Instead of sifting flour and then measuring it out, I just used
a whole cup of flour and fluffed it up with a whisk.
Use half a cup of salt and half a cup of water with
a whole cup of flour.
To add its goodness to baked goods that need to rise (breads, quick breads, muffins), you can replace up to a quarter of the flour with chickpea flour — for example, instead of
a whole cup of flour, use 3/4 cup of flour and 1/4 cup chickpea flour.
Not exact matches
1
cup of almond
flour should be relatively similar to 1
cup of almonds, you might get a little more
flour in a
cup than
whole almonds x
i've never seen 170g for a
cup of whole wheat
flour before (it's quite different for the brans too!).
If we had to make this bread with this
flour, we'd add a
cup or so
of whole wheat
flour to pump a bit more life into the loaf.
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
1
cup rolled oats blitzed into oat
flour + 1/2 to 3/4
cup of whole rolled oats 5 scoops whey protein powder Milk to bind
1
cup whole wheat
flour 1
cup all - purpose
flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 2 large eggs 1/2
cup buttermilk 1/2
cup milk 2/3
cup reduced apple cider (start with 4
cups of apple cider) 4 tbsps butter, melted vegetable oil or butter for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancakes
In the bowl
of a stand mixer, mix the yeast, sugar, water, and 1/2
cup of whole wheat pastry
flour.
I Used a white bread
flour for the first batch and 3
cups white bread
flour with 2
cups of whole wheat bread
flour for the second batch.
I replaced the half
cup of AP
flour with
whole wheat, might go for a
whole cup next time.
I made a couple substitutions — I filled the 1/3
cup up half way with maple syrup first, then the other half
of the way with honey; I used 1
cup whole wheat
flour and 1/2
cup unflavored protein isolate powder; I substituted quinoa for the millet.
Instead
of white bread, mix a
cup of whole wheat
flour with 2
cups of plain
flour, or add rye.
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
Changes I made (because
of what I had on hand)-- used buttermilk instead
of milk and vinegar, used pureed squash from my freezer, and used 1 1/4
cups white
whole wheat and 3/4
cup ap
flour.
Just made this recipe only used coconut butter instead
of regular butter and 1
cup whole wheat
flour / 1/2 white
flour.
I made it again today into 24 mini muffins (baked for 7 mins) and 10 regular - sized muffins (baked for 18.5 mins) with some minor changes: added an extra banana, used a mix
of half dark buckwheat
flour and half white
whole wheat
flour; decreased brown sugar to 1/4
cup (it was all I had); and used 1/4
cup of maple syrup.
I used 1/2
cup of whole wheat
flour and added a little bit
of semi-sweet chocolate chips.
I used 3/4
cup whole wheat
flour and 3/4
cup AP
flour, and added a pinch
of ground cardamom which is a natural pairing with cloves in my mind.
3 large ripe - to - over-ripe bananas 1 large egg 1/3
cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3
cup (65 grams) light brown sugar 1/4 to 1/3
cup (60 to 80 ml) maple syrup (less for less sweetness,
of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch
of ground cloves Salt 1 1/2
cups (180 grams) white
whole - wheat
flour (or
flour mixture
of your choice, see Note up top) 1/4
cup (50 grams) uncooked millet
3 tsp (15 ml) active dry yeast 3
cups (680 ml)
whole milk (3.25 per cent fat), warmed to a temperature
of 97ºF (36ºF) 2 1/2 tsp (12.5 ml) salt 2 tsp (10 ml) butter, melted 5 1/3
cups (750g)
whole wheat bread
flour, + 1/2
cup (75g), for working the dough 2 tbsp (30 ml) butter, for the loaf pan
As a substitute for bread
flour I add gluten
flour to regular
flour, subbing in 1 teaspoon per
cup of all purpose or
whole wheat
flour.
So for this recipe I just substituted 2
cups of the King Arthur gluten free
whole grain
flour blend for the 2
cups of regular
flour and they were fantastic.
I did substitute one
cup of the
flour with white
whole wheat
flour and they still came out wonderful.
I like using four bananas, olive oil instead
of butter, 1/2
cup of brown sugar with a couple swirls
of honey, and subbing 1/2
cup of the
flour with
whole wheat
flour.
Muffin 1
cup + 1 tablespoon (100 g) oat
flour 1
cup + 2 tablespoons (150 g) white rice
flour 1/4
cup + 2 tablespoons (60 g) cornstarch zest
of 2 meyer lemons, finely grated 3/4
cup (170 g) white granulated sugar 1 tablespoon
of baking powder 1 teaspoon
of salt 3/4
cup (6 fl oz or 170 g)
of whole milk 1/4
cup (2 fl oz or 60 g) Meyer lemon juice 2 large eggs 1 large yolk 1 teaspoon
of pure vanilla extract 1/2
cup (115 g or 1 stick) unsalted butter, melted and cooled
I stuck pretty closely to the original recipe: (a) used 1
cup white
flour + 1/2
cup whole wheat (b) used 1/4
cup agave instead
of the maple syrup and cut the brown sugar to 1/4
cup.
