Sentences with phrase «all about flour»

I learned a lot about flour in this post - thanks!

About the flour — I'm no food chemist, and I don't want to be.

«Vito 74» summed it up... Pizza is all about the flour, and the only flour is «00» Italian flour.

And finally, I'd like to inform your readers, if that is acceptable to you David, that interestingly, chocolatesandfigs.com, has a comprehensive report about flours, since we are entering the busy baking season.

This baking book is packed with nutritional information about the flours made from various grains I was not familiar with until getting it.

Hi, Rasheeda, I'm afraid I don't know anything about that flour, so I just can't say!

I dream about this flour... I plotted to come over and «borrow» some but I knew you'd notice Can't wait!

about the flours — Why bread flour?

I'm always confused about flour measurments.

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.

Let's talk a little about the flour's I have used in this loaf.

Don't worry about the flour, these are brownies not cake.

I wasn't worried about flour, except I decided to use gluten free (not from need, but I had some rice flour on hand).

But I hate waste so after learning a little more about this flour, especially about how thirsty it is.

I'm not really sure about the flours but I guess it's possible...??? I wonder if it would help if you baked them a little longer?

A note about flour: All - purpose flour will provide your pizza with a nice chewy crust, just the way my husband likes it.

Does anyone know about this flour: Lupin Flour?

Specifically, let's talk about flour.

Hi Kathy, I don't know anything about that flour or about what you're referring to that it's telling you about gluten settings.

Click on the links in the ingredients below to find out more about the flours I chose to make these high protein, high fiber, powerhouse cookies!

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

First, let's talk about flour.

After those experiences, we wanted to share more about this flour and hopefully reduce any confusion or baking disasters for our readers!

Hello Laureen, I can't wait to Make the Fuel To Go Muffins but have a question about the flour.

A note about the flour: This recipe calls for my basic gum - free gluten free flour blend, plus the addition of 1/2 teaspoon of xanthan gum to help hold the muffins together and extend their shelf life.

You said about your flour mix that occasionally you have to add a bit more Xanthan Gum or Baking Powder or Eggs to a recipe, but have also used it just 1 for 1 in place of regular flour in many recipes.

He was going on about flour weights, eggs, etc. but never mentioned the water that was added to the original recipe.

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.

The first time I used it there was cashew butter in the recipe too so I thought the lovely rich flavor was from that, but there is something about the flour itself that has a sweet dessert - y - ness (so not a word lol) too.

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.

Quinoa flour: This much - talked - about flour is a complete protein with all nine essential amino acids.

Since I don't want to turn this into a mile long post I'm going to divide it in three parts: liquid, salt, sugar and fat today, all about flour and yeast in two other posts.

That's all for today, see you tomorrow when I'm going to talk about flour and how to correctly measure it.

Question still stands about the flour, however.

I can't say for sure about the flour, as I haven't tried these substitutions myself, but I think it might work.

What I love about flour tortilla is that they are so versatile and can be used in many different ways.

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.

This is interesting about the flours.

We were happy to offer a dozen suggestions about flours and techniques to make the recipe great.

I agree with you about the flour frost on the outside of the cake after it comes out of the pan.

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.

Well, I didn't know about flour weight, still haven't figured it out either.

So much of it is, as you say, about the flour.

You can use just about any flour — rice flour, garbanzo bean flour (the Spice Goddess on the cooking channel is big into garbanzo bean flour), quinoa flour, millet flour, and any flour that does not contain gluten.

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.

I have heard such awesome things about this flour!

Let me know if you any questions about the flour.

And also not sure about the flour!

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.

They are gluren dairy free, but I was wondering about the flour?