Sentences with phrase «bit of flour also»

Imagine a sweet quiche with the slightest hint of cakiness (the tiny bit of flour also makes the recipe more forgiving).

Imagine a sweet quiche with the slightest hint of cakiness (the tiny bit of flour also...

Not exact matches

I ran out of gluten - free mix after 1 cup so I added 1/2 cup brown rice flour and I can only tell a little bit that it's gritty but I was also looking for the grittiness since I knew I put it in there.

Also, I tossed them with a little bit of flour so they didn't turn the batter blue.

I also had a bit of trouble with the ratio working for me using just buckwheat flour (I know — of course!)

Transfer the dough onto a well floured surface (you can actually also use a bit of melted coconut oil if you want to avoid flour).

I also just put the mix directly on the baking tray, sprinkled with a tiny bit of rice flour and flattened into shape before cooking, rather that what Her Pigness describes doing which was too time consuming for me and I was in a hurry (as usual)!!

I also replaced some of the all - purpose flour with whole wheat in order to bump up the nutrition level a bit.

I also added all of the flour, slowly, to the bowl and kept just a bit for kneading.

Beautiful to behold, this creative recipe is also full of protein and good - for - you ingredients like whole - wheat pastry flour, sweet potatoes, olive oil, garlic, kale, and just a bit of white wine (which is rich in antioxidants).

You can also add in chocolate chips, or frozen blueberries to make blueberry waffles — just make sure to coat them with a little bit of flour before folding them into your completed batter.

Warning: These are going to be a bit hard to flip - there isn't a lot of flour for binding, and these will also take longer to cook - about 3 - 4 minutes for the first side, and 2 - 3 minutes for the second side.

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.

The amount of flour also varies quite a bit, from 1 1/4 to 3 1/3 cups.

Coconut flour is also really delicious but is a bit trickier to substitute — usually 1/3 of a cup for every cup of normal flour, plus some extra moisture (egg / milk).

With baking it's a bit hard to escape the need for flour of some sort, and it is additionally complicated by the fact that most baking recipes also include ingredients to which many gluten free people are also sensitive.

Because it is also used in in small quantities, even a little bit of extra flour (from packing it in) can throw off the recipe.

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.

Chicken Nuggets: 3/4 pound skinless, boneless chicken breast cut into 1 - inch cubes 3/4 cup flour salt and pepper to taste (I also added a bit of cayenne for a little kick) 1 egg, beaten 1 cup panko or regular breadcrumbs 1/3 cup grated parmesan cheese

I sugared the top, but next time, i'll also use a bit of egg wash to sweep away the flour remaining on top.

It's a new year and that means more good gluten free eats, right?As How is your year starting so far?As I'm trying to adjust back to our routine, but it's also a bit busier -LSB-...] The post The Week's Good Eats — Week of January 8th appeared first on Better Batter Gluten Free Flour.

I've also made them with a blend of almond and coconut flour but found them a bit grainy in texture.

You may also need to increase amount of buttermilk to help lift the batter a little bit more — it was pretty stiff using white whole wheat flour.

I adapted the recipe just slightly by adding 1 cup peeled, chopped local apple, 1/2 cup of organic raisins, an additional 2 tablespoons of honey, and a bit of extra flour to the dough (I also omitted the sesame seeds on top as I didn't think they meshed with the sweeter bread).

I also like to use it to grind flour - it's a bit tougher to grind and takes some time, but it turns out a finer, fluffier version of cornmeal.

Flour your hands really well and also sprinkle a bit of flour over the dFlour your hands really well and also sprinkle a bit of flour over the dflour over the dough.

And the oats and quinoa flour add just a touch of nuttiness into the mix, while also making the crust feel a bit more substantial.

They are also made with oats instead of flour, making them just a little bit healthier and full of fiber.

I also used a bit of coconut flour, for additional flavor, and also for a nutritional booster, as coconut flour is high in fiber and lower in carbs than wheat flour.

Occasionally, I'll have to add a bit more Xanthan Gum or Baking Powder or Eggs to a recipe, but I've also used it just 1 for 1 in place of regular flour in many recipes... I'm so glad you were able to get the right blend for your cookies.

