Sentences with phrase «using regular all purpose flour»

Would it be possible to use regular all purpose flour instead of cake flour?

And people also had success using regular all purpose flour instead of the self - rising flour.

Here are the changes I made, to muffinize: used regular all purpose flour, and swapped in 1 c whole wheat & 3 T ground flaxmeal (got ta get those omega3's, and this seemed a great place to hide them!).

If you're not gluten - free, use regular all purpose flour, which has more protein and structure.

We are using regular all purpose flour (plain flour) but if you want a more tender and delicate crumb you can substitute the all purpose flour with cake flour.

Would it be possible to use regular all purpose flour instead of cake flour?

Not exact matches

For the crust, I used Alton Brown's pie crust recipe, substituting all - purpose gluten - free flour for the regular.

First, prepare your favorite pie crust recipe. As mentioned above, I used Alton Brown's pie crust recipe substituting gluten - free all - purpose flour for the regular and using vegetable shortening instead of lard.

I haven't tried it but the all - purpose gluten - free flour I use says it's a 1:1 swap for regular all purpose flour so it should work.

And if gluten isn't an issue or you don't want to use all the crazy flours, you can make this cake with regular all purpose flour or your favorite all purpose gluten free flour mix, substituting 1:1 ratio with all the gluten free flours (1 1/4 cups or 175 grams all purpose for the dark chocolate, 2 cups or 280 grams all purpose for the butterscotch and vanilla bean cakes).

pure vanilla extract 4 eggs 1 1/2 cups all - purpose flour 1 cup unsweetened cocoa powder (I used half dark cocoa and half regular) 1 tsp.

I use Bob Mills gluten free all purpose baking flour in lieu of regular flour, 1to1, and add 1/8 teaspoon extra xanthum gum (1/2 teaspoon if using a gluten free flour that DOES NOT already contain xantham gum).

I tried it once before with 50 % white whole wheat and it was great (this is such a flexible recipe), but today I used 50 % regular whole wheat, 25 % bread flour, 25 % all - purpose, and a spoonful of vital wheat gluten for good luck (who knows if that did anything) and the texture was RIGHT ON.

Sorry this thing is giving me a hard time from my phone... I used whole wheat flour because I was out of regular all purpose... I usually can't taste a big difference except things are occasionally drier but these weren't because all the pumpkin... But I replaced the ginger with turmeric, the allspice with cardamom (in the amounts called for) and omitted the cloves entirely and they were so delicious!!!

I used yellow wheat flour, which does absorb less water than regular all purpose flour.

If you're having trouble finding it, though — then definitely just take our suggestion of using 1/2 regular whole wheat flour and 1/2 white, all - purpose flour.

So, yes, just use all purpose regular flour instead of the corn starch and stuff.

If we don't have to be gluten free, do we use the same amount of regular all purpose flour?

I simply used all purpose gluten - free flour (which already contains the correct amount of xanthan gum; more specifically, I use Jules Gluten Free Flour) in place of regular all purpose gluten - free fflour (which already contains the correct amount of xanthan gum; more specifically, I use Jules Gluten Free Flour) in place of regular all purpose gluten - free fFlour) in place of regular all purpose gluten - free flourflour.

The avocado replaces some of the saturated fat (butter) and white whole wheat flour — which has all the nutritional benefits of regular whole wheat flour — is used in addition to all - purpose flour.

BTW I did use regular bleached all purpose flour and mine only baked 5 or 6 minutes after I took the lid off because it was getting to brown.

I would like to use whole wheat flour, the brown kind, can you suggest amounts for this type of flour, along with regular all purpose used together?

Lucy — You could use all purpose flour, but keep in mind that the cake will pretty much be a regular cake at that point.

After using oat flour instead of regular all - purpose the noticeable difference was the extremely light and tender crumb.

Super-Moist Chocolate Cake 2 ounces bittersweet chocolate (do not exceed 61 % cacao), chopped 1 cup unsweetened Hershey's Special Dark Cocoa Powder (or regular unsweetened cocoa powder) 1 3/4 cups boiling water 2 3/4 cups all purpose flour 1 1/4 teaspoons baking soda 1/4 teaspoon baking powder 1 cup sugar 1 cup (packed) dark brown sugar 1 1/3 cups mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoon vanilla extract

