-2 Tbsp arrowroot -1
tsp baking powder + 1 1/2 Tbsp water + 1 1/2 Tbsp oil -1 Tbsp tapioca + 1/4 c warm water -2 Tbsp applesauce - «Flax Eggs» — 1 Tbsp flax + 3 Tbsp water, let sit to gel for 5 minutes.
* pancake base — from the healthy gluten free life cookbook + 1 1/2 c sorghum flour + 1/4 c teff flour + 1/2 c potato starch + 1/4 c tapioca starch + 2
tsp baking powder + 1 tsp baking soda + 1 tsp sea salt...
Not exact matches
10 pieces of cooked bacon, crumbled 1.5 cups unsweetened cocoa
powder 1.5
tsp salt 3 cups all purpose flour 1 tbsp
baking soda 1.5
tsp baking powder 3 cups white sugar 3/4 cup vegetable oil 1.5 cups milk
+ 1 tbsp lemon juice 2
tsp vanilla 3 eggs 1.5 cups hot water
1 lb fresh strawberries, sliced 1/4 c
+ 3 tbsp sugar, divided 2 containers (6 oz each) fat - free Greek - style yogurt, divided 1 c
+ 2 tbsp all - purpose flour 1/4 c
+ 2 tbsp whole wheat flour 2 1/4
tsp baking powder 1/4
tsp baking soda 1/4
tsp salt 3 tbsp chilled unsalted butter, cut in 1/4» pieces 3/4
tsp vanilla extract
Ingredients: Cinnamon Sugar Cookies 2 1/4 cups
+ 2 Tbsp all - purpose flour 2 Tbsp cornstarch 1 Tbsp cinnamon 1 1/2
tsp baking powder 1/2
tsp salt 3 1/2 Tbsp
powdered milk 10 Tbsp unsalted butter, softened 2/3 cup packed light - brown sugar 1/3 cup granulated sugar 2 large eggs 3 Tbsp sour cream 1/2
tsp vanilla extract
for the cake 4 tbsp (1/2 stick) unsalted butter, room temperature 1/3 cup vegetable shortening 1 1/4 cups granulated sugar 3 tbsp light brown sugar, packed 3 eggs 1/2 cup buttermilk 1/3 cup grapeseed oil 2
tsp clear vanilla extract 2 cups cake flour 1 1/2
tsp baking powder 3/4
tsp salt 1/4 cup
+ 2 tbsp white sprinkles, separated
cream cheese, cold 1 1/2 tbsp glucose 1 1/2 tbsp corn syrup 1 1/2 tbsp strawberry extract if available or strawberry jam 1 3/4 cup
+ 2 tbsp (300g)
powdered sugar 3/4
tsp salt a pinch of
baking powder a pinch of citric acid
2 1/4 Bob Red Mill Brown Rice Flour 1/4 C Bobs Red Mill Flax Meal 1/2 C Trader Joe's Cocoa
Powder 2
Tsp Baking Powder 1/2
Tsp Baking Soda 1 C Libby's Pumpkin 1 C Unrefined Coconut Sugar 1 The Vegg
+ 1/4 C So Delicious Protein Plus Vanilla Milk 1 Tbsp Vanilla Extract 2 Tbsp So Delicious Unsweetened Coconut Yogurt 1/4 C So Delicious Protein Plus Vanilla Milk 1/2 C Chocolate Chips
2 Tbsp
+ 1/4 c canola oil, divided 1 large red bell pepper, coarsely chopped 4 scallions, thinly sliced 1 1/2 c yellow cornmeal 1/2 c whole grain pastry flour 1 3/4
tsp baking powder 1/2
tsp salt 1/4
tsp baking soda 1/8
tsp freshly ground black pepper 1 c fat - free plain yogurt 1 large egg 2 large egg whites 2
tsp brown sugar 3/4 c drained canned vacuum - packed corn kernels (about 1/2 an 11 - ounce can)
+ 1/2 cup pancake base *
+ 1
tsp xanthan gum or
baking powder + 1 T cinnamon
+ 1 1/2
tsp unsweetened shredded coconut
+ 1 T carob
powder or cocoa
powder + 1 flax egg ** or regular egg