The second batch I still added the almond flour but I also added 1 / 2tsp baking powder, 2 - 3Tbsp of butter (more coconut oil would probably do the trick) and sprinkled a bit of stevia.

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.

I also added some raw vanilla bean powder, cinnamon for flavor, coconut flour to thicken, for fiber and for taste, some frozen raspberries for more nutrition and flavor, and a touch of pure stevia to sweeten it up a bit more.

Two things I think could help — making sure to ring out the excess liquid in the zucchini (after grating it) by squeezing it through a cheesecloth or towel and also adding a bit of flour (quinoa flour for example) to the mixture should help these stay together.

I also think if you do add the protein powder still keep a bit of flour in the mixture because although the texture wasn't bad I wish they had been a little more cakey.

I also added an egg, as well as a little extra honey, and some pure almond oil / extract, then a bit of coconut flour to keep the consistency right.

1 rotisserie chicken, meat pulled from bone and cut into bite - sized pieces OR 4 cups cooked chicken, also cut into bite - sized pieces 1 can cream of chicken soup (10 3/4 oz size can) 1 1/2 cups of chicken broth 2 tablespoons of cornstarch 1 1/2 cups of self - rising flour (White Lily preferred) 1 cup of buttermilk 1 stick of melted butter

I made several changes to the original recipes to lighten it up a bit: used fat free evaporated milk instead of half and half, used light butter and also replaced some flour with whole wheat pastry flour.

I also substituted the whisky for a tiny bit more OJ, a bit more coffee, and added floured raisins and a brushing of an OJ glaze.

You can also use a bit of flour on your roller and work surface to help with sticking.

You could also make it yourself by finely grinding almonds in the food processor (best if you grind them with a bit of the millet flour).

Also I used all King Arthur White Whole Wheat flour instead of a 50/50 mix and reduced the sugar a bit because my kiddo does not like sweet things.

Just think about it: if you were trying to balance a very tight budget in an operation which lives or dies based on how well students accept your food, and if many (sometimes, the vast majority) of those students came from homes in which nutritionally balanced, home cooked meals are far from the norm, and if the food industry was bombarding those kids with almost $ 2 billion a year in advertising promoting junk food and fast food, and if you had no money of your own for nutrition education to even begin to counter those messages, and if some of those kids also had the option of going off campus to a 7 - 11 or grabbing a donut and chips from a PTA fundraising table set up down the hall, wouldn't you, too, be at least a tiny bit tempted to ramp up the white flour pasta, pizza and fries and ditch the tasteless, low - sodium green beans?

Also, many notes on soda bread recipes say it shouldn't be wet or dry, so you may have needed to add a bit of flour or of buttermilk to make it the right consistency.

I seasoned the coconut flour with a few sprinkles of Herbamare and also tossed in a bit with the beaten egg as well.

To thicken these oats up a bit, I used ground chia seeds instead of whole (which adds a better texture, in my opinion), a touch of coconut flour to thicken it up and add a cake - like texture (almond meal would also work), a little bit of vanilla, a dash of cinnamon, some NuNaturals pure stevia (without any fillers — just stevia), and finally, creamy non-dairy unsweetened almond milk.

Rich in minerals like phosphorous, potassium, and vitamins E and C, the nuts are also frequently made into a flour that's perfect for most baking recipes, and also can be added to smoothies for a bit of extra protein, fiber, and nutrition.

For this recipe, garbanzo bean flour is my flour of choice because it not only makes a thick, smooth coating but also adds some protein to each bite.

They might not contain any refined sugar, but the Coco fudge, for example, is cooked with dates that melt into the mixture of chickpea flour and coconut oil, and the Spice Bites are also date - rich balls with lots of cinnamon and fresh ginger, the vegan chia pudding is blended with dates and the granola contains honey and dates.

also, a bit of cinnamon or cardamom would be really nice in these, or you could make a chocolate version by replacing 2 to 3 tablespoons of the flour with cacao powder.