If you meant texture,
add less flour or skip it altogether to make it more «soup like».
I always
add less flour to begin with.
What I did, actually was
adding less flour to the liquid (mixed eggs), and slightly mixing it, while adding more milk.
Not exact matches
Using 100 % oat
flour will usually result in gummy texture (though it depends on personal taste really), so if you wanted to follow Ella's recipe and it be
less gummy then you could
add some almond
flour and tapioca (and decrease the oat
flour!).
Using the unfrozen bananas made for
less liquid so I
added even
less flour than usual.
- Didn't have any cornstarch or other thickener, so used a little
less broth and
added amaranth
flour (again, the only thing close I had on hand..)
I might
add a bit more sugar next time, and
less flour.
This makes is harder to work with — often times, cooks want to
add more
flour to compensate, but it's better to resist because wetter bread doughs lead to the final product being more tender and
less dry.
I used 1/2 cup whole wheat
flour, 1 cup regular
flour, and I
added a little
less than 1/4 cup flax seed.
Keep in mind what I said in Step 2, which is that this is a sticky dough but the
less flour you
add, the more tender and soft the rolls will be.
I
added a little
less than 3/4 c sugar,
added 1/2 c oatmeal along with the
flour, and sprinkled in blueberries at the end to make it breakfast - y.
So I
added 2/3 c. shredded unsweetened coconut and 1/3 c. hemp seeds (going for texture and a little extra fat) and used just a little
less flour.
I've been toying with
adding some
flour or something to the filling to make it more creamy and
less like jelly.
Mine do get puffy, however, it's possible (if there's no way you accidentally used cake
flour with leavening or mis - measured your leavining,
adding too much) that it's a chemical thing with the lighter brown sugar... lighter color,
less molasses, molasses
add some acidity which I believe negates some of the baking soda, blah blah.
The gingersnaps have shortening instead of (most of the) butter and
less flour, but I
added more molasses and spices and cut the sugar based on yours, made a double batch (it almost didn't fit in my big mixing bowl and was too deep for my hand - held electric mixer!)
You can
add more sugar but I don't suggest using
less cocoa powder because that would call for more
flour,
less liquid and more fat (in this case, tahini) which would change the recipe entirely and I can't guarantee results.
It's better to
add too little
flour than too much at the beginning (sometimes the temperature of the butter can require more or
less flour to create the right consistency for rolling).
While yeast is proofing I
add dry ingredients to the food processor and pulse to mix 6 c.
Flour 2 teaspoons salt 1/2 c. Sugar (you can use more or
less)[sometimes i use about1 / 3 c. Sugar and 1/4 c. Honey.
I made these with home - cooked chickpeas; if using canned, you may need to
add less chickpea
flour to account for drier beans.If starting with dried chickpeas, soak 3/4 cup dried beans in cool water for 8 - 12 hours.
If anyone is looking to do the same, I used buckwheat for the rye, and brown rice and coconut
flours for the all - purpose / ww (not respectively — but still significantly
less coconut than rice), and cut back a little bit on the
flour and
added about 2 T cornstarch.
As others have said it is a bit watery so need to let it bubble for quite a while (or
add extra
flour /
less water at the start).
However, we all know that the starches aren't so flavorful, so I played with using
less of them and instead
added a higher proportion of GF
flours in my next mix.
I
added a chipotle pepper and used part whole wheat pastry
flour and
less sugar.
Gluten free
flour might be a touch different, so I would suggest starting with a little
less and
adding more to get the right consistency as shown in the recipe.
Protein helps you feel fuller so you are satisfied with
less — I have hemp and almond
flour in there to
add in the protein — these ingredients also
add a health boost as they contain lots of nutrients among them Omega 3 fatty acids, magnesium, calcium, etc..
I
added some
less eggs and substituted AFP with rice powder + whole what
flour and used scallion instead of leek.
Also, if you want it thicker, you could
add a little more
flour or a little
less liquid.
Well, i have read thru the comments on this a couple of times, and while i have made a few loaves, I seem to have the same problem each time — it's not as «tall» as yours, so I hope
adding a bit
less water and more yeast will help — also, i have regular yeast — a whole jar full — and
added it to the
flour before
adding it to warm water — so I hope by
adding warm water to not cold yeast will help.
I
added an additional 1/4 cup of
flour to make the dough
less sticky as I wanted to roll one in balls.
With coconut
flour you would use a lot
less and
add more eggs.
- 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
Check out the recipe for coconut
flour pancakes on Real Food Freaks or the recipe from Caroline at Gutsy who
adds stiff egg whites for a
less dense pancake.
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!
This is to prevent
adding any extra water to it and, therefore,
less flour will be necessary.
You might have to
add a bit more
flour than indicated though, since spelt absorbs
less water.
Besides adjusting amounts of
flour and liquids, some bakers also seem to swear by
adding boiling hot liquids when creating vegan sponge cakes; and swapping butter for oil might also be a possibility in achieving a cake that is lighter /
less dense (especially when, say, silken tofu is used).
The bran and germ are sifted out, leaving a
flour that will
add a
less pronounced rye flavor and color to your breads.
Using just your fingertips, knead and fold the dough without
adding additional
flour until the dough becomes
less sticky but still quite moist.
The chocolate cookie dough comes together just like the vanilla, only without the vanilla extract, with a little
less chickpea
flour and
adding in some cocoa powder.
I used organic
flour and used about 1 and 3/4 cups as organic
flour needs more moisture (so I use
less of it),
added 3 tablespoons of cacao and used whittakers dark Ghana chocolate which is 72 % dark and accidentally vegan.
Please refer to the recipe of Egg
less vanilla tea cake http://ambrosiasoulfulcooking.blogspot.in/2015/07/egg-
less-vanilla-tea-cake-butter-free.html
Add cardamom powder and replace 1/4 cup
flour with coarsely ground pistachios.
Resist the urge to
add more
flour; it will become somewhat
less sticky with mixing.
I changed his recipe a bit,
adding less coconut
flour, and adjusting a few other proportions.
You're a lot
less likely to get lumps in your sauce if you
add room temp or cold water or stock to the
flour and onions.
Feel free to improvise and
add any kind of herbs you like; fresh dill or mint, will surely give a Mediterranean twist on your plate.When it comes to coating
less is more; so this fried cheese ball uses plain good old - fashioned
flour.
Also, you can
add less oil in your recipes when using almond
flour, and you will save calories doing so.
If you ended up
adding more
flour, it may take
less time, so keep an eye on them.
I always try to buy
less processed, more natural type
flours that have very few or no preservatives and extra gunk
added.
Hi Cheryl, almond
flour is
less absorbent than other
flours so the extra pineapple may have
added too much moisture to the batter.
I would
add more
flour,
less flour, butter, shortening instead of butter, spoon the dough out at room temperature and put in the fridge, put the entire batch of dough in the fridge and cook when dough is cooled; etcetera, etcetera, etcetera.