Add two
more cups flour; beat five minutes.
The next morning I add 1
more cup flour, the baking soda, powder and salt... leave out the butter and add the buttermilk to biscuit consistency.
Not exact matches
I had to add about a
cup more rice
flour to the dough mix but I think it was because I couldn't get the water out of the cauliflower properly.
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)
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
cup of almond
flour should be relatively similar to 1
cup of almonds, you might get a little
more flour in a
cup than whole almonds x
1 onion, chopped 1/2
cup butter 4 garlic cloves, diced 1/2
cup flour 4
cups chicken or vegetable stock 1.5
cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5
cups milk (add
more for a thinner soup)
If we had to make this bread with this
flour, we'd add a
cup or so of whole wheat
flour to pump a bit
more life into the loaf.
1⁄2
cup [75g] buckwheat
flour 1⁄4
cup [35g] brown rice
flour (or chickpea
flour) 1⁄4
cup [35g] chickpea
flour (or
more rice
flour) 1 tablespoon melted coconut oil (optional, can use other oil of choice) 1⁄2
cup [120 ml] canned coconut milk * (or other non-dairy milk, see note) 1 1/4
cup [300 ml] water * (see note) 2 teaspoons tapioca starch or potato starch (cornstarch should be fine too) 1 pinch salt oil, for pan frying
Keep in mind a
cup of butter weighs much
more than a
cup of
flour!
SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4
cups (320 g) all - purpose
flour 1/3
cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2
cup unsweetened sweet potato puree, recipe below 1/3
cup heavy cream, plus
more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pieces
For crust 2-3/4
cups all - purpose
flour plus
more for work surface 2 teaspoons granulated sugar 1-1/4 teaspoons kosher salt 2-1/4 sticks (18 tablespoons), cold unsalted butter, cubed 4 to 6 tablespoons ice water
, because it was
more to test my theory about the dough, so I cut everything down to 100: 100g of vegan butter / marg, 100g of
flour (turns out one needs 100g + 1/4 — 1/2
cup more flour) and... best of all?
After a few minutes I realized it needed a bit
more flour, so I added 1/4
cup and it was the right consistency.
So frustrating, ended up tossing most of it in the trash, not manageable at all even after adding a 1/4
cup more flour: /
But I needed to add
more flour, around 2
cups more..
You can also decrease the amount of
flour and increase the cornmeal (still totaling 2
cups), for
more of an old - fashioned texture.
Originally I had only used 1/4
cup of sorghum
flour but when the mix was all blended together the consistency was
more like icing than cookie dough, so I added 1/4
cup more to dry it out a bit.
170 ml 2/3
cup coconut oil (liquid) 75g 1/2
cup sorghum
flour 75g 1/2
cup brown rice
flour (+
more to
flour workspace) 30g 1/4
cup almond meal 45g 1/4
cup potato
flour (starch) 5g 2 tsp psyllium husk 1/2 tsp sea salt 170 ml 2/3
cup iced cold water
If the dough is too soft, add
more flour 1/4
cup at a time.
Add 2
cups more flour and again knead with your hands.
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 (230g) 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 (128g) 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 (75g) parmesan cheese, finely grated
That's why other recipes may call for
more than a
cup of regular
flour, but you need so little coconut
flour!
3/4
cup (1 1/2 sticks) unsalted butter, room temperature, plus
more for pan and parchment 2 1/3
cups cake
flour, plus
more for pan 2 1/2
cups (10 ounces) fresh cherries, pitted and halved 1/4
cup plus 1 1/3
cups sugar 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 3 large eggs, room temperature 2 teaspoons almond extract 1 1/2 teaspoons finely grated lemon zest 1
cup well - shaken buttermilk Powdered sugar 1/4
cup sliced almonds, toasted
Added an extra 1/2
cup of
flour, again to bring the mixture
more to the consistency of a quick bread batter.
Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the
flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling
cups no
more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely
1
cup flour 1/2 tsp salt 1/2
cup fresh Parmesan cheese, grated 4 slices bacon, cooked and finely crumbled 4 tbsps unsalted butter 1/4
cup cream (plus a little
more in case the dough isn't moist enough) coarse salt (I sprinkled with Parmesan cheese)
If your dough is still sticking to the side of the bowl, add
more flour, half a
cup at a time, and knead for a minute on medium speed until a ball of elastic, but not sticky, dough forms.
It has some slight differences — it calls for 1 tsp of cinnamon;
more flour, but it's for SIFTED
flour so it would be about the same amount of the unsifted this calls for; and 3/4
cup of shortening and no butter.
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).
