Sentences with phrase «works for baking powder»

Finally, I tweaked the initial recipe so that it works for baking powder.

Not exact matches

Baking powder always works because it has the baking powder and an additional acid for it to reactBaking powder always works because it has the baking powder and an additional acid for it to reactbaking powder and an additional acid for it to react with.

Just wondering, would it still work if you subbed baking soda for the baking powder?

6 cups all - purpose flour, plus more for work surface 1 teaspoon baking soda 1/2 teaspoon baking powder 4 teaspoons ground ginger 4 teaspoons ground cinnamon 1 1/2 teaspoons ground cloves 1 teaspoon finely ground pepper 1 1/2 teaspoons coarse salt 1 cup (2 sticks or 1/2 pound) unsalted butter (at room temperature) 1 cup packed dark - brown sugar 2 large eggs 1 cup unsulfured molasses

The bread does taste a bit too strongly of soda for my tastebuds, so maybe baking powder would work just as well.

I love throwing in veggies into things like oatmeal (cauliflower), baked goods and I am loving throwing spirulina powder in my smoothies that seems to work really well for my husband and I!

1 very ripe banana 1/2 cup of fresh blueberries + extra for decorating the cookies (optional) 2 tablespoons of milled flaxseeds + 4 tablespoons of water 1/2 cup of almond butter (peanut butter will work as well) 1 1/2 cup of jumbo oats 1/2 cup of ground almonds 3 -4 tablespoons of roughly chopped hazelnuts 3 tablespoons of melted coconut oil 3 tablespoons of maple syrup or date nectar a dash of vanilla extract 1 teaspoon of baking powder 3 tablespoon of almond milk pinch of sea salt

Add flour, baking powder, salt, and almond meal and continue mixing for a full minute to work the coconut oil into the flour.

If the recipe calls for both baking powder and baking soda, either will work, but it's best to stick to what the recipe calls for to get ideal results.

Can't thank you enough for this recipe — I've been using it for a little over a year now, and it definitely works better than the commercial egg replacer powders... bakes like a dream, and works great in vegan bean - burgers, falafel, etc...

I had a bit of a false start with this recipe after I tried a recipe for baked donuts and they came out looking like mini footballs, but I think the donut recipe was at fault, because since then I've used this egg replacer powder in all sorts of cakes, cookies and brownies and it's worked well every time.

Unfortunately, we found that the mixes worked well for sweet things risen with baking soda / powder etc, but not yeast.

For 50 years, Bry - Air has been working with its clients to solve moisture control and humidity challenges, specializing in food and beverage applications such as meat, poultry, seafood, confections, baked goods, dry powder, beverage production and the related processing, packaging and storage of such products.

Most quick breads are right out unless I get get one of those sodium free baking powders to actually work for me (so far no luck).

1/2 cup unsweetened cocoa powder 1 teaspoon dark roast instant coffee powder (or instant espresso powder) 1/2 cup oat bran 1/2 cup brown rice flour (white rice flour works, too) 3/4 cup all - purpose flour 3/4 cup whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 4 ounces (1 stick) unsalted butter, cubed 1-2/3 cups brown sugar 5 large eggs 1 teaspoon vanilla extract 1 cup whole milk Greek yogurt 1/2 cup mini chocolate chips Sea salt crystals, for sprinkling

Even if you start with a good gluten free bread recipe, a simple substitution of baking powder for yeast, does not work well.

This is what worked for me finally... whipped the egg whites for eight minutes with 1/2 tsp of cream of tartar, slowly mixed in the softened cream cheese and protein powder, baked it at 325 for 30 minutes, then turned the oven off but left the bread inside to cool — turned out amazing.

1 cup flour 1 tbsp sugar 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 - 2 tbsp espresso, or 1 tbsp instant espresso powder (coffee will work too) 1 large egg 1 cup milk (you can use buttermilk if you like, or 1/2 cup yogurt and 1/2 cup milk) 2 tbsp butter, melted and cooled, plus more for the pan 1/4 tsp vanilla extract (optional) 1 tbsp Nutella, plus more for drizzle 1/4 cup chocolate chips for sprinkling on top

I use Quest protein powder but any protein blend (especially those designed for baking) should work just fine.

