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Thread: A Few Ingredient Substitutions

  1. #1
    Administrator Cookie's Avatar
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    A Few Ingredient Substitutions

    1 cup butter = 1 cup margarine

    1 cup granulated (white) sugar = 1 1/3 lightly packed brown sugar

    1 square usweetened chocolate = 3 tbsp. cocoa + 1 tbsp. fat

    1 cup buttermilk or sour milk = 1 tbsp. vinegar or lemon juice + sweet milk to make 1 cup (Let stand 5 minutes.)

    1 cup whole eggs = 5 large eggs

    1 cup egg whites = 8 to 9 egg whites from large eggs

    1 cup egg yolks = 12 egg yolks from large eggs

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    Probationary RHF Member cookie09's Avatar
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    Re: A Few Ingredient Substitutions

    would you or anyone know of the substitution ratio for 1 cup of white flour for rice flour.
    trying to find bread recipe without flour...allergies....

  3. #3
    Administrator Cookie's Avatar
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    Re: A Few Ingredient Substitutions

    Quote Originally Posted by cookie09 View Post
    would you or anyone know of the substitution ratio for 1 cup of white flour for rice flour.
    trying to find bread recipe without flour...allergies....
    Here's what I've found out:

    Quote Originally Posted by wikianswers
    If you are cooking, and just using it for a breading or thickener, yes. If you are baking, NO! Most of the time you need a combination of different flours to equal wheat flour, as well as a binder, like xanthan or guar gum. Rice flour should only be substituted measure for measure for wheat flour in small quantities (less than half a cup).
    Hope this helps. I will get more info on this.

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