If you can't find cake flour, use all - purpose bleached flour in delicate cakes, but omit 2
tablespoons of the flour for each 1 cup in the recipe.
Not exact matches
Ant Hill Cake Dough Crumbles 2 cups quinoa flakes 1 cup any gluten free
flour of choice — quinoa, millet, amaranth 1/2 cup coconut
flour 1 1/2 cups pecans or walnuts seeds
of 1 vanilla bean 1/4 cup honey 1/2 cup coconut oil pinch
of sea salt 4
tablespoons poppy seeds, plus more
for sprinkling
Using the same sauté pan as
for the onions, melt two
tablespoons of pork fat (or unsalted butter) over medium high heat; add
flour and cook, stirring constantly, to a blonde roux.
Pastry and Assembly: 2 cups
flour Pinch
of salt 1/2 teaspoon baking powder 1
tablespoon butter 1 egg, beaten slightly Water Vegetable oil
for deep - frying
1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup
flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1
tablespoon dried herbs (any or all
of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more
for a thinner soup)
Here's what I gathered to make 12 pancakes (3» in diameter): 2 large eggs3
tablespoons full fat coconut milk 1/2 mashed ripe banana (about 2
tablespoons) 1/2 teaspoon apple cider vinegar 1/2 teaspoon vanilla extract1 1/2
tablespoons of Bob's Red Mill organic coconut
flour 1/2 teaspoon cinnamon 1/4 teaspoon baking soda1 small pinch
of saltghee or coconut oil (
for frying)
1⁄2 cup [75g] buckwheat
flour 1⁄4 cup [35g] brown rice
flour (or chickpea
flour) 1⁄4 cup [35g] chickpea
flour (or more rice
flour) 1
tablespoon melted coconut oil (optional, can use other oil
of choice) 1⁄2 cup [120 ml] canned coconut milk * (or other non-dairy milk, see note) 1 1/4 cup [300 ml] water * (see note) 2 teaspoons tapioca starch or potato starch (cornstarch should be fine too) 1 pinch salt oil,
for pan frying
But if you really want to make it free
of refined sugar, you can omit the Oreo - based crust and use the following recipe
for a 9 - inch fluted tart pan: 1 1/2 cups almond
flour, 1/3 cup unsweetened cocoa powder, 1/4 cup raw agave syrup or coconut sugar, 3
tablespoons coconut oil, and 1/4 tsp sea salt.
Sprinkle a couple
tablespoons of the reserved
flour over the dough and work it in until the dough can be handled without sticking, then turn it out onto a
floured board, being sure to keep 1/4 cup
of the reserve
flour for later.
Sprinkle a couple
tablespoons of the reserved
flour over the dough and work it in until the dough can be handled without sticking, then turn it out onto a
floured board, being sure to reserve 1/4 cup
of the
flour for later.
for the cake: 1/2 pint strawberries, hulled and chopped 1/4 cup sour cream (I used light) 6
tablespoons butter, at room temperature 1/2 cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 1/4 cup AP
flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch
of salt
for the white sauce: 3
tablespoons unsalted butter 3
tablespoons all - purpose
flour 3/4 cup whole milk pinch
of nutmeg salt and pepper to taste
Ingredients (Adapted from Joy
of Baking): 1/2 cup (1 stick) unsalted butter, room temp 3/4 cup creamy peanut butter 1/3 cup brown sugar 1/3 cup granulated sugar 1 egg 2 teaspoons vanilla 2
tablespoons milk 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cup all purpose
flour 1/3 cup granulated sugar
for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package candy eyes
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
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients:
for the crust: 2 1/2 cups
flour 2
tablespoons sugar 3/4 teaspoon kosher salt 16
tablespoons butter, cubed and cold ice water, as needed
for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice
of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch
of salt
for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3
tablespoons plus 2 teaspoons sugar scrapings
of 1/2 a vanilla bean directions: Make the crust: place
flour, sugar, and salt in a large bowl.
Dough all
of the above starter 180 g warm milk (water can be used instead,
for a less rich dough) 370 g bread
flour 1 egg yolk 2
tablespoons of melted butter 1
tablespoon of sugar 6 g salt
MAKES 4 - 6 tacos INGREDIENTS
for the tangy cashew cream: 1/2 cup
of cashews, soaked
for a min
of 2 hours 1/4 cup
of water 1
tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve
for garnish) 1/2 teaspoon
of kosher salt 1 head
of broccoli, chopped into florets 1/2 cup
of garbanzo bean
flour 1/2 cup
of water 1 teaspoon
of garlic powder 1/2 teaspoon
of kosher salt 1 teaspoon +
of TABASCO chipotle, original red, or reserve about 1/3 cup
of sunflower oil (or another neutral high - heat oil)
for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes
of TABASCO (
of your choice, optional) a handful
of cilantro, chopped the green part
of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
For the Galette: 2 cups all - purpose
flour 1
tablespoon granulated sugar 1/8 teaspoon course salt 1 1/2 stick cold, unsalted butter, diced 1/4 cup ice water 1 - 2 cups
of Cranberry Wine Sauce 1/2 cup candied walnuts 6 oz good quality brie 2
tablespoons heavy cream or half and half
2 eggs 1 cup oat
flour (use gluten free oat
flour for gluten free crepes) 1 cup milk
of choice (regular, almond, or coconut) dash salt 1
tablespoon cane sugar or coconut sugar (or stevia to taste) Cooking spray
for the filling: 8 - 10 apricots, sliced 2 - 4 peaches, sliced (you should have approximately 3 - 3.5 pounds
of fruit) 1 cup sugar (if fruit is very sweet, reduce to 3/4 cup) juice from 1/2 lemon 5
tablespoons flour 1
tablespoon cornstarch
1 pound kale, washed, stemmed, and cut into small pieces 2
tablespoons butter 2
tablespoons flour (I used all purpose) 1 1/5 cups milk (I used whole) 1 cup extra sharp cheddar cheese, grated salt & pepper 1/2 teaspoon turmeric (optional,
for color) a pinch
of freshly grated nutmeg a
tablespoon of olive oil,
for greasing the baking pan
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
Basil and parmesan madeleines 8
tablespoons (113g / 1 stick) unsalted butter, melted 1 cup (140g) cake
flour — I used all purpose
flour 3 teaspoons finely minced fresh basil 1 teaspoon fleur de sel, plus more
for sprinkling 1/4 teaspoon freshly ground pepper 4 eggs 1/4 teaspoon cream
of tartar 2
tablespoons sugar 1 cup grated parmesan cheese, plus more
for sprinkling Position a rack in the lower third
of an oven and preheat to 190ºC / 375ºF (I preferred to bake them in the higher part
of the oven so they would not burn).
