Sentences with phrase «about flour because»

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.

Not exact matches

I had to add about a cup more rice flour to the dough mix but I think it was because I couldn't get the water out of the cauliflower properly.

, because it was more to test my theory about the dough, so I cut everything down to 100: 100g of vegan butter / marg, 100g of flour (turns out one needs 100g + 1/4 — 1/2 cup more flour) and... best of all?

I subbed 1/2 whole wheat flour because it makes me feel better about buttery baked goods, and whiskey since I had no bourbon (sigh).

My batter was too flour - y, which might be because my bananas weren't ripe enough, so I added two tablespoon water and about a 1/2 cup of soymilk.

Have been on a sourdough binge since the purple cabbage post (waffles last Sunday, bread, pictured above, by dinnertime) and loving Carri «s ratio of 1 part starter: 1 part water: 2 parts flour with 1 % salt by weight, though I back off by about 20 % on the water because it's been so humid.

Thank you for this amazing recipe one question though, I added my buttermilk substitute (milk + lemon juice) and egg mixture until the consistency was like shown in the picture, but was left with about 1/3 -1 / 4 of the wet ingredients... I measured my ingredients on an electric scale, could it be because I used cake flour instead of all - purpose?

I don't if it was because of the chickpea flour but I had to adD 4 tsp of liquid and bake them about 4 minutes longer.

I use and recommend Bob's Red Mill Gluten Free 1 - to - 1 Baking Flour because you don't have to worry about adding xanthan gum and you get perfect results every time!

I don't know what to tell you because I know less than zero about Danish flour.

because I was able to make up this recipe for Sweet Potato Nuggets as I drove home from work, daydreaming about what I wanted to eat The main ingredient in seitan is vital wheat gluten, a high gluten flour that is also very high in protein and iron.

In fact I actually prefer to stick to about 1/4 cup of honey if you go to 1/3 cup you want to make sure you use the coconut flour I linked to above because it seems to be more absorbent otherwise just add a couple more teaspoons of coconut flour if it's too runny)

But I can't tell you about substituting the flour, because I have only made it with all purpose.

I was worried about my waffle iron, because I only have a Belgian one, and sometimes it burns thick batters, but with an extra tablespoon of flour and a splash of buttermilk, they came out moist inside and perfectly crisp on the outside!

And I can feel good about making these for them because of the no flour and no butter.

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'm so glad that Kammie wrote this because I've been super curious about coconut flour.

I had to change the flour because my husband has to be careful about nuts so used a cup of all purpose gf flour & a cup of sunflower seed flour.

I took basic measurements, because I don't know a whole lot about gluten free baking, and went about making these my own improvised way with different flours and xanthan gum changes.

- Used almond meal from Trader Joe's instead of blanched almond flour (added some flour at the end when I was mixing it all together because it was a little wetter than I thought it should be)- Used mostly agave with about 1/8 C of maple syrup instead of yacon - Used 1 tsp powdered ground ginger / 1 tsp real grated ginger - Used a little less than 1/2 C grapeseed oil (didn't measure — just read some of the above comments and didn't want to use too much oil

I used about 1.5 cups almond flour and had to use.5 cup coconut flour because I ran out of almond flour.

Most traditional biscuits are rolled to about a 1/2» or so and then rise while baking because of all the gluten in the flour.

I debated for a long time about investing in these new ingredients because 1) they're expensive in small quantities and 2) I was so used to wheat flour and didn't want to adapt.

Because a cup of fine meal versus a cup of ground almonds (my way) would mean more actual almonds in the meal, I'd remove about 1 - 2 Tbsp (15 - 30 ml) of meal per cup if you're using the pre-packaged almond flour and see how that goes.

I kept seeing tweets, instagrams, and fb posts about National Donut Day today, and it quickly solved my indecision about what to do in the kitchen (I was debating between coconut flour mini pizzas, cocoa cashew cookies, and macaroons...) I made a very small batch because (1) I didn't know how they'd turn out, and -LSB-...]

