Sentences with phrase «bit less flour»

If you add oats, you may want to add just a little bit less flour.

The second one, which is in the oven atm, has a bit less flour and felt better as I kneaded and rolled the logs.

Not exact matches

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I might add a bit more sugar next time, and less flour.

My Gluten Free Healthy Hummingbird Cake, well, I'll be honest, to be completely perfect, it could probably use a little less banana, maybe a bit of coconut flour to absorb some of the moisture, and a little more time in the oven.

but hopefully someone else will benefit... I have had good luck in almost all cases replacing almond flour with: 1/2 tapioca flour (a bit more than half) 1/2 coconut flour (a bit less than half) 2 extra eggs per 1 cup of flour

Oat flour is a bit higher protein than tapioca or brown rice, so the cookies might need to be baked a little bit less so they don't dry out.

I think coconut flour would be fine, however make sure you use about half of the amount, possibly even a bit less than half, since it's so dense and a little goes a long way!

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).

Use quite a bit less matzah meal than you do flour — maybe 2 - 3 tablespoons for 4 potatoes — the reason will become apparent later on.

It has almost equal amounts of tapioca starch (15 %) and superfine brown rice flour (14 %), with 10 % nonfat dry milk, a wee bit of potato starch (3 %) and finally, and 2 % xanthan gum (slightly less than Better Batter has).

I also used a bit less than 1/2 a cup of sugar to 2 1/4 cups of oat flour, as I didn't have maple syrup at hand.

You will use almost all the flour but you may need a bit more or less, depending on the size of your eggs, or humidity in your home.

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.

Compared to regular drop sugar cookies, the roll - out variety generally require a bit more flour and a lot less baking powder.

Coconut flour can be a bit tricky to work with — it absorbs a lot of liquid, so you usually use a lot less coconut flour than you would other kinds of flours — but once you get the hang of it, the results can be very rewarding.

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!

You might have to add a bit more flour than indicated though, since spelt absorbs less water.

I've read that I can substitute a bit less all purpose flour + cornstarch?

Anne's recipe has a great ratio for fruit to sugar to thickener that works well for almost any fruit pie filling (1 cup to 1/4 cup (less for very sweet fruit) to 1 tablespoon, respectively), although I used cornstarch rather than flour as the thickener, as I prefer how it gels more translucently than flour, which can be a bit cloudy.

I changed his recipe a bit, adding less coconut flour, and adjusting a few other proportions.

1 1/2 cups well - mashed very ripe bananas (about 3 large) 1/2 cup nonfat yogurt — if using Greek yogurt, use a bit less and thin with milk 1 tsp baking soda 2 egg whites 2 tablespoons freshly squeezed orange juice 2/3 cup coconut sugar 1/4 cup organic high - oleic, expeller - pressed safflower oil 1 1/4 teaspoons vanilla 2 cups whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 2/3 cup chopped walnuts 1/3 cup chopped pecans

Like coconut flour, I find garbanzo bean flour useful as a «lightening» flour to make nut flours a bit lighter and less dense.

I have a couple more recipes like that (bit more healthy / less white flour), just type «bread» in the search bar.

I think I might try a little more flour and a bit less sugar next time.

Also used a bit less maple syrup to compensate for the increase moisture from the almond flour.

Now, I tried using a bit less buckwheat and more oat flour the next time, but the oat flour just didn't do that good job in terms of elasticity.

I agree with this — I'm not sure what it is, but I had my fill after maybe 6 small cookies, which, for me, it quite a bit less than what I would have eaten if I had made regular flour chocolate chip cookies.

Perhaps next time I make it I'll cut back the cocoa and add a bit more coconut flour to make it a bit less rich — would that work?

You could start by replacing it with a bit less white flour (maybe 3/4 c minus 2 Tbsp?)

However, if you are using another gluten free flour blend, you may want to add a little bit (like maybe a 1/4 teaspoon per cup or less) in recipes that you feel are turning out to dry or crumbly.

I am substituting less vanilla extract for the coffee, and using dark 54 % and 60 % cacao chocolate to attempt to mask the coconut a bit =) It will be my first time using coconut flour; I will try to remember to let you know how the substitutions worked!

I personally just tried this recipe and like it a bit better because it tastes less eggy and seems more versatile depending on how thin or thick you want your batter since it's so thick to begin with and using almond flour makes it much thinner to begin with.

They really taste like flour less chocolate cake bites!

Your recipe calls for more flour, less liquid, and baking soda — that's a bit different from many brownie recipes I've made in the past.

My only variations were to suit my personal preference — a bit more chocolate, a tad less salt and baking powder, and some notes on what flours I like to use.

2 flax / chia eggs (2 tbl flax or flax / chia blend mixed with 5 tbl water — mixed and let sit for 5 minutes to thicken) 4 ripe bananas 2 teaspoons of baking soda Scant 1/4 cup of brown sugar 1/4 cup of maple syrup (I used a bit less than a full 1/4 c) 1/2 teaspoon ground cinnamon 1/2 teaspoon of salt 1 teaspoon of vanilla extract 1/4 cup of melted coconut oil (I used Nutiva) 1 cup of gluten free flour (I used Bob's Redmill 1 to 1) 1/2 cup of almond meal (see notes) 1/2 cup of rolled oats Walnuts, chopped 1/4 cup of dark vegan chocolate chips

I find that a bit more or less coconut flour makes a significant difference to the finished product.

These cookies are meant to be soft, but try adding a bit of buckwheat flour — that should make them less sticky:)

I have used white and black flour, low - calories almond milk instead of soy yoghurt and a little bit of cardamom instead of ginger and less agave nectar than in the recipe.

I still haven't ventured into the gluten - free cookie - baking world other than flour less varieties, and I was super busy when I was trying to squeeze in making desserts for a party, so I cheated a bit and used a prepackaged gluten - free cookie dough from the refrigerator section.

flour, and 2.5 whole wheat pastry flour and i also used a bit less oil (the office ladies whine).

Peanut flour has 85 % less fat than traditional peanut butter so these bites are low in fat, but high in protein.

If you decide to use flour I can't give you an exact measurement, but you will likely need a bit less than the breadcrumb measurement here.

In gluten - free baking you tend to use a bit less fat because the rice flour doesn't soak it up the same as wheat flours.

I used spelt flour, could do with little bit less sugar, though my pears were not too sweet and the cake came out rather nice.

To stop the fruit sinking to the bottom, sprinkle some flour over the fruit before adding Will definitely make it again but will try it next time with a bit less lime juice in the drizzle

Like coconut flour, I find garbanzo bean flour useful as a «lightening» flour to make nut flours a bit lighter and less dense.

Peanut flour has 85 % less fat than traditional peanut butter so these bites are low in fat, but high in protein.