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.
if we use the 1
cup quinoa
as opposed to the buckwheat
flour, must the quinoa be cooked before?
How much is a
cup,
as the proportion of
flour and almonds versus the other ingredients, will change the overall result?
2 1/2
cups flour: all - purpose, whole wheat pastry, spelt (gluten - free — any GF
flour, such
as brown rice
flour)
These were beautiful however I used white self raising
flour instead and I also did 2
cups flour, 2 eggs, almost a
cup of milk and a dollop extra sunflower oil (which I also used in the recipe instead of canola
as I didn't have any).
Edited to add: I added 1/4
cup almond
flour as one of the commenters suggested, because my almond butter was very wet.
Totally my fault, but it's a little annoying to have the
flour units in ounces instead of
cups... just put 4 1/2
cups of
flour into the recipe:P Maybe change that to
cups or change all the others to ounces
as well!
Wheat
flour (Atta) 2
cups All purpose
flour (Maida) 1/4
cup Curd 2 tbsp Baking powder 1/4 tsp oil / ghee
as needed Salt to taste Water
as required
Guar gum has the same purpose
as xanthan, so you can just add 1/4 -1 / 2 tsp extra per
cup of
flour.
COOKIES: 3 tbsp pumpkin puree (or similar substitute) 3 tbsp softened vegan butter or coconut oil 1/4
cup almond butter 1/2 cane sugar 3 tbsp liquid sweetener, such
as molasses or maple syrup 1 1/2
flour 1/2 tsp baking soda 1/4 ground ginger 1/2 tsp ground cinnamon
- 45 grams or 3 tablespoons sourdough starter (available through various online vendors such
as King Arthur or make your own)- 360 grams or 1 1/2
cup water - 315 grams or 1 1/3
cup bread
flour
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.
1/2
cup shortening (such
as Crisco) 1
cup granulated sugar 1 large egg 1 tsp vanilla extract 2 2/3
cup all - purpose
flour 1 tsp baking powder 1/2 tsp salt 1/2 tsp nutmeg 1/2
cup sour cream 1
cup sugar, for dusting
The only things I tweaked a bit was using 1/2
cup white rice
flour, instead of 1/4
cup superfine sweet rice
flour and 1/4
cup white rice
flour as I'm out of the first right now, and substituting the tapioca starch with cornstarch.
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.
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2
cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water,
as needed for the filling: 2 1/2
cups frozen wild blueberries (or about 2
cups big fresh blueberries) 5
cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4
cup sugar 1/3
cup cornstarch pinch of salt for the vanilla bean custard: 1
cup heavy cream 1/4
cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place
flour, sugar, and salt in a large bowl.
Or you can just buy ground almonds (also known
as almond meal /
flour) in some grocery stores or health food stores (use 1
cup (100 grams) ground almonds).
- 600 grams or 2 1/2
cups buttermilk - 120 grams or 1/2
cup water - 1,125 grams or 7 1/2
cups bread
flour - 36 grams or 6 teaspoons salt -
As much or little chopped fresh dill as you'd like (I used 3 of the store bought small herb package
As much or little chopped fresh dill
as you'd like (I used 3 of the store bought small herb package
as you'd like (I used 3 of the store bought small herb packages)
I only did 1/4 tsp for the whole thing when it should have been 1/4 per
cup of
flour as you said.
ingredients: for the crust: 450 grams (1 pound) butter, cold and diced 630 grams (5
cups)
flour 50 grams (1/4
cup) sugar 2 teaspoons kosher salt ice water,
as needed (at least 120 mL — 1/2
cup)
For the Crepe Batter 2 large eggs 1 1/4
cups whole milk 1
cup flour 1 tablespoon + 2 teaspoons Trio Carmel Extra Virgin Olive Oil Pinch sea salt 1 tablespoon minced fresh herbs, such
as parsley and / or basil In a blender add the wet ingredients...
Ingredients 200 gm Boneless Chicken breast 1/2
cup of All - Purpose
Flour (Maida) 1/4 tsp Salt or
as per taste Black Pepper powder
as per taste 1 egg slightly beaten 1/4...
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.
I measure 1
cup of all - purpose
flour as 125g and 2/3
cup of cocoa
as 60g (this depends a bit on the brand and sifted vs. non-sifted.
For the pie crust, use a food processor (my Ninja Blender worked just
as well) to combine 1 1/2
cups of the all - purpose
flour, salt, and sugar.
- 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!
