I would guess that you could try using
a gluten free cup - to - cup / 1: 1 flour substitute.
Not exact matches
Tile Flatbreads 2
cups gluten free rolled oats 1/2
cup walnuts or pecans — ground in a food processor into tiny pieces 1/3
cup chia or flax seeds pinch of salt 1
cup boiling purified water 2 tablespoons olive oil
for the crust (
gluten free and vegan)(makes one large pizza crust) 1/3
cup plus 4 tablespoon almond milk — divided 1/2 teaspoon coconut sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4
cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2
cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional)
Garlic Onion Veggie Dip (Dairy -
Free,
Gluten -
Free, Vegan)(Makes about three
cups, which is plenty for a crowd, and is best served with fresh veggies or your favorite type of chip.)
Ant Hill Cake Dough Crumbles 2
cups quinoa flakes 1
cup any
gluten free flour of choice — quinoa, millet, amaranth 1/2
cup coconut flour 1 1/2
cups pecans or walnuts seeds of 1 vanilla bean 1/4
cup honey 1/2
cup coconut oil pinch of sea salt 4 tablespoons poppy seeds, plus more for sprinkling
1 tablespoon chia seeds 3 1⁄4
cups / 325 g
gluten -
free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea salt 1 1⁄2
cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4
cup / 60 ml coconut oil, melted 1⁄4
cup / 60 ml pure maple syrup or raw honey Grated zest of 1 organic orange 1⁄4
cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3
cup / 60 g chopped unsulphured dried apricots 1⁄4
cup / 30 g raisins 1⁄4
cup / 35 g pumpkin seeds 2
cups / 60 g organic, non-GMO cornflakes (optional)
1
cup pumpkin seeds — ground into flour in a food processor 1
cup brown rice flour 1/2
cup gluten free oat flour 1/4
cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2
cup honey or 3/4
cup coconut sugar 1 vanilla bean — seeds scraped out 3/4
cup powdered coconut sugar — for dusting
1/2
cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1
cup filtered water 1/2
cup / 45 g rolled oats, choose certified
gluten free if intolerant 3/4
cup / 60 g unsweetened desiccated coconut 1
cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4
cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemon
California - based natural food company Earnest Eats is the latest on the bandwagon with its newest offering, Superfood Blueberry Chia, a
gluten free - certified cereal that comes in single - serving
cups and bulk 15 - pound bags.
2
cups gluten free flour blend (I used Compliments
gluten free flour blend available at Sobeys and Safeway)
1/2 butternut squash roasted * 1/2
cup frozen spinach (unthawed) 1/4
cup butter 1/4
cup finely chopped onions 1/4
cup arrowroot starch 3
cups milk 1
cup shredded sharp cheddar cheese 1
cup shredded parmesan cheese 1/2 tsp salt 1 box Catelli
gluten free penne pasta
I ran out of
gluten -
free mix after 1
cup so I added 1/2
cup brown rice flour and I can only tell a little bit that it's gritty but I was also looking for the grittiness since I knew I put it in there.
3
cups of
gluten free rolled oats 3/4
cup of walnut halves 2 tbl of maple syrup or 1/4
cup of coconut sugar 1 tbl of hemp hearts 1 tsp of vanilla extract 1.5 tsp of baking soda 1 tsp of ground cinnamon 1/4 tsp of sea salt 2
cups of filtered water 1 dark chocolate, vegan bar, chopped or 1/3
cup of vegan chocolate chips
1/2
cup soft, pitted dates - Warm water, to cover dates 1/2
cup sifted coconut flour 1/4
cup gluten -
free All - Purpose Flour Blend 1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2
cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4
cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1
cup semisweet chocolate chips
Orange Cardamom Hazelnut Dark Chocolate Florentines (
gluten free) 1/2
cup (65 g) hazelnuts 1 1/2
cup (120 g) quick oats (make sure to use certified
gluten free if that is a concern) 1/4
cup (35 g) oat flour (make sure to use certified
gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2
cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4
cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified
gluten free if that is a concern)
You do need a quality all purpose
gluten free flour, and a few
cups of my basic gum -
free gluten free blend.
