I've blended
it with All Purpose flour in these Jammy Barley Scones for a bit of a richer, denser texture.
Not exact matches
It's pretty much a classic chocolate chip muffin recipe,
with coconut
flour filling
in for all -
purpose flour.
Instead of gluten, I worked
with a completely grain - free, paleo - friendly
flour that behaves just like all
purpose flour in this recipe.
1 cup gluten - free All -
Purpose Flour Blend 1/3 cup coconut flour, fluffed with a fork and sifted before measuring 1/3 cup unsweetened flaked coconut, finely flaked 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon guar gum or xanthan gum 1/2 cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2 cup raisins 1 medium orange, cut into very thin slices for ga
Flour Blend 1/3 cup coconut
flour, fluffed with a fork and sifted before measuring 1/3 cup unsweetened flaked coconut, finely flaked 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon guar gum or xanthan gum 1/2 cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2 cup raisins 1 medium orange, cut into very thin slices for ga
flour, fluffed
with a fork and sifted before measuring 1/3 cup unsweetened flaked coconut, finely flaked 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon guar gum or xanthan gum 1/2 cup honey or agave nectar 1 (8 - ounce) can crushed pineapple
in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2 cup raisins 1 medium orange, cut into very thin slices for garnish
vanilla 1 large egg 2 cups quick cooking oats (which I smashed
in zip lock bag
with a rolling pin) 1 1/2 cups all
purpose flour 1 1/2 tsp.
It isn't a one for one replacement
with regular all
purpose flour but it does work well
in things like pancakes, waffles, and crepes.
You'll notice a few changes from the norm here, most noticeably that they're bright red, but food coloring isn't the only thing these bars have
in common
with their namesake cake: natural unsweetened cocoa is subbed for part of the usual all -
purpose flour and a touch of vinegar gives the base that signature red velvet tang.
Just to play
with the flavor, I used coconut oil
in place of the butter and I used coconut
flour in place of the all
purpose flour, but of course, you could do these either way and they'd still be great.
I am kneading
in my kitchenaid
with bread hook and used self rising
flour, instead of all
purpose.
Simply substitute the regular
flour with an equal amount of Bob Mill's All Purpose Gluten Free Flour, and add 1 1/2 tsp of Xantham gum, which you can find at any health food store and now also in most bigger grocery st
flour with an equal amount of Bob Mill's All
Purpose Gluten Free
Flour, and add 1 1/2 tsp of Xantham gum, which you can find at any health food store and now also in most bigger grocery st
Flour, and add 1 1/2 tsp of Xantham gum, which you can find at any health food store and now also
in most bigger grocery stores.
In a large bowl, mix the all -
purpose and buckwheat
flours with the fine salt.
Or if you're
in a pinch — I've made them
with all
purpose flour before too.
Thank you for this amazing recipe one question though, I added my buttermilk substitute (milk + lemon juice) and egg mixture until the consistency was like shown
in the picture, but was left
with about 1/3 -1 / 4 of the wet ingredients... I measured my ingredients on an electric scale, could it be because I used cake
flour instead of all -
purpose?
Ikezi's original recipe calls for a mix of all -
purpose and whole - wheat
flour, which together do result
in a cookie
with a profoundly graham flavor.
So,
in this recipe, I offset the higher protein situation
with cake
flour, instead of all -
purpose.
Ingredients: 3 tablespoons olive oil 3 lamb shanks 6 rashers of Irish Bacon, chopped 1 large yellow onion, chopped 4 stalks celery
with leaves, chopped 6 medium sized carrots, sliced 6 large cloves garlic, finely chopped 3 tablespoons unbleached all -
purpose flour 2 — 14.9 oz cans of Guinness Beer 2 cups beef stock 6 Yukon Gold potatoes, scrubbed and cut
in half 1 small bunch kale, coarsely chopped
The recipes
in this book don't call for «all -
purpose» gluten - free
flour but have been developed
with a small selection of individual
flours, each chosen for their unique properties.
I also replaced some of the all -
purpose flour with whole wheat
in order to bump up the nutrition level a bit.
-LSB-...] for one replacement
with regular all
purpose flour but it does work well
in things like pancakes, waffles, and -LSB-...]
