Lynn (blut_infektion) wrote in vegancooking,

Flour/sugar--substitutions and ratios. Help?!

Okay, here's a challenge, if you're up for one. I would really like to make this cake (as well as many others in the Desserts of Vitality free, down loadable cookbook--, however, this cookbook's recipes always call for brown rice flour and maple syrup. I want to use all purpose/wheat flours and granulated sugar, but I can't seem to find anything with a straight answer on how to substitute.

The cake ingredients I want to substitute:
3 1/2 cups brown rice flour
4 Tbsp tapioca flour (for binding of the rice flour, I believe, so probably can just be left out)
1 1/2 cups maple syrup, as the sweetener

All ingredients for the "cake" portion of the pumpkin custard cake:
3 1/2 cups brown rice flour
4 Tablespoons tapioca flour
3/4 tsp salt
1 Tbsp baking powder
1 tsp ground cinnamon

1/2 cup oil
4 Tbsp applesauce
1 1/2 cups maple syrup
1 1/2 Tbsp vanilla extract
14 oz coconut milk
1/4 cup water

So, how do I do this? How much sugar should I use in place of syrup? How much liquid should I add, since 1 1/2 cups syrup would have been quite a bit? How much all purpose flour should I use instead of the 3 1/2 cups brown rice flour? Do I need to add or subtract and liquid since I am using a different flour? How much?
I want to make this soooo badly!
  • Post a new comment


    Anonymous comments are disabled in this journal

    default userpic

    Your IP address will be recorded