1/3
cup sifted coconut flour 2/3
cup gluten -
free All - Purpose Flour Blend 1/2 teaspoon guar gum or xanthan gum ⅛ teaspoon salt 1/3
cup extra-virgin coconut oil or palm shortening or butter, room temperature 3 — 4 tablespoons honey or agave nectar, to taste 2 tablespoons unsweetened coconut milk, lite or full fat 1 teaspoon pure vanilla extract
1
cup soaked walnuts 1/2
cup dates 1/2
cup oats, 1/2 ground together (use gf oats to make the cookies
gluten -
free) 1/4 tsp salt 1/2 tsp cinnamon 1 tsp vanilla 2 tbsp raisins
I'm a big fan of Bob's Red Mill
Gluten -
Free oatmeal, so when they sent me some handy oatmeal
cups in fabulous flavors, I was pretty happy.
My best guess would be 2
cups gluten free flour.
Shared at Allergy -
Free Wednesdays, Anti-Procrastination Tuesday, Family Fun Friday, Five Friday Finds, Foodie FriDIY,
Free From Fridays, Full Plate Thursday,
Gluten -
Free Friday,
Gluten -
Free Recipe Fix, Let's Get Real, Marvelous Mondays, Merry Monday, Motivation Monday, Raising Homemakers, Real Food Friday, Simply Natural Saturdays, Tasty Tuesdays, Tell «Em Tuesday, Think & Make Thursday, Thursday Recipe Roundup, Tuesday's Table, Two
Cup Tuesday, Weekend Retreat, the Wednesday Showcase, Welcome Home Wednesdays.
I love coffee cake it is so good to make to have for breakfast or brunch to have with that
cup of coffee, so I wanted to find you some recipes that I just know you will love so how about this
Gluten -
Free Cinnamon Streusel Sour Cream Coffee Cake that is such fun and is delicious to make
2 1/2
cups flour: all - purpose, whole wheat pastry, spelt (
gluten -
free — any GF flour, such as brown rice flour)
I've added weights as well as measurements in American
cups to help my readers in the UK more familiar with metric, and also because I'm finding that baking, especially when
gluten -
free, requires more accuracy than cooking.
1/4
cup ground
gluten -
free oats (or oat flour) 1/4
cup whey protein (use our amazing creamy all - natural & hormone -
free whey!)
Shared at Family Fun Friday, Fat Tuesday, Fitness & Food, Foodie FriDIY,
Free From Friday, From the Archives, From the Farm,
Gluten -
Free Fridays, Let's Get Real, Marvelous Monday, Merry Monday, Motivation Monday, Recipe Swap, Simple Life Sunday, Simply Natural Saturdays, Thank Goodness It's Monday, Two
Cup Tuesday, Weekend Wind Down, You Link It We Make It.
6 slices bacon, finely chopped 1/2
cup chopped onion 1 large leek, finely chopped 4 stocks celery, chopped 3 fresh sage leaves 1/4
cup brown sugar 1 L Kitchen Basics
gluten free chicken broth 1/2 tsp dried sage 2 large eggs 1 pkg Udi's
gluten free hot dog buns
1 tbsp ground flax (or chia) seed 1/4
cup hot water 1 1/2
cups oat bran 1/2
cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4
cup unsweetened applesauce 1/4
cup almond milk 1/4
cup soy yogurt * 3 tbsp coconut or safflower oil 1/4
cup maple syrup 1/4
cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers.
The peanut butter
cups are
gluten free, and the dark chocolate peanut butter
cup is also dairy
free.
1 1/4
cups organic brown rice syrup 3/4
cup organic peanut butter * 2 tablespoons organic virgin coconut oil 6
cups brown rice cereal (
gluten -
free) 1/4
cup cacao nibs or dark chocolate chips (optional)
1
cup gluten -
free All - Purpose Flour Blend 1/3
cup coconut flour, fluffed with a fork and sifted before measuring 1/3
cup unsweetened flaked coconut, finely flaked 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon guar gum or xanthan gum 1/2
cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2
cup raisins 1 medium orange, cut into very thin slices for garnish
2 1/2
cups high quality
gluten free flour (I recommend Thrive gluten free flour, Gluten Free Mama's Almond Blend, or Cu
gluten free flour (I recommend Thrive gluten free flour, Gluten Free Mama's Almond Blend, or Cup4
free flour (I recommend Thrive
gluten free flour, Gluten Free Mama's Almond Blend, or Cu
gluten free flour, Gluten Free Mama's Almond Blend, or Cup4
free flour,
Gluten Free Mama's Almond Blend, or Cu
Gluten Free Mama's Almond Blend, or Cup4
Free Mama's Almond Blend, or Cup4Cup.
