Sentences with phrase «purpose flour works»

A half and half mixture of brown rice flour and all - purpose flour works well for sprinkling on the bottom of your oiled pot to help prevent sticking, and is also a good flour mixture to rub into the liner of your brotform, or the cloth that lines your bowl.

All purpose flour works great too.

ground flax seed 6 tablespoons water 1 cup whole wheat pastry flour (all - purpose flour works, too) 1 cup cornmeal (see above) 3 tablespoons sugar 4 teaspoons baking powder 3/4 teaspoon salt 1 cup soy milk 1/4 cup high - oleic safflower oil or extra-virgin olive oil 1/2 cup fresh or frozen corn kernels (optional)

An essential ingredient for every baker, our unbleached all - purpose flour works in any recipe calling for «flour» or «all - purpose flour,» yielding exceptional results.

All - purpose flour works in many baking situations, but it's not right for every cake.

Would replacing them with whole wheat pastry flour or all purpose flour work?

Would Gold Medal Unbleached All purpose flour work?

Would a gluten - free all purpose flour work in place of the almond and brown rice flours?

In place of coconut flour, would unbleached all purpose flour work or combination with wheat?

Not exact matches

Instead of gluten, I worked with a completely grain - free, paleo - friendly flour that behaves just like all purpose flour in this recipe.

For crust 2-3/4 cups all - purpose flour plus more for work surface 2 teaspoons granulated sugar 1-1/4 teaspoons kosher salt 2-1/4 sticks (18 tablespoons), cold unsalted butter, cubed 4 to 6 tablespoons ice water

Although you can use all - purpose flour with no problem, I've found that white spelt flour (German type 630) works better with the coconut oil version.

It isn't a one for one replacement with regular all purpose flour but it does work well in things like pancakes, waffles, and crepes.

Bread flour is formulated to have a higher gluten content and will make better bread; all - purpose flour will work but bread flour is the better choice.

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

1 cup canned pumpkin 1 cup white sugar 1/2 cup vegetable oil 1 egg 2 cups all - purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon milk 1 tablespoon vanilla paste (extract will work just fine) 2 cups semisweet chocolate chips

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.

It's the most versatile blend, and works in all of my recipes that call for an all purpose gluten free flour.

1-1/2 cups all purpose flour plus more for work surface 1/2 teaspoon kosher salt 1/4 cup granulated sugar 1/2 cup (1 stick) unsalted butter, cold and cut into cubes 1 egg yolk 1 teaspoon vanilla extract

I haven't tried it but the all - purpose gluten - free flour I use says it's a 1:1 swap for regular all purpose flour so it should work.

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.

Almond flour can be used in place of all - purpose flour in some recipes but I don't think it would work well in this one without some sort of starch

3 cups (380 grams) bread flour (all - purpose will work in a pinch) 1 tablespoon baking powder 2 tablespoons freshly chopped chives 2 - 2 1/2 ounces (55 - 70 grams) cooked bacon, crumbled (about 15 thin slices) 3/4 teaspoon salt 12 ounces (355 ml) beer (choose your favorite!)

6 cups all - purpose flour, plus more for work surface 1 teaspoon baking soda 1/2 teaspoon baking powder 4 teaspoons ground ginger 4 teaspoons ground cinnamon 1 1/2 teaspoons ground cloves 1 teaspoon finely ground pepper 1 1/2 teaspoons coarse salt 1 cup (2 sticks or 1/2 pound) unsalted butter (at room temperature) 1 cup packed dark - brown sugar 2 large eggs 1 cup unsulfured molasses

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.

-LSB-...] for one replacement with regular all purpose flour but it does work well in things like pancakes, waffles, and -LSB-...]

(Note: King Arthur Flour sells an All Purpose Flour that has a higher protein content, and works well in yeast - raised doughs.)

Bread 2 1/4 teaspoons (1 standard 1 / 4 - ounce packet) active dry yeast 1/3 cup (79 ml) plus 1 teaspoon honey 1/3 cup (79 ml) neutral oil, plus more for the bowl 2 large eggs plus 1 large yolk 1 1/2 teaspoons (8 grams) table salt 4 1/4 cups all - purpose (530 grams) or bread flour (578 grams), plus more for your work surface

I have made these several times with all purpose flour and with whole wheat flour... works great both ways.

2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)

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.

Most any Paleo bread will work in this, you just have to make sure that it's using almond flour or coconut flour instead of all - purpose flour, as this will take care of any grain concerns and will allow you to have this the traditional way.

2 cups (280 grams) yellow cornmeal, to be divided 1 cup (130 grams) all - purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 1/4 teaspoons fine sea or table salt 1 1/4 cups (300 ml) milk, whole is best here 1 cup (240 grams) sour cream (full - fat plain yogurt should work here too) 8 tablespoons (115 grams) unsalted butter, melted and cooled slightly 3 to 5 tablespoons (35 to 60 grams) sugar (see Note up top about sweetness) 2 large eggs

3/4 cup (105 g) all purpose gluten free flour (I used my Better Than Cup4Cup blend once, and Better Batter another time — both worked great)

3 cups all - purpose flour, plus more for work surface (420 gr) 3/4 cup cake flour (105 gr) 1 1/2 teaspoons salt (7 gr) 4 tablespoons unsalted butter, cut into 1 / 2 - inch pieces, well chilled (60 gr) 1 1/4 cups cold water (295.5 ml) 1 tablespoon all - purpose flour (14 gr) 1 3/4 cups (3 1/2 sticks) unsalted butter, well - chilled (405 gr) 1 / Make the dough package: In a large mixing bowl, combine both flours with the salt.

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?)

pure vanilla extract 2 cups all - purpose flour (I bet whole wheat would work well) 1 tsp.

So I am guessing that an all purpose mix that does not use oat flour will not work as written.

5 ounces semisweet or bittersweet chocolate, chopped 2 ounces unsweetened chocolate, chopped 8 tablespoons (1 stick) unsalted butter, cut into quarters 3 tablespoons cocoa powder (either Dutch - processed or natural cocoa works well in this recipe) 3 large eggs 1 1/4 cups granulated sugar 2 teaspoons vanilla extract 1/2 teaspoon salt 1 cup unbleached all - purpose flour

For the dough 2 cups (280 g) all purpose gluten free flour, plus more for sprinkling (my Better Than Cup4Cup Flour work best flour, plus more for sprinkling (my Better Than Cup4Cup Flour work best Flour work best here)

If being gluten free isn't an issue then I imagine plain / all - purpose flour will work fine.

My preference for the batter is chickpea flour but all - purpose flour (or a mix of both flours) also works well.

But it will still work anywhere my recipes call for an «all purpose gluten free flour.»

i could obviously be wrong but it seems like 2 cups flour would work better, however, judging by the previous comments i must have done something wrong as i always triple recipes for my purposes.

Spread the all - purpose flour onto your work surface and begin to knead the dough, adding more flour and water as needed.

Dust your work surface and rolling pin generously with all - purpose gluten - free flour.

I think so — I even used all - purpose flour once and it worked pretty well if not perfect.

Do you think Bob's Red Mill GF all - purpose flour will work adequately as a sub for your recipes?

I think all - purpose will work - I've swapped it out for spelt flour in other recipes and never had a problem.

i used 1 part all purpose flour, 1 part cornstarch flour & 1 part rice flour... (our going gluten free is a work in progress.