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Vickys Conversions For Gluten Free Flours, Cups To Grams Recipe

Vickys Conversions for Gluten Free Flours, Cups to Grams Recipe
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Prepare the ingredients before making Vickys Conversions for Gluten Free Flours, Cups to Grams in your home. Then, follow these steps below to serve Vickys Conversions for Gluten Free Flours, Cups to Grams for your family or friends.

Ingredients: Vickys Conversions for Gluten Free Flours, Cups to Grams

  • 1 cup = ...........g

How to Make Vickys Conversions for Gluten Free Flours, Cups to Grams

If you have prepared the ingredients needed, now time to start cooking. There are 26 steps you must follow to make Vickys Conversions for Gluten Free Flours, Cups to Grams in your home by yourself.

    Step 1
  • Almond flour, high protein, nutty flavour 112g
  • Step 2
  • Amaranth flour, nutty & dense, 120g
  • Step 3
  • Arrowroot starch, good thickener, interchangeable with cornstarch, 128g
  • Step 4
  • Brown rice flour, high in fibre, vitamins & minerals, nutty flavour, 158g
  • Step 5
  • Buckwheat flour, earthy, high in fibre & minerals, 120g
  • Step 6
  • Chestnut flour, high in complex carbs & protein, 100g
  • Step 7
  • Chickpea/Garbanzo flour, high protein, bitter until cooked, 120g
  • Step 8
  • Coconut flour, very high in fibre, sweet & dense, adds moisture to baked goods, 112g
  • Step 9
  • Corn flour/ Masa Harina / Maize flour, whole grain, finer than cornmeal, 112g
  • Step 10
  • Cornmeal, good for coarser baked goods, 128g
  • Step 11
  • Fava bean flour, high protein, not as bitter as chickpea flour, 132g
  • Step 12
  • Garfava bean flour, high protein, slight bean taste, 120g
  • Step 13
  • Millet flour, sweet & nutritious, easy to digest, 120g
  • Step 14
  • Oat flour, very nutritious, 120g
  • Step 15
  • Split pea flour, powdery texture, slightly sweet, 160g
  • Step 16
  • Potato flour, adds moisture to baked goods & extends shelf life, too much will make baked goods taste potatoey, 180g
  • Step 17
  • Potato starch, good thickener, great in combination with other flours, 170g
  • Step 18
  • Quinoa flour, slightly nutty, very high in complete proteins, adds moisture to baked goods, 112g
  • Step 19
  • Romano bean flour, high protein, adds fibre, slight bean taste, 128g
  • Step 20
  • Soy flour, high protein but dense, 112g
  • Step 21
  • Sorgham flour, sweet, slight grainy taste, 127g
  • Step 22
  • Sweet Potato flour, good thickener, stiff texture, 180g
  • Step 23
  • Sweet Rice flour, good thicker, good combo flour, 204g
  • Step 24
  • Tapioca starch, thickener, adds chewy texture to baked goods, 125g
  • Step 25
  • Teff flour, nutty/molasses flavour, 120g
  • Step 26
  • White rice flour, bland, best used in combo in baking, 158g
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