Remove the cover and add 2
more cups of flour.
Most almond flour baked goods call for 2 or
more cups of flour for one recipe.
Add salt and 2
more cups of flour, mix again until combined.
I had to add in over two
more cups of flour for it to even begin to form a dough, but even then, it wouldn't come together to rest in the fridge.
Add 2 or
more cups of flour to make a soft dough.
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.
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!
, 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?
So frustrating, ended up tossing most
of it in the trash, not manageable at all even after adding a 1/4
cup more flour: /
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.
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!
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
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).
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
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.
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.
Almond
flour is much
more of a
cup to
cup substitute for regular
flour.
I don't see how that's right if there's 3
cups of flour + a
cup of butter and sugar it just seems like it would make a lot
more than that, so I'm just wondering if this is correct.
2 ounces (1/2 stick) unsalted butter, softened — plus
more for greasing pan 3 ounces all purpose
flour (this is a little shy
of 3/4
cup) 1/2
cup light brown sugar, packed 1/2 teaspoons cinnamon 1/4 teaspoon salt, divided 2/3
cup pecans, coarsely chopped 3
cups (about 1 pound) blueberries, rinsed and picked through 3 medium peaches (about 1 pound), peeled and sliced about 1/2 inch thick 1/4
cup sugar 3 tablespoons cornstarch 1/8 teaspoon ground nutmeg
2 sticks (225 g) unsalted butter 3/4
cup (90 g) powdered sugar, sifted, plus
more for rolling 1 vanilla bean, split lengthwise and seeds scraped > 1 tablespoon dark rum 1
cup (140 g) superfine brown rice
flour 3/4
cup (75 g) finely ground pecan meal 1/2
cup plus 1 tablespoon (70 g) amaranth
flour 1/2
cup (80 g) potato starch 1/4
cup (30 g) tapioca starch 1 teaspoon salt In the bowl
of a stand mixer, combine the butter, powdered sugar, and vanilla seeds.
One day, I needed to make something quick for a dessert and thought, why not substitute an extra
cup of flour for the cornmeal, and maybe a bit
more sugar?
It makes 12 muffins and uses 3/4
cups of sugar,
more flour and less cornmeal.
I started with 1 1/2
cups of flour and added
more as needed.
● Melt butter in hot milk ● Add to yeast mixture ● Add
flour 1
cup at a time until comes away from sides
of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but
more times means
more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.
Mix them into the yeast mixture starting with 4
cups of flour and then adding
more if necessary.
I was really worried at first because I don't think I managed to get 8
cups of flour worked into the dough —
more like 7.
In fact I actually prefer to stick to about 1/4
cup of honey if you go to 1/3
cup you want to make sure you use the coconut
flour I linked to above because it seems to be
more absorbent otherwise just add a couple
more teaspoons
of coconut
flour if it's too runny)
On humid days, do you have to use much
more than eight
cups of flour?
I didn't have bran, and thought it would work fine without it (who knows... we shall see)-- but added a
cup more of wheat
flour instead.
I use
more honey and double the oil for the Jewish High Holy Days but keep my basic proportions
of 6
cups flour to 2
cups of liquid.
Pie filling 5 - 6
cups sliced, peeled apples (you might want
more or less depending on the size
of your pie plate) 1 tablespoon cinnamon 1 teaspoon nutmeg 2 tablespoons
flour 1/4
cup brown sugar
However my second attempt this week I kept adding
more 1/4
cups of flour until I reached the right consistency.
Since it seemed to absorb the liquid much
more than ordinary
flour I only used one
cup and two teaspoons
of gluten free baking powder.
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)
To read
more about the show and some
of the challenges click on this link: Food Network Blog Let's start baking... Toasted Coconut Key Lime Puffs Yields: 20 - 24 1.5 tbsp puffs For the Choux Ingredients: 1
cup water 1/2
cup unsalted butter 1 tsp sugar 1/2 tsp salt 1
cup all purpose
flour, measured then sifted 1/2 tsp vanilla extract 4 eggs Equipment for the choux: Medium pot Stand mixer or hand mixer Baking sheets Parchment paper Directions: 1.
2/3
cup half - and - half +
more for brushing, very cold 2 tablespoons honey zest
of 1 lime 2 tablespoons granulated sugar 2
cups all - purpose
flour 2 teaspoons baking powder 1/2 teaspoon Kosher or sea salt 1/2
cup (1 stick) unsalted butter, very cold, cut into pieces 6 ounces fresh blackberries
A delicious, but a little
more calorie dense, option is to replace 1
cup of flour with almond
flour / meal.
Some people scoop their
flour out
of the canister, essentially packing it down into the measuring
cup, or tap the
cup on the counter and then top off with
more flour.
****************************************************************************************************************************** Almond Pancake (measurements are approximate except the eggs) Ingredients: 2 small eggs About 1
cup almond
flour / meal (I used left over ground almond and almond waste from my homemade almond milk) Splash
of... Read
more →