Jacki's (and now Melody's) Rich Sourdough Pancakes: 3 large farm fresh eggs 1 cup whole raw milk 2 cups of sourdough starter (can be straight from the fridge, does not have to be recently activated... this is how I almost always make it) 1 3/4 cup all purpose flour (makes a lighter pancake, but I've made it before with spelt flour, which was also pretty tasty, but heavier than most people like pancakes) 1 tsp aluminum free baking soda 2 tsp baking powder 1 1/2 tsp pink himalayan salt (you can use sea salt) 1/4 c. granulated sugar (rapadura, sucanat, whatever floats your boat) 1/4 c. raw butter, melted (I've used organic salted butter before, works fine) Also, for more health benefits, I add about 2 - 3 Tbsp melted coconut oil, which you can use instead of the butter or just use both (I totally use both).

I do really want this recipe to work, because I am thinking next time to try baking powder instead of soda, and to reduce the heat to about 325 and bake it for more like an hour and 20 minutes, to see if that helps (reducing the heat while extending the baking time will help keep the crust from burning while the inside fully cooks).

For extra protein I have used Fit Delis Chocolate vegan protein powder works perfectly well in any baking recipes as it doesn't add too much sweetness.

Ingredients: 2 Tbsp olive oil 1 1/3 cups, all - purpose or any gluten - free flour will work (I used almond flour for this recipe) 2/3 c granulated sugar 2 large eggs, room temperature 1/2 c non fat milk, almond milk or low fat milk (whatever you have on hand) 2 tsp baking powder 1 tsp baking soda Zest of 2 lemons 6 medium apples, cored and peeled

However, if you are planning on using the cocoa powder as a garnish that won't be baked — such as a coating for truffles — either option will work.

300 ml fat free yoghurt, thinned with 15 ml milk 1 large egg 80 ml oil (such as vegetable, safflower, sunflower or olive oil) 50 grams lightly packed dark brown sugar 1 teaspoon vanilla extract or zest of citrus fruit of your choice 90 grams oat bran 125 grams spelt flour (can substitute plain flour) 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/4 teaspoon table salt several teaspoons sugar — for topping the muffins 3/4 to 1 cup chopped mixed fruit (just about anything but citrus or pineapple will work, I used 10 strawberries but have previously used frozen raspberries and blueberries successfully)

115 grams (8 tablespoons) unsalted butter (that's 1 stick to Americans) 170 grams gluten - free all - purpose flour 1 teaspoon psyllium husk 1 teaspoon baking soda 1/2 teaspoon Saigon cinnamon 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon kosher salt 140 grams (about 1 cup) brown sugar 150 grams soft goat cheese 240 grams (about 1 cup) roasted kabocha squash puree (see below) 1/2 cup milk (you can use any milk that works for your family) 1/3 cup maple - roasted pumpkin seeds (optional) 1/3 cup chopped apple (optional) 2 tablespoons raw sugar (optional)

Additionally, I am happy to report that the reduced amount of baking powder worked beautifully for both my cake pan and my loaf pan.

Mix together the dry: — 1 1/4 c cashew meal (or I'm sure any nut meal would work)-- 1tsp baking powder — 1 / 2tsp cinnamon (and I added in cloves and allspice for the pumpkin effect)-- Salt

Just made the cake with olive oil instead of vegetable oil, all whole wheat SR flour with no extra baking powder or soda (in Australia we use SR for most baking) and it worked beautifully.

I find that fresh ginger is best for infusions or cooking, but the powder works best for baking, packs a spicier punch and also has a longer shelf life.

I purchased it to make deodorant (recipe: 1/4 cup baking soda 1/4 cup arrow root powder 6 tablespoons of coconut oil) Works great for my purpose of use.

If you don't want to opt for dextrose or other powders, a baked potato works well.

I used white flour for these and it does work better... 2) If they were too thin, that's largely controlled by the baking soda and baking powder levels.

2 eggs (if you are egg free I do think 2 flax eggs would work here - they might not puff up as much but it would still work - perhaps add a bit of baking powder for the rise?

This obviously only works if you have the makings for pancakes in your kitchen — flour, baking powder, milk, eggs, butter — but since those usually are staples everyone has at any given time, chances are you could make this tonight without having to stop by a store after work.

I love throwing in veggies into things like oatmeal (cauliflower), baked goods and I am loving throwing spirulina powder in my smoothies that seems to work really well for my husband and I!