Perhaps mixing them with a little
bit of flour before mixing into the batter would work.
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.
I recommend tossing them in
a bit of flour before adding them to the cake if they were frozen so that they don't bleed and make the whole thing purple.
You can stir in the berries at this point (coating them in
a bit of flour before adding to the batter will prevent bleeding) or set them aside and drop them on top of the pancakes while cooking.
Not exact matches
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)!!
For the record
of the natural peanut - butter camp: I used 1 3/4 c
of Trader Joe's creamy salted natural peanut butter and 2 T
of flour to stiffen the dough up a
bit, then chilled them in the fridge for 15 minutes
before baking; they turned out gorgeous, tender, and dome - y, like Deb's.
I removed the
flour from a recipe I had used a few times
before, went for the amount
of rice
flour and corn
flour suggested in gluten free recipes and added a
bit of vanilla essence for the smell.
Before fully incorporated and just a
bit of flour is still seen, remove from mixer and add in chocolate chips.
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.
3) alwAys add the acid which triggers the baking soda to the whites and whip to soft peak 4) whip egg yolks with any sugars to get it airy and light to get that butter color 5) fold in the
flours gently into yolks and lastly the whipped whites 6)
before you see the last
bit of flour disappear, gently fold in any additional nuts and seeds like I added sunflower seeds and flax and pumpkin seeds.
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.
I made a version
of this last night — I sauteed the tofu, though, after tossing it in rice
flour that I seasoned with salt and Japanese chili powder, and cooked the sauce down a
bit before pouring it over the tofu.
The exterior
of the dough was dusted with a
bit of all - purpose
flour before letting it rise to prevent it from sticking to the pan or the piece
of plastic that was used to cover the rising dough, giving it a lighter appearance.
I've been soaking my oatmeal the night
before with a
bit of rye
flour and vinegar.
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.
I have made pie crust (as well as scones, biscuts) many times
before so I am familiar and comfortable with the process
of working cold butter into
flour until it is in little pea size
bits, so I don't think anything went wrong there.
Finally, slowly add ice water, 1 Tbs at a time until the dough comes together (be sure to stop
before the entire dough is wet; you'll want a little
bit of flour left in the bowl or the dough will be too wet).
I have subbed oats
flour for coconut
flour before because it is really absorbent but I usually do a
bit more, so in this case where is calls for 1/4 cup
of coconut
flour, I would try using 1/3 to a 1/2 cup oat
flour!