Sentences with phrase «have any all purpose flour»

I'm planning on trying these today, but I only have all purpose flour!

Also I only have all purpose flour and coconut flour at my supermarket.

You're whole grain flour mix is great and I was wondering if you also have an all purpose flour recipe that you use?

I did not have any all purpose flour on hand, so I did half whole wheat flour and half self rising, they turned out a little thick in texture, but amazing.

For baking, have all purpose flour, sugar, baking soda, baking powder and good - quality butter, cocoa, coffee and chocolate.

Not exact matches

As someone with celiac I can't have spelt however — would you recommend any combination of flours for this or just a gluten free all - purpose flour?

White Lily Berry Cobbler Any flour would do but if you can snag yourself some White Lily all - purpose, you would have the most tender, delectable fresh berry cobbler ever.

If you don't have white whole wheat flour, you can use 1 1/2 cups (total) all purpose flour.

Conventional muffins use all - purpose flour as well as milk in most recipes, so those have to go.

I've been baking yeast breads on and off for several years, and have what may seem like a stupid question: what is the effect of subbing bread flour for all purpose in a recipe?

If you don't have whole wheat pastry flour on hand, you can sub 1/2 whole wheat and 1/2 all - purpose in the recipe to produce somewhat similar results.

I've heard that someone used sorghum flour in a similar recipe, and if gluten isn't a concern, you can try all purpose, or if gluten is, maybe just a gluten free flour blend.

Like I would use all - purpose flour, when now I'm much more experienced and know how to use a mix of single grain flours, etc..

Would replacing them with whole wheat pastry flour or all purpose flour work?

i have made brownies on my own, using very easy to use all purpose gluten - free flour, which trump this by SO MUCH that i'm never going to buy this.

I have only used it half - and - half with all purpose flour so far, but I'm sure there is some experimenting to be done with it!

i'd suggest just looking for a brownie recipe that doesn't rely too heavily on flour, picking up any old bag of all purpose GF flour, and substituting it straight across.

One question, would it reck the recipe if I replaced the all purpose flour with whole wheat flour?

Here, mini served a maxi purpose: There had to be some way to finish up this flour test without dying of boredom.

Although you can use all - purpose flour with no problem, I've found that white spelt flour (German type 630) works better with the coconut oil version.

Guar gum has the same purpose as xanthan, so you can just add 1/4 -1 / 2 tsp extra per cup of flour.

(I had bananas going bad and the millet was intriguing, I'll give the muffins away, you know how it goes...) I used 1:3 whole wheat to all purpose flour and olive oil, and baked for 15 min.

:) well first i love love your blog:) second i have a little doubt... do u know what's the difference between bread flour and all purpose flour?

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!

If you'd rather use all - purpose flour, real butter, and brown sugar, then by all means go ahead.

But if you don't have bread flour on hand, you can replace it with 2/3 cups of all - purpose flour.

Sounds like you've got things covered on the all purpose gluten - free flour front, all on your own.

I am from the west coast so I have never actually used it but I do know that White Lily flour has a lower protein content than other «all - purpose» white flours and that is what makes the difference in tenderness in biscuits, pie crusts and quick breads.

Ingredients -3 tablespoons of butter -5 cups of thinly sliced onions -1 tablespoon of sugar -1 tablespoon of balsamic vinegar -3 garlic cloves, minced -1 tablespoon, chopped fresh thyme leaves -3 tablespoons all - purpose flour -1 cup of porter, stout, or any dark beer that you have -6 cups of chicken stock - Salt and pepper to taste -1 baguette, sliced - equal parts of grated parmesan and Swiss cheese.

Bread flour is formulated to have a higher gluten content and will make better bread; all - purpose flour will work but bread flour is the better choice.

You'll notice a few changes from the norm here, most noticeably that they're bright red, but food coloring isn't the only thing these bars have in common with their namesake cake: natural unsweetened cocoa is subbed for part of the usual all - purpose flour and a touch of vinegar gives the base that signature red velvet tang.

Just to play with the flavor, I used coconut oil in place of the butter and I used coconut flour in place of the all purpose flour, but of course, you could do these either way and they'd still be great.

He has Celiacs, so I used Glutino gluten - free bread crumbs and gluten - free all purpose flour.

And not having any bread flour on hand, I used all all - purpose and they still turned out great, not tough at all.

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)

Vickie have you tried this with Pamela's Artisan Blend All Purpose GA flour?

2 cups all - purpose flour 1 tablespoon pumpkin - pie spice - I didn't have any, so I used this recipe to make a substitute 1 teaspoon baking soda 3/4 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 1/4 cups sugar 1 large egg 2 teaspoons vanilla extract 1 cup canned pumpkin puree 1 package (12 ounces) white chocolate chips

Or if you're in a pinch — I've made them with all purpose flour before too.

I use whole wheat pastry flour here, but you can substitute unbleached all - purpose flour if you like, or if that is all you have on hand.

I have been using this GF all purpose flour blend for all of Nicole's recipes since we can't have rice at our house and I must say, it works REALLY well.

I currently have almond flour and all purpose in my cabinets.

If you don't have cake flour on hand — see the Notes section of the recipe on how to make your own using all - purpose flour and cornstarch

I only had regular all - purpose flour and basic chocolate chips (and with a 3 year old sous - chef the dough chilled for 5 hours before his incessant nagging caused me to cave and just bake them already!)

The type of flour is actually pretty important in breads like this one, so if you try baking this again I would use whole wheat pastry flour or white whole wheat flour (all - purpose flour will make the bread too moist, as you found!)

Basil and parmesan madeleines 8 tablespoons (113g / 1 stick) unsalted butter, melted 1 cup (140g) cake flour — I used all purpose flour 3 teaspoons finely minced fresh basil 1 teaspoon fleur de sel, plus more for sprinkling 1/4 teaspoon freshly ground pepper 4 eggs 1/4 teaspoon cream of tartar 2 tablespoons sugar 1 cup grated parmesan cheese, plus more for sprinkling Position a rack in the lower third of an oven and preheat to 190ºC / 375ºF (I preferred to bake them in the higher part of the oven so they would not burn).

I have some gluten - free all - purpose flour on hand and have been waiting for the perfect recipe to give it a try.

I haven't tried it but the all - purpose gluten - free flour I use says it's a 1:1 swap for regular all purpose flour so it should work.

If you have not tried it before, start with substituting 25 % white whole wheat flour for all - purpose flour.

Almond flour can be used in place of all - purpose flour in some recipes but I don't think it would work well in this one without some sort of starch

Not sure if it was because I didn't have any whole wheat flour and used all - purpose instead but the muffin tin liners stuck to the muffins and I don't really taste the bananas.