Not exact matches
I figured I would follow the
above recipe with less sweetener, olive oil and more whole wheat in the
flour mix.
Broa Dissolvify: -2 t yeast -0.5 c + 2T warm milk (or something else: — RRB --0.75 c. water (at end of 5 min) Meanwhile,
mix up: -1.25 c. yellow cornmeal -2.25 c.
flour (unbleached, all purpose)-1.5 t. salt Combine all the
above with: -2 T. olive oil.
1 cup gluten - free
flour mix (see
above) 1/4 teaspoon salt 1/2 tablespoon baking powder 1/4 cup sugar 2 tablespoons crushed poppy seed 1 T soy
flour [you can use chickpea
flour] 7 T soy milk 2 T lemon juice 1/2 t grated lemon zest 2 T coconut oil, melted [you can use margarine]
[Because I'm aware the
above is slightly wordy and possibly confusing, here's the basic gist = Make a sticky protein
mix by
mixing nut - butter + protein - powder + oats / quinoa - flakes + whatever else you like in your bars - > coat them in coconut
flour and give them rectangular shapes - > coat them in melted chocolate - > fridge them - > boom!]
My batch were a bit on the dry side, as someone else who used gf
flour mix mentioned
above.
HIGH ALTITUDES (
above 3,500 ft.) Stir 1-1/2 tablespoons
flour into
mix.
With all those
above considerations accounted for, and after converting and perfecting nearly all of my baking recipes to use a single
flour with delicious and reliable results (I always rely on Authentic Foods Superfine Brown Rice Flour), there's still a need for an gluten - free, dairy - free, all - purpose flour mix in my baking repert
flour with delicious and reliable results (I always rely on Authentic Foods Superfine Brown Rice
Flour), there's still a need for an gluten - free, dairy - free, all - purpose flour mix in my baking repert
Flour), there's still a need for an gluten - free, dairy - free, all - purpose
flour mix in my baking repert
flour mix in my baking repertoire.
200g Spelt
flour 200g Whole wheat flour 50g Oat flour 50g Chestnut Flour 4 eggs, 3 whole and one separated 15g baking powder 200g Brown sugar, plus more for sprinkling 3 loaded tablespoons of Honey A tablespoon Anise liquor (see above) A tablespoon of Rum, or your favorite booze About 100g mixed nuts (Pistachios and Hazelnuts) 1/2 teaspoon (or 1) cookie spice mix (optional, but it's a good addition) A splash of Va
flour 200g Whole wheat
flour 50g Oat flour 50g Chestnut Flour 4 eggs, 3 whole and one separated 15g baking powder 200g Brown sugar, plus more for sprinkling 3 loaded tablespoons of Honey A tablespoon Anise liquor (see above) A tablespoon of Rum, or your favorite booze About 100g mixed nuts (Pistachios and Hazelnuts) 1/2 teaspoon (or 1) cookie spice mix (optional, but it's a good addition) A splash of Va
flour 50g Oat
flour 50g Chestnut Flour 4 eggs, 3 whole and one separated 15g baking powder 200g Brown sugar, plus more for sprinkling 3 loaded tablespoons of Honey A tablespoon Anise liquor (see above) A tablespoon of Rum, or your favorite booze About 100g mixed nuts (Pistachios and Hazelnuts) 1/2 teaspoon (or 1) cookie spice mix (optional, but it's a good addition) A splash of Va
flour 50g Chestnut
Flour 4 eggs, 3 whole and one separated 15g baking powder 200g Brown sugar, plus more for sprinkling 3 loaded tablespoons of Honey A tablespoon Anise liquor (see above) A tablespoon of Rum, or your favorite booze About 100g mixed nuts (Pistachios and Hazelnuts) 1/2 teaspoon (or 1) cookie spice mix (optional, but it's a good addition) A splash of Va
Flour 4 eggs, 3 whole and one separated 15g baking powder 200g Brown sugar, plus more for sprinkling 3 loaded tablespoons of Honey A tablespoon Anise liquor (see
above) A tablespoon of Rum, or your favorite booze About 100g
mixed nuts (Pistachios and Hazelnuts) 1/2 teaspoon (or 1) cookie spice
mix (optional, but it's a good addition) A splash of Vanilla
Mix buckwheat
flour and sour milk or buttermilk until well combined (see
above photo).
I don't do a lot of baking, but if I do its often using a
mix of the
above flours.
Mix 2 cps sprouted wheat
flour, 1 cp white unbleached
flour, and the rest of the regular bread recipe
above.
