Sentences with phrase «baking powder because»

And I tend to skip all those annoying bits like sifting flour and adding baking powder because...

of baking powder because she only tested that using a tube pan, and didn't want to definitively say that 1 tsp.

I don't know what the heck everyone else is doing though I never tried the baking powder because I discovered mine had aluminum in it (Clabber Girl).

I used soy milk instead of almond, used double the amount of baking powder because I did not have any baking soda, used 1 egg as I found the mixture to be extremely crumbly, and used dark choc chips which sadly did contain dairy (it's all I had in my pantry, a day before pay day) BUT these were still some kick ass cookies.

Almost all of the baking powder available today is double - acting baking powder because it is a very effective leavener in cooking.

Added in extra tsp of baking powder because I thought the brown flour would be slightly heavy.

I use unsweetened original almond milk, solid coconut oil, and have even used 1/2 baking soda 1/2 baking powder because I didn't have a whole tablespoon of baking powder at the time - still turn out great!

I added an extra half teaspoon of baking powder because I reckoned the mixture would be heavier with the oil.

Not exact matches

I made a well in the dry ingredients and added the wet ingredients, but did not stir right away because I didn't want to activate the baking powder / baking soda yet.

Weighing things like salt and baking powder is tricky because they are such tiny amounts.

I reduce the baking powder to 1 1/2 tsp because I was using detailed shapes and wanted the edges to stay extra sharp.

I reduce the baking powder to 2 teaspoons because I think the mix has too much «air» in it with 3.

-LSB-...] muffin (just and egg, ground flax, and baking powder microwaved) has been a decent substitute to my English muffin love, especially when topped with another egg, swiss cheese, and some veggies, plus mustard because -LSB-...]

Baking powder always works because it has the baking powder and an additional acid for it to reactBaking powder always works because it has the baking powder and an additional acid for it to reactbaking powder and an additional acid for it to react with.

It's a good way to keep baking powder fresh, however I think it's because a lot of people don't bake at home — in France, bags of sugar and flour are much smaller than they are in the states (in the US, there are huge bags of nuts, flours, sugars, and other baking ingredients in supermarkets)- which I think is because there are so many bakeries (and in cities like Paris, kitchens are tiny) and lots of people buy their baked goods rather than make them.

I never throw away baking powder that is out of date because it lends itself to cleaning all kinds of stains on surfaces (just mix with a little water).

Because the batter is made with yeast instead of baking powder, it can hold up for several days in the refrigerator.

Nothing is worse than your cake not turning out just because your baking powder was stale.

I like the Tropical Traditions teeth cleaner, which only contains: purified water, organic virgin coconut oil, baking soda, xanthum gum, wildcrafted myrrh powder, stevia, and organic essential oils of cinnamon and clove, if you get the cinnamon flavor, as I do because I take homeopathics so need to avoid mint (which is surprisingly difficult to do).

Googled this recipie because it had more baking powder than usual so I wanted to double check before making the cake... Reead the 2 reviews... I added a little more orange juice as one review suggested... (Note: adding more orange juice ruined the consistency... Cake wouldn't bake properly.)

I'm dying to try them, but I have a question... I'm assuming that you've used AP flour because you added salt and baking powder as well?

Hello, I; m confused because baking powder and baking soda are included in the ingredients but a comment above, it was stated to stay away from those if on a candida cleanse?

I used butter instead of shortening, baking powder instead of baking soda (because that's all I had), and xylitol with 2tbsp water instead of honey.

I wouldn't make the batter the night before because baking powder begins to react as soon as it gets wet, so you'd lose some of the fluffiness.

It's so funny... I'm a terrible baker because I never have the ingredients I need and then I start mixing things together, only to find that I don't have baking powder.

Usually if a cupcake doesn't rise it's because the baking powder and / or baking soda is not fresh.

This is WAY helpful info because pancake mix here is not cheap and I've been making my own... but know that soon I'll find myself without Baking Powder!

However, I do have a sweet tooth and needed a chocolate fix today so here's how i made it: I used whole wheat flour and apple sauce, and increased the baking soda and baking powder to 1 teaspoon each because for some reason whenever I bake ANYTHING it never rises enough (maybe my baking powder is too old?).

Well, look no more because Waldman Naturals has just introduced an innovative all natural gourmet powdered sweetener made with real fruit that's going to change the way you bake!

we ended up making this twice because i had printed off the recipe before the switch to baking powder instead of baking soda (it's my own fault for being a bad environmentalist and printing off the recipe instead of bringing my laptop into the kitchen.

Because the original recipe for Silk Cake Flours Vanilla Pound Cake does not call for baking powder in the recipe.

I had a bit of a false start with this recipe after I tried a recipe for baked donuts and they came out looking like mini footballs, but I think the donut recipe was at fault, because since then I've used this egg replacer powder in all sorts of cakes, cookies and brownies and it's worked well every time.

Sonmezsoy writes that he decided to make this cake without walnuts because the baking powder, which helps give the cake its lovely tenderness, turned them an unsightly black color.

baking powder, and the whipped whites, and a little water because the batter was too thick - I plan to reduce the oats to a scant half cup, and maybe take the flour down to just one cup.

Because it is neutral and does not react with baking soda, it must be used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient quantities in the recipe.

Perhaps because I make it fresh, I actually believe it is better and more effective than store - bought baking powder.

My batch has less baking soda and arrowroot powder (or corn starch) than some recipes I've seen because I experienced skin irritation from these ingredients at a higher ratio.

That is because, during baking, the baking powder in the cake causes the buckle to rise.

Substituted Honeyville Almond Meal (have used Trader Joe's in the past successfully too), a simple syrup because I was out of honey (Cook equal parts water to organic cane sugar, added vanilla for flavor, then cool to use in this recipe), added additional 1/2 tsp baking powder just for fun, Decaf instant coffee, and Enjoy Life chocolate chunks.

I also added baking powder instead of baking soda because I didn't have.

Sourdough waffles are extraordinarily light, and their flavor has an edge (because of the period of fermentation) that puts them in another category from the more usual baking powder version.

I enjoy baking with plant - based protein powder in replacement to regular flour, because it's really easy, fool - proof, and it adds just the right of fluff and texture that you need to make muffin and cake - style recipes like this one work without adding refined flour products.

Rice protein powder, for example, is excellent for baking because it tends to hold on to liquids and helps create moist cakes and breads.

One idea would be to try an aluminum - free baking powder, because you might be sensitive to the bitter taste that comes from that kind of baking powder.

I like to use cocoa powder because it blends very well into the chili and it is easyier to use then baking chocolate.

I'm wondering because I know that baking soda / powder start reacting the second they touch the wet ingredients and I heard that when that happens the batter needs to be exposed to heat immediately... In case I wan na try more layers.

Re timings and baking powder / soda — the soda acts with acid and should be baked immediately, the powder acts with heat so can withstand resting, because this has both it's usually ok if you need to wait due to pans.

And because baking powder is approximately 1/3 as «potent» as baking soda, I would think you could do an equal substitute (i.e. 1/2 teaspoon baking powder, or even 1 teaspoon) and not have an issue with over-rising.

i have another egg replacer «recipe» that my family has used for ages because of my brother's many allergies: for 1 large egg: -1.5 tbsp water -1.5 tbsp vegetable oil -1 tsp baking powder

Was it because I didn't add the baking powder too?