Sentences with phrase «bit of flour as»

Sometimes it's necessary to add an extra bit of flour as you want the mixture to be firm and not too sticky.

Not exact matches

The only things I tweaked a bit was using 1/2 cup white rice flour, instead of 1/4 cup superfine sweet rice flour and 1/4 cup white rice flour as I'm out of the first right now, and substituting the tapioca starch with cornstarch.

Hi Ruth, if it has too much fruit in it for you, you could try reducing it a bit as for the coconut flour I don't see why you couldn't use it but I haven't tried it so I am not sure of the result you would get.

Add a little bit of the flour mixture into the eggs and whisk super-fast so as not to cook your eggs.

I measure 1 cup of all - purpose flour as 125g and 2/3 cup of cocoa as 60g (this depends a bit on the brand and sifted vs. non-sifted.

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 have had success with cassava flour found in a Carribean food store in Kensington Market as well, it's a fraction of the price but is grittier and has a bit of an odour that Otto's doesn't.

I turned around to look at him and he was smiling from ear to ear as he savored another bite of these crispy, yet light, gluten - free pancakes that are the closest thing we have ever had that tastes like the flour - laden pancakes of our childhood and specifically, Aunt Karen's pancakes of yesteryear.

I made dinner rolls for the 1st time and they were a little denser than I wanted... was wondering if the xanthem gum was the culprit... so I looked up adjusting xanthem gum for dense bread and it brought me here... your article says if bread is rubbery it might have too much xanthem... I have perfected my cupcakes they are light fluffy and moist... and good enough that I was able to sell them at a local cafe for 3.00 a piece and could not keep up... anyway the xanthem gum measurements for cakes is supposed to be 1/2 tsp per cup and I only use 1/4 tsp per cup... so I am thinking if I reduce the xanthem in the rolls it would produce an airier roll... as everyone knows gluten free flours can be expensive... and I wanted to avoid making a failed batch as bread and cake are a bit different... the 1st batch tased great... just won't leave much room for food due to density... as is the problem with lots of gluten free stuff... am I on the right track?

I swapped out some of the flour for chestnut flour (which can be a bit tricky to find, but is often at Italian specialty stores, some health food stores, and Amazon carries it as well), which adds an earthy, nutty richness to the dough that I increased further with the addition of toasted pecans.

Getting the bread just right for a good clone was tricky — I tried several different amounts of yeast in all - purpose flour, but then settled on bread flour to give these breadsticks the same chewy bite as the originals.

I believe any gluten free flour blend could be used instead, or as a last resort maybe a bit of cornstarch could be used.

And cacao powder is a different type of dry ingredient so if you add that it will act more as a flour rather than solid bits in the banana bread.

I had to work with quite a bit of extra flour to get anything even resembling a braid, and as I said my hands were completely covered in a thick layer of dough.

The question of thickening sauces is one of the hurdles I face every time I put up a recipe post — it's become a bit of an internal struggle (as seen with last week's beef and broccoli stir fry recipe, in which I hesitatingly called for a teaspoon of flour as a thickener) because while adding a bit of flour or cornstarch to a larger recipe may not drastically impact the carb count, it does complicate the consistently Primal message I try to convey.

Add a bit of flour to the dough as needed.

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.

As I wrote in an article about Christmas cookies for Edible Seattle magazine last year, once my maternal grandparents had frozen an adequate amount of lefse for the holidays and cleaned away any molecules of errant flour that had crept beyond the plastic sheets, they could relax (a bit at least) and begin baking cookies.

As I explain in the post, Debbie, you need a gum free flour blend, and then you just add in a bit of xanthan gum.

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.

Hi, I used fresh pineapple and I even added a bit of more flour (1 - 2tbsp) as it was quite liquid, but it didn't work well... they didn't bake, and were still moist inside (kept them for a bit longer as well in the oven).

I didn't have enough almond flour left, so I added plantain flour as well as a bit of sweet potato flour.

You can test the dough as you add the flour by tearing off a bit of dough and boiling it to check the consistency.

OPTIONAL: Add 1 to 2 teaspoons of the cornstarch / broth mixture to give the gravy a little gloss and to thicken it up a bit without lightening it (as flour would.)

