Not exact matches
I'm an experienced cook and yet I threw away three
batches of the milk /
flour mixture until I saw your comments and watched the video.
If you prefer to store a smaller quantity in your pantry, I'd recommend mixing the entire
batch, then storing half
of the
flour mixture in a vacuum - sealed bag in the freezer until ready to use.
With mixer on low speed, add
flour mixture in three
batches, alternating with milk alternative (1 tablespoon at a time), beginning and ending with
flour mix, until all cookie ingredients are fully combined and begin to form a ball in center
of bowl.
Add the
flour mixture in 3 - 4
batches, mixing for 30 - 60 seconds in between each
batch and scraping the sides
of the bowl often.
Working in
batches of 5 or 6, roll hot dog pieces in the
flour and then the corn meal
mixture until coated *.
Working in
batches, add 1/3
of the
flour mixture and beat on low until combined.
Add
flour mixture in three
batches, alternating with two additions
of milk, and beating until combined after each.
Add the other 1 cup
of gluten
flour and stir again (doing this in
batches helps the
mixture to retain texture during cooking).
Add
flour mixture in three
batches, alternating with two additions
of buttermilk, and beating until combined after each.
The very first
batch I made I used a
mixture of brown and white rice
flours, potato starch, tapioca starch and xanthan gum adapting an old baking powder drop biscuit recipe from college.