Not exact matches
Take 1
tablespoon of the starter, place in a large glass
mixing bowl, add 100g of
flour (you can use a 50/50 mixture of whole sprouted
flour and white
flour, all sprouted
flour, or any ratio you prefer) and 100g of purified water (78F (25C)-RRB-.
To make the shrimp, combine the shrimp, 3
tablespoons of the oil, the sugar, 1/3 cup of the rice
flour, the baking soda, scallions, and pepper and
mix well.
In the bowl of a stand
mixer, fitted with a hook attachment, place 1 1/2 cups
flour, 1
tablespoon olive oil and salt.
1 1/4 cups freshly ground or soaked spelt, kamut or whole wheat
flour 3/4 cup water
mixed with 1
tablespoon of yogurt 1 cup blueberries, fresh or frozen 1 egg, lightly beaten 1/4 teaspoon fine Celtic sea salt 1/2 cup extra virgin coconut oil 1/3 cup honey 2 teaspoons baking powder 1 teaspoon vanilla
Using your hands, work the ingredients together until well - combined, adding milk a
tablespoon at a time to moisten the mixture so that you can get all the dry
flour (you can also use a stand
mixer with the paddle attachment to do this, but I just prefer to use my hands).
Mix the warm water, 1/2 cup of bread
flour and 2
tablespoons of sugar in a bowl.
Place the
flour, salt, sugar, 2
tablespoons ice - cold water and butter in a food processor and
mix until everything becomes crumbly.
Brownie
Mix: 6
tablespoons unsalted butter, cut into small pieces 4 ounces semisweet chocolate, chopped into small pieces 2/3 cup granulated sugar 2 large eggs, at room temperature 1/2 cup all - purpose
flour 1 Tbs.
Mix the starter with the lukewarm milk, 250g
flour and 1
tablespoon sugar.
Sift the
mixed flours into the egg whites, 3
tablespoons at a time, and gently fold into the egg whites.
Mix almond
flour, softened butter, 3
Tablespoons confectioner's sugar, vanilla and salt in a small bowl until a cohesive dough forms.
To replace one egg, simply
mix 4
tablespoons of chickpea
flour with 4
tablespoons of water until you have a thick and creamy mixture.
Mix together some
flour, brown sugar, cinnamon, and salt, and then use a pastry blender or two forks to cut in four
tablespoons of cold butter.
Mix together the
flour, water, salt, cumin, and 1 1/2
tablespoons of the olive oil.
You could always
mix in a
tablespoon or two of almond
flour to get a more substantial pancake, or top the classic version with Nutella and strawberries too.
Sprinkle the
flour a
tablespoon at a time into vegetables while also adding small amounts of reserved lobster stock to keep the mixture from becoming too dry to
mix.
Combine the remaining 4
tablespoons of sugar,
flour, and salt in the bowl of a stand
mixer fitted with the dough hook *.
Add 1/2 cup of spelt
flour and 1/2 cup of all - purpose
flour to a bowl, also add 1/2 teaspoon of sea salt and the minced spinach mixture, add 2
tablespoons of extra virgin Spanish olive, 3
tablespoons of luke warm water and
mix everything together until you form a dough, knead it inside of the bowl for about 30 seconds and then form it into a ball
1 cup gluten - free
flour mix (see above) 1/4 teaspoon salt 1/2
tablespoon baking powder 1/4 cup sugar 2
tablespoons crushed poppy seed 1 T soy
flour [you can use chickpea
flour] 7 T soy milk 2 T lemon juice 1/2 t grated lemon zest 2 T coconut oil, melted [you can use margarine]
Or / and for the ones who say it's too thin, I would add a
tablespoon of
flour to the pan after saute the onions, let it cook for a minute, stirring to
mix it well with the onions.
Start by dusting your hands with
flour and scooping about 1 1/2
tablespoons worth of base
mix with a large soup spoon.
I used AP
flour with a
Tablespoon of vital wheat gluten added for good measure, and beat the dough with the KA
mixer paddle attachment for three minutes.
In a
mixing bowl, combine 2 cups plus 2
tablespoons of
flour, a
tablespoon of baking powder, three
tablespoons of sugar and 1/8 tsp of salt.
1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2
tablespoons molasses 1/4 cup flax meal 1
tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2
tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk
mixed with 1
tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat
flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)
I added 4 extra
tablespoons full of
flour while the dough was in the stand
mixing bowl - it was nice and soft but not too sticky to knead.