:D Ginger and milk chocolate cookies slightly adapted from the oh, so beautiful Sweet and Vicious: Baking
with Attitude 2 1/4 cups (315g) all -
purpose flour 3 teaspoons ground ginger 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks / 170g) unsalted butter, at room temperature 1 cup (175g) packed light brown sugar 1 large egg 1/4 cup molasses 1 teaspoon vanilla extract 1/2 cup minced crystallized ginger, divided use 200g milk chocolate,
in chips or chunks 1/2 cup (100g) demerara sugar In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt and set asid
in chips or chunks 1/2 cup (100g) demerara sugar
In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt and set asid
In a medium bowl, whisk together the
flour, ground ginger, baking soda, and salt and set aside.
Swapping regular all -
purpose flour for one
with a lower protein content can make a surprisingly big difference
in your baking.
But the recipes can certainly be made
with whatever all
purpose gluten free
flour mix you want (I made a note of substituting all
purpose flour in the headnote, just follow the same amount for your gluten free
flour mix of choice).
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms,
in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works
with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all -
purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
:) I like to use it
in combination
with a few different gf
flours to make a sort of «all
purpose blend»
If you can not find sweet rice
flour, I would recommend replacing all three of the
flours with the equivalent weight
in an all -
purpose gluten - free
flour blend.
If you would like to make them
in a regular size madeleine pan, replace 6 tablespoons of the almond
flour with all
purpose, wheat, sprouted wheat / spelt, or rice
flour.
Really simple brownies slightly adapted from here 150g dark chocolate, finely chopped or
in chips — I used one
with 53 % cocoa solids 3/4 cup (170g) unsalted butter, room temperature and chopped 1 3/4 cups (350g) granulated sugar 3 large eggs 1 teaspoon vanilla 1 cup (140g) all
purpose flour 1 tablespoon (10g) unsweetened cocoa powder, sifted 1/4 teaspoon table salt Preheat the oven to 180 °C / 350 °F.
The donut journey began
with flour — your basic, doesn't - get - much - use -
in - our - house, all
purpose flour.
Long before I knew what Paleo was, or that you could bake
with anything other than all
purpose flour, baking cookies
in the month of December was my favorite thing to do.
In this particular recipe, I replaced 1/2 the all -
purpose flour with whole wheat
flour and swapped the canola oil for plain yogurt.
A big reason why we normally mix regular whole wheat
flour with all -
purpose flour in some of our recipes (such as some of our muffins) is because,
with their higher protein levels, whole wheat
flours can make baked goods tough.
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.
Not a silly question — I think these would work well
with an all
purpose wheat
flour in place of the other ingredients — if anything, they may (and definitely may not) need a touch more liquid (maybe 1/2 teaspoon lemon juice?)
;) Orange berry financiers adapted from the always delicious Simply Bill 3/4 cup (105g) icing sugar, sifted finely grated zest of 1 large orange 3/4 cup (75g) almond meal (finely ground almonds) 1/3 cup (46g) all
purpose flour pinch of salt 5 egg whites 100g unsalted butter, melted and cooled 1 teaspoon vanilla extract 1/4 cup (35g) blueberries, fresh or frozen (unthawed) 1/4 cup (30g) raspberries, fresh or frozen (unthawed) icing sugar, extra, for dusting
In a large bowl, place the orange zest and the sugar and rub them together
with your fingertips until sugar is fragrant.
Christmas cookies from Australian Gourmet Traveller 1/2 cup (1 stick / 113g) unsalted butter, softened 1 cup (175g) brown sugar, packed 1/4 teaspoon salt 1 1/4 cups (175g) all
purpose flour, sifted 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger pinch of ground cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely chopped 1 cup (180g) dark chocolate chips 80g candied orange peel, coarsely chopped — recipe here Beat butter
in an electric mixer fitted
with a paddle until creamy, add sugar and salt, then add
flour and spices and mix until combined.
Garrett, no I think you could get away
with swapping
in all -
purpose flour and be
in the same ballpark, use the second sugar option
in the recipe.
