For recipes that call for GF flour, should I use 3/4c per 1c, or use the exact amount in the recipe?
493656
Use the same amount or even a touch more. I find GF flour to be a little more moist.
493657
Hi, unless the package says otherwise, I use the same portions. Also, if flour has xanthan this must be added.
493658
I always use the exact same amount with good results. Shirley Whitley--diagnosed Celiac for 13 years.
493659
I use 3/4 cup GF to 1 cup regular flour. If I do 1 to 1 it is too much and makes the batter heavy and the finished product not as fluffy.
493660
I bake by weight. I calculated the measurements for the flour by weight and use that weight for the measurement with recipes asking for GF flour. I do the same when it is a recipe calling for traditional flour. I would say depending on how you measure I would do GF cup for cup. If the recipe calls for traditional, I would do the 3/4 cup to each cup. Hope that helps.
493661
I just made zucchini bread using this cup-for-cup in my recipe. While mixing I quickly saw there wasn't enough moisture, so I added more zucchini & a little water. Baking time seemed to be less, but I just did one trial loaf instead of my normal two loaves, so maybe that was the difference. The loaf didn't rise quite as much as with wheat flour. The taste isn't very good & was also bland with a poor mouth feel. I'm thinking that this might be due to not decreasing the flour to 3/4 cup. I'd appreciate any input so I don't waste this expensive flour!
1330998
I use it in cookies. When it calls for2cups I use 1 1/2 cups almond flour and 1/2 cups regular flour. They turn out better according to my husband
638483
Don't modify how much the recipe calls for. We use Bob Mills gluten free package recipes and never had a problem.
1313429
I use 5 cups of flour(1 receipe) and it is ok. But I do find it works better with double the receipe or more.
944206
3 and 1/2 grams per 2 Tablespoons. I used this to make some muffins (Pina Colada) and I was very disappointed at the results. I followed a recipe from a book about cooking with coconut flour, so it wasn't that I had substituted anything. The batter was more like dough and the muffins were very dense. And the second day, they fell apart when you tried to eat one. Left a funny aftertaste too, but that might be from the sugar substitute (Splenda) than the flour. I haven't used any more since.
2270391
I have read it is 1 tablespoon of vital wheat gluten to every cup of flour. What type of bread are you making?
908889
I believe its in the recipe you use. My husband likes them thick so I use the recipe which uses 6 eggs & 3 1/2 cup flour. The basic pizzelle recipe uses 3 eggs & 1 3/4 cup flour, they were thinner. And I have a polished pizzelle maker. Love it!
1313431
Most of the recipe I have requires about 500g of flour. This is one of the best mixer I come accross when you want your dough to pass the "window pane" test. The motor is strong and won't over heat.
792670
Almost the same consistency; my question is the amount recommended for bread/pizza dough?
1175168
What kind of flour are you using, and how much? How stiff is the dough? I have a Bosch, and have been using it for almost four years. My typical recipe flour-to-water ratio is 6 cups of water to around 14 cups of flour, 10 of which are King Arthur white whole wheat and four of which are regular white flour. Usually, it only sounds strained when I have added the final few cups of flour, which I only do in the last few minutes. Hope this helps!
1307392
One packet is fine or if you use bulk yeast you should use 2 1/4 teaspoons for the recipe. I use the bulk and that is what I used and it was wonderful.
335886
At least 3. I make a variety of things with this mix like pizza dough and cookies. It lasts me a while. I use it as an all purpose flour and have good results.
686411
I use a level tablespoon (the kind you would use when baking) for each cup I make. That is on the strong side.
1842013
Oh no... Follow whatever recipe you are using! But if you are using a regular 'non-gluten free' recipe, you may have to reduce your liquids some (this flour is moister than regular flour). I have played around with our family recipes until I found the right consistencies. The results are the same or even better than using regular flour! And as Becky said... check out www.pamelaproducts.com.
729073
My loaves have 4 cups of flour, is more than large enough.....I would think it would be OK...Gemma
21732
Agreed, this is just right for my recipe which uses 3 cups of flour. Works very well.
385121
the website does not claim this to be GF and since they do mill other flours, cross-contamination seems likelyyou can ask them contact@greatrivermilling.com