Not exact matches
** 1 and 1/2 cups
of cake
flour can be made
by measuring 1 and 1/2 cups
of all -
purpose flour into a bowl.
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)
And
by that I mean I only left out 1/4 cup all -
purpose flour and baked cupcakes instead
of a 9 ″ round cake.
Those cookies are made especially good
by using some cake
flour and bread
flour instead
of just all
purpose flour.
Take a bowl add all
purpose flour (Maida), a pinch
of salt and make a thick batter
by adding little water at a time.
I had run out
of all -
purpose flour by the time it came to make the puffs and I was too lazy to go to the store.
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all
purpose flour 2 1/4 teaspoons baking powder generous pinch
of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start
by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.
Double Chocolate Cookies Yields: 24 cookies Ingredients: 1 cup margarine, softened (2 sticks that must be made
of 80 % vegetable oil) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant chocolate pudding (1 box and I like chocolate fudge flavor
by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 cups all
purpose flour 1 cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor
of your choice, I had sweet dark chocolate and cookie bits on hand) Directions: 1.
From simple, easy - to - use step
by step instructions for how to build your own all
purpose gluten free
flour blend from scratch for baking at home, to copycat versions
of popular ready made blends.
:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all
purpose flour 2/3 cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4 cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt whipped cream, for serving Start
by making the pastry: combine
flour, confectioners» sugar, salt and baking powder in the bowl
of a food processor and pulse a few times.
:D Lemon ginger cake slightly adapted from the always great Baking
by Flavor Cake: 2 3/4 cups (385g) all
purpose flour 1/3 cup (40g) cake
flour * 1/2 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup (226g / 2 sticks) unsalted butter, softened 2 cups (400g) superfine sugar finely grated zest
of 2 large lemons 2 tablespoons lemon juice 4 large eggs 1 cup minus 2 tablespoons buttermilk **, well shaken heaping 1/3 cup finely chopped crystallized ginger *** Syrup: 1/2 cup (120 ml) freshly squeezed lemon juice 1/2 cup (100g) superfine sugar Preheat the oven to 180 °C / 350 °F.
By the time I made waffles for the third time, I had a kitchen full
of dirty dishes, paper towels all around, two bowls full
of unused «failed» batter or better If I say «dough», and one batch tossed down the sink disposer, and I was standing there covered with as much
flour as you can imagine, very much frustrated, thinking like a mad scientist where it went wrong while regular waffles with all
purpose flour were cooking in the waffle maker for my dear kids, making me crave them that much more.
I made couple
of modifications
by replacing half the all -
purpose flour with whole wheat, reducing the amount
of sugar to less than 1/2 cup and replacing half the
flour in the streusel topping with old - fashioned oats.
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all
purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch
of salt Start
by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.
1) 3/4 cup (about 110g)
of blanched whole almonds (which can be either bought or made
by soaking whole almonds in hot water for 15 minutes until the skins can be easily slipped off) 2) 2/3 cup
of sugar 3) 2 large eggs 4) 1 teaspoon
of pure vanilla extract 5) 1 teaspoon
of baking powder 6) 1/4 teaspoon
of salt 7) 1 3/4 cup
of all -
purpose flour 8) 2/3 cup (about 110g)
of chocolate, chopped into small pieces (you can also use chocolate chips)
Of course, I had to «health - ify» a standard recipe, and did so easily
by replacing all -
purpose flour with whole wheat pastry
flour, swapping skim milk for whole milk and cutting the butter significantly.
Gluten - Free Option: Substitute the all -
purpose flour with ground oat
flour (make your own
by blending rolled oats in a food - processor or high - speed blender), store - bought gluten - free
flour mix, or I've also had success with a combination
of 2 parts almond meal /
flour, 1 part sweet rice
flour, and 1 part sorghum
flour.
I didn't have potato
flour, so I substituted 1/4
of the all -
purpose flour in the recipe for 1/2 cup
of instant mashed potato flakes, and I think it definitely did give a softer texture (not as soft as something like the cinnamon star bread, but still softer than it would otherwise be - I think if I hadn't added that, the bread might have been relatively hard / dry
by the second day).