Ingredients 2
cups whole wheat
flour 3 tbsp Sooji / Rava Water
as needed to make dough Salt to taste Oil or ghee for deep frying Method: Put the wholewheat...
Start with 1/4
cup flour and slowly add more
as needed because it depends upon how watery the banana is.
As that sat with the yeast beginning to work, I measured out into a bowl 4 1/4
cups of this whole wheat
flour, and added 1/2 heaping teaspoon of salt to that.
I've used measurements for these in grams rather than
cups,
as I wanted to use approximately 70 % protein rich
flours / meals to 30 % starches.
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.
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.
For instance I just finished baking up a ton of your «thin mints», and was low on Almond
Flour, so I just threw in what I had, about a
cup, and then added a half a
cup of raw Pecans to the food processor and continued
as directed on the recipe.
1
cup Wonderful Pistachios, roughly chopped 2
cups old - fashioned oats, gluten free
as necessary 1/2
cup puffed rice cereal 1/2
cup chickpea
flour 2 tsp.
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?
The recipes are expressed in percentages, and you can not make these blends accurately with volume (
cups, tablespoons, teaspoons) measurements,
as measuring by volume is incredibly imprecise and each
flour has a different weight / volume.
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead,
as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1
cup full - bodied red wine 2
cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose
flour 1
cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
There is no such thing
as a
cup - for -
cup gluten - free
flour blend that mimics conventional
flour enough to be used in all of your conventional recipes.
1 1/2
cups all - purpose
flour 1/2
cup sugar 1/4 teaspoon baking soda 1/4 teaspoon salt (optional) 1/2
cup mashed banana (about 1 medium) 1/2
cup butter, melted 1/4
cup buttermilk 1 egg, lightly beaten 1 teaspoon vanilla extract 2 chocolate bars, such
as Hershey's Special Dark *, separated, broken into squares
I started with 1 1/2
cups of
flour and added more
as needed.
ingredients: for the crust: 140 grams (10 tablespoons) butter, diced and very cold 210 grams (1 3/4
cups plus 1 tablespoon)
flour 1 spoonful (approximately 1 tablespoon) sugar 1/2 teaspoon kosher salt 55 grams (3 tablespoons plus 2 teaspoons) ice water, or
as needed
A couple of things though, I used almond
flour / meal (1 1/3
cup as recommended) and instead of honey or maple syrup, I used organic brown rice syrup, used the same amount
as listed for maple syrup, AND I added a handful of unsweetened organic coconut flakes for added texture and flavor... turned out PERFECT!!
Alpine Cheddar Sauce: 2 tablespoons Cabot Unsalted Butter 2 tablespoons King Arthur Unbleached All - Purpose
Flour 1 1/4
cups of lowfat (1 %) milk 4 ounces Cabot Alpine Cheddar, shredded (about 1
cup) 3 tablespoons fresh herbs such
as basil, parsley, cilantro or oregano, chopped ⅛ teaspoon kosher salt Pinch of cayenne pepper
Knead with hands for about 5 minutes adding the remaining 1/4
cup flour as needed to bring the dough together.
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.
4
cups (500 grams) of plain
flour 1
cup (200 grams) water, or
as needed 4 tablespoons (50 grams) of softened lard or butter Pinch of salt 10 ounces (300 grams) of a young Pecorino cheese, cut into cubes Zest of 2 lemons Olive oil for frying 3/4
cup (250 grams) honey
2
cups (300 g) cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated on the large holes of a box grater (2
cups packed) salt,
as needed 4 teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive oil 1 large yellow onion, finely diced 4 large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2
cup finely chopped parsley finely grated zest from 1 large lemon 1 large egg 1
cup (120 g) chickpea
flour 1 1/4
cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's milk) ~ 1/4
cup (60 ml) mild vegetable oil for frying, such
as sunflower
And what I would suggest is to add about 1/4
cup almond
flour, but still keep the other
flours as they create the best balanced results.
Makes 12 1
cup quinoa, rinsed 1/4
cup vegetable oil, such
as safflower, plus more for pan 2
cups all - purpose
flour, plus more for pan 3/4
cup packed dark - brown sugar 1 1/2 teaspoons baking powder 1 teaspoon salt 1/2
cup raisins 3/4
cup whole milk 1 large egg 1 teaspoon pure vanilla extract Directions
So made the dough but only added around 6
cups of
flour as it was getting to dry, left it in the fridge overnight, am excited we can not buy decent challah here in Arizona.Have tried several, But i havent found a recipe i like yet so fingers crossed for tomorrow night!