Flour Uprising

A funky bakery in downtown Mount Pleasant that focuses on creating healthy baked goods and indulgences starting with natural whole grains with naturally gluten free and vegan options.

[ctwashere]

0LD SCH00L #SIMPSONS #COOKIE CUTTERS

[awyeaveganrecipes]

VEGAN BUTTER Makes 1 cup (215 grams), or the equivalent of 2 sticks vegan butter.

Ingredients:

1/4 cup + 2 teaspoons soy milk

1 teaspoon apple cider vinegar

1/4 + 1/8 teaspoon of salt

1/2 cup + 2 tablespoons + 1 teaspoon refined coconut oil, melted

1 tablespoon canola oil, safflower oil or sunflower oil

1 teaspoon liquid soy lecithin OR liquid sunflower lecithin OR 2 1/4 teaspoons soy lecithin granules

1/4 teaspoon xanthan gum

Method:

Place the soy milk, apple cider vinegar and salt in a small cup and whisk together with a fork. Let it sit for about 10 minutes so the mixture curdles.

Melt the coconut oil in a microwave so it’s barely melted and as close to room temperature as possible. Measure it and add it and the canola oil to a food processor. Making smooth vegan butter is dependent on the mixture solidifying as quickly as possible after it’s mixed. This is why it’s important to make sure your coconut oil is as close to room temperature as possible before you mix it with the rest of the ingredients.

Add the soy milk mixture, soy lecithin and xanthan gum to the food processor. Process for 2 minutes, scraping down the sides halfway through the duration. Pour the mixture into a mold and place it in the freezer to solidify. An ice cube mold works well. The vegan butter should be ready to use in about an hour. Store it in an airtight container in the refrigerator for up to 1 month or wrapped in plastic wrap in the freezer for up to 1 year.

[flouruprising-blog]

[vegan-foodie89]

Chocolate Fudge with Cream Cheese

[howitfeelstobeglutenfree]

HOW IT FELT WHEN I FIRST STARTED TRYING TO COOK GLUTEN FREE MEALS:

[flouruprising-blog]

If this is how you feel, we are here to help. We have 5 different Gluten Free Items in our case right now!

[howitfeelstobeglutenfree]

HOW IT FEELS WHEN I CAN'T FIND A GOOD PLACE TO EAT:

[flouruprising-blog]

This is why we exist!

[howitfeelstobeglutenfree]

HOW MY DAD FEELS ABOUT HIS CELIAC DIAGNOSIS:

[flouruprising-blog]

If you don't believe this article when it says that you can't tell it's Gluten Free, we dare you to try ours and see for yourself.

[flouruprising-blog]

Looks like our secret is getting out!

[itchymind-deactivated20170205]

Vegan Muffins!

[banditbloggers]

#vintage #bakery

[solid-gold-teeth]

Make me laugh so hard I cry :D / philosoraptor on We Heart It. http://weheartit.com/entry/47989590

[everydayweeat-blog]

Parmesan cheese whoopies with ricotta&pesto

[chocolateando]

[eatable-indulgence]

Funfetti Whoopie Pies

[makethefoodcount-blog]

Gingerbread Whoopie Pies with Eggnog Dark Chocolate Ganache Filling {Vegan}

Make it count

[thestichler-deactivated20140121]

Traditional Wholemeal Bread

I make my own bread semi-often, but I’ve never really got the ‘loaf’ down to a tee; I just dabble in pizza dough and rolls. I think this is a pretty damn good attempt. 

Ingredients 500g of wholemeal bread flour 1/2  teaspoon of salt 1 teaspoon of dried yeast  1 teaspoon of sugar 325ml of warm water 1 tablespoon of olive oil 

1. In a large bowl mix together the flour, salt, yeast and sugar.

2. Carefully measure the water and roughly mix it into the flour.

3. While the dough is still coming together, add the olive oil and knead well for about 10 minutes until it feels smooth and pliable. Don’t add any more flour at this point.

4. Leave the dough in a bowl covered with a cloth, in a warm place for the dough to double in size (about an hour or two).

5. Turn the dough out onto a floured surface and knead the dough firmly for several minutes.

6. Shape the dough and place it on a baking tray lined with wax paper. Score the loaf with a sharp knife, cover with a cloth and place back in a warm place for a further 30-45 minutes.

7. Bake in a pre heated oven for 35/40 minutes.

Why not try adding sunflower, pumpkin or poppy seeds - or experimenting with different  flavours and ingredients - this recipe is just the base.