And I don't want to waste 3
cups of flour if it won't work!
Not exact matches
For example,
if a neighbour came to borrow a
cup of flour from you on the Sabbath, you were allowed to help him, but your hand was not to move outside the door frame.
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)
If we had to make this bread with this
flour, we'd add a
cup or so
of whole wheat
flour to pump a bit more life into the loaf.
If you wanted to just use oat
flour, how much would you use to make the equivalent
of 2 1/14
cup of oats that you grind?
- Shape the dough into a ball (
if the dough is still sticky add a half
cup of flour and remix until a firm ball
of dough can form).
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.
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).
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.
But
if you don't have bread
flour on hand, you can replace it with 2/3
cups of all - purpose
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 grated
20 ounce can crushed pineapple 1/3
cup coconut rum (or any rum you have on hand) 3/4
cup coconut milk 2 teaspoons vanilla extract 1 1/2
cups all - purpose
flour 1 teaspoon baking soda Pinch
of salt 1/2
cup unsalted butter, room temperature 2/3
cup sugar 3 large eggs 1
cup sweetened shredded baker's coconut (
if using unsweetened, increase the sugar by 1/4
cup)
for the filling: 8 - 10 apricots, sliced 2 - 4 peaches, sliced (you should have approximately 3 - 3.5 pounds
of fruit) 1
cup sugar (
if fruit is very sweet, reduce to 3/4
cup) juice from 1/2 lemon 5 tablespoons
flour 1 tablespoon cornstarch
But
if I don't have either
of those in my fridge I substitute with an additional 1/2
cup of cream and add a tablespoon
of flour to bind the batter together better.
If you are measuring by volume, put a tablespoon
of whole wheat or rye
flour in each measuring
cup, then fill them with white
flour.
If your dough is still sticking to the side
of the bowl, add more
flour, half a
cup at a time, and knead for a minute on medium speed until a ball
of elastic, but not sticky, dough forms.
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.
1/3
cup of whole wheat pastry
flour (sprouted whole wheat is best for ease
of digestion
if you have it.
- 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!
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
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.
1 - 12 ounce block
of firm Silken Tofu (drained) 1/2
of a 13 ounce can pureed pumpkin or about 3/4
cup 1
cup unsweetened, plain, vanilla or lite vanilla soy milk 2 1/2 tablespoons cornstarch (you may alternatively use 1/3
cup all - purpose
flour, but the result may be slightly more cakey than custardy) 1 tablespoon pumpkin pie spice 1/2
cup brown sugar (this is not a really sweet custard, so add another 1/4
cup brown sugar
if you prefer) 1 teaspoon vanilla extract
If needed, slowly add up to 1/2
cup more water until all
of the
flour is incorporated.
For the batter: 1/2
cup flour 1/2
cup cornstarch 1 egg 1/4 teaspoon korean chili powder 1 pinch
of salt
If making tempura: 3/4
cup cold topo chico or any mineral water
of your affection.
Compliments
of: June Pagan — Private Chef and Menu Developer 310.659.4235 This is a great Imitation
of a Sourdough Jewish Rye,
if you happen to be miles away from a deli Ingredients 1/2
Cup Warm Water 2 Packages Dry Yeast 1
Cup Plain Yogurt, warmed 1
Cup Bluebird Rye
Flour 2 1/2 Cups - 3 Cups All... Continued
2
cups blanched almond
flour — I use Honeyville brand, it works the best 2
cups rolled oats (not instant)-- certified gluten - free
if you are intolerant 1
cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2
cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2
cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement
of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4
cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
I don't see how that's right
if there's 3
cups of flour + a
cup of butter and sugar it just seems like it would make a lot more than that, so I'm just wondering
if this is correct.
I made dinner rolls for the 1st time and they were a little denser than I wanted... was wondering
if the xanthem gum was the culprit... so I looked up adjusting xanthem gum for dense bread and it brought me here... your article says
if bread is rubbery it might have too much xanthem... I have perfected my cupcakes they are light fluffy and moist... and good enough that I was able to sell them at a local cafe for 3.00 a piece and could not keep up... anyway the xanthem gum measurements for cakes is supposed to be 1/2 tsp per
cup and I only use 1/4 tsp per
cup... so I am thinking
if I reduce the xanthem in the rolls it would produce an airier roll... as everyone knows gluten free
flours can be expensive... and I wanted to avoid making a failed batch as bread and cake are a bit different... the 1st batch tased great... just won't leave much room for food due to density... as is the problem with lots
of gluten free stuff... am I on the right track?
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.
Conversely,
if you get a good - feeling, smooth, elastic dough that isn't tacky with less less than the extra
cup of flour, then that's okay, too.