I imagine all cake flour would make a far more tender product, but we found them plenty scrumptious, and as the mother of 2 young kids I'm compelled to make things a wee bit more nutritious if I can.

Added a little bit of gf flour to the second batch and awaiting results but this time I was able to flip them at least (as opposed to the soggy mess that happened the first time around....)

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).

It would be really good to see the consistency of your dough as mine was really wet, I had to add quite a bit of extra flour before I put it in the oven.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

I used a blend of coconut and buckwheat flours, added in chopped dates, extra carrots, extra extra pecans and a little extra maple syrup, milk and vanilla extract (as the batter became a bit too sticky to work with).

on a floured surface roll out each bit of dough and flatten with the palm of your hand as much as possible, you might even need to use a rolling pin.

The wheat flour adds a bit of flavor as does some apple cider vinegar (approximately 1tsp) in the water if you are looking for a more robust sour dough taste.

If you don't have either of the aforementioned appliances, you can smash the pretzels to bits using the trusty rolling pin / plastic bag method, but your pretzel crumbs won't be nearly as flour - like.

Once I got the correct procedure down, I was able to create a number of recipes for a variety of quick breads, muffins, pancakes, cakes, cupcakes, cookies, and other products that tasted every bit as good as those made using wheat flour.

you simpler can double the pumpkin and replace flour with the same amount of almond or flax grounded: in this way you could omit 1 egg, almond milk and baking powder... just incorporate as much air you can with blender and let it thicken up a bit..

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.

Regarding the cocoa, I wouldn't replace it with coconut flour as they do have very different functions (coconut flour absorbs a ton of liquid and any more than the current 1/4 c will get a bit mealy tasting, the cocoa adds bulk and flavour).

I'm thinking next time I might add a bit of spelt flour, 1/2 cup or so, maybe 1 cup, to see if it will hold together better (with adjusting the wet - dry ratio as best I can, of course (compensate with some milk maybe?)-RRB-.

Anyway, I am a bit confused by the ratio / weights of the liquids in this recipe as my bananas and the buttermilk weighed considerably more than the flours?

Add a bit of flour if necessary, yet not too many as it'll hurt the texture.

To alleviate this problem, the best thing to do is separate the chickpeas into two batches, puréeing one with a bit of flour and baking powder (to act as binder and leavener), and roughly chopping the second batch.

And there amazing!!!!! I changed the recipe up a little and added some wholemeal flour instead of plain flour as I was feeling a little bit healthy, yes only a little bit.

I used Bob's All Purpose Flour instead of the arrowroot flour, but used Arrowroot to roll them and found I needed a bit more flour than recommended so they were not as stFlour instead of the arrowroot flour, but used Arrowroot to roll them and found I needed a bit more flour than recommended so they were not as stflour, but used Arrowroot to roll them and found I needed a bit more flour than recommended so they were not as stflour than recommended so they were not as sticky.

With the right ingredients and a bit of know how, low - carb baking is just as easy and approachable as traditional baking with wheat flour and white sugar.

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.

Definitely bookmarking this for when I finally get up enough courage to try croissants... love the idea of adding a little rye flour to the dough as well for that bit more flavour and texture.

Flour dust, smashed bananas and a bit of ink — that's just another day in Mom & Child team's performance:D BTW, the recipe sounds yummy (as always), can't wait to try it out!

Well, as many have discovered, using black beans in place of flour is a clever way to make brownies a bit healthier (and gluten free) without sacrificing a delicious chocolaty, rich - tasting dessert.

As you can see from the photo the raisins kind of sank to the bottom of the loaf in places, next time I will toss them in a bit of coconut flour before mixing them in so they don't sink.

As soon as the last bit of flour is mixed in with the mixer, remove the mixer bowl and use a silicone spatula to make sure there aren't any pockets of flour hiding then fold in the 1 11/2 cups of chocolate chunks or chipAs soon as the last bit of flour is mixed in with the mixer, remove the mixer bowl and use a silicone spatula to make sure there aren't any pockets of flour hiding then fold in the 1 11/2 cups of chocolate chunks or chipas the last bit of flour is mixed in with the mixer, remove the mixer bowl and use a silicone spatula to make sure there aren't any pockets of flour hiding then fold in the 1 11/2 cups of chocolate chunks or chips.