All you need to do is substitute out 310
g of all purpose flour for the oat flour / rice flour / corn starch.
Not exact matches
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 (230
g) 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 (128
g)
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 (75
g) parmesan cheese, finely grated
1 cup Earth Balance vegan butter 1 cup sugar 1/4 teaspoon salt 2 teaspoons vanilla 1 1/2 teaspoons Ener -
G Egg Replacer Powder 2 tablespoons plus up to 1/2 cup
of water 3 cups all
purpose flour cinnamon sugar
1 cup (140
g) high - quality all -
purpose gluten - free
flour (any
of these gluten free
flour blend recipes will do)
8 large eggs 1 1/2 cups (300
g) white granulated sugar plus 1 tablespoon more for sprinkling 1/4 teaspoon salt 1/8 teaspoon cream
of tartar 1/2 cup whole milk 1/4 cup honey plus 1 tablespoon more for glaze 1 1/2 cups (210
g) all
purpose flour zest
of 1 medium lemon finely grated 2 teaspoons
of culinary quality matcha powder (optional for marbling)
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.
3 tbsp rum 30
g (1/2 dl; 1/4 cup) raisins 2 eggs (European size M; U.S. L), separated 1 1/2 tbsp granulated sugar 1/2 tsp vanilla paste OR 1/2 vanilla bean, split lengthwise & seeds scraped out pinch
of fine sea salt 1,5 dl (2/3 cup) whole milk 55
g (1 dl; 1/2 cup minus 1 tbsp) all -
purpose flour 15
g (1 tbsp) butter, for frying 15
g + 15
g (1 + 1 tbsp) butter, to caramelize about 1/2 dl (1/4 cup) sliced almonds 1 1/2 tbsp powdered sugar, to caramelize
about 30 threads
of saffron (to yield 1/8 teaspoon ground saffron) 1/2 vanilla bean 2 tablespoons milk 2 cups (9.9 oz / 280
g) all -
purpose flour 1 teaspoon baking soda 1/2 cup (4 oz / 113
g) unsalted butter, at room temperature 1/2 cup (3.5 oz / 100
g) granulated sugar 1/2 cup (3.8 oz / 109
g) packed light brown sugar 1 teaspoon kosher salt 1 egg (1.8 oz / 50
g), at room temperature 1/2 teaspoon vanilla extract
Your muffin baking mix and all
purpose g f
flour have been a light at the end
of the gluten free baking tunnel.
Pin It Ingredients: cake 200
g all -
purpose flour 200
g sugar 5 eggs 1 teaspoon baking powder pinch
of salt blackcurrant mousse 350
g black currants 450
g greek yoghurt 80
g sugar 100
g icing sugar 400 ml heavy... Continue Reading →
4 1/2 Cups (20 1/4 ounces / 607.5
g) Unbleached high - gluten (% 14) bread
flour or all
purpose flour, chilled (I used 3 1/2 cups plain
flour and 1 cup
of wholemeal
flour)
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
* You can also use all
purpose flour or a mix
of 1/2 cup (60
g) all
purpose and 1/2 cup (60
g)
of whole wheat
flour.
For the sweet pastry dough 1 1/4 cups (5 oz / 150
g) all -
purpose (plain)
flour, plus extra for dusting pinch
of salt 6 tablespoons (3 oz / 80
g) unsalted butter, chilled and diced, plus extra for greasing 3/4 cup (3 oz / 80
g) confectioners» (icing) sugar 1 egg yolk
100
g soft unsalted butter 90
g (3.2 oz; 1 dl; 1/3 cup + 1 1/2 tbsp) granulated sugar 1/2 tsp vanilla paste [or 1/2 vanilla bean, split open and seeds scraped out] 140
g (4.9 oz; 2 1/2 dl; 1 cup) all -
purpose flour 1/2 tsp baking powder [or 1/4 tsp hartshorn salt] pinch
of salt 1 tbsp dried (or fresh) lavender buds
for the crust 220
g (4 dl; 1 2/3 cups) all -
purpose flour + more to dust 1 large pinch
of fine sea salt 2 tbsp granulated sugar 150
g cold, unsalted butter, cut into cubes 4 tbsp ice cold water
for the crust 165
g (5.8 oz; 3 dl; 1 1/3 cups minus 1 tbsp) all -
purpose flour 60
g (2.1 oz; 1 dl; 1/3 cup + 1 1/2 tbsp) buckwheat
flour 1 large pinch
of fine sea salt 2 tbsp granulated sugar 150
g (5.3 oz) cold, unsalted butter, cut into cubes 3 — 4 tbsp ice cold water
Crumble 60
g (2 oz; 2 dl) desiccated coconut 50
g (1 3/4 oz; 1 dl + 1 tbsp) rolled oats 40
g (1 1/2 oz; 1 dl + 2/3 tbsp) all -
purpose flour 45
g (1 1/2 oz; 1/2 dl) demerara sugar 1 tsp cinnamon pinch
of salt 60
g (2 oz) unsalted butter, cold & diced
Starbucks Blueberry Muffins Recipe Ingredients 150
g cold unsalted butter 3/4 cup sugar 3/4 cup sour cream 2 eggs 2 cups all
purpose flour Zest
of one lemon 1 1/2 tsp baking powder 1/3 tsp cinnamon 1/4 tsp ground cloves 1 tsp vanilla extract 1 pack
of blueberries Pinch
of ground cardamom 1/4 tsp salt -LSB-...]
Adapted from taste.com I N
G R E D I E N T S: Tart base: 1 1/3 c all
purpose flour 1/2 cup cold unsalted butter, cut into cubes 1 tsp thyme leaves pinch
of salt 1/4 cup cold water