You can use whole wheat pastry flour in place
of the all purpose flour if you like.
Not exact matches
And since I know you, I know you'll want to know
if you can make these with a basic all -
purpose gluten free
flour instead
of gluten free cake
flour.
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???
But
if you don't have bread
flour on hand, you can replace it with 2/3 cups
of all -
purpose flour.
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
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)
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
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!)
If you are tired
of gritty GF baked goods, this is the rice
flour you need for all my all
purpose GF
flour blends.
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.
- I used w [filtered] wheat pastry
flour instead
of all
purpose flour - I used demerara sugar (3/4 cup inside the recipe as with a w [filtered] cup it's too sweet) and sprinkled extra on the top towards the end
of baking to add a little crunch - I added 1 cup chopped pecans -
If you want to decorate the tops, before baking place 3 small slivers
of banana... enjoy!
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 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.
If you've never worked with whole - wheat
flour before, try replacing one - fourth to one - half
of the all -
purpose flour with whole - wheat
flour.
If you can not find sweet rice
flour, I would recommend replacing all three
of the
flours with the equivalent weight in an all -
purpose gluten - free
flour blend.
If you would like to make them in a regular size madeleine pan, replace 6 tablespoons
of the almond
flour with all
purpose, wheat, sprouted wheat / spelt, or rice
flour.
Not a silly question — I think these would work well with an all
purpose wheat
flour in place
of the other ingredients —
if anything, they may (and definitely may not) need a touch more liquid (maybe 1/2 teaspoon lemon juice?)
Many different brands sell a version
of this and it's carried at all my local grocery stores, but
if you have trouble finding it you can definitely substitute regular whole wheat or all -
purpose white
flour.
I use Bob Mills gluten free all
purpose baking
flour in lieu
of regular
flour, 1to1, and add 1/8 teaspoon extra xanthum gum (1/2 teaspoon
if using a gluten free
flour that DOES NOT already contain xantham gum).
I tried it once before with 50 % white whole wheat and it was great (this is such a flexible recipe), but today I used 50 % regular whole wheat, 25 % bread
flour, 25 % all -
purpose, and a spoonful
of vital wheat gluten for good luck (who knows
if that did anything) and the texture was RIGHT ON.
You can substitute all
purpose flour but
if you do please remember you need to decrease the amount
of liquid.
1 cup all -
purpose flour 1/4 cup nuts 1/2 teaspoon salt 1 tablespoon brown sugar 6 ounces soft cheeses, very well chilled, divided in half 6 tablespoons unsalted butter, cut in pieces 1 small white onion, finely diced and caramelized Up to 2 tablespoons
of milk (
if needed) Brown sugar, to taste
If you're having trouble finding it, though — then definitely just take our suggestion
of using 1/2 regular whole wheat
flour and 1/2 white, all -
purpose flour.
1/4
of the skinny pizza dough (5) * (* it's 5 points
if you use Gold Medal self - rising
flour, 6 points
if you use all
purpose flour)
If you want to still make quinoa cornmeal pancakes but aren't concerned about them being gluten free, just substitute the 150 g
of corn starch, potato starch and oat
flour with all
purpose flour (about 1 cup plus 1 tablespoon) and leave the quinoa and cornmeal as is.
And
if we don't use teff
flour, do we just add that same amount
of all
purpose flour?
If we don't have to be gluten free, do we use the same amount
of regular all
purpose flour?
If I wanted regular choc chip muffins would I just remove the coc powder and add and equal weight
of all
purpose flour?
And
if you don't want double chocolate muffins, using an equal weight
of all -
purpose flour to sub for the cocoa would be fine I'd think.
If your recipe states «1 cup
of sifted all
purpose flour» this means you sift the
flour before measuring it.
However,
if your recipes states» 1 cup
of all
purpose flour, sifted» this means you measure the
flour first, then sift it.
If you don't care for gluten free then this recipe can be made with regular all
purpose flour... the presence
of mango curd in this recipe makes these pancakes extra special.
: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.
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.
