I only used 2 1/2
cups of the flour too!
Not exact matches
just as the Lord's
cup consists neither
of water alone nor
of wine alone but requires both to be intermingled together, so,
too, the Lord's body can neither be
flour alone nor water alone but requires that both be united and fused together so as to form the structure
of one loaf
of bread.
i've never seen 170g for a
cup of whole wheat
flour before (it's quite different for the brans
too!).
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
My batter was
too flour - y, which might be because my bananas weren't ripe enough, so I added two tablespoon water and about a 1/2
cup of soymilk.
-- I used only 1/4
cup of maple syrup, no brown sugar (I tasted the batter and it seemed sweet enough, but in hindsight I definitely cut the sugar a bit
too much)-- Used 1
cup white
flour + 1/2
cup millet
flour — I subbed 1/4
cup dry Wheatena cereal for the millet.
- 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!
Ricki: I can't say I was
too fond
of spending four days meticulously reading through every single 1/4 teaspoon baking powder, 1/2 teaspoon cinnamon, 1/8
cup psyllium husk, 135 grams all - purpose
flour, pinch
of salt, and so on, for every single recipe on all 224 pages
of the book, one line at a time, to proofread the final galleys.
I really think 1
cup of coconut
flour was way
too much for this recipe.
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 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?
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.
1 package bagels (I used plain — but I think cinnamon raisin or wheat would be great,
too) butter to spread 2 - 3
cups of apples, peeled and finely diced (Golden Delicious were perfect) 1/2 teaspoon cinnamon 1/2 teaspoon white sugar 3 tablespoons
flour 3 tablespoons oatmeal 3 tablespoons browns sugar 3 tablespoons butter, melted
I just put everything into my food processor — I originally only thought 4
cups of flour would work, but the dough was way
too soft, so I added the additional 1/2
cup.
A far
TOO scant
cup of coconut
flour.
I have made lots
of other bread but this one seemed to have
too much
flour for the amount
of liquid... 4
cups flour to 1 1/2
cup liquid.
Totally gutted used all measurements above but it's not a batter, 3
cups of almond
flour seems far
too much?
I used the almond
flour substitution
of 1 1/3
cups (reason being I was
too lazy to grind the cashews) and all my measurements were made by a 4 year old (probably not
too exact).
I
too wondered at the ratio
of fats and liquid to
flour... and after adding only 1 1/2
cups... I stopped as it was so thick, I did a test cookie, and they didn't move at all... super dry and tough.
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)
I did add an egg and as a final step I dumped in about a
cup of flour to the recipe just so the dough wasn't
too mushy.
healthy splash
of olive oil 1/2 large onion, diced 1 clove garlic, minced 1/4
cup spelt
flour 2
cups veggie stock 1 can
of full fat coconut milk 2 TBL green curry paste, i've been using this brand and it's spicy AF, i like this brand
too.
Ingredients: About a lb, give or take,
of salmon or any other fish you might have, in chunks, skin removed (clams are an obvious choice
too) / 3
cups chicken broth / 2 slices bacon, chopped / 1 onion, diced / 2 T
flour / 1 bay leaf / 2 sprigs fresh thyme leaves, chopped / 2 large potatoes, peeled and chopped / 2
cups milk / 1
cup half & half / 2 T sherry vinegar / Dash
of Worcestershire sauce (optional) / Salt & pepper to taste.
I had the idea
of maybe using 1/2
cup homemade oat
flour instead — or would that change the texture / binding
too much?
When I wanted to do my first attempt to this fabulous bread, I did nt have enough
flour, so the next day I went to grocery store and I bought Wheat Flour... And then I read wheat flour would be too heavy... Well, I used 1 1/2 cup of white flour and 1 1/2 cup of wheat and my bread is per
flour, so the next day I went to grocery store and I bought Wheat
Flour... And then I read wheat flour would be too heavy... Well, I used 1 1/2 cup of white flour and 1 1/2 cup of wheat and my bread is per
Flour... And then I read wheat
flour would be too heavy... Well, I used 1 1/2 cup of white flour and 1 1/2 cup of wheat and my bread is per
flour would be
too heavy... Well, I used 1 1/2
cup of white
flour and 1 1/2 cup of wheat and my bread is per
flour and 1 1/2
cup of wheat and my bread is perfect!
My client loved it
too... and she had no idea it was full
of cauliflower Cauli - Coconut
Flour Pizza Crust 1/2 cup cauli rice 2 T coconut flour 2 eggs 3/4 cup sharp cheddar 1 - 2 tsp pizza seasoning -LSB
Flour Pizza Crust 1/2
cup cauli rice 2 T coconut
flour 2 eggs 3/4 cup sharp cheddar 1 - 2 tsp pizza seasoning -LSB
flour 2 eggs 3/4
cup sharp cheddar 1 - 2 tsp pizza seasoning -LSB-...]
1 3/4
cup of spelt
flour 1 1/2
cup of almond or soy milk (I wouldn't recommend using rice / oat or coconut milk for this recipe as they are
too watery) 1 teaspoon
of apple cider vinegar 1 scoop
of Fit Delis Chocolate Protein powder 2 tablespoon
of raw cacao powder 1 1/2 teaspoon
of baking powder 1 tablespoon
of runny and smooth peanut butter 1/4
cup of melted coconut oil 1/4
cup of maple syrup A pinch
of sea salt
Start with 1/3
cup and if batter is
too liquid, add a bit a teaspoons more
of coconut
flour at a time.