You're exactly right about coconut flour — and because coconut flour can vary from brand to brand — the most important part of making any recipe is to use a bit less first, and add accordingly until the correct texture is achieved!

I've also made it using coconut flour (exactly the same proportions) and it works just as well — which is good because almonds are about three times more expensive at the moment!

I gave up flour and sugar about 3 months ago because I was getting dangerously close to having diabetes.

I also added a splash of cognac and about twice as much of the cooking liquid as called for, plus a tablespoon of flour (mostly because I used a waxy potato that didn't seem to be absorbing the juices as much as a floury one would have).

Here were my variations: - mixed all dry ingredients together first; - did the almond flour substitute for the coconut flour; - made a well in the middle, and added all wet ingredients; - increased egg count by 1; - increased vanilla twofold to increase liquids and because, well, vanilla; - mixed all liquids together in the dry - ingredient well prior to mixing in the dry stuff gradually, folded nothing, and let sit for about 10 minutes prior to pouring into greased pan and setting into the preheated 375 degree oven; - baked for about 30minutes, and let cool about 10 minutes in the turned - off oven before taking out of the oven.

I used coconut oil at room temp, I used soy milk instead of almond because that's what I had, and I replaced about 2 / 3c of the white flour with oats because I love oats in my cookies!

It is hard to find gluten - free soup recipes because so many soup recipes have pasta in them or are thickened with wheat flour — and they certainly are not... Read More about 25 of the Best Gluten - Free Chicken Soup Recipes

I also added a pinch of oregano to the mix because I'm not crazy about the taste of coconut flour.

And I'm curious about it, because it is a way to get to know little used flours and learn about their unique properties.

I am often skeptical about trying them because they usually call for some odd - tasting or textured flours that require more moisture or fats to cover them up, which my flour doesn't need.

You could definitely sub in almond flour for the cashew flour — I didn't put this in there, because it was kind of spontaneous, but I actually ended up subbing in about 1/2 cup brazilnut flour for cashew because I needed to use it up.

I really like this book because it is more about how a lot of these non-traditional flours have truly amazing flavors and we don't necessarily need to use wheat flours all the time.

Bummer about the flour trick not working on frozen blueberries... Maybe because they're too moist?

Before plonking them into the oven I brushed the tops with some soy milk, because I was (quite rightly) worried about the excess flour I had everywhere.

Because I do just about all of my recipe writing using almond flour, grapeseed oil (and agave), I really don't know how other ingredients would work in place of these.

I halved the recipe because I didn't have enough flour and it made about 12 perfect cookies.

I'm weird about using too much almond flour because it means eating the equivalent of soooo many almonds... might have to try it and sub in some coconut flour.

Take a look at how easy it is to mix up these dark chocolate and sea salt cookies, and you can feel good about eating them because they feature our wonderful sprouted Spelt flour!

They finished in about 20 minutes b / c of being smaller of course and turned out so delicious, just as I knew they would, because I know how awesome baking with almond flour is!

I order sprouted grains and flour from her, but have never tried the corn flour before because I was worried about the consistency.

Because... let's get real; I can't have a diet that revolves around flour, butter, sugar, and chocolate, so I thought it'd be fun to blog about some of the other foods I love.

A while ago, I posted something on facebook about coconut flour and how it doesn't make amazing waffles... because they don't get really crispy (and if you're not careful they can turn out downright rubbery!).

It's an excellent alternative to traditional wheat flour because it's high in fiber (about 5 grams per tablespoon) and lowers the glycemic index (the measure of a food's impact on blood sugar).1 In a nutshell, that means coconut flour helps you to feel fuller (and all that fiber helps to keep you regular), and the lower glycemic index means your blood sugar won't spike as quickly as grain - based flours.2

Especially because we had friends coming over and I had talked my girlfriend's ear off about how much I loved the baked treats at Wild Flour, I needed to do this recipe justice.

Feel good about serving this healthful indulgence because it is made with apricots, almonds and whole wheat flour.