+ 1/2 cup dairy - free milk
+ 2
tsp apple cider vinegar
+ 1
tsp vanilla extract
+ coconut oil for fying
1/2 cup (1 stick) Earth Balance, softened 1 cup granulated sugar 1/2 cup natural peanut butter (smooth or crunchy) 1 Ener - G egg 1T ground flaxseed
+ 3T warm water 1 cup whole wheat pastry flour 1/3 cup cocoa
powder 1
tsp baking powder 1/2
tsp baking soda Pinch of salt 1/2 cup peanut butter and / or chocolate chips
1 cup Beet Puree 1/3 cup coconut sugar (sub any sugar) 1/4 agave netar 1/4 cup coconut oil, melted 2 eggs 1.5
tsp baking soda 1/4
tsp salt 1/2
tsp vanilla extract 1/2
tsp coffee extract (optional) 1/4 cup
+ 2 tbsp coconut milk (sub almond, rice or soy milk) 1/2 cup cocoa
powder 1 1/4 cup whole wheat flour 2 tbsp corn starch 1/2 cup chocolate chips 1/2 cup mixed nuts / seeds for topping (pecans, pumpkin seeds and hazelnuts is what I chose)
2 ripe bananas 3 organic eggs (or three flax / chia eggs for a vegan version) 3/4 cup organic gluten - free rolled oats 1/2 cup organic buckwheat flakes 1
tsp baking powder a pinch salt 1/2
tsp ground cardamom 1/2
tsp vanilla
powder 1 cup oat milk (or other plant - based milk)
+ coconut oil for frying
2 cups One Degree Organics Sprouted Spelt Flour 1/3 cup One Degree Organics Quick Oats 1 1/2
tsp double acting
baking powder 1/2
tsp salt 1/4 cup
+ 2 Tbsp raw cane sugar 1/2 cup cold coconut butter or coconut oil 3/4 to 1 cup almond or soy milk 1/2 cup raspberries Coarse sugar for sprinkling
1 chia egg (1 tbsp chia seeds
+ 3 tbsp water) 1 cup / 240 ml / 120 g finely chopped sunflower seeds 1 cup / 240 ml / 90 g rolled oats (or oat flour), choose gluten free if intolerant 1/2 cup / 120 ml / 60 g buckwheat flour 1 1/2 tbsp arrowroot (or corn starch or potato starch) 1
tsp baking powder 1
tsp vanilla extract 1/3
tsp salt 5 tbsp (75 g) coconut oil, room tempered 5 tbsp maple syrup 1/2 cup plant milk
1 flax egg (1 tbl of flaxseed meal or a flax / chia combo
+ 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl
baking powder 1
tsp baking soda 1/2
tsp almond extract 1/4 cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4
tsp sea salt (I used pink Himalayan) 2
tsp ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips
Cake 1/2 cup vegan butter 1/2 cup
+ 2 tbsp almond milk 3/4 cup punkin ale 2
tsp pure vanilla extract 2
tsp ground cinnamon 3/4
tsp fine sea salt 1
tsp baking soda 1/2
tsp baking powder 1 cup cane sugar 3/4 cup special dark cocoa
powder 1 1/2 cup unbleached flour 1/2 cup soft silken tofu
1 cup
+ 2T whole wheat pastry flour 1
tsp baking powder 1/8
tsp salt 3/4 cup sugar 1/4 cup (1/2 stick) Earth Balance 1
tsp vanilla 1 Ener - G egg 1/4 cup
+ 2T soymilk 8 Oreos / Hydrox / Newman O ’s
I tried a recipe (I veganized it actually) by replacing 3 eggs with 6 oz of silken tofu
+ 2.5
tsp baking powder and cake flour, the texture was good with fine crumb.
