Sentences with phrase «adding less flour»

What I did, actually was adding less flour to the liquid (mixed eggs), and slightly mixing it, while adding more milk.

I always add less flour to begin with.

If you meant texture, add less flour or skip it altogether to make it more «soup like».

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.