Can I swap
some of the all purpose flour for pastry flour?
All you need to do is substitute out 310 g
of all purpose flour for the oat flour / rice flour / corn starch.
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?
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?
First, prepare your favorite pie crust recipe. As mentioned above, I used Alton Brown's pie crust recipe substituting gluten - free all -
purpose flour for the regular and using vegetable shortening instead
of lard.
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.
1 cup whole wheat
flour 1 cup all -
purpose flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 2 large eggs 1/2 cup buttermilk 1/2 cup milk 2/3 cup reduced apple cider (start with 4 cups
of apple cider) 4 tbsps butter, melted vegetable oil or butter
for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancakes
Just wanted to confirm
for the «coating one», if i use all
purpose flour + water to form into a paste and apply that as coating instead
of beaten eggs will the batter puff up or do you think i should add yeast to this paste???
The chocolate chip cookie layer
of these cookies are a little bit darker than usual because I used a mixture
of all -
purpose flour and bread
flour for a chewier crumb.
For short crust pastry: 150 grams all -
purpose flour 100 grams cold butter, cut into cubes 40 grams icing sugar Pinch
of salt 1 tsp.
When used
for Frying (as an coating
of eggs and
flour), you can use a mix
of all
purpose flour + water to form into a paste and apply that as coating instead
of beaten eggs.
for the white sauce: 3 tablespoons unsalted butter 3 tablespoons all -
purpose flour 3/4 cup whole milk pinch
of nutmeg salt and pepper to taste
It was a bit
of an experiment
for me because the easy way out is to use a pre-mixed all
purpose gluten free
flour (like I did with the peanut butter cookies I made here), but today I wanted to try something different.
For the crust: 150 grams all -
purpose flour 100 grams cold butter cut into cubes 50 grams sugar powder Pinch
of salt 1/2 tsp.
Ingredients (Adapted from Joy
of Baking): 1/2 cup (1 stick) unsalted butter, room temp 3/4 cup creamy peanut butter 1/3 cup brown sugar 1/3 cup granulated sugar 1 egg 2 teaspoons vanilla 2 tablespoons milk 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cup all
purpose flour 1/3 cup granulated sugar
for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package candy eyes
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
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.
As a substitute
for bread
flour I add gluten
flour to regular
flour, subbing in 1 teaspoon per cup
of all
purpose or whole wheat
flour.
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.
For the Galette: 2 cups all -
purpose flour 1 tablespoon granulated sugar 1/8 teaspoon course salt 1 1/2 stick cold, unsalted butter, diced 1/4 cup ice water 1 - 2 cups
of Cranberry Wine Sauce 1/2 cup candied walnuts 6 oz good quality brie 2 tablespoons heavy cream or half and half
It's the most versatile blend, and works in all
of my recipes that call
for an all
purpose gluten free
flour.
Healthy Choice All -
Purpose Flour Blend T - 2 includes 51 % Ultragrain
for higher inclusion
of whole grain nutrition.
1 pound kale, washed, stemmed, and cut into small pieces 2 tablespoons butter 2 tablespoons
flour (I used all
purpose) 1 1/5 cups milk (I used whole) 1 cup extra sharp cheddar cheese, grated salt & pepper 1/2 teaspoon turmeric (optional,
for color) a pinch
of freshly grated nutmeg a tablespoon
of olive oil,
for greasing the baking pan
Add 1/2 cup
of spelt
flour and 1/2 cup
of all -
purpose flour to a bowl, also add 1/2 teaspoon
of sea salt and the minced spinach mixture, add 2 tablespoons
of extra virgin Spanish olive, 3 tablespoons
of luke warm water and mix everything together until you form a dough, knead it inside
of the bowl
for about 30 seconds and then form it into a ball
5 medium beets (or enough
for 2 cups pureed beets) 1 cup butter, softened 1 1/2 cups dark brown sugar 3 large eggs 1 teaspoon vanilla extract 1/2 cup cocoa powder 1 1/2 cups all -
purpose flour 2 teaspoons baking soda 1 teaspoon cinnamon Pinch
of salt Confectioner's sugar,
for dusting
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).
Thank you
for this amazing recipe one question though, I added my buttermilk substitute (milk + lemon juice) and egg mixture until the consistency was like shown in the picture, but was left with about 1/3 -1 / 4
of the wet ingredients... I measured my ingredients on an electric scale, could it be because I used cake
flour instead
of all -
purpose?
If you are tired
of gritty GF baked goods, this is the rice
flour you need
for all my all
purpose GF
flour blends.
For the pie crust, use a food processor (my Ninja Blender worked just as well) to combine 1 1/2 cups
of the all -
purpose flour, salt, and sugar.
