That's all for today, see you tomorrow when I'm going to
talk about flour and how to correctly measure it.
We have gotten rave reviews about our coconut flour bread and almond flour bread recipes but we also had some people
asking about a flour - free recipe.
What I love
about flour tortilla is that they are so versatile and can be used in many different ways.
A
note about flour: All - purpose flour will provide your pizza with a nice chewy crust, just the way my husband likes it.
He was going on
about flour weights, eggs, etc. but never mentioned the water that was added to the original recipe.
Just made this and it turned out great... the
tip about the flour on the blueberries worked a treat - they stayed on top just like the picture.
Here's what you should
know about this flour's baking properties: Its extraordinary high fiber content means that it absorbs considerably more liquid than other flours.
After those experiences, we wanted to share
more about this flour and hopefully reduce any confusion or baking disasters for our readers!
We have gotten rave reviews about our coconut flour bread and almond flour bread recipes but we also had some people
asking about a flour - free recipe.
I wasn't
worried about flour, except I decided to use gluten free (not from need, but I had some rice flour on hand).
I'm usually
all about flour tortillas when it comes to enchiladas because I like how they get soft and gooey when baked in the sauce, but I'm ready to admit that maybe I would have liked a sturdy corn tortilla this time.
i had a couple questions
about the flour mixes... first, I am mostly concerned about the glycemic index on flours, so I think the sorghum and garbanzo / fava flour mix is great, low impact on blood sugar, right?
i do nt know
enough about flours to guess about that one, and i do nt think ive ever used olive oil in a sweet dessert recipe, so i cant say if theres any detectable olive notes in the final product.
Hi Renee, I'm sure a sugar substitution would work, although I am not sure
about flour because I have never used one in place of all purpose, but if you feel like experimenting give it a try and let me know.
Known for taking unique twists on nostalgic desserts, Brian Mercury, executive pastry chef at Harvest in Cambridge, Massachusetts, spends a great deal of time
thinking about flour.
I'm rather new to all this - I am pretty
dumb about flour types still and wasn't sure if you could sub all the ww pastry for the AP flour and get away with it.
Check out this blog post, it's the original recipe (this one is way better) and I
write about the flour and the only brand I use - Otto's Cassava flour.
Many gluten - free recipes may call for a blend of these flours, but here we'll give you the (honest) down low on our
opinions about each flour so you can understand the different components of your recipe.