1-1/2
cups all purpose
flour plus
more for work surface 1/2 teaspoon kosher salt 1/4
cup granulated sugar 1/2
cup (1 stick) unsalted butter, cold and cut into cubes 1 egg yolk 1 teaspoon vanilla extract
but hopefully someone else will benefit... I have had good luck in almost all cases replacing almond
flour with: 1/2 tapioca
flour (a bit
more than half) 1/2 coconut
flour (a bit less than half) 2 extra eggs per 1
cup of
flour
2
cups ap
flour 2 tablespoons baking powder 1/2 teaspoon salt 6 tablespoons butter cut into small pieces, I like to use Kerry Gold for scones 3/4
cup buttermilk 1/4
cup grated Parmesan cheese 1/4 teaspoon fresh cracked black pepper,
more or less upon your taste - buds
I think if I were to do these again (and I likely will), I would reduce the
flour by about 1/8 -1 / 4
cup to give them a bit
more moisture, however these certainly were a winner in my household.
Add 1 egg and
flour (about 1/4
cup, maybe
more if you used the food processor).
Flatbread: 2/3
cup garbanzo
flour 1/3
cup brown rice
flour, plus
more for dusting 1 Tbs.
INGREDIENTS Crumble 100 g granulated sugar 1/2
cup 25 g light brown sugar 1 1/2 Tbsp (tightly packed) 90 g cake
flour 3/4
cup 2 g baking powder 1/2 tsp... Read
More
I added 1
more tablespoon of honey (2 tbsp total), I left out the flaxseed (I didn't have any) and I used only 1 1/2
cups of coconut
flour and added a 1/2
cup of tapioca
flour.
Start with 1/4
cup flour and slowly add
more as needed because it depends upon how watery the banana is.
6
cups all - purpose
flour, plus
more for work surface 1 teaspoon baking soda 1/2 teaspoon baking powder 4 teaspoons ground ginger 4 teaspoons ground cinnamon 1 1/2 teaspoons ground cloves 1 teaspoon finely ground pepper 1 1/2 teaspoons coarse salt 1
cup (2 sticks or 1/2 pound) unsalted butter (at room temperature) 1
cup packed dark - brown sugar 2 large eggs 1
cup unsulfured molasses
3
cups freshly ground or sprouted
flour (buy sprouted
flour here, make sprouted
flour here) 1 1/2 teaspoons baking powder (buy aluminum - free baking powder here) 1 teaspoon baking soda (buy aluminum - free baking soda here) 1 1/4 teaspoons salt (buy unrefined sea salt here) 1
cup (2 sticks) butter, plus
more for skillet (buy grass - fed butter here) 2
cups whole cane sugar (buy whole cane sugar here) 2 eggs 2 teaspoons good vanilla (buy organic extracts here) 3/4
cup chopped macadamia nuts, preferably soaked & dehydrated (buy soaked & dehydrated nuts here, see how to make them here) 1 1/2
cups white chocolate chips (see how to make GAPS white chocolate chips here)
Raspberry Scones Recipe Save Print Ingredients 2 1/2
cup unbleached all purpose
flour plus
more for dusting... [Read
more...]
1 - 12 ounce block of firm Silken Tofu (drained) 1/2 of a 13 ounce can pureed pumpkin or about 3/4
cup 1
cup unsweetened, plain, vanilla or lite vanilla soy milk 2 1/2 tablespoons cornstarch (you may alternatively use 1/3
cup all - purpose
flour, but the result may be slightly
more cakey than custardy) 1 tablespoon pumpkin pie spice 1/2
cup brown sugar (this is not a really sweet custard, so add another 1/4
cup brown sugar if you prefer) 1 teaspoon vanilla extract
If needed, slowly add up to 1/2
cup more water until all of the
flour is incorporated.
3/4
cup heavy cream +
more for brushing, very cold 1/2 scraped vanilla bean 2 teaspoons pure vanilla extract 2
cups all - purpose
flour 1/4
cup granulated sugar 2 teaspoons baking powder 1/4 teaspoon Kosher or sea salt 1/4
cup (1/2 stick) unsalted butter, very cold, cut into pieces 4 ounces (1/2 brick) full - fat brick - style cream cheese, very cold, cut into pieces
Almond
flour is much
more of a
cup to
cup substitute for regular
flour.
active dry yeast 1
cup bread
flour (+ approx. 1/4
cup more for kneading) 1
cup white whole wheat
flour 1 tsp.
Knead the dough on the counter top, adding up to 1/4
cup more flour just until it is no longer sticking to the counter and has a smooth texture.
Bread 2 1/4 teaspoons (1 standard 1 / 4 - ounce packet) active dry yeast 1/3
cup (79 ml) plus 1 teaspoon honey 1/3
cup (79 ml) neutral oil, plus
more for the bowl 2 large eggs plus 1 large yolk 1 1/2 teaspoons (8 grams) table salt 4 1/4
cups all - purpose (530 grams) or bread
flour (578 grams), plus
more for your work surface
1/2
cup (1 stick) unsalted butter plus
more for pan 3/4
cup all - purpose
flour plus
more for pan 1/2
cup golden raisins 3/4
cup whole wheat
flour 1 tsp baking soda 1 tsp kosher salt 1 tsp ground cinnamon 2 large persimmons 1/3
cup buttermilk 2 tbsp finely grated orange zest 1/2 sugar
cup sugar 2 large eggs