7/8 cup oil
+ 1/2
tsp sea salt (strange, I know but it is our «butter») 3 tbsp ground chia 9 tbsp water 1 cup unsweetened pineapple juice from concentrate (we can have pineapples on our diet — hollaaaa) 2 & 1/2 cup buckwheat (I use light as it has less of an aftertaste) 2
tsp baking powder 1
tsp baking soda 1
tsp cinnamon 1
tsp nutmeg 1/4
tsp salt 3 cups shredded carrots optional: stevia (I put about 1/2
tsp of the clear extract, you could put more as mine wasn't very sweet)
For the Chocolate Almond base 1 cup almonds 200g (1 cup) semi-sweet chocolate 2tbsp butter For the Marzipan Blondies 165g (3/4 cup) butter, cubed 205g (1 cup) light brown sugar 2 eggs 1
tsp vanilla extract 75g (3/4 cup) almond meal 150g (3/4 cup
+ 2tbsp) plain flour 3/4
tsp baking powder 1/2
tsp salt 165g (1 cup) marzipan — chopped into small pieces
· 1.5 tbsp golden flax meal
+ 3 tbsp water · 3/4 cup spelt flour · 1/4 cup Vega One Vanilla Chai Protein
Powder · 2 tsp baking powder · 1/2 tsp baking soda · 1/4 tsp stevia (or equivalent sweetener of choice) ** see note ** · 2 medium bananas, mashed · 1/4 cup unsweetened applesauce · 1/4 tsp vanilla extract · 3/4 tsp ground cinnamon · 1/8 tsp nutmeg · 1/8 tsp ginger · Pinch of cloves · Pinch of salt · Chopped hazelnuts and / or toasted coconut chips (I used
Powder · 2
tsp baking powder · 1/2 tsp baking soda · 1/4 tsp stevia (or equivalent sweetener of choice) ** see note ** · 2 medium bananas, mashed · 1/4 cup unsweetened applesauce · 1/4 tsp vanilla extract · 3/4 tsp ground cinnamon · 1/8 tsp nutmeg · 1/8 tsp ginger · Pinch of cloves · Pinch of salt · Chopped hazelnuts and / or toasted coconut chips (I used
powder · 1/2
tsp baking soda · 1/4
tsp stevia (or equivalent sweetener of choice) ** see note ** · 2 medium bananas, mashed · 1/4 cup unsweetened applesauce · 1/4
tsp vanilla extract · 3/4
tsp ground cinnamon · 1/8
tsp nutmeg · 1/8
tsp ginger · Pinch of cloves · Pinch of salt · Chopped hazelnuts and / or toasted coconut chips (I used Dang)
WAFFLES — 1 cup GF oats (100g)-- 1 tbsp
+ 1
tsp instant coffee
powder — 2 tbsp cocoa
powder — 2
tsp cinnamon — 1
tsp baking powder — 1 small ripe banana — 1 egg — 1/2 cup milk (120 ml)-- 1 tbsp honey
14 tbsp of butter 7 oz bittersweet chocolate (70 %) 4 eggs 3/4 cups
+ 1tbsp sugar 1 cup all purpose flour 1
tsp baking powder
Healthy Food Processor Carrot Cake 300 g (about 3) carrots, roughly chopped 100 g (about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1 cup walnut halves 3/4 cup packed light brown sugar 1 cup quick - cooking rolled oats 1 cup unbleached organic all - purpose flour 1/2 cup miller's bran (not cereal) 2 teaspoons
baking soda 1/8 teaspoons
baking powder 1 teaspoon ground cinnamon 1 teaspoons pumpkin spice or 1/2
tsp ground ginger
+ 1/4
tsp cloves
+ 1/4
tsp nutmeg 1/2 cup milk (I used unsweetened almond milk) 1/2 cup neutral oil (I used avocado oil) or olive oil, more for pan 2 large eggs 2 teaspoons vanilla extract 1/2 cup raisins
for the cupcakes: 1 cup organic cane sugar 3/4 cups
+ 2 Tbsp all - purpose flour 1/4 cups
+ 2 Tbsp natural unsweetened cocoa
