I won't go back to measuring
flours by cups, ever, for a laundry list of reasons!
Not exact matches
In a bowl beat the yolks with 1/2
cup of sugar
by 5 minutes, add the vanilla,
flour and baking powder.
SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean Baking Book
by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4
cups (320 g) all - purpose
flour 1/3
cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2
cup unsweetened sweet potato puree, recipe below 1/3
cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pieces
Meanwhile, prepare the crumb topping
by combining brown sugar, 1/2
cup flour and 5 tablespoons of butter.
I subbed 1
cup of the regular
flour with almond meal and reduced regular sugar
by 1/2, it worked out great.
Step 9: While it's baking make a streusel topping
by combining 1/4
cup brown sugar, 1/4
cup flour and 2 T. of butter when baked 45 min.
Measure
flour and cornstarch
by spooning it into a measuring
cup and leveling the top with a knife.
** 1 and 1/2
cups of cake
flour can be made
by measuring 1 and 1/2
cups of all - purpose
flour into a bowl.
5 ounces good - quality semi-sweet chocolate bar (Scharffen Berger 62 %) 1
cup whole wheat pastry
flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1
cup old - fashioned rolled oats 1/2
cup walnuts, very, very finely chopped (
by hand) 1/2
cup unsalted butter, at room temperature scant 1
cup natural cane sugar (or brown sugar) scant 1 tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon vanilla extract 1/4
cup large - grain sugar (for ex: turbinado)
Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated /
By hand or with mixer on lowest speed, alternately add
flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake /
By hand gently stir in 2 — 3
cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and
flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
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)
Ingredients 3 eggs 3/4
cup sour milk 3/4
cup plain organic yogurt 1/4
cup oil 1 tsp vanilla 1
cup each Bluebird Grain Farm Emmer
flour and unbleached white
flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt Make sour milk
by adding 1 Tablespoon lemon juice to whole milk and let sit for... Continued
When measuring
flour or icing sugar
by volume (
cup) never scoop the
flour / icing sugar up with the
cup otherwise you compress the contents and this can make a big difference in the amount you're using.
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.
You can totally make a substitution for cake
flour by whisking together 1 3/4
cup all - purpose
flour and 1/4
cup corn starch.
I think if I were to do these again (and I likely will), I would reduce the
flour by about 1/8 -1 / 4
cup to give them a bit more moisture, however these certainly were a winner in my household.
Do that
by discarding 2/3 of the starter and adding 1/2
cup of water and 1 1/2
cups of unbleached unbromated white
flour.
1
cup oat
flour (You can make your own
by finely grinding oats in a food processor) 1/4
cup ground flax seed 1 - 1.5 tsp sea salt * see notes above 1 tbsp finely chopped, fresh rosemary 1/4
cup olive oil 1/2
cup water
I measured the
flour by weight, rather than
cups, if that helps.
And
by that I mean I only left out 1/4
cup all - purpose
flour and baked cupcakes instead of a 9 ″ round cake.
The most precise way to substitute for all - purpose
flour is
by weight (grams) not volume (
cups).
1
cup oat
flour (You can make your own
by finely grinding oats in a food processor) 1/4
cup ground flax seed 1 - 1.5 tsp sea salt * see notes above 1/4
cup olive oil 1/2
cup water 1 tsp each sesame seeds, hemp seeds, sunflower seeds, and chia seeds (or other seeds of your choice)
Would you recommend I maybe cut the
flour down
by 1/4
cup?
Had I measured the
flour by volume, I would have used almost a 1/4
cup too much
flour resulting in a dry dough.
8.8 ounces
flour is about 2
cups, but really, measuring
flour by weight is the only way to ensure accuracy.
I halved the recipe and healthified them a tad bit
by using wheat
flour, half of the butter called for the recipe, 1/2
cup of brown sugar and 1/4
cup of truvia instead of all brown sugar.
For the Macarons: 1
cup Confectioners» Sugar 3/4
cup Almond
Flour 2 large Egg Whites, at room temperature Pinch of Cream of Tartar 1/4
cup Superfine Sugar (I made my own
by buzzing regular sugar around in a food processor)
Make the frosting
by mixing 1/2
cup of sheep's yogurt with 1/8
cup of coconut
flour and 1 teaspoon of toffee flavdrops (stevia or another sweetenener would also do the job though).
