Sentences with phrase «grams not cups»

Hi Sandra they look amazing but I need ingredients in grams not cups.

Add all the flours (in grams not cups) except pecan meal and use that amount.

Not exact matches

I'm sure my recipes go wrong because I don't measure in cups and instead always have to look up the equivalent grams / ounces.

I chose to use grams as I'm never too sure with cups and wonder if this was the reason they didn't turn out as amazing as expected.

I have found a conversion site online to convert from cups to grams, but it says «US cups» and I'm not sure whether they would be the same size as the cups you refer to?

I don't have cup measurements so I used the grams and the recipe went very wrong.

Sadly I don't have the weight in grams, but the cup is 2/3 of a cup of dry quinoa.

Hi Tanene, I created this recipe in grams so I'm not sure about the cup measurements exactly but it's about 5 cups of oats.

Lastly, I found the cup measurements did not equal the gram measurements given (1 UK metric cup of pumpkin seeds weighed 150g, not 200g) so I made a few small adjustments.

Hi, Can you give me measurements in grams instead of «cups» we don't use that measurement in the UK!

Another kind I particularly like is the Dezine Products 2 - Cup Mix - N - Measure Glass Measuring Cup that lists grams, ounces, teaspoons, tablespoons, and milliliters.

Not to mention the fact that a mere 1 cup will provide you with only 30 calories and a healthy 2.3 grams of fiber.

Only one problem... I do not know how to convert from grams to cups.

That said, my 125 gram cups are on the fluffy side (think: spoon and sweep or at least fluff, spoon and sweep) and it's possible that when you're using the cups, your cups may not clock in as lightly.

I tried to get the measurements for you by using a converter online, but I am not too familiar with these measurements so if you want to double check I just looked up on google a converter from cups to grams.

Whipping cream gives a runnier caramel, that's still yummy but doesn't set well, and things can get... messy For this recipe, I really recommend using grams (at least initially)-- the textures and consistencies are key (the cookie bottom just crumbly enough and the caramel layer sticky but not runny) and I'm not sure if you can be as precise using cups / tablespoons.

Here's a good post on this topic: http://en.christinesrecipes.com/2011/03/converting-grams-to-cups.html Sally from Sally's Baking Addiction expresses it quite nicely: «A cup isn't always a cup, but a gram / ounce is always a gram / ounce.»

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.

The most precise way to substitute for all - purpose flour is by weight (grams) not volume (cups).

It seems really nice, as all the recipes and posts on your blog... Can't wait to be in October to have it...:) And I'm SOOOO happy there is metric weights (as an European, it takes me quite some time to convert spoons and cups in grams...).

We don't know how you fit butter into a cup, but give us grams and we will bake!

This suggests that either the reader who wrote that 16.3 ounces is 1 3/4 cup or your information about 1 3/4 cup or 450 grams isn't right.

Ricki: I can't say I was too fond of spending four days meticulously reading through every single 1/4 teaspoon baking powder, 1/2 teaspoon cinnamon, 1/8 cup psyllium husk, 135 grams all - purpose flour, pinch of salt, and so on, for every single recipe on all 224 pages of the book, one line at a time, to proofread the final galleys.

1 and 1/2 cups (190 grams) all - purpose flour (spooned and levelled) 1 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg ⅛ teaspoon ground cloves 1/2 teaspoon salt 1 cup (250 grams) pumpkin puree (NOT pumpkin pie filling) 1/2 cup (120 ml) canola or vegetable oil 1/2 cup (100 grams) light brown sugar 1/4 cup (50 grams) granulated sugar 2 large eggs 1 teaspoon vanilla

Hi, love your blog and have tried some of the recipes but find they can be a little hit and miss for those of us who do not deal in «cups», could you give the quantities in grams or oz as conversions for cups vary from country to country whereas the other measurements above are international and constant.

I'm trying again using only 2 cups of water, but I just wanted to point out that the magazine also doesn't specify the water temperature and your gram measurements differ greatly between the online recipe and the printed one.

And if gluten isn't an issue or you don't want to use all the crazy flours, you can make this cake with regular all purpose flour or your favorite all purpose gluten free flour mix, substituting 1:1 ratio with all the gluten free flours (1 1/4 cups or 175 grams all purpose for the dark chocolate, 2 cups or 280 grams all purpose for the butterscotch and vanilla bean cakes).

The UK version helpfully includes gram and millilitre measurements for those who aren't used to cup measurements.