The recipe calls for a blend
of gluten - free all -
purpose (or regular all -
purpose)
flour and oat
flour, which you can easily make yourself
by grinding whole rolled oats in a food processor or coffee grinder.
1 cup all -
purpose flour 1 cup semolina
flour 3 medium — large eggs 1 pinch salt 1 tablespoon extra virgin olive oil water, as needed (have a cup
of room - temp water standing
by)
Prepare a dredging station
by filling three shallow baking dishes: the first with 1 cup
of all -
purpose flour, the second with 3 eggs, lightly beaten, and the third with panko breadcrumbs.
By using barley
flour instead
of all -
purpose flour, you triple your fiber intake.
NOTE: These cookies can be made with all -
purpose flour; the amount
of flour may need to be increased
by 1/2 cup however.
The cookies can be made gluten free
by replacing the spelt
flour with a gluten free
flour blend (I recommend 1/2 cup all
purpose + 1/2 cup buckwheat), but make sure you add 1/4 teaspoon
of xanthan gum.
I experimented a bit
by subbing out 1/4 cup
of the all
purpose flour with 1/4 cup oat
flour and it worked great.
By: Melissa Servings: 6 - 8 Ingredients: Cake: 1 1/3 cup
of unsalted butter at room temperature 1 1/3 cups
of all
purpose flour 1 1/3 cups
of sugar 1 tsp
of vanilla extract 3 large eggs 1 1/2 tsp
of baking... Continue Reading →
I just made these muffins, but I used my own mixture
of gluten free all
purpose flour and reduced the egg
by one.
I made a yummy gluten free version
of these
by substituting sorghum
flour for the all
purpose flour.
* These can be made non gluten - free
by replacing the same amount
of all -
purpose flour for the amount
of flour mix.
I will have a go at making these gluten free -
by using a combination
of all
purpose gluten free
flour and maybe some ground almonds.
I tried them tonight and they were not a huge a success for me... I used half all -
purpose / regular wheat
flour and followed the recipe for the rest, but they turned out rubbery and stuck to the liner (I forgot to grease them...) I could foresee the final result just
by the way the batter looked in the bowl, kind
of stretchy.
Then, cup
by cup, whisk in the rest
of the
flour (both the bread
flour and all
purpose).
Add 5 cups
of all
purpose flour to the bowl and mix with a paddle attachment (or
by hand) on low, until the dough forms a rough mass.
FIG, YOGURT, AND ALMOND CAKE WITH EXTRA FIGS / Serves 10 - 12 Recipe adapted
by Yotam Ottolenghi 300g unsalted butter 300g caster sugar, plus 1 teaspoon extra 4 large free - range eggs 270g ground almonds 150g all -
purpose flour 3/4 teaspoon salt Scraped seeds
of 1 vanilla bean or 3/4 teaspoon vanilla paste 1 1/2 teaspoons ground star anise, from about 7 - 8 star anise pods 150g Greek yogurt 12 figs, quartered For the extra figs: 3 tablespoons caster -LSB-...]
Instead
of traditional all -
purpose flour, I used a combination
of white spelt
flour and The Protein Chef Baking Protein
by Labrada Nutrition.
Another option is to omit the vital wheat gluten and replace the whole wheat
flour with the same amount
of all
purpose flour, though you will lose the health - benefit provided
by the whole wheat
flour.
It does add a subtle vanilla essence that's not present in the original recipe — so it you want it to taste more «authentic» you can use an unflavored protein powder like The Protein Chef Baking Protein
by Labrada Nutrition, or just use three - quarter cup all -
purpose flour, oat
flour, spelt
flour, or gluten - free baking blend in place
of the protein (you can also use half a cup
of the aforementioned
flours in place
of the coconut
flour).
I chose to go with whole wheat
flour instead
of all
purpose and decreasing the butter
by half.
The recipe calls for a blend
of gluten - free all -
purpose (or regular all -
purpose)
flour and oat
flour, which you can easily make yourself
by grinding whole rolled oats in a food processor or coffee grinder.