A very few
require cake flour or bread flour; however, sometimes you need to work with what you have on hand.
Not exact matches
I have also heard that almond
flour browns quicker so I would be careful of that as even with this recipe as it is written, the
cake did get quite brown and
require tenting it with tinfoil.
If you are baking something that
requires structure such as bread or
cakes, you can use spelt to substitute for up to half of the usual
flour.
Hi Nicola, Yes, absolutely you can substitute the ground cornmeal
flour for plain
flour if you don't
require that the
cake be gluten free.
:) It's almost a flourless
cake, the recipe
requires very few amount of
flour which makes it so soft.
Cookies are very difficult to «healthify» compared to other desserts like
cake and ice cream since they
require a specific ratio of butter: sugar:
flour.
Another thing I've found is that it is easier to modify recipes that don't
require a huge amount of
flour — for example brownies, chocolate
cake, and oatmeal cookies might use about 1 cup of
flour.
I therefore reserve the use of almond
flour for when a lighter texture is
required, e.g., layer
cake.
Most gluten - free
cakes require a long list of ingredients that includes multiple flours and stabilizers, but ONLY TWO flours are used in Easy GF Cakes: coconut flour and cassava f
cakes require a long list of ingredients that includes multiple
flours and stabilizers, but ONLY TWO
flours are used in Easy GF
Cakes: coconut flour and cassava f
Cakes: coconut
flour and cassava
flour!
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