1 cup (200 grams) superfine or caster sugar (if you don't have superfine sugar simply take 1 cup (200 grams) granulated white sugar and process it for about 30 seconds in a food processor)

So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang of cups and ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g salt

I haven't ever baked in grams, but looked up a conversion tool online which said 1 cup of bread flour = 128 grams.

It's not only tasty, but it also has 23 grams of healthy protein in a one - cup serving.

65 grams / 1/4 cup / 2.3 ounces softened butter (not melted but soft) 60 grams / 1/2 cup / 2.1 ounces sifted confectioner's sugar 1 sachet vanilla sugar (7 grams or substitute with a dash of vanilla extract) 2 large egg whites (slightly whisked with a fork) 65 grams / 1/2 cup / 2.3 ounces sifted all purpose flour 1 table spoon cocoa powder A couple of drops of red food coloring

It's better if you grams for measurements as not every cup is the same this's why it didn't turn out good for the most

3 1/4 tablespoons (2 ounces or 56 grams) coarse kosher salt 1/4 cup dark brown sugar, packed 2 tablespoons coarsely ground black pepper 2 level teaspoons pink salt 5 sprigs fresh thyme (about 1 teaspoon thyme leaves) 4 Turkish bay leaves, crumbled 1/2 cup pure Grade B maple syrup (don't use imitation)

i'm in doubt because i'm using an online converter to see it in grams, we don't have cups here.

The one thing I don't like about this bread is all the arrowroot powder, there are a whopping 28 grams of carbs / 1/4 cup!

Also I do not have a cup measure so is a cup value 100 grams or 4oz?

I live in the USA and would like to know how grams are converted to cups - in my learning grams are weight, cups are volume, so not apples - to - apples.

We hate to break it to you, but if you have not read its nutrition label, just two cups pack 21 grams of sugar.

Not only are raspberries the lowest sugar berry, they're full of filling fiber — just 1 cup has 6 grams.

You could also use 5.6 grams of instant yeast] 1/3 cup (80gm) warm water (not over 100 degrees F) 3 1/2 cups (438gm) all - purpose flour 2 1/4 (13gm) teaspoons salt 1 1/4 cups (300gm) tepid water (70 to 74 degrees F)::::::::::::::::::::::::::::::

Hi there, not sure which way to go... 112 grams of coconut is 2.5 cups, not 1.5 cups of flaked coconut, and I packed it quite tightly!

Hi Madelyn, it's always better to go by grams or oz - cups are not very precise.

I am not that savvy on knowing how to compare the grams to cups or any other measurements.

1 1/2 cup blanched almond flour (5 oz)(or 1/2 cup coconut flour or 2.5 oz) 5 TBS psyllium husk powder (no substitutes)(45 grams)(must be a fine powder, not whole husks) 2 tsp baking powder 1 tsp Celtic sea salt 2 1/2 TBS apple cider vinegar (1 oz) 3 egg whites (6 egg whites if using coconut flour)(about 3.5 oz for almond flour option, 7 oz for coconut flour) 7/8 cup (a little less than a cup) BOILING water (or MARINARA — for more Tomato Basil Bread!)

One medium zucchini has 33 calories, 6.1 grams of total carbohydrates and 2.0 grams of fiber, which works out to only 4.1 grams of net carbs, however one cup of cooked spaghetti has 221 calories, 43 grams of total carbohydrates, but trust me, this dish tastes so good with zoodles, you won't miss the pasta at all.

3 overripe organic bananas 1/2 cup of gram flour (chickpea flour) 1/2 cup of gluten - free muesli 1/2 cup of almond flour (or wholegrain spelt flour if you are not gluten - intolerant) 1 egg (or chia egg for vegans) 1/2 cup of coconut sugar 1/2 cup of plant milk 1 tsp of vanilla essence or paste 1 tsp of cinnamon 1 tbsp of coconut oil 2 tbsp nut butter (I prefer almond or cashew) 1 tsp of gluten free bicarbonate of soda Optional: berries, fresh or frozen

At 3.5 grams of fiber for each cup of cooked brown rice (compared to just.6 grams / cup for white rice), it's not the highest on the list, but when combined into a healthy meal with stir - fried veggies and other plant - based foods, it makes a fiber - rich meal.

Hi Dawn, 300 grams / 10.6 ounces by weight does not translate to 10.6 ounces in a measuring cup.