- Used almond meal from Trader Joe's instead of blanched almond
flour (added some
flour at the end when I was
mixing it all together because it was a little wetter than I thought it should be)- Used mostly agave with about 1/8 C of maple syrup instead of yacon - Used 1 tsp powdered ground ginger / 1 tsp real grated ginger - Used a little less than 1/2 C grapeseed oil (didn't measure — just read some of the
above comments and didn't want to use too much oil
Weighing is always the easiest and most accurate way to measure your ingredients, including gluten - free
flours and our gluten - free baking
mix, but if you don't have a scale, use the method described
above.
1)
Mix sugar with melted butter until sugar is dissolved 2) Add in vanilla extract and stir 3) Sift in self - raising flour 4) Add in eggs and mix well 5) Grease a muffin tray, and place round baking paper circles at the bottom of each muffin mould 6) Pour batter into muffin moulds until slightly above 3/4 of mould is filled 7) Bake in pre-heated oven at 175 deg for 15 to 20 minutes (or until a toothpick comes out dry when poked into muffins) 8) Let the muffins cool then cut them into halfs horizontally 9) Spread dulce de leche on the bottom half, and sandwich with the top half 10) Sprinkle the mini cakes with sifted icing su
Mix sugar with melted butter until sugar is dissolved 2) Add in vanilla extract and stir 3) Sift in self - raising
flour 4) Add in eggs and
mix well 5) Grease a muffin tray, and place round baking paper circles at the bottom of each muffin mould 6) Pour batter into muffin moulds until slightly above 3/4 of mould is filled 7) Bake in pre-heated oven at 175 deg for 15 to 20 minutes (or until a toothpick comes out dry when poked into muffins) 8) Let the muffins cool then cut them into halfs horizontally 9) Spread dulce de leche on the bottom half, and sandwich with the top half 10) Sprinkle the mini cakes with sifted icing su
mix well 5) Grease a muffin tray, and place round baking paper circles at the bottom of each muffin mould 6) Pour batter into muffin moulds until slightly
above 3/4 of mould is filled 7) Bake in pre-heated oven at 175 deg for 15 to 20 minutes (or until a toothpick comes out dry when poked into muffins) 8) Let the muffins cool then cut them into halfs horizontally 9) Spread dulce de leche on the bottom half, and sandwich with the top half 10) Sprinkle the mini cakes with sifted icing sugar
In a large bowl,
mix the
above liquid mixture with
flours, baking powder, brown rice syrup, seeds, groats, coconut oil and vanilla bean.
Still, if you're curious, my favorite
mix is about half and half bread and cake
flour by weight (200 grams each), or, in the case of the craggy cookies pictured
above, a
mix of bread
flour, cake
flour, and a whole grain
flour like white whole wheat, sprouted wheat, rye, spelt, etc..
* 210 grams Whole - Grain Gluten - Free
Flour Mix (see description in the body of this post
above) * 1 teaspoon whole or powdered psyllium husks (I omitted this ingredient) * 3⁄4 teaspoon kosher salt (I used fine sea salt instead) * 3⁄4 teaspoon baking powder * 1⁄2 teaspoon baking soda * 8 tablespoons (1 stick) cold unsalted butter, cut into 1 - inch pieces * 1⁄2 packed cup dark brown sugar * 1⁄2 cup sucanat or white sugar (I used fair - trade, organic sugar) * 1 large egg, at room temperature * 1 teaspoon vanilla extract * 1 1⁄3 cup bittersweet chocolate, roughly chopped into 1⁄2 - inch pieces (I chopped my chocolate a bit larger, I think) * 1⁄2 cup cracked hazelnuts (I omitted these, but I'll be sure to include them next time)
However, I recently wanted to include a gluten free conversion for a recipe and struggled for quite some time to convert the
flours, because it is a
mix (as you mentioned in your reply to the email
above).
Always use certified organic, local and fairly traded ingredients wherever possible 1 1/2 c whole meal
flour (I used 1/2 c brown rice
flour, 1/2 c buckwheat
flour, 1/2 c tapioca
flour) 3 tsp baking powder 2 tsp coconut sugar 1 tsp guar gum (optional, if using the gluten free
flour blend
above) 1 tsp cinnamon 1/4 tsp
mixed spice 1/4 tsp nutmeg 1/8 tsp sea salt
Set a sifter
above the
mixing bowl and add dry ingredients:
flour, wheat germ, cinnamon, ginger, nutmeg, baking powder, baking soda and salt.
If you want to try making diapers, but think a some
flour sack towels in the
mix might be helpful you can use the totals
above to start to piece together a cloth diapering plan that can fit your budget, no matter how tight it is.
Bake muffins or bread for baby using the iron rich grains listed
above — try
mixing the
flour from these grains with wheat
flour, which is fairly low in iron.
The photo contest
above between the veg
mix and bread explains why the
flour used to make bread is often «fortified».