Chock - full of chocolate chip cookies from The Essential Chocolate Chip Cookbook 1 1/4 cups (175g) all
purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (113g / 1 stick) unsalted butter, room temperature 1/2 cup (88g) packed light brown sugar 6 tablespoons (72g) granulated sugar 1 large egg 1 teaspoon vanilla extract 4 cups (24 oz / 672g) semisweet chocolate chips — I used chips
with 70 % cocoa solids Position a rack
in the middle of the oven and preheat to 180 °C / 350 °F.
In the bowl of a stand mixer fixed
with the dough hook, stir together the water, 2 cups of all -
purpose flour, and the 2 cups of bread
flour for about a minute, or until you have a shaggy, stiff dough.
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!!!
With all those above considerations accounted for, and after converting and perfecting nearly all of my baking recipes to use a single flour with delicious and reliable results (I always rely on Authentic Foods Superfine Brown Rice Flour), there's still a need for an gluten - free, dairy - free, all - purpose flour mix in my baking reperto
With all those above considerations accounted for, and after converting and perfecting nearly all of my baking recipes to use a single
flour with delicious and reliable results (I always rely on Authentic Foods Superfine Brown Rice Flour), there's still a need for an gluten - free, dairy - free, all - purpose flour mix in my baking repert
flour with delicious and reliable results (I always rely on Authentic Foods Superfine Brown Rice Flour), there's still a need for an gluten - free, dairy - free, all - purpose flour mix in my baking reperto
with delicious and reliable results (I always rely on Authentic Foods Superfine Brown Rice
Flour), there's still a need for an gluten - free, dairy - free, all - purpose flour mix in my baking repert
Flour), there's still a need for an gluten - free, dairy - free, all -
purpose flour mix in my baking repert
flour mix
in my baking repertoire.
In a Cuisinart, combine all -
purpose and almond
flours with salt and pepper.
First, I replaced 1/2 cup of butter
with 1/4 cup olive oil
in the crust; I also used a combination of unbleached all
purpose and white whole wheat
flour in the crust.
ingredients TUNA NOODLE CASSEROLE
WITH POTATO CHIP TOPPING 1/4 cup salted butter (plus more for greasing dish) 1 medium yellow onion (peeled, finely chopped) 1 (8 - ounce) package sliced cremini mushrooms 3/4 teaspoon table salt 1/4 cup all -
purpose flour 2 cups whole milk 1 cup chicken broth 8 ounces uncooked medium pasta shells 1 (6.7 - ounce) jar Italian tuna
in olive oil (drained and flaked) 2 tablespoons fresh flat - leaf parsley (plus more for garnish) 1/4 teaspoon black pepper 1 cup sharp white Cheddar cheese (shredded) 1/2 cup salt and vinegar potato chips (crumbled) 1/2 cup salted potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (crumbled)
If you don't care for gluten free then this recipe can be made
with regular all
purpose flour... the presence of mango curd
in this recipe makes these pancakes extra special.
But
in reality, combining whole wheat
flour with all -
purpose flour is an easy way to put a healthier spin on baked goods, which
in this case is the perfect excuse to add THE BEST brown sugar candied pecans and some sinfully - good salted caramel to the mix.
:D Mini blueberry pies
with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all
purpose flour 2/3 cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4 cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt whipped cream, for serving Start by making the pastry: combine
flour, confectioners» sugar, salt and baking powder
in the bowl of a food processor and pulse a few times.
Typically our Master recipe from The New Artisan Bread
in Five is made
with All -
purpose flour, but because this Fresh
flour contains more bran and germ than the
flours we are used to using, we need the extra gluten strength of a bread
flour to get the same results.
By the time I made waffles for the third time, I had a kitchen full of dirty dishes, paper towels all around, two bowls full of unused «failed» batter or better If I say «dough», and one batch tossed down the sink disposer, and I was standing there covered
with as much
flour as you can imagine, very much frustrated, thinking like a mad scientist where it went wrong while regular waffles
with all
purpose flour were cooking
in the waffle maker for my dear kids, making me crave them that much more.
I made couple of modifications by replacing half the all -
purpose flour with whole wheat, reducing the amount of sugar to less than 1/2 cup and replacing half the
flour in the streusel topping
with old - fashioned oats.
I said it
in the directions, but I feel the need to say it again: These waffles are NOT your typical traditional waffles, they are very soft, and they rip easier than when made
with all -
purpose flour.