8
whole Beef Short Ribs Kosher Salt Pepper To Taste 1/4
cups All - purpose
Flour 6 pieces Pancetta, diced 2 tbsp Olive Oil 1
whole Medium Onion, diced 2
whole Carrots, diced 2
whole Shallots, Peeled And Finely Minced 1 parsnip, diced 2 stalks
of celery, diced 2 garlic cloves, chopped 2
cups Red Wine 2
cups Beef Broth (enough To Almost Cover Ribs) 2 sprigs Thyme or 1 tsp try thyme 2 sprigs Rosemary or 1 tsp dry rosemary 1 tsp paprika 1 tsp cayenne pepper 1 tsp allspice
Add the
whole wheat
flour, and 1
cup white
flour and stir to form a dough that pulls away from the sides
of the bowl.
I only did 1/4 tsp for the
whole thing when it should have been 1/4 per
cup of flour as you said.
I made these today and used 1
cup of whole wheat
flour instead
of 1/2
cup of coconut
flour... they are amazing!
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
2 tortillas (your choice: wheat, brown rice,
flour) 1/2
cup hummus 3 tablespoons
whole grain mustard 1
cup spinach or your favorite greens 1/3
of an English cucumber, sliced lengthwise 1 avocado, halved and sliced 1/2
cup shredded carrots 1/4
cup feta cheese 2 tablespoons cilantro, rough chopped
If you are measuring by volume, put a tablespoon
of whole wheat or rye
flour in each measuring
cup, then fill them with white
flour.
Our final version has just 1 1/2 tablespoons
of butter (instead
of the original 7 tablespoons), lots
of whole wheat
flour, and just 3/4
cup of white chocolate chips (instead
of the original whopping 2
cups — and it's still PLENTY!).
1/3
cup of whole wheat pastry
flour (sprouted
whole wheat is best for ease
of digestion if you have it.
1 1/4
cups of All - Purpose
Flour (King Arthur Flour is preferred) 1 cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of light brown sugar 1 teaspoon vanilla extract 2 cups of shredded carrots (I used organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it p
Flour (King Arthur
Flour is preferred) 1 cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of light brown sugar 1 teaspoon vanilla extract 2 cups of shredded carrots (I used organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it p
Flour is preferred) 1
cup of whole wheat
flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of light brown sugar 1 teaspoon vanilla extract 2 cups of shredded carrots (I used organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it p
flour (again KAF) 1.5 teaspoon
of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon
of baking powder 1
cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3
cup of unsweetened applesauce 1/2
cup of light brown sugar 1 teaspoon vanilla extract 2
cups of shredded carrots (I used organic) 1/2
cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.
Cake 5 large eggs, separated 1
cup granulated sugar, divided 1 teaspoon vanilla extract 1/3
cup whole milk 1
cup all - purpose
flour 1 1/2 teaspoons baking powder Pinch
of salt
Black Tea and Currant Hot Cross Buns: Adapted / Copied from Poires au Chocolat 50g unsalted butter 225g
whole milk (I used light and it worked fine) 300g strong white
flour 150g wholemeal
flour 7 / 8g instant yeast 50g caster sugar 1 tsp cinnamon 1/2 tsp each nutmeg, ginger, cloves 1 egg, cracked and lightly beaten 110g (1
cup) each sultanas and black currants 1
cup of strong black tea
2 ripe bananas 1/3
cup of vanilla, lemon or plain Chobani 1
cup of vanilla almond milk 1/4
cup of white sugar 1.5 teaspoons baking soda 1.5 teaspoons
of vanilla extract 2 lemons zested Juice from one lemon 3/4
cup of cooked quinoa 1
cup of all - purpose
flour (I used King Arthur) 1
cup of whole wheat
flour (I used King Arthur) 1 - 2
cups of freshly washed blueberries (tossed in some
flour to coat)
As that sat with the yeast beginning to work, I measured out into a bowl 4 1/4
cups of this
whole wheat
flour, and added 1/2 heaping teaspoon
of salt to that.
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 used 1.5
cups of whole almonds, 2 tablespoons coconut
flour, 1/4
cup of whole flaxseeds, 1/4 teaspoon salt, 1.5 teaspoons baking soda, 5 large eggs, 1/4
cup coconut oil, 2 packets
of stevia, and 1 tablespoon
of apple cider vinegar in the Magic Loaf Pan.)
Then took a
cup of the leftovers and added an egg, a pinch
of baking powder, tbsp
of whole wheat
flour and made AMAZING potato pancakes!
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
Bob's polenta, half
cup white
whole wheat
flour, half
cup all purpose white and half
cup whole wheat pastry
flour (influence
of 101 cookbooks and having quite a bit
of this
flour that I have to use up).
Add in your 4
cups of whole wheat
flour, 1
cup at a time.
In a mixing bowl add 2
cups of whole wheat
flour.
1 Unbleached all - purpose
flour 3/4
whole wheat
flour 1
cup of turbinado sugar 1 teaspoon salt 1 -1 / 2 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground all spice 1/2 teaspoon nutmeg