Substitutions for Wheat Flour

December 30, 2011 By Leave a Comment

SUBSTITUTIONS EQUIVALENT TO 1 CUP  WHEAT FLOUR:

Buckwheat Flour

  • 7/8 cup

Corn Flour

  • 1 cup

Cornmeal/Cornstarch

  • 3/4 cup

Chickpea Flour

  • 3/4 cup

Nut Flours (ground fine)

  • 1/2 cup

Potato Flour

  • 1 cup

Potato Starch

  • 3/4 cup

Rice Flour/Sorghum

  • 7/8 cup

Tapioca Flour/Starch

  • 1 cup

Rye (this is not gluten-free)

  • 1 1/4 cup

Rolled Oats/Oat Flour

  • 1 1/3 cup
Filed Under: Cookies, Desserts, Gluten-Free, Recipes

Sugar Substitutes

December 30, 2011 By Leave a Comment

SWEETENERS EQUIVALENT TO 1 CUP SUGAR:

Brown Rice Syrup                                                                      

  • 1 1/3 cup. Add 1/4 tsp. baking soda per cup. Reduce liquid by 1/4 cup

Agave Nectar                                                                              

  • 3/4 cup. Reduce liquid by 1/4 cup

Raw Honey                                                                                  

  •  1/2-3/4 cup. Add 1/4 tsp. baking soda per cup of honey. Reduce liquid by 1/4 cup per cup.

Maple Sugar/Syrup                                                                 

  • 2/3-3/4 cup. Add 1/4 tsp. baking powder. Reduce liquid 1/3 cup per cup.

Fruit Juice Concentrate (liquid)                                     

  • 2/3 cup. Add 1/4 tsp. baking soda. Reduce liquid 1/3 cup per cup of juice.

Fruit Juice Concentrate (frozen)                                      

  • 1/2 cup. Add 1/8 tsp. baking soday. Reduce liquid 1/2 cup per cup of juice.

Fruit Puree                                                                                  

  • 1 cup

Molasses                                                                                     

  •  1/2 cup. reduce liquid by 1/4 cup per cup

Date Sugar                                                                                   

  • 2/3-1 cup

Fructose                                                                                        

  • 1/2 cup

Sucanat                                                                                        

  •  1 cup

Stevia Powder                                                                            

  • 1 tsp.

Stevia Liquid                                                                               

  • 1 tsp of sugar =2-3 drops of liquid stevia 

 

Compliments of Amy B. Pittsburgh, PA

 

Filed Under: Cookies, Dairy-free, Desserts, Egg-free, Gluten-Free, Recipes

(Vegan) Pumpkin Oatmeal Drop Cookies

August 17, 2011 By 1 Comment

Gluten-free, egg-free, dairy free

Ingredients:

  • 1 cup softened virgin coconut oil (or unsalted butter if not vegan)
  • 1 cup pumpkin puree
  • 1 1/2 cups coconut sugar, maple sugar, or brown sugar
  • 1/4 cup ground flax seeds
  • 1 tablespoon vanilla extract
  • 3 cups oat flour
  • 1 cup rolled oats
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon sea salt
  • 3 to 4 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg

Directions:

  1. In a large bowl beat together, using an electric mixer, the coconut oil, pumpkin, sugar, flax seeds, and vanilla extract. Add the remaining ingredients and beat together again.
  2. Preheat your oven to 350 degrees. While your oven is preheating let your cookie dough rest on the counter for 20 minutes. The oat flour will absorb some of the liquid during this time which helps the cookies hold their shape.
  3. Drop by the spoonful onto an ungreased cookie sheet. Bake for 12 to 15 minutes or until slightly golden around the edges. Remove cookies and place them onto a wire rack to cool. Cookies are best after they have cooled.

Yield: 2 dozen cookies

Source: www.NourishingMeals.com

Filed Under: Cookies, Desserts, Recipes