Not exact matches
Do the same if you're working with yeast: Add one
tablespoon of liquid per cup of sprouted
flour called for in the recipe.
: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.
Butterscotch Cake Batter 1/2 cup (90 g) teff
flour 1/2 cup (90 g) potato starch 1/2 cup (70 g) sweet rice (sometimes
called glutinous rice)
flour 1/4 cup (30 g) white rice
flour 1/4 cup (30 g) tapioca starch 2
tablespoons (20 g) ground white chia seeds or ground golden flax meal 1 teaspoon sea salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 cup (115 g or 1 stick) unsalted butter 1 1/4 cup (275 g) dark brown sugar 1/2 cup (100 g) white granulated sugar 1/2 cup (100 g) shortening 4 large eggs 1 teaspoon vanilla extract 3/4 cup buttermilk
This recipe
calls for two
tablespoons of Cabot unsalted butter, all - purpose
flour, lowfat milk, four ounces of Cabot Alpine Cheddar, 3
tablespoons of fresh herbs (mostly basil, parsley, cilantro or oregano), salt and cayenne pepper.
170gr of silken tofu 1/4 cup of chickpea
flour also
called gram
flour 1/4 cup of water 1
tablespoon of nutritional yeast 1 teaspoon of corn
flour 1/2 teaspoon of garlic powder 1/2 teaspoon of turmeric powder salt and pepper to season 1
tablespoon of coconut oil for cooking
If you don't have a scale, add another 2
tablespoons to the 2 1/2 cups of
flour called for in the recipe.
* 3 cups fresh or frozen corn kernels * 2
tablespoons grated fresh ginger (I use a micoplane zester) * 1 teaspoons galangal powder (also
called laos in some countries) * 2 cloves garlic, finely chopped * 5 shallots, finely chopped * 2 hot red chilis, seeded and finely chopped * 2 eggs * 3
tablespoons rice
flour * 1/2 cup small shrimp, peeled, deveined and chopped coarse * salt and pepper * oil for shallow frying
I also added a splash of cognac and about twice as much of the cooking liquid as
called for, plus a
tablespoon of
flour (mostly because I used a waxy potato that didn't seem to be absorbing the juices as much as a floury one would have).
2 1/2 cups whole wheat pastry
flour (original recipe
calls for regular whole wheat
flour or white whole wheat) 1/2 cup bread
flour 2 1/2 teaspoon baking powder 1/2 teaspoon baking powder 3/4 teaspoon salt 1 stick cold unsalted butter, cut into small cubes 3/4 cup buttermilk 1 large egg 3
Tablespoons honey
Another way to stop nuts from sinking in batters is to take 1 - 2
tablespoons (10 - 20 grams) of
flour called for in the recipe and toss the nuts in it.
* 1/3 cup rice
flour, plus extra for dusting pan * 1/3 cup potato starch * 1/3 cup tapioca starch * 1/4 cup sweet rice
flour (also
called glutinous rice
flour, one brand name is Mochiko) * 1
Tablespoon sugar * 1/2 teaspoon xanthan gum * 1/4 teaspoon salt * 6
Tablespoons cold butter, cut into small pieces * 1 egg * 2 teaspoons vanilla extract
1 onion 1 cup chickpea
flour (also
called garbanzo bean
flour) 3/4 cups plus one
tablespoon water 1 teaspoon dried parsley 1 teaspoon dried sage 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon vegetable oil 1/2 bag frozen mixed vegetables (8 oz) or 1 1/2 cup finely chopped vegetables (carrots, string beans, corn, peas) tahini dressing
Flour tends to be drier at high elevation, so increase the amount of liquid in the recipe by 2 to 3 tablespoons for each cup of flour called for at 5,000 feet, and by 3 to 4 tablespoons at 7,00
Flour tends to be drier at high elevation, so increase the amount of liquid in the recipe by 2 to 3
tablespoons for each cup of
flour called for at 5,000 feet, and by 3 to 4 tablespoons at 7,00
flour called for at 5,000 feet, and by 3 to 4
tablespoons at 7,000 ft.
* The original recipe
called for 3 cups plus 2
tablespoons of
flour.
for the cake 2/3 cup toasted hazelnuts (original version
calls for 2 cups) 2 cups whole spelt
flour — divided 2 teaspoons baking powder 1 teaspoon baking soda 1/2 cup unsweetened cocoa powder 1 cup boiling water 1/4 cup ground flax seeds 1/2 cup melted extra virgin coconut oil, plus more for oiling the pan 1 1/2 cups maple syrup 1 teaspoon unpasteurized apple cider vinegar 1
tablespoon vanilla extract 1/2 teaspoon salt 1/3 cup chopped dark chocolate (my addition to original recipe)
If the recipe
calls for 1 cup self - rising
flour — 1 cup all - purpose
flour minus 1
tablespoon plus 1 1/2 teaspoons baking powder and 1/8 teaspoon salt