ingredients:
for the cake: 4
tablespoons (55 grams) unsalted butter, softened 3/4 cup (150 grams) granulated sugar 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon nutmeg zest
of 1 orange 2 eggs 1 cup (120 grams)
flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup (32 grams) almond
flour or finely ground almonds 1/2 cup (120 grams) milk
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.
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm water Pinch of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon salt 1 tablespoon olive oil Corn meal - for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped ba
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm water Pinch
of sugar 1 3/4 cups semolina
flour 1 3/4 cups all - purpose
flour 1 teaspoon salt 1
tablespoon olive oil Corn meal -
for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped ba
for spreading on pizza peel
For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped ba
For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2
tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped basil
For a boost
of nutrition, you can also add a couple
tablespoons of coffee
flour to smoothies, soups, or sauces.
i have to say i doubled all the ingradients and i got 14 very tiny cookies... so i really don't see how you got 12 small cookies out
of just three
tablespoons of flour... also i had to add some
flour as they got quite runny, it think maybe too much coconut oil... they break very easily, not good
for guests, they do not look very nice, mostly came out as crums, but they taste good anyway.
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.
Do the same if you're working with yeast: Add one
tablespoon of liquid per cup
of sprouted
flour called
for in the recipe.
1 cup (237 ml) milk, warmed (105 to 110 degrees) 1 1/8 teaspoons (half
of one envelope i.e. 1/8 ounce or 3 1/2 grams) active dry yeast 1
tablespoon (13 grams or 1/2 ounce) sugar 1 teaspoon table salt 2
tablespoons unsalted butter, melted plus additional
for greasing pan 2 cups (250 grams or 8 3/4 ounces) unbleached all - purpose
flour
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)
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
I just made these heavenly brownies and did the following substitutions:
For every ounce
of chocolate I used 3
tablespoons of cacao powder I added 4
tablespoons water and 2 extra teaspoons coconut oil since I used cacao powder Instead
of arrowroot starch or
flour, I used one egg (sorry vegans!)
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick
of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1
tablespoon all purpose
flour salt and freshly ground black pepper 1
tablespoon unsalted butter 2
tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2
tablespoons water 1 bay leaf 3 sprigs
of fresh thyme 1 sprig fresh oregano, + a few leaves extra
for serving Preheat the oven to 150 °C / 300 °F.
: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.
3 / 4C Light spelt
flour (or other
flour of your choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking powder 1 / 2C Coconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect
for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra
tablespoons of milk if your tahini is very thick.
it's so close to gf except
for that one
tablespoon of flour!
2 ounces (1/2 stick) unsalted butter, softened — plus more
for greasing pan 3 ounces all purpose
flour (this is a little shy
of 3/4 cup) 1/2 cup light brown sugar, packed 1/2 teaspoons cinnamon 1/4 teaspoon salt, divided 2/3 cup pecans, coarsely chopped 3 cups (about 1 pound) blueberries, rinsed and picked through 3 medium peaches (about 1 pound), peeled and sliced about 1/2 inch thick 1/4 cup sugar 3
tablespoons cornstarch 1/8 teaspoon ground nutmeg
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.
4 cups plus 1
tablespoon all - purpose
flour 2 tbsp sugar plus 2 tbsp
for sprinkling 2 tbsp baking powder 1 tsp vanilla 1/4 tsp lemon zest 2 tsp salt 3/4 pound (3 sticks
of butter) cold unsalted butter, diced 4 large eggs, lightly beaten 1 cup cold heavy cream 2 cups blueberries 1 egg beaten
for egg wash
ingredients: 2 cups
flour 2 teaspoons baking powder 10
tablespoons butter, soft 1 cup plus 2
tablespoons granulated sugar 3/4 teaspoon kosher salt zest
of 1 grapefruit 1 egg plus 1 egg yolk juice
of 1/2 grapefruit (1 1/2
tablespoons) 1 teaspoon vanilla extract granulated sugar,
for rolling
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
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.
1/3 cup almond
flour 1 banana 1/8 cup almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute with 2
tablespoons coconut sugar) 1 teaspoon pure vanilla extract coconut oil — use
for frying in skillet and instead
of butter to serve raw honey — instead
of syrup raw pecans — shelled
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.
I made them with a few modifications: I subbed ghee
for coconut oil, and daughter hates bananas so I added an egg, and an extra
tablespoon - ish
of coconut
flour.
If you are one
of these people then substitute an extra
tablespoon of gluten - free
flour, ground almonds and add 2 or 3
tablespoons of flaked almonds
for a nice crunch.
Add the next 2 cups
of flour and the 6
tablespoons of melted butter, mix until the dough comes together
for about 5 minutes.