheat gluten In a small saucepan, combine the quinoa with 1/2
cup of water, cover, and bring to a boil.
For one
cup of flour, mix in 1 teaspoon of vital
wheat gluten and mix well.
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
BREAKFAST: almond butter chocolate chip baked oatmeal almond joy granola almond joy waffles apple cinnamon baked oatmeal apple cinnamon granola apple spice oatmeal pancakes apple stuffed french toast baby step buns banana bread oatmeal banana pancakes breakfast bread chocolate overnight oats cranberry coconut granola dairy and
gluten free pancakes double whole grain pancakes eggie veggie bake egg white crepes egg white veggie omelet english muffins fluffy canadian pancakes ginger bread granola ginger bread oatmeal ginger bread pancakes
gluten free banana bread pancakes
gluten free coconut pancakes granola healthy poptarts high protein breakfast cookies honey cloud pancakes honey nut breakfast cookies maple vanilla almond granola maple vanilla almond waffles oatmeal breakfast cookie oatmeal pancakes pancakes peanut butter and jelly pancakes peanut butter banana breakfast cookies peanut butter
cup granola peanut butter granola strawberry banana baked oatmeal strawberry banana waffles turkey breakfast sausage vegan banana strawberry oatmeal squares vegan and
gluten free peach crisp vegan banana oatmeal waffles vegan crepes vegan nutella granola whole grain pancakes whole grain protein bowl whole
wheat pancakes
1 dozen large eggs 1/4
cup half - and - half salt and pepper to taste 2 tablespoons olive oil, divided 2 La Tortilla Factory
Gluten Free,
Wheat Free Wraps Ivory Teff, cut into 1 - inch squares 1 medium onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 1 jalapeno, seeded and finely diced 4 tomatoes, diced 1
cup grated Cotija, Cheddar or Monterey Jack cheese 1/3
cup coarsely chopped cilantro Garnish idea: warm black beans
You can't really exchange any non-
gluten flour
cup - for -
cup with
wheat - based all - purpose flour, because every
gluten - free flour has a different weight per
cup.
Seitan 1
cup sliced mushrooms 1 small onion, chopped (about 1/3
cup) 1 garlic clove, chopped 2 tablespoons olive oil 2 teaspoons crushed sage 1 teaspoon salt (reduce if sodium is a concern) 1
cup vital
wheat gluten 1/2
cup water
1 1/2
cups vital
wheat gluten * 1/4
cup nutritional yeast flakes * 1
cup + 2 tablespoons.