• 1.5 scoop Labrada LeanPro 8 protein • 1
cup cornmeal • 1/2
cup corn
flour (or oat
flour, created
by blending oatmeal) • 1 tsp baking soda • 2 tsp baking powder • 1 egg • 1
cup Greek yogurt • 2 tbsp organic, raw honey • 1/2
cup corn (drained, not creamed) • 1 tbsp vanilla extract • 3 tbsp pepitas (raw, unsalted, or you can add your favorite seasonal nut) ** • dried cranberries (for topping) **
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.
Linking it to the CWL Spouse event hosted
by Hema's Adugemane... Haupia — Hawaiian Coconut Milk Pudding Save Print Prep time 5 mins Cook time 15 mins Total time 20 mins Author: Rafeeda Recipe type: Dessert Cuisine: International Serves: 4 Ingredients 2
cups coconut milk 1
cup milk 6 tbsp sugar (upto taste) 4 tbsp corn
flour 1/2 tsp vanilla essence Instructions Pour one
cup coconut milk into a saucepan.
My only modification was to reduce almond
flour to 3/4
cup and salt
by half.
* you can make oat
flour and almond meal
by grinding 1/4
cup rolled oats and 1
cup almonds in a food processor until a fine crumb forms.
● Melt butter in hot milk ● Add to yeast mixture ● Add
flour 1
cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough
by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.
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 would try replacing all the
flours, starches + xanthan gum 1:1 for 1/3 wheat + 2/3 cake
flour — maybe decreasing
by 1/4
cup wheat
flour or so.
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4
cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3
cups + 1 tablespoon (337g) all purpose
flour 2 1/4 teaspoons baking powder generous pinch of salt 1
cup (240 ml) whole milk, room temperature 1
cup frozen raspberries 1/4
cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2
cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4
cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1
cup double (thick) cream ** 1 tablespoon icing sugar Start
by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.
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.
I worked the dough completely
by hand and, like others, found I needed to add almost an additional
cup of
flour (1/2 C. rye, 1/2 C. ap, 2t whole wheat) to get the dough to a workable consistency.
Oat
flour by Bob's Red Mill, and I added 1/2
cup of pecan chips!
Double Chocolate Cookies Yields: 24 cookies Ingredients: 1
cup margarine, softened (2 sticks that must be made of 80 % vegetable oil) 3/4
cup granulated sugar 3/4
cup packed brown sugar 1/2
cup instant chocolate pudding (1 box and I like chocolate fudge flavor
by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2
cups all purpose
flour 1
cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand) Directions: 1.
i could obviously be wrong but it seems like 2
cups flour would work better, however, judging
by the previous comments i must have done something wrong as i always triple recipes for my purposes.
Recipe
by: Brooke Lucy for Bluebird Grain Farms Serves 4 - 6 (yields 12 2» diameter fritters) Ingredients: 3
cups grated zucchini (about 2 medium) 3/4
cup Bluebird's Farro Porridge — dry (yields 1 1/2
cups of cooked porridge) 1 large egg 1/4
cup Bluebird's Emmer
Flour 1/2
cup vegetable oil Ground Pepper Sea Salt Method: On stovetop bring to... Continued
The ounces in
by weight (not volume), so it is 9 ounces in weight for 2
cups of sweet rice
flour.
Stir the oil, sweetener, gluten, salt, 1
cup flour, and the 8 - grain mix into the yeast - water mixture, mixing until well combined (
by hand or using a mixer with the dough hook attachment).
Increase the almond
flour by 3/4
cups.
Pour the dry into wet ingredients
by adding one
cup of
flour and stir until smooth.
3/4
Cup Baking Cocoa (not hot chocolate mix, unsweetened baking cocoa, it's
by the sugar and
flour at the store)
We are in Denver Metro so high altitude... I increased the
flour by 2 tbls, added an extra scant 1/4
cup water, & increased the oven temp
by 5 degrees.
You will need to reduce the
flour by 1/4
cup.