[Sca-cooks] OOP Various measurements and others things

[Terry Decker]

Look at the Ingredient/Nutrition label.  It will usually give you a volume 
measure and a gram weight.  Most flours run 4 oz. to the cup, which rounded 
up a little is 120 g. per cup.

1:1 gluten free to regular flower should work just fine, however, if you are 
using a leaven of any kind you need to use a tablespoon of xanthan gum with 
the flour to get any real rise.  You may also need to increase the fat in 
the recipe to reduce crumbling.

Bear

On Sunday, October 9, 2016, Arianwen <caer_mab at yahoo.com> wrote:

> I have known about measuring differences for a long time. Our cup is 8 fl
> oz as was Australia's when I was there although their pint was 20 fl. Oz.
> like UK, UK cup was 10 fl oz half a pint like ours is half our 16 fl oz
> pint.
>
> But not so much aware of the use of fl oz for liquids and weight measures
> for dry ingredients.
>
> Problem came up as I gifted a friend with 1 for 1 gluten free flour.  Easy
> enough with my recipes,  but substituting 100 g for 100 g not so good (any
> suggestions?)
>
> So another thing surfaced, as I am old school, sift the flour, spoon
> lightly into measuring cup level with flat surface, do not pack etc.  I am
> seeing recipes out there calling for a packed cup of flour ( and in these
> cases I wish they would give me a weight so I can be more accurate.). I
> also have cups for dry ingredients vs liquids...
>
> Wonder if anyone is taking the time and trouble to both measure and weigh
> so replication elsewhere might be easier?
>
> "outside of a dog, a book is man's best friend. And inside of a dog it's
> too dark to read." G. Marx
>
> >
>
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-- 
Robin Carroll-Mann
rcarrollmann at gmail.com
Morris Plains, NJ
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