Add in remaining
cup of flour, 1/2
cup at a time (* note: you may not need all
of the
flour depending on the consistency
of your pumpkin puree - you want your dough to pull away from the bowl, but not to get
too dry.
Kind
of a guess but normally about a 1/4
of a
cup less and as your mixing the chocolate chips in if the dough feels
too sticky and not like a rollable cookie dough I'll sieve in a little more
flour.
I checked out Shelley's site
too and noticed the modifications you've done to the recipe, i.e, cold butter vs. room temp, equal amount
of cake
flour and APF vs. 1 3/4
cup cake
flour and 1 1/4
cup APF, and lastly 1 1/2
cup milk vs. 1
cup.
1/4
cup unflavoured whey protein 1/4
cup ground almonds (plus a bit extra, if you need to dry out the mix later) 1tbsp high protein nuts n more white chocolate peanut butter 1tbsp coconut
flour 1 - 2caps valencian orange oil (mine came from Asda) 1 - 2tbsp water (add a little at a time so that the mix doesn't get
too wet & sticky) 7 drops vanilla flavdrops zest
of half an orange 50g white chocolate 6 flaked almonds
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.
1) 1 1/2
cups of tapioca
flour (also known as «cassava» in Brazil) + a little more if batter is
too liquid 2) 1/2 teaspoon
of salt 3) 1/3
cup olive oil (I prefer the non-extra virgin type so the taste is less strong) 4) 1/3
cup whole milk 5) 1/3
cup water 6) heaping 1/3
cup fresh Parmesan cheese, finely grated 7) 2 small eggs (or 1 large egg)
McNaughton adds 1/4
cup kosher salt to four quarts boiling water, along with the aforementioned semolina
flour), but you should be just as mindful
of how much salt is going into your sauce,
too.
For the pizza dough: 1) 1 1/2
cup tapioca
flour (or more if dough is
too sticky + more for rolling dough) 2) 1/3
cup + 2 - 3 tablespoons
of coconut
flour, separated 3) 1 teaspoon salt 4) 1/2
cup olive oil 5) 1/2
cup warm water 6) 1 large egg, whisked
I substituted the wheat
flour with spelt
flour (and used about 1 1/2
cup instead
of 1/2
cup — the almond butter made the batter extremely sticky), I substituted the coconut sugar for about 1/2
cup of maple syrup (could have gone for less,
too!)
2 tbsp oat
flour (or blend rolled oats into
flour in a food processor or spice grinder) 2 tbsp coconut
flour 1/2
cup protein powder (I used Hemp Pro 70) 1/4
cup cocoa powder 1/4
cup grated zucchini 1/4
cup grated apple (I tried to process it into sauce but it was
too little apple for the food processor, so grated it was) 1/2 tsp baking soda 1 tsp cinnamon 3/4 tsp ground flax seeds 1/4
cup agave or your choice
of sweetener 1/4
cup chocolate chips 3/4
cup hot water
This happens often with
flour, because if you dip your measuring
cup straight into your bag
of flour, pack down the amount you need, and put it directly into your recipe, you'll have
too much
flour.
Just remember to spoon the almond
flour into the measuring
cup and don't pack it in, otherwise it will absorb
too much
of the wet ingredients.
Meanwhile put a
cup of flour into a bowl — gram (chickpea)
flour is best but plain
flour works fine
too.
I made this and it was delicious however there is a mistake in the recipe — it says 3/4
cups of coconut
flour and even this is
too little for coconut
flour!
I used 2
cups of fine rye
flour instead
of wholewheat, since I only have nutty wheat
flour as an alternative which I find to be
too dense for a cinnamon roll.
For the rolls: 280 g
flour (2 1/3
cups)[I used 1/2 whole kamut
flour and 1/2 all purpose
flour] 1 package active dry yeast (7 g or 2 1/4 t) 30 g sugar (2 T) 205 ml vanilla or plain soy milk, room temperature (2/3
cup + 3 T) 25 g coconut oil, melted (2 T)[vegetable oil
of your choice works well,
too] 1/4 t salt
Add an additional 2 teaspoons water per
cup of whole wheat
flour to prevent the dough from being
too dry.
Hi I made these today 36 off I used 1.5
cups coconut
flour 1
cup cold butter Half
cup of rice malt syrup, as I don't eat sugar or honey (fructose) They are not
too sweet and lovely with coffee.
First - way
too many eggs... my recipe is: 1
cup flaxmeal, 1/2
cup buckwheat
flour, 1/2
cup coconut
flour, 1/2 teaspoon sea salt, 1.5 teaspoon baking powder, «whey» from a can
of coconut milk (liquid from bottom
of an unshaken can - cream should be separate), 4 large eggs, 1/4
cup olive oil.
Coconut
flour egg, bacon & cheese muffins Popcorn (popped in coconut oil and topped with melted butter)-- we make popcorn for the movie theater,
too Coconut
flour blueberry muffins Grass - fed cheese Homemade corn tortilla chips Soaked and dried nuts Homemade sprouted
flour crackers Whole, raw milk (in a sippy
cup; sometimes I even bring two)-- it's impossible to get ANY kind
of milk on most airplanes these days; many airlines only have non-dairy creamer available Scrambled eggs — I put them in a Thermos container Bananas, oranges, apples, grapes — organic if possible Homemade shortbread cookies — it's a great idea to pack a few cookies for those extra-tough times while traveling Raisins — organic if possible Grass - fed whole milk yogurt mixed with a little fruit - sweetened jam or honey — I put it in a Thermos Homemade soaked granola -LSB-...]
If you scoop with the measuring
cup, the
flour will be
too packed and will affect the texture
of the cookies.