Crust: 3
cups gluten free flour (we used a brand called Cloud - 9) 2 tbsp granulated sugar 1 tsp salt 1
cup unsalted butter (cold and cut into cubes) 1 large egg 1/2
cup cold buttermilk
2 small Gala apples, cored and diced into 1 / 2 - inch pieces 3 tablespoons melted butter, plus more for apples and pan 1 vanilla bean, split lengthwise and seeds scraped 8 ounces (225 g) challah bread (I used the
gluten -
free brioche recipe from my book) cut into 1 / 2 - inch cubes 1/3
cup plus 2 tablespoons (80 g) natural cane sugar 5 egg yolks 1
cup (250 ml) heavy cream 1
cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3
cup dried cranberries
Ingredients Crust -1 large head of cauliflower -1 / 2
cup almond meal -1 / 2
cup gluten free all purpose flour -1 tablespoon extra virgin olive oil -1 1/2 teaspoons baking powder -1 tsp salt -1 / 4 teaspoon black pepper (it would be great to add in herbs into the crust like fresh rosemary and thyme!
Just sub in an all - purpose
gluten -
free flour, and 1/2 teaspoon xanthan gum per
cup of flour (unless your flour already contains xanthan gum, like Better Batter does): http://www.epicurious.com/recipes/food/views/Fish-and-Chips-109011.
A
cup of paleo (and
gluten free) chocolate cake?!
Plus there's a simple quick BROWNIE IN A MUG recipe and even
gluten free dairy
free ICE CREAM BROWNIE
CUPS.
Buttermilk Syrup ThereIsLifeAfterWheat.com *
gluten -
free * soy -
free * nut -
free * oat -
free * egg -
free Ingredients: 1/2
cup butter 3/4
cup sugar 1/2
cup buttermilk (store bought or make your own) 1 tsp Baking Soda 1 tsp Vanilla Instructions:...
I made a substitution for the maple syrup with coconut sugar (3/4 of a
cup) and
gluten / dairy
free flour instead of coconut flour.
So for this recipe I just substituted 2
cups of the King Arthur
gluten free whole grain flour blend for the 2
cups of regular flour and they were fantastic.
Tomorrow, we make «Nilla Wafers with
Cup 4
Cup Gluten -
Free Flour.
In general, when xanthan gum is used to replace
gluten in
gluten -
free recipes, the rule of thumb is one teaspoon added to each
cup of
gluten -
free flour.
1/8
cup pea protein powder (I used our lovely non-GMO golden pea protein powder: 1 - perfect ingredient, nothing else) 1/8
cup gluten -
free self - raising flour 115 ml almond milk 1/8
cup cocoa powder (18.5 g) 2 tbsp (32g) cashew butter (I used this 100 % cashew one from Meridian) 1 tbsp (13g) date syrup (or your natural sweetener of choice) Stevia drops to taste or your sweetener of choice (I used these ones, they's the best in my opinion)
2
cups old - fashioned oats (use certified
gluten -
free oats for
gluten -
free granola) 1/2
cup chopped pecans 1/4
cup raw pepitas 1/4
cup raw sunflower seeds 3 tablespoons coconut oil 3 tablespoons dark brown sugar, packed 3 tablespoons pure maple syrup 1/2 teaspoon fine sea salt 1/2
cup chopped dates (I used deglet noor)
;) So we skipped the millet, and added chocolate chips (just over 1/2
cup), and Jules»
gluten free flour mix.
2 eggs 1
cup oat flour (use
gluten free oat flour for
gluten free crepes) 1
cup milk of choice (regular, almond, or coconut) dash salt 1 tablespoon cane sugar or coconut sugar (or stevia to taste) Cooking spray
1
cup gluten and dairy
free cheese substitute (I like my Pizza Cheese sauce, Cashew Cheese sauce, or homemade shreddable mock - zzarela.)
Gluten -
free Strawberry Pudding Ingredients: 1 1/2
cup sour cream 1/2
cup cream cheese 1
cup strawberries 1 pear 6 - 7 Tbsps.
The recipe and photographs for «
Gluten -
Free Vegan No - Bake Peanut Butter
Cup Pie» by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and can not be used without my written permission.