powder, sifted if needed 3/4
tsp baking powder 3/4
tsp baking soda 1/2
tsp espresso
powder (optional) ¹ 1/2
tsp fine grain sea salt 1 large egg 1/2 cup whole milk 1/4 cup olive oil 1
tsp pure vanilla extract 1/2 cup boiling water
140 g (10 tbsp) unsalted butter 140 g (2 1/2 dl minus 1 tbsp; 1 cup) brown rice flour 50 g (1 dl
+ 1 heaping tbsp; 1/2 cup) almond flour 70 g (3/4 dl; 1/3 cup) light muscovado sugar 2 tbsp tapioca starch 1 1/2
tsp baking powder 1/2
tsp fine sea salt 1/2
tsp cinnamon 1/4
tsp ground ginger ⅛
tsp ground nutmeg ⅛
tsp ground cardamom (preferably freshly ground) 2 eggs (M), at room temperature 80 ml (3/4 dl; 1/3 cup) maple syrup 1
tsp vanilla extract 200 g zucchini, coarsely grated
Ingredients 3/4 cup whole wheat flour 1 medium sized beet, peeled and chopped into large chunks 1 container vanilla Chobani yogurt 1
tsp vanilla extract 1
tsp raspberry extract 1
tsp baking powder 24 dark chocolate covered almonds 10 roasted almonds, ground through a food processor 1/2 cup raw shredded coconut
+ 1/4 cup for topping 1 egg
1/4
tsp ground flaxseed
+ 1/2
tsp water 1/4 cup whole wheat pastry flour 1 1/2 Tbsp brown sugar heaping 1/4
tsp baking powder pinch cinnamon pinch salt 1/8
tsp apple cider vinegar 1/8
tsp vanilla 2 1/2 Tbsp unsweetened almond milk
1 cup Cornmeal (finely ground) 1 Tbs Chia seeds 3/4 cup
+ 2 Tbs Milk of choice (Almond, Coconut, or regular if not vegan) 1/4
tsp Baking soda 1/4
tsp Baking Powder 1/2 Tbs Coconut Sugar
Matcha Cupcakes: 3/4 cup
+ 2 Tbsp cake flour, sifted 3/4 cup all - purpose flour 1 cup granulated sugar 1 Tbsp matcha
powder 1/2 Tbsp
baking powder 1/2
tsp salt 1/2 cup unsalted butter, cut into cubes, room temperature 2 large eggs 1/2 cup whole milk
Ingredients: 8 Tbsp butter, melted 3 oz dark chocolate, melted 3 eggs, large 3/4 cup sugar 3/4 teaspoon vanilla extract 3/4
+ 2/3 cups flour, sifted 1
tsp baking powder Pinch of salt 1.5
tsp sifted unsweetened cocoa, diluted with 2 Tbsp whole milk 1.5
tsp Matcha
powder
Also re the cold flour — as I am adding warm coconut oil, never made sense to have cold chickpea flour as it would just great instantly warm when mixing:) Recipe: INGREDIENTS: 1 1/2 c
+ 1/8 c chickpea flour (or mix 1 c chickpea & 3/4 c buckwheat flour) 1/2
tsp sea salt 1
tsp baking soda 1/4 c coconut sugar (sift out most lumps) 1/4
+ 1/8
tsp stevia
powder 1/4 c
+ 2 tbsp coconut oil, melted TIP: add remaining liquid ingredients to warmed coconut oil pot 2
tsp vanilla 2 tbsp lemon juice (optional plus rind) to form * thick * dough consistency.
350 grams whole - grain flour mix (about 1 1/4 cup) 1/2 teaspoon
baking soda 1/4 teaspoon
baking powder 1 teaspoon sea salt 1
tsp cinnamon 1
tsp cardamom 1/4 cup honey 2 eggs (or whisk together 2 tbsp ground flax seed
+ 6 tbsp water = 2 eggs) 300 grams milk (cow, almond, rice, soy... your choice) 1/2 cup applesauce 50 grams coconut oil, melted 1 apple, peeled and diced small
My daughter also has an egg allergy so I substituted 1/2 cup of apple sauce
+ 2
tsp of
baking powder for the 2 eggs and it came out perfect.