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm water Pinch of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon salt 1 tablespoon olive oil Corn meal - for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped ba
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm water Pinch
of sugar 1 3/4 cups semolina
flour 1 3/4 cups all -
purpose flour 1 teaspoon salt 1 tablespoon olive oil Corn meal -
for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped ba
for spreading on pizza peel
For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped ba
For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped basil
But if you find they aren't sticking together like they normally do when you make your test batch, try using a blend
of 6 parts rice
flour, 1 part potato starch, and 1 part tapioca starch
for a more typical all -
purpose GF
flour blend.
Ikezi's original recipe calls
for a mix
of all -
purpose and whole - wheat
flour, which together do result in a cookie with a profoundly graham flavor.
1 cup (237 ml) milk, warmed (105 to 110 degrees) 1 1/8 teaspoons (half
of one envelope i.e. 1/8 ounce or 3 1/2 grams) active dry yeast 1 tablespoon (13 grams or 1/2 ounce) sugar 1 teaspoon table salt 2 tablespoons unsalted butter, melted plus additional
for greasing pan 2 cups (250 grams or 8 3/4 ounces) unbleached all -
purpose flour
I substituted all
purpose gluten free
flour for the almond
flour, and a mixture
of almond meal and Psylium
for the flaxseed and it still worked.
2 cups spelt
flour (or a mix
of 1.5 cups all -
purpose flour and 1/2 cup whole wheat
flour) 1 teaspoon
of each: baking powder, baking soda and sea salt 2 teaspoons
of each: cinnamon, nutmeg and ginger 1 cup unsalted butter (or margarine
for vegan / dairy - free) 1/2 cup sugar 1/2 cup dark brown sugar 2 large eggs 1 tablespoon vanilla 3 cups rolled oats 1-1/2 cups raisins 3/4 cup coconut 3/4 cup walnuts
The recipes in this book don't call
for «all -
purpose» gluten - free
flour but have been developed with a small selection
of individual
flours, each chosen
for their unique properties.
Skip the optional glaze to keep them refined sugar - free, and swap the all -
purpose flour for an equal amount
of light spelt
flour for extra nutrition.
:D Milky Way and chocolate chip cookies slightly adapted from the oh, so delicious A Passion
for Baking 185g unsalted butter, room temperature 200g light brown sugar 125g demerara sugar 2 large eggs 2 teaspoons vanilla extract 400g all
purpose flour 1 teaspoon baking powder 1 teaspoon baking soda pinch
of salt 100g dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 350 °F.
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick
of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all
purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs
of fresh thyme 1 sprig fresh oregano, + a few leaves extra
for serving Preheat the oven to 150 °C / 300 °F.
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.
:D Pine nut and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all
purpose flour 150g granulated sugar 1/2 teaspoon baking powder 1/8 teaspoon table salt 3 heaping tablespoons honey 2 large eggs 2 large egg yolks 2 tablespoons unsalted butter, room temperature finely grated zest
of 1 large orange 1 teaspoon vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or use almonds as the original recipes calls
for Preheat the oven to 180 °C / 350 °F.
;) Port cake slightly adapted from the always wonderful Delicious UK 225g all
purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda pinch
of salt 125g unsalted butter, softened 125g granulated sugar 2 eggs 1 teaspoon vanilla extract 200 ml Ruby Port wine Icing sugar,
for dusting Preheat the oven to 180 °C / 350 °F.
Hi Marlene, To make your own self - rising
flour for this recipe, you'll need 1 1/2 cup
of all -
purpose flour with 2 teaspoons
of baking powder and 1 teaspoon
of salt.
Directions: Sift together and set aside 1 C all -
purpose white
flour, 1 1/2 t baking powder, 1/4 t baking soda, 1 t salt / Stir 3/4 C stone ground cornmeal and 1 T sugar into other dry ingredients / In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount
of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º
for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides
of the pan.
But the recipes can certainly be made with whatever all
purpose gluten free
flour mix you want (I made a note
of substituting all
purpose flour in the headnote, just follow the same amount
for your gluten free
flour mix
of choice).
I also substituted 1 cup
of whole wheat
flour for 1 cup
of all
purpose.
About halfway through, I ran out
of all -
purpose flour and decided to just suck it up and use whole wheat
for the rest.
If you can't find cake
flour, use all -
purpose bleached
flour in delicate cakes, but omit 2 tablespoons
of the
flour for each 1 cup in the recipe.
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
4 cups plus 1 tablespoon all -
purpose flour 2 tbsp sugar plus 2 tbsp
for sprinkling 2 tbsp baking powder 1 tsp vanilla 1/4 tsp lemon zest 2 tsp salt 3/4 pound (3 sticks
of butter) cold unsalted butter, diced 4 large eggs, lightly beaten 1 cup cold heavy cream 2 cups blueberries 1 egg beaten
for egg wash