1 cup of all purpose flour (I use King Arthur Flour) 2 tablespoons of smoked paprika 1/2 teaspoon of salt Ground pepper 2 teaspoons of olive oil 2 - 3 lbs of chuck or stew meat cubed 1 large onion, diced 1 small can of tomato paste 1 cup red wine 2 cups of beef broth (I use low sodium) 4 medium potatoes, cubed (sweet or regular) 4 carrots, peeled and chopped 1 bay leaf Parsley (fresh or dflour (I use King Arthur Flour) 2 tablespoons of smoked paprika 1/2 teaspoon of salt Ground pepper 2 teaspoons of olive oil 2 - 3 lbs of chuck or stew meat cubed 1 large onion, diced 1 small can of tomato paste 1 cup red wine 2 cups of beef broth (I use low sodium) 4 medium potatoes, cubed (sweet or regular) 4 carrots, peeled and chopped 1 bay leaf Parsley (fresh or dFlour) 2 tablespoons of smoked paprika 1/2 teaspoon of salt Ground pepper 2 teaspoons of olive oil 2 - 3 lbs of chuck or stew meat cubed 1 large onion, diced 1 small can of tomato paste 1 cup red wine 2 cups of beef broth (I use low sodium) 4 medium potatoes, cubed (sweet or regular) 4 carrots, peeled and chopped 1 bay leaf Parsley (fresh or dried)

I used gluten free all - purpose flour however, you can use regular wheat flour if you prefer!

1/2 cup brown sugar, packed 1/4 cup granulated sugar 2/3 cup vegetable oil 1/4 cup almond or soy milk (regular milk will also work for non-vegans) 2 teaspoons pure vanilla extract 2 cups all purpose flour 1/2 teaspoon baking soda 3/4 teaspoon salt 3 ounces semisweet chocolate, roughly chopped (use dairy - free chocolate to keep it vegan)

We used regular all - purpose flour and were totally fine, so you can use the flour that works for your lifestyle.

I would suggest using either white whole wheat flour or regular all - purpose flour.

If you can't find whole wheat pastry flour I would suggest using half whole wheat / wholemeal flour and half all purpose or regular flour.

For the healthy ones we are going to use this recipe but for the unhealthy ones we want to replace the datepaste with sugar and the oatflour with regular all purpose flour.

4 large eggs at room temperature (this is a must) 1.5 c of low fat milk 1/2 tsp of salt 1.5 c of all purpose flour 1 tsp of Italian seasoning (you can use whatever seasonings you would like) 3 tbl of melted I Can't Believe It's Not Butter or regular butter

I just used regular all - purpose flour since it's such a marginal amount, but you could use wheat or white whole wheat id that's what you have.

If you are not gluten - free then regular all - purpose flour and any type of rolled oats can be used, I used Cup 4 Cup Gluten Free Flour and Bob's Red Mill Gluten Free Rolled flour and any type of rolled oats can be used, I used Cup 4 Cup Gluten Free Flour and Bob's Red Mill Gluten Free Rolled Flour and Bob's Red Mill Gluten Free Rolled Oats.

These muffins are just as delicious using all - purpose flour and / or regular yogurt, so use what you have or go crazy and try something different!

1 cup + 2 tablespoons of King Arthur's all - purpose flour 1/2 teaspoon baking soda 1 teaspoon salt 1/2 cup of Smart Balance butter (or you can use regular butter) 6 tablespoons of packed brown sugar 6 tablespoons of granulated sugar 1 egg 1 teaspoon of peppermint extract 10 ounces of chocolate chips 1 bag of individually wrapped Peppermint Patties (unwrapped)

I did this recipe the first time with all purpose flour because I didn't have bread flour and regular yeast, they came out perfect, not sticky no need to fry in paper, 2nd time I try to do these used the bread flour and quick rise, they were a complete flop, I threw all in garbage can.

To convert any recipe, simply use a cup of all purpose gluten free baking flour to replace 1 cup of regular flour.

You can also use regular all - purpose flour if not gluten free.

I use gf all purpose flour simply because it seems to work out just as good as regular flour and it's easy to use.

Could I use regular, all purpose flour for the bread?

Definetly use cake flour in your recipe instead of regular all purpose.

1 small head cauliflower (1 pound florets, i.e. stems and leaves removed), cut into generous 1 to 2 inch chunks 1 large egg 1 garlic clove, minced Few gratings of fresh lemon zest 3 ounces crumbled feta (about 1/2 cup) 1/2 cup all - purpose flour 1/4 teaspoon Aleppo pepper flakes; less if using regular red pepper flakes, which are hotter 3/4 teaspoon table salt or more to taste 1/2 teaspoon baking powder Olive oil for frying

Making a good all purpose flour and keeping it in the freezer means you can make anything with a regular recipe (using all purpose flour).

A combination of coconut and almond flour was used in place of plain all purpose flour and gluten free oats was used in place of regular oats.

I used regular whole wheat flour (didn't have pastry flour or all - purpose).

I tried them tonight and they were not a huge a success for me... I used half all - purpose / regular wheat flour and followed the recipe for the rest, but they turned out rubbery and stuck to the liner (I forgot to grease them...) I could foresee the final result just by the way the batter looked in the bowl, kind of stretchy.

I've tinkered with the recipe many times throughout the years, using regular corn instead of creamed corn (which is vegan, but the way), replacing the oil with apple sauce, and using whole wheat flour instead of all - purpose.

For example, I have Bob's Gluten Free All - Purpose Flour — can I just use it like regular fFlour — can I just use it like regular flourflour?