For the pumpkin graham crackers 1 cup whole wheat flour 1 cup all purpose flour 1/4 cup sugar 3 teaspoons pumpkin pie spice 1 teaspoon
baking powder 1 large egg 2 tablespoons vegetable oil 1/4 cup honey 1/4 cup pumpkin puree 2 tablespoons milk For the pumpkin spice marshmallow fluff (adapted from The Kitchn) 1/4 cup
+ 2 tablespoons water 3/4 cup granulated sugar 3/4 cup light corn syrup 3 egg whites 1/2
tsp cream of tartar Pinch of salt 1 1/2 teaspoons pure vanilla extra 1 tablespoon pumpkin pie spice For the moon pies Pumpkin graham crackers Pumpkin pie marshmallow fluff 8 oz bittersweet baker's chocolate 1 tablespoon vegetable oil 1/2 cup butterscotch chips 2
tsp vegetable oil
100 g soft unsalted butter 90 g (3.2 oz; 1 dl; 1/3 cup
+ 1 1/2 tbsp) granulated sugar 1/2
tsp vanilla paste [or 1/2 vanilla bean, split open and seeds scraped out] 140 g (4.9 oz; 2 1/2 dl; 1 cup) all - purpose flour 1/2
tsp baking powder [or 1/4
tsp hartshorn salt] pinch of salt 1 tbsp dried (or fresh) lavender buds
Cookie Ingredients: 2 cups light spelt flour 1/2 cup whole spelt flour (or all light spelt) 1
tsp baking soda 2
tsp baking powder 2
tsp pumpkin pie spice (or just a rough mix of ground cinnamon, nutmeg, ginger
+ cloves) 1/2
tsp fine sea salt 1 1/2 cups evaporated cane sugar 1/2 cup non-hydrogenated vegetable shortening OR 1/2 cup MINUS 2 tbsp unscented coconut oil, room temperature 1/4 cup unsweetened apple sauce 1
tsp ground flaxseed 1 cup pumpkin purée (not pie filling) 2
tsp vanilla extract
2 cups (5 dl) fine spelt flour 1/2 cup
+ 2 tbsp (1,5 dl) wholemeal rye flour 4 tbsp cacao
powder 6 tbsp (1 dl) whole hazelnuts 6 tbsp (1 dl) sunflower seeds 3 tbsp (1/2 dl) chia seeds 1,5
tsp bicarbonate of soda (
baking soda) 1
tsp sea salt 1/2
tsp powdered vanilla 75 g good quality dark chocolate (at least 70 %), roughly chopped... 2 cups (5 dl) unsweetened yogurt 1 large organic banana, mashed 3 tbsp (1/2 dl) maple syrup... unscented coconut oil
+ chia seeds for the loaf tin... 1 banana, halved lengthwise (optional) for decoration sunflower seeds and chia seeds to sprinkle
+ Gluten - free, dairy - free quinoa brownies 1 cup cooked quinoa 3 - 5 tablespoons coconut milk 2 eggs 1
tsp vanilla 6 tablespoons melted coconut oil 3/4 cup coconut sugar 1/2 cup cocoa
powder 3/4 teaspoon
baking powder 1/4 teaspoon salt
1 Tbsp olive oil 5 Tbsp unsalted butter 1 1/2 c prechopped celery and onion (6 oz) 3 carrots (1/2 lb), sliced 1 1/4
tsp dried thyme 1/2 c
+ 2 1/2 Tbsp all - purpose flour 2 1/2 c reduced - sodium chicken broth 1 c buttermilk 2 1/2 c (3/4 lb) shredded cooked chicken 2 c frozen peas 1 Tbsp fresh lemon juice (optional) 1/2 c whole wheat flour 1
tsp baking powder 1/4
tsp baking soda 1 egg yolk
4 Cups chopped rhubarb (chopped into approx. 1/2 inch chunks) 3 Cups natural cane sugar (divided) 1 1/3 Cups
+ 4 Tb Bluebird Grain Farms Emmer Flour or Hard White Whole Wheat Flour (divided) 1/4
Tsp fresh grated nutmeg (or 1/2 tsp pre-ground nutmeg) 1/2 Tsp ground cardamom 1 Tsp baking powder 1/2 Tsp baking soda 1/2 Tsp kosher salt 1 Cup unsalted butter or coconut oil 4 eggs (or use ener - g egg replacer for a vegan cake) 1/2 Tsp vanilla Zest and juice from 1 le