2 cups spelt
flour (or a
mix of 1.5 cups all - purpose
flour and 1/2 cup whole wheat
flour) 1 teaspoon of each: baking powder, baking soda and sea salt 2 teaspoons of each: cinnamon, nutmeg and ginger 1 cup unsalted butter (or margarine for vegan / dairy - free) 1/2 cup sugar 1/2 cup dark brown sugar 2 large eggs 1
tablespoon vanilla 3 cups rolled oats 1-1/2 cups raisins 3/4 cup coconut 3/4 cup walnuts
In a food processor, blend together the almond
flour, coconut
flour, bananas, vanilla extract and 2
tablespoons of coconut oil until you have a firm and
mixed dough.
-2 cups Bubble Girl's gluten free
flour mix (see recipe here) 3/4 cup beet sugar (or non-refined sugar of choice) 2 chai tea bags (contents only - discard bags) 1 package quick rise yeast 1 teaspoon cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup warm water (110 ̊ -115 ̊) 6
tablespoons palm oil shortening, melted 1/4 cup applesauce, unsweetened 1
tablespoon vanilla
MIX flour, sugar, and salt in a large bowl; add 2
tablespoons of the butter.
11
tablespoons unsalted butter 1 1/4 cups white granulated sugar 3/4 cup cocoa powder 1 teaspoon vanilla extract hefty pinch of salt 2 large eggs 1/3 cup unbleached all purpose
flour heaping cup of garbage
mix - ins (I used 4 nutty bars that I sliced.
Mix 1
tablespoon cajun seasoning into the
flour, and the other
tablespoon into the breadcrumbs along with the sea salt and black pepper.
2 eggs, lightly beaten 1 cup water 2
tablespoons vegetable oil 2
tablespoons liquid honey 1 teaspoon cider vinegar 2 3/4 White Bread
Flour Mix
Add reserved mixture with the extra 2
tablespoons of walnut
flour mixed in.
2 sticks (225 g) unsalted butter 3/4 cup (90 g) powdered sugar, sifted, plus more for rolling 1 vanilla bean, split lengthwise and seeds scraped > 1
tablespoon dark rum 1 cup (140 g) superfine brown rice
flour 3/4 cup (75 g) finely ground pecan meal 1/2 cup plus 1
tablespoon (70 g) amaranth
flour 1/2 cup (80 g) potato starch 1/4 cup (30 g) tapioca starch 1 teaspoon salt In the bowl of a stand
mixer, combine the butter, powdered sugar, and vanilla seeds.
Oh yeah — forgot to recommend to Jo to try
mixing a couple
tablespoons of
flour in with the apples before laying them out on the dough if the apples seem extra juicy.
Place the cream cheese, mascarpone cheese, and 3
tablespoons of
flour in the bowl of a standing
mixer, fitted with a paddle attachment.
for the matcha shortbread: ingredients: 2
tablespoons butter 2
tablespoons plus 1 1/2 teaspoons sugar 1 1/2 teaspoons matcha powder pinch sea salt 5 drops vanilla extract 5
tablespoons flour 1
tablespoon milk black sesame seeds for
mixing in, if desired directions: Preheat oven to 350 degrees F. Cream the butter and sugar together until very fluffy and pale.
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.
Add the next 2 cups of
flour and the 6
tablespoons of melted butter,
mix until the dough comes together for about 5 minutes.
Add the chips with the
tablespoon of
flour mixture to the dough, and
mix until the chips are evenly distributed throughout the dough.
Jam buns from Donna Hay magazine 2 teaspoons active dry yeast 5
tablespoons caster sugar 3/4 cup (180 ml) lukewarm whole milk 2 1/3 cups + 1
tablespoon (337g) all purpose
flour 3
tablespoons (42g) unsalted butter, melted 1 egg yolk 1/3 cup raspberry jam or your favorite flavor 1 egg yolk, extra 2
tablespoons heavy cream icing sugar, for dusting (optional) Place the yeast, 2 teaspoons of the sugar and the milk in a large bowl and
mix to combine.
For the crust 3/4 cup rice
flour 1/3 cup vegan butter 1/2 teaspoon xanthan gum 1 teaspoon evaporated cane juice (optional) Cold water, 4
tablespoons In a large bowl,
mix together the
flour, xanthan gum, salt and sugar.
In a
mixing bowl, add in 2
tablespoons of quick or rolled oats, 2
tablespoons of all - purpose
flour, 1
tablespoon of dark brown sugar, 1
tablespoon of melted unsalted butter, and ⅛ teaspoon of ground cinnamon.
HIGH ALTITUDES (above 3,500 ft.) Stir 1-1/2
tablespoons flour into
mix.
