Did
you omit the baking powder?
Cook's Notes: If you use self - rising cornmeal,
omit the baking powder and salt.
Julia — only
omit the baking powder if you are at 8500 feet in elevation.
I'm using AP flour, should
I omit baking powder, too?
Most often, I'm asked if I have accidentally
omitted the baking powder or baking soda in my pound cake recipe.
I also flavored the cake with the zest of an orange (instead of vanilla) and
omitted the baking powder, which didn't seem altogether necessary (the whipped egg whites provide sufficient volume).
Great recipe despite
I omitted the baking powder.
The only sub I made was I used elf raising flower and
omitted the baking powder since it was already added!
The main differences would be dehydrating rather than baking,
omitting baking powder, and using raw cacao nibs / chips.
You can make these cookies less puffy by
omitting the baking powder, and by increasing the amount of chickpea flour to 2 whole cups.
To make it GAPS friendly
I omitted baking powder, and did 1 tsp baking soda (some people disagree as to whether this is GAPS friendly... we fall on the side that it is!)
Not exact matches
Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or
omit the nuts) /
Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with
powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
If you use it in a cake,
omit the
baking soda or
baking powder and salt from the recipe.
1 can coconut milk (not light), or 1 3/4 cup cream 6 eggs 3 tablespoons honey 1 teaspoon vanilla bean
powder or 1 tablespoon vanilla bean extract 2 cups blanched almond flour 1 cup macadamia nut flour (or use all almond flour) 1/2 cup arrowroot or tapioca flour, or equal amounts of both (
omit for SCD diets) 1 1/2 teaspoons
baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional
For some reason we didn't have plain flour in the house so I used 1 cup oat flour and 1 cup self raising and
omitted the
baking soda and
powder.
Muffin Ingredients 2 1/2 cups all - purpose flour 2 teaspoons
baking powder 1/2 teaspoon
baking soda 1/2 teaspoon kosher salt 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1 1/2 cups sugar 3 large eggs, at room temperature 1 1/2 teaspoons pure vanilla extract 8 ounces sour cream 1/4 cup milk 3 cups (1 1/2 pints) fresh blueberries, stems removed (
Omit for crumb cake muffins)
If
omitting egg is necessary, try adding 3 tablespoons of warm water to 1 tablespoon of freshly ground flaxseed meal mixed with a pinch of
baking powder.
¹ The espresso
powder can be
omitted if
baking these for children (there is a tiny, negligible amount of caffeine), but I like to add just a pinch to most chocolate recipes.
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)
We
omitted recipes that used ingredients outside of the basic butter, flour, sugar, etc. except for a few exceptions that used very small quantities of ingredients like molasses, cornstarch,
baking powder or turbinado sugar.
Coffee Liqueur Cookies 2/3 cup + 2 1/2 tablespoons sugar (5/6 cup) 1/3 cup butter 1/6 cup cooled coffee (40 ml if you have a liquid measuring cup; otherwise, a little more than 2 1/2 tablespoons)(I used leftover cinnamon coffee from the morning) 2 tablespoons Kahlua or other coffee liqueur 1 egg 1 ounce unsweetened chocolate, melted (melted this with a tablespoon of butter from above) 1 teaspoon vanilla 1 cup + 6 tablespoons AP flour (1 3/8 cup) 1 teaspoon
baking powder 3/8 teaspoon salt (I would cut this way back to 1/8, or
omit completely) 1/8 teaspoon cinnamon
you simpler can double the pumpkin and replace flour with the same amount of almond or flax grounded: in this way you could
omit 1 egg, almond milk and
baking powder... just incorporate as much air you can with blender and let it thicken up a bit..
3/4 cup all - purpose flour 3/4 cup whole wheat flour (or you can use 1 1/2 cups whole wheat flour and
omit the all - purpose) 3/4 cup white sugar (or you can use 3/4 sucanat - an unprocessed sugar) 1/2 teaspoon salt 2 teaspoons
baking powder 1/3 cup melted and cooled butter 1 egg 1/3 cup milk (approximately) 1 1/2 cup fresh blueberries (ok to add frozen) Turbinado sugar for sprinkling on top
COOKIES: 1 1/2 cup blanched almond flour 1/2 cup coconut flour 1 tsp aluminum free
baking powder 1 cup coconut oil or butter 1 cup Just Like Sugar 1/2 cup erythritol (or Swerve) 2 tsp stevia glycerite (
omit if using Swerve) 1 egg 1 tsp Celtic sea salt CHOCOLATE DRIZZLE: 2 TBS grass fed butter or coconut oil 1 oz unsweetened
baking chocolate 10 TBS unsweetened almond milk OR heavy cream 1/4 cup erythritol (or confectioners Swerve) 1 tsp stevia glycerite (
omit if using Swerve)
* 210 grams Whole - Grain Gluten - Free Flour Mix (see description in the body of this post above) * 1 teaspoon whole or
powdered psyllium husks (I
omitted this ingredient) * 3⁄4 teaspoon kosher salt (I used fine sea salt instead) * 3⁄4 teaspoon
baking powder * 1⁄2 teaspoon
baking soda * 8 tablespoons (1 stick) cold unsalted butter, cut into 1 - inch pieces * 1⁄2 packed cup dark brown sugar * 1⁄2 cup sucanat or white sugar (I used fair - trade, organic sugar) * 1 large egg, at room temperature * 1 teaspoon vanilla extract * 1 1⁄3 cup bittersweet chocolate, roughly chopped into 1⁄2 - inch pieces (I chopped my chocolate a bit larger, I think) * 1⁄2 cup cracked hazelnuts (I
omitted these, but I'll be sure to include them next time)
i only had natural cocoa
powder and
omitted the
baking soda, but the cake was so crumbly!
For the cake: * 2 1/2 cups light spelt flour or 1 cup einkorn flour and 1 1/2 cups light spelt flour * 2 1/2 teaspoons
baking powder * 1/2 teaspoon salt * 1/2 cup (1 stick) butter, at room temperature * 3/4 cup maple syrup * 3 large eggs * 1 1/2 teaspoons pure vanilla extract * 1 teaspoon pure almond extract (I
omitted this and added more vanilla extract) * 1 1/4 cup coconut milk * 1/2 cup unsweetened shredded coconut
So I
omitted the all purpose flour and
baking powder and used self rising flour instead.
I would expect, in a recipe this size, something more like 3 tsp of
baking powder, so one possible experiment would be
omitting the
baking soda entirely.
Hello, I'm sorry I can't find cream of tartar and I'm still confused - if I
omit the
baking SODA + cream of tartar, and replace them with 4 tsp
baking POWDER, does that work?
Let me know what kind you use if you make this 2 T cacao
powder — yes, regular cocoa
powder will work, but check this stuff out, it's way more pure and nutrient dense 1/4 tsp
baking powder 1/8 tsp salt (
omit if using egg white p.p. — it's salty) 1 1/2 T coconut sugar (yes you can use a different kind of sugar here, coconut sugar is my preferred sugar these days — it's still sugar but the way it's made leaves many of the natural minerals intact.
I use 2 parts Cream of Tartar to 1 part
Baking Soda and
omit the Arrowroot
Powder.