Tsp fresh grated nutmeg (or 1/2
tsp pre-ground nutmeg) 1/2 Tsp ground cardamom 1 Tsp baking powder 1/2 Tsp baking soda 1/2 Tsp kosher salt 1 Cup unsalted butter or coconut oil 4 eggs (or use ener - g egg replacer for a vegan cake) 1/2 Tsp vanilla Zest and juice from 1 le
tsp pre-ground nutmeg) 1/2
Tsp ground cardamom 1 Tsp baking powder 1/2 Tsp baking soda 1/2 Tsp kosher salt 1 Cup unsalted butter or coconut oil 4 eggs (or use ener - g egg replacer for a vegan cake) 1/2 Tsp vanilla Zest and juice from 1 le
Tsp ground cardamom 1
Tsp baking powder 1/2 Tsp baking soda 1/2 Tsp kosher salt 1 Cup unsalted butter or coconut oil 4 eggs (or use ener - g egg replacer for a vegan cake) 1/2 Tsp vanilla Zest and juice from 1 le
Tsp baking powder 1/2
Tsp baking soda 1/2 Tsp kosher salt 1 Cup unsalted butter or coconut oil 4 eggs (or use ener - g egg replacer for a vegan cake) 1/2 Tsp vanilla Zest and juice from 1 le
Tsp baking soda 1/2
Tsp kosher salt 1 Cup unsalted butter or coconut oil 4 eggs (or use ener - g egg replacer for a vegan cake) 1/2 Tsp vanilla Zest and juice from 1 le
Tsp kosher salt 1 Cup unsalted butter or coconut oil 4 eggs (or use ener - g egg replacer for a vegan cake) 1/2
Tsp vanilla Zest and juice from 1 le
Tsp vanilla Zest and juice from 1 lemon
2 cups all - purpose flour and some for dusting 2 tbsp
baking powder 1/2
tsp baking soda 1
tsp sugar 1/2
tsp salt 8 tbsp salted butter, chilled and cubed 3/4 cup
+ 2 tbsp buttermilk
In the two methods you explain, you say,» (4
tsp gluten - free
baking powder + 4 tbsp apple cider vinegar per recipe of 10 buns).»
Hello, I'm sorry I can't find cream of tartar and I'm still confused - if I omit the
baking SODA
+ cream of tartar, and replace them with 4
tsp baking POWDER, does that work?
Or you can use 4
tsp gluten - free
baking powder + 4 tbsp apple cider vinegar per recipe of 10 buns.
1 egg 1/2 cup applesauce (unsweetened) 1
tsp baking powder 1/2
tsp sea salt 1
tsp vanilla extract 1 T olive oil 1/3 cup
+ 2 T coconut milk 1/2 cup
+ 1 T flaxseed meal 1/4 cup gluten - free flour blend * (I used the Protein Boost blend from this post) 3 T dark chocolate pieces 3 T raisins
1 medium sized butternut squash about 5 big tbsp coconut oil
+ extra for the
baking tin 1,5 dl wholewheat rice flour (or regular white rice flour) 1 dl oats (gluten - free or regular) 1
tsp pure vanilla
powder 1/2 dl coconut sugar 2 handfuls crushed walnuts optional: 1 - 2 tbsp coconut sugar for extra sweetness directly on the butternut layer
1 cup sliced almonds 1/2 cup shredded coconut 2 cups
+ 1 tbsp all - purpose flour 1 cup packed light brown sugar 1
tsp baking powder 1/2
tsp salt 1/4 cup unsalted butter, cold and cubed 1/2 cup mini chocolate chips 3 large eggs 1 tbsp canola or vegetable oil (or melted coconut oil) 1
tsp vanilla extract egg wash: 1 large egg beaten with 1 tbsp milk 8 ounces semi-sweet chocolate, coarsely chopped
Keep in mind that 1
tsp of
baking powder is equal to 1/4
tsp of
baking soda
+ 1/2
tsp cream of tartar.