Add a
tablespoon of
flour mixture if the cake
mix looks like it will curdle.
If it's too sticky, add more
flour, a
tablespoon at a time,
mixing after each addition until you have a soft dough.
200g Spelt
flour 200g Whole wheat flour 50g Oat flour 50g Chestnut Flour 4 eggs, 3 whole and one separated 15g baking powder 200g Brown sugar, plus more for sprinkling 3 loaded tablespoons of Honey A tablespoon Anise liquor (see above) A tablespoon of Rum, or your favorite booze About 100g mixed nuts (Pistachios and Hazelnuts) 1/2 teaspoon (or 1) cookie spice mix (optional, but it's a good addition) A splash of Va
flour 200g Whole wheat
flour 50g Oat flour 50g Chestnut Flour 4 eggs, 3 whole and one separated 15g baking powder 200g Brown sugar, plus more for sprinkling 3 loaded tablespoons of Honey A tablespoon Anise liquor (see above) A tablespoon of Rum, or your favorite booze About 100g mixed nuts (Pistachios and Hazelnuts) 1/2 teaspoon (or 1) cookie spice mix (optional, but it's a good addition) A splash of Va
flour 50g Oat
flour 50g Chestnut Flour 4 eggs, 3 whole and one separated 15g baking powder 200g Brown sugar, plus more for sprinkling 3 loaded tablespoons of Honey A tablespoon Anise liquor (see above) A tablespoon of Rum, or your favorite booze About 100g mixed nuts (Pistachios and Hazelnuts) 1/2 teaspoon (or 1) cookie spice mix (optional, but it's a good addition) A splash of Va
flour 50g Chestnut
Flour 4 eggs, 3 whole and one separated 15g baking powder 200g Brown sugar, plus more for sprinkling 3 loaded tablespoons of Honey A tablespoon Anise liquor (see above) A tablespoon of Rum, or your favorite booze About 100g mixed nuts (Pistachios and Hazelnuts) 1/2 teaspoon (or 1) cookie spice mix (optional, but it's a good addition) A splash of Va
Flour 4 eggs, 3 whole and one separated 15g baking powder 200g Brown sugar, plus more for sprinkling 3 loaded
tablespoons of Honey A
tablespoon Anise liquor (see above) A
tablespoon of Rum, or your favorite booze About 100g
mixed nuts (Pistachios and Hazelnuts) 1/2 teaspoon (or 1) cookie spice
mix (optional, but it's a good addition) A splash of Vanilla
1 ⅛ cups Gluten - Free Multi-Blend
Flour Mix, more as needed 2/3 cup finely ground gluten - free rolled oats 3/4 cup + 1 1/2 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 1 cup cold leaf lard or regular lard, cut into pieces 1/2 cup ice - cold water (more, as ne
Flour Mix, more as needed 2/3 cup finely ground gluten - free rolled oats 3/4 cup + 1 1/2
tablespoons millet
flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 1 cup cold leaf lard or regular lard, cut into pieces 1/2 cup ice - cold water (more, as ne
flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2
tablespoons sugar (omit for savory recipes, like quiche) 1 cup cold leaf lard or regular lard, cut into pieces 1/2 cup ice - cold water (more, as needed)
The apples are peeled, cored and cut into small cubes, then
mixed with some brown sugar, ground cinnamon, lemon juice and a
tablespoon of
flour.
1 ⅛ cups Gluten - Free Multi-Blend
Flour Mix, more as needed 2/3 cup finely ground gluten - free rolled oats 3/4 cup + 1 1/2 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 13 1/2 tablespoons cold unsalted butter, cut into 1/2 tablespoon pieces 1 jumbo egg + one large egg, lightly beaten 2 1/4 tablespoons cider vinegar or gluten - free sour cream Egg Wash for Top Crust 1 egg yolk 1 teaspoon
Flour Mix, more as needed 2/3 cup finely ground gluten - free rolled oats 3/4 cup + 1 1/2
tablespoons millet
flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 13 1/2 tablespoons cold unsalted butter, cut into 1/2 tablespoon pieces 1 jumbo egg + one large egg, lightly beaten 2 1/4 tablespoons cider vinegar or gluten - free sour cream Egg Wash for Top Crust 1 egg yolk 1 teaspoon
flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2
tablespoons sugar (omit for savory recipes, like quiche) 13 1/2
tablespoons cold unsalted butter, cut into 1/2
tablespoon pieces 1 jumbo egg + one large egg, lightly beaten 2 1/4
tablespoons cider vinegar or gluten - free sour cream Egg Wash for Top Crust 1 egg yolk 1 teaspoon milk