Also,
if I substitute the pecan meal, would I still need to add the 1/4
cup of flour?
1/3
cup almond
flour 1 banana 1/8
cup almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (
if you can have unrefined sugars, you could substitute with 2 tablespoons coconut sugar) 1 teaspoon pure vanilla extract coconut oil — use for frying in skillet and instead
of butter to serve raw honey — instead
of syrup raw pecans — shelled
If you don't have a scale, add another 2 tablespoons to the 2 1/2
cups of flour called for in the recipe.
Nut
Flour Pancakes and Waffles If you prefer thinner pancakes, omit 1/2 cup of the nut f
Flour Pancakes and Waffles
If you prefer thinner pancakes, omit 1/2
cup of the nut
flourflour.
Mix them into the yeast mixture starting with 4
cups of flour and then adding more
if necessary.
i followed the recipe exactly and when I took it out
of the fridge, it had oil on the bottom... I drained that out and ended up having to add a lot
of flour to soak it up and that made the taste off... I think
if I try these again I would only use 1/3
cup oil
If you think
of flour and water running proportionally to each other, removing 1/2
cup of the water would be like dropping the dry mix by almost 2
cups, and removing 1
cup of the water would be like halving it altogether.
In fact I actually prefer to stick to about 1/4
cup of honey
if you go to 1/3
cup you want to make sure you use the coconut
flour I linked to above because it seems to be more absorbent otherwise just add a couple more teaspoons
of coconut
flour if it's too runny)
1
cup all - purpose
flour 1/4
cup nuts 1/2 teaspoon salt 1 tablespoon brown sugar 6 ounces soft cheeses, very well chilled, divided in half 6 tablespoons unsalted butter, cut in pieces 1 small white onion, finely diced and caramelized Up to 2 tablespoons
of milk (
if needed) Brown sugar, to taste
I usually would add 2
cups of the same
flour but I ran out;) However, it will work
if you use two
cups of the gf
flour mix.
1
cup + 3 tablespoons (9 1/2 fluid ounces) warm milk (11 to 11 1/2 ounces
if using gluten free pastry
flour in place
of bread
flour) **
If you're interested in making the recipe, make sure to collect the following ingredients: Russet potatoes (enough for 10 cups of sliced potatoes), cooking spray, two cups of warm water, Cabot Two Percent Plain Greek Yogurt (or you can go with Cabot Plain Greek Yogurt, if you're looking for a richer yogurt), Cabot Salted Butter, King Arthur flour, minced garlic, thyme leaves, salt, ground black pepper, and Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Chedda
If you're interested in making the recipe, make sure to collect the following ingredients: Russet potatoes (enough for 10
cups of sliced potatoes), cooking spray, two
cups of warm water, Cabot Two Percent Plain Greek Yogurt (or you can go with Cabot Plain Greek Yogurt,
if you're looking for a richer yogurt), Cabot Salted Butter, King Arthur flour, minced garlic, thyme leaves, salt, ground black pepper, and Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Chedda
if you're looking for a richer yogurt), Cabot Salted Butter, King Arthur
flour, minced garlic, thyme leaves, salt, ground black pepper, and Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar.
If it's as absorbent as coconut
flour, then you'll need about 1/2
cup of pumpkin purée in place
of the almond milk.
If you want to still make quinoa cornmeal pancakes but aren't concerned about them being gluten free, just substitute the 150 g
of corn starch, potato starch and oat
flour with all purpose
flour (about 1
cup plus 1 tablespoon) and leave the quinoa and cornmeal as is.
If a
flour bag says the serving size is 1/4
cup, or 30 grams, with 4 grams
of protein, the percent
of protein would be (4/30) * 100, or 13.33 % protein.)
1 1/2
cups spelt
flour 1 1/2 tsp baking powder 1 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg (nix
if making peach lavender scones) 1/2 tsp salt 2 TBL butter, cold and cubed 1/2
cup plain, whole milk kefir 3 TBL maple syrup zest
of one lemon (1 TBL dried lavender) 1
cup shredded zucchini, wringed / squeezed dry as much as possible (or cubed peach slices)
Would I still use 3
cups if using almond
flour instead
of grinding whole nuts?
If you prefer the smoother, melty sort
of shortbread, just use a half
cup of regular
flour in place
of the ground rice instead.
3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves
of garlic, minced 1/2
cup to 1
cup chicken stock 2 Tablespoons tomato paste 1/2
cup dry white wine 2 Tablespoons hot paprika)
If not available, add regular paprika and 1 teaspoon cayenne) pinch
of thyme 1/2
cup sour cream Thickening: 1
cup milk and 2 Tablespoons
flour in a covered jar; shake hard before pouring into the sauce.