3 tablespoons all -
purpose flour 1 teaspoon salt 1 teaspoon smoked paprika 1/4 teaspoon ground black pepper 3 tablespoon + more
if you need it olive oil 1 medium - sized chopped yellow onion 4 medium - sized carrots, peeled and chopped 2 large yams (sweet potatoes), washed and chopped 4 clove garlic, crushed 1 handful
of fresh parsley or 2 tablespoons
of dried 1/4 teaspoon dried thyme 12 - 14 ounces
of red wine, something you would drink 1 cup low sodium beef stock (I only had vegetable and used that) 3 tablespoon apple cider vinegar
I know you're going to want to know
if you can just use one
of my all
purpose gluten free
flour blends since we're using xanthan gum anyway.
However,
if you like you can omit the 1/2 cup (55 grams)
of ground almonds and just use 1 1/2 cups (195 grams) all
purpose (plain)
flour.
Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave
if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All
Purpose Gluten - Free
Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water
if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional,
if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place
of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
The addition
of all -
purpose flour gives structure to the cake, and
if the baking powder is not fresh, that could prevent it from rising properly...
Ingredients 2 1/4 cups all -
purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups granulated sugar, plus an additional 1/2 cup for rolling 2 ounces cream cheese, softened 6 tablespoons unsalted butter, melted 1/3 cup vegetable oil 1 large egg 1 tablespoon whole milk 1 teaspoon lemon oil (
if you can't find lemon oil, try using 1 tablespoon
of finely grated lemon zest) 1 teaspoons vanilla extract (I used less vanilla extract than the original recipe so it wouldn't compete with the lemon oil.)
If you're tempted to use all
purpose instead
of cake
flour, don't.
1 1/2 cups all -
purpose unbleached
flour 1/2 teaspoon salt 4 oz (1 stick) unsalted butter, cubed and chilled (or popped in freezer for 15 minutes after cut into cubes) 1/4 cup water, ice cold, or more
if necessary OR 1 large egg with 2 teaspoons
of water, or more
if necessary Egg Wash 1 egg mixed with 1 tablespoon
of water Heat oven to 400 ° F. Gingered Lemon Bars Recipe.
If you're using a
flour blend that says it subs 1:1 to all
purpose flour, then yes — 1 1/2 cups
of flour.
1/3 c
of all
purpose flour, unbleached 1/3 c
of whole wheat four 1.5 c
of quick cooking rolled oats 2 tbl flax seed meal 1 tsp
of baking soda 1/2 tsp
of salt 6 tbl
of I can't believe it's not butter 3/4 c packed light brown sugar 2 tsp vanilla extract 1 large egg 1/4 c
of pistachios, shelled 1/2 c
of dark chocolate chips or chunks (or more
if you like)
1 disk
of pie dough (plus 1 disk,
if decorating) All -
purpose flour, for dusting 1 15 - ounce can pure pumpkin 1 1/4 cups heavy cream 2/3 cup granulated sugar 3 large eggs 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg
175g or 1.5 sticks dairy free margarine (or butter) 200g / 1 cup sugar 2 large eggs 450g / 3 & 1/4 cups all
purpose gluten free
flour blend 1 tsp xanthan gum (omit
if included in your
flour blend) 1 teaspoon gluten free baking powder 1/2 tsp vanilla extract 1/2 tsp almond extract 1 lb bag
of hard clear candies (like Jolly Ranchers)
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).
If you are not gluten - free then regular all -
purpose flour and any type of rolled oats can be used, I used Cup 4 Cup Gluten Free Flour and Bob's Red Mill Gluten Free Rolled
flour and any type
of rolled oats can be used, I used Cup 4 Cup Gluten Free
Flour and Bob's Red Mill Gluten Free Rolled
Flour and Bob's Red Mill Gluten Free Rolled Oats.
You may need to add 1 - 2 tablespoons
of additional liquid
if the dough feels dry, as whole wheat
flour absorbs more water than all -
purpose flour.
Notes:
If gluten free isn't important to you, just use all
purpose